Honey Roasted Strawberry Rhubarb Shortcake




Fruit Filling

Honey Whipped Cream



Prepare shortcake. 

Fruit Filling

  1. Preheat oven to 400°F. 
  2. Cover large baking sheet with parchment paper of silicone baking mat.
  3. Evenly spread strawberries and rhubarb over pan.
  4. Drizzle honey over fruit.
  5. Bake for 10 minutes then stir. 
  6. Turn oven to 450°F and bake another 10 minutes, stirring at 5 minutes.
  7. You may need to bake an additional 5 minutes. Fruit is ready when fruit around the pan edges are browned.

Honey Whipped Cream

  1. Beat heavy cream and vanilla on high speed, drizzling honey in as you beat. 
  2. Beat until soft peaks form.

Assembling the Shortcake

  1. Cut shortcake in half. 
  2. Divide roasted fruit between 6 servings. 
  3. Place top of shortcake on. 
  4. Top with whipped cream and fresh strawberries.