Honey Roasted Strawberry Rhubarb Shortcake
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: dessert
Ingredients
Scale
Shortcake
- 6 servings your favorite homemade or store-bought shortcake
Fruit Filling
- 1 lb. strawberries – hulled and quartered
- 2 cups cubed rhubarb
- 2 tablespoons honey
- Additional strawberries for topping – approximately 1 cp. sliced strawberries
Honey Whipped Cream
- 1 cup heavy whipping cream
- 1 tsp. honey
- 1 tsp. vanilla extract
Instructions
Prepare shortcake.
Fruit Filling
- Preheat oven to 400°F.
- Cover large baking sheet with parchment paper of silicone baking mat.
- Evenly spread strawberries and rhubarb over pan.
- Drizzle honey over fruit.
- Bake for 10 minutes then stir.
- Turn oven to 450°F and bake another 10 minutes, stirring at 5 minutes.
- You may need to bake an additional 5 minutes. Fruit is ready when fruit around the pan edges are browned.
Honey Whipped Cream
- Beat heavy cream and vanilla on high speed, drizzling honey in as you beat.
- Beat until soft peaks form.
Assembling the Shortcake
- Cut shortcake in half.
- Divide roasted fruit between 6 servings.
- Place top of shortcake on.
- Top with whipped cream and fresh strawberries.