strawberry rhubarb shortcakes
This week has kind-of gotten away from me. I have been trying to get this recipe out as soon as possible while there are still strawberries available.
We picked some perfect little strawberries at Arcana this week as part of our CSA share. So I thought I’d do a healthy twist on strawberry shortcakes.
This recipe is a little different from your everyday strawberry shortcake because instead of sugared sliced strawberries this is made with spiced strawberry rhubarb compote which is actually cooked and cooled. Which is nice because it doesn’t have to be done at the last minute while your guests are waiting for their dessert. Then I used half whole-wheat pastry flour in the shortcakes. Coconut Oil (instead of butter) gives them a slightly exotic flavor to go with the cardamom and spices in the compote. I also made these healthier by using a variation of a favorite EatingWell trick: I mixed whipped cream with non-fat Greek yogurt to lighten it up. This time I sweetened it with agave and added a pinch of cardamom too. I used that technique for this summer fruit trifle too.
To Make Ahead: Prepare through step 1 up to 1 day in advance.
Ingredients
- 4 cups chopped rhubarb
- ½ cup agave nectar
- ½ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- pinch salt
- 3 cups sliced hulled strawberries
- 2 cups whole-wheat pastry flour
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1/3 cup coconut oil, melted and cooled
- 2 tablespoons canola oil
- ¾ cup non-fat milk
- 1 egg, lightly beaten
- 1 egg-white
- 2 tablespoons demerarra sugar, or raw sugar
- 2 cups non-fat Greek yogurt
- 1/3 cup agave nectar
- pinch cardamom
- 2/3 cup whipping cream
- Additional strawberries
Instructions
- Stir rhubarb, ½ cup agave nectar, cinnamon, ¼ teaspoon cardamom, cloves and salt in a large saucepan. Place over medium heat and cook, stirring often until the rhubarb breaks down, about 10 minutes. Stir in strawberries and refrigerate until cold.
- Preheat oven to 350 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
- Pulse pastry flour, all-purpose flour, sugar, baking powder and salt in a food processor fitted with the steel blade attachment. Remove lid and add coconut oil and canola oil. Process until the oils are cut in and the mixture is crumbly, about 45 seconds.
- Transfer to a large bowl and create a well in the center. Stir 1 egg into milk. Pour the milk and egg mixture into the well in the flour mixture. Gently stir to incorporate the liquid into the dry. Knead gently to gather the crumbs into the dough. Turn out into the prepared dish and press out into an even layer. Cut into 12 squares. Brush the egg-white over the dough. Sprinkle the demerarra sugar over the dough. Bake until the shortcakes are set up, about 25 minutes. Let cool.
- Whisk yogurt, 1/3 cup agave nectar and cardamom in a medium bowl. Whisk whipping cream in another bowl until stiff. Gently whisk the whipping cream into the yogurt mixture until streaks no longer remain.
- Break shortcakes apart with a fork and split in half. Spoon 2 tablespoons compote and 2 generous tablespoons cream over the bottom half of the shortcake. Place the top half of the shortcake on top and then repeat with 2 more tablespoons each of compote and cream. Top with additional freshly sliced strawberries if desired.
This coconut shortcake with strawberries look so summery and pleasant!
if i could have 1 dessert for the rest of my life, this would be it! stunning job. wow.
xo
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