Recipe: Easy Roasted Strawberry Rhubarb Shortcakes with Cardamom Whipped Cream

updated May 1, 2019
Easy Roasted Strawberry-Rhubarb Shortcakes with Cardamom Whipped Cream
This twist on the summertime classic pairs roasted strawberries & rhubarb on a cream biscuit, topped with a lush pillow of cardamom-scented whipped cream.


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(Image credit: Christine Han)

If the combination of strawberries and rhubarb wins your heart the way it does mine, then this is the only dessert you’ll need from now through the end of summer. Made with tender cream biscuits, these individual shortcakes start off like the basic version you know, with a few twists that will dazzle your tastebuds. A quick roast in the oven tames the tart bite of the rhubarb and heightens the sweet flavor of the strawberries. But what really takes it over the top is the cardamom whipped cream. That’s a game-changer.

Roasted Fruit and Spiced Whip for a Fancy Twist

Two simple twists is all it takes to transform basic shortcakes into this version that is nothing short of impressive and wildly delicious. It all starts with roasting the strawberries and rhubarb. This step softens rhubarb’s bite and makes ripe, juicy berries even better.

Whipped cream is an must-have component of any shortcake — it’s the glue that ties this dessert together. And while the basic version is plenty good, a pinch of cardamom makes it wow-worthy. That’s truly all you need — just a pinch. Whisk in a tiny bit of cardamom and this lush topping takes on a light spice balanced with warm, citrusy notes.

(Image credit: Christine Han)

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Easy Roasted Strawberry-Rhubarb Shortcakes with Cardamom Whipped Cream

This twist on the summertime classic pairs roasted strawberries & rhubarb on a cream biscuit, topped with a lush pillow of cardamom-scented whipped cream.

Serves 6

Nutritional Info


For the shortcakes:

  • 2 cups

    all-purpose flour

  • 2 1/2 teaspoons

    granulated sugar

  • 2 teaspoons

    baking powder

  • 3/4 teaspoon

    kosher salt

  • 1 1/2 cups

    plus 1 tablespoon heavy cream, divided

  • 1 tablespoon

    demerara sugar

For the fruit:

  • 4 cups

    chopped rhubarb (1-inch pieces, from 4 to 5 stalks)

  • 4 cups

    quartered strawberries

  • 1/4 cup

    granulated sugar

  • Finely grated zest of 1 medium lemon

  • Juice of 1 medium lemon

For the whipped cream:

  • 1 1/2 cups

    heavy cream

  • 1 tablespoon

    powdered sugar

  • 1 teaspoon

    vanilla extract

  • 1/2 teaspoon

    ground cardamom


Make the shortcakes:

  1. Arrange a rack in the middle of the oven and heat to 425°F. Line a baking sheet with parchment paper; set aside.

  2. Whisk the flour, granulated sugar, baking powder, and salt together in a large bowl. Pour in 1 1/2 cups of the cream and stir until the dough is shaggy. Turn the dough out onto a well-floured work surface. Knead the dough for about 30 seconds, just until it all comes together. Shape dough into a 4x12-inch rectangle.

  3. Cut the dough into 6 (4-inch-square) pieces. Transfer to the baking sheet. Brush the tops of the shortcakes with the remaining 1 tablespoon cream, then sprinkle with the demerara sugar.

  4. Bake until golden-brown, 15 to 18 minutes. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Make the filling:

  1. While the biscuits cool, reduce the oven temperature to 350°F.

  2. Mix the rhubarb, strawberries, sugar, lemon zest, and juice together in a large bowl. Spread over a parchment-lined baking sheet. Bake until soft, stirring halfway through, about 20 minutes total. Cool on the baking sheet.

Make the whipped cream:

  1. Whip the cream on high speed in a stand mixer with the whisk attachment or in a large bowl with an electric hand mixer until soft peaks form. Add the sugar, vanilla, and cardamom, and continue whipping until stiff peaks form.

Assemble the shortcakes:

  1. Slice the shortcakes in half. Place the bottom halves on serving plates. Spoon the strawberry-rhubarb filling over the bottom halves, top with a big dollop of whipped cream, and top with the other shortcake half.

Recipe Notes

Make ahead: The shortcakes can be made up to 1 day in advance, covered, and stored at room temperature. The filling can be prepared up to 1 day in advance and stored in a covered container in the refrigerator. Bring to room temperature or gently warm on the stovetop before serving.

Storage: Leftover shortcakes can be covered and stored at room temperature for 3 days or in the freezer for 3 months. Leftover filling can be stored in a covered container in the refrigerator for up 3 days.