Strawberry Rhubarb Shortcake

These Strawberry Rhubarb Shortcakes are the perfect summer dessert. The shortcakes are made with only 5 ingredients and the sauce is the perfect mix of sweet and tart!

Would you believe that this is my first time actually making strawberry shortcake? It is such a classic summertime dish that I knew that I had to make it. I have been wanting to try Gimme Some Oven's coconut oil biscuits for a long time and finally got to do so. I got some rhubarb from my Door to Door Organics order that I could not wait to use. What pairs better with rhubarb than strawberries?

I made the shortcake healthier by using whole-wheat flour and coconut oil. The strawberries are the main source of sweetness along with a little sugar. These turned out great and I would definitely make them again.

I love strawberry shortcake made with biscuits because it is not too sweet. I know that a lot of people are more accustomed to the angel food cake or similar type of shortcake but this is now I enjoy my shortcake. Strawberries are perfectly in-season right now and are amazing.

Rhubarb is currently in season is well and my mother-in-law just made the best strawberry rhubarb cheesecake so I was inspired to make something with rhubarb. I love that tart flavor mixed with the sweet strawberries. Any strawberry rhubarb dessert is a win in my book!

Strawberry Rhubarb Shortcake

Prep Time: 10 minutes

Cook Time: 9 minutes

Servings: 4

Ingredients

Coconut Oil Biscuits

1 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons coconut oil, solid
1/4 cup milk

Strawberry Rhubarb Sauce

1 1/2 cups strawberries, sliced
1 cup rhubarb, sliced
1/4 cup sugar
1/2 cup water

Topping: Whipped cream

Instructions

1. Preheat oven to 425 degrees. Mix together flour, baking powder and salt. Add in coconut oil and use a fork to the coconut oil into the flour until the mixture is in crumbs.

2. Stir in the milk until the mixture is a soft dough. Knead until combined.

3. Place the dough the on a lightly flour dusted cutting board. Roll the dough out until 1/2 inch thick. Use a glass to cut out biscuits. Place on a baking sheet.

4. Bake for 9 minutes or until the biscuits are cooked.

5. Meanwhile, add the ingredients for the strawberry rhubarb sauce to a medium saucepan. Cook on medium heat until strawberries and rhubarb are soft.

6. Top cooked biscuit with strawberry rhubarb sauce and whipped cream.

Enjoy!
**If you plan on stacking these, wait until biscuits are cooled or else the mixture will slide right off the biscuit.