What’s more perfect than a serving of strawberry rhubarb shortcake on a warm summer day?
It’s strawberry season and we’re ready for some dainty tea parties in the garden where we can fill our appetites with a delicate serving of strawberry rhubarb shortcake! We’re trying our hat at some fun baking experiments and enjoying the rewards. And our recipe wouldn’t be a Full Moon Ghee recipe without substituting the butter with ghee, which adds to the delicate flavor of this divine dessert.
A Full Moon Ghee Strawberry Rhubarb ShortcakeRecipe
|1 pound rhubarb, sliced||¼ teaspoon salt|
|½ cup sugar, or more to taste||5 teaspoons baking powder|
|1 pint ripe, well-rinsed strawberries||1¼ cups ghee|
|¼ cup maple syrup||3 cups whipping cream|
|4 cups flour||¼ teaspoon vanilla extract|
|3 tablespoons sugar|
- Slice the rhubarb into 1/2-inch thick slices and toss with sugar and a pinch of salt in a large saucepan. Cover the pan and set the rhubarb aside for 1 hour to macerate.
- Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and maple syrup. Set aside, covered, for about half an hour to develop flavor.
- Cook the rhubarb over medium heat until boiling. Reduce heat and simmer 5-10 minutes until most of the rhubarb is tender and it’s beginning to thicken. Set the rhubarb aside to cool to room temperature.
- Transfer to rhubarb to the bowl with the strawberries.
- Preheat oven to 450 degrees.
- Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened ghee, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds – 2 rounds per serving.
- Use a little of the ghee to grease a baking sheet. Place half the rounds on it. Melt remaining ghee and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
- Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted ghee.
- Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
- Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.
- Extra shortcakes may be frozen, but they should be warmed before using. They are also good toasted for breakfast or tea.
Want more ghee recipes?
If you love cooking and baking with ghee, check out our blog for more inspiration. We use ghee in everything from traditional Indian fair like this Paneer Roast to things a bit less traditional, and perhaps a bit more New England, like these maple ghee recipes.
And don’t forget to check out our store to see our selection of flavored ghee!
Recipe inspired by: