Spring is here, and with that we say, “Bring on the fruit desserts.” First on the list: these mini strawberry-rhubarb shortcakes, which are almost too cute to eat (but we’re going to devour them anyway).
These cuties might seem like they involve a lot of moving parts, but they’re really just tiny biscuits with jam and whipped cream. You can make the tart-sweet fruit compote up to five days in advance, and the biscuit dough keeps well in the freezer if you’re really into planning ahead.
Strawberry Rhubarb Compote
1 pound strawberries, hulled and quartered
4 stalks rhubarb (about 2½ cups), chopped
¾ cup granulated sugar
2¾ cups all-purpose flour
¼ cup granulated sugar
4 tablespoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1½ sticks cold unsalted butter, cubed
1 cup buttermilk
Heavy cream and sparkling sugar, for finishing
Lightly sweetened whipped cream, for serving
1. Make the Compote: In a medium saucepan, combine the strawberries, rhubarb, sugar and ¼ cup water. Bring to a simmer over low heat. Cook, stirring frequently to prevent scorching, until the fruit is soft but not completely broken down, 25 to 30 minutes. Cool while you make the shortcake biscuits.
2. Make the Shortcake Biscuits: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter and using your fingertips, work it into the dry ingredients until it’s about the size of peas.
4. Using a silicone spatula, stir in the buttermilk until you have a shaggy dough. (There will be a lot of dry spots; that’s OK.) Dump the dough out onto a well-floured surface and pat it into a roughly ¾-inch thick rectangle. Using a bench scraper, fold one third of the rectangle toward the center. Repeat with the other side (like you’re folding a letter or making a C-fold). Pat the dough into a ¾-inch thick rectangle; repeat this folding and patting process twice, flouring your hands and the surface as needed.
5. Using a sharp knife, cut the dough into 20 small biscuits, and transfer them to the prepared baking sheet. Using a pastry brush, lightly brush the tops with heavy cream and sprinkle with sparkling sugar. Bake until puffed and golden brown, 15 to 20 minutes.
6. To assemble, split a biscuit in half crosswise. Add a dollop of whipped cream to the bottom half and top with some of the cooled compote. Top with the biscuit top, another dollop of whipped cream and compote. Repeat with the remaining biscuits.
Note: The compote can be made up to 5 days ahead and stored in an airtight container in the fridge.