Strawberry Rhubarb Shortcake

Method

How to make Strawberry Rhubarb Shortcake

For the cake: Preheat the oven to 170°C. Grease a 9-inch round cake pan with butter and dust with flour, tapping out the excess. Set aside. In a medium bowl, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk together the flour, baking powder and salt.

Beat the butter in a large bowl until fluffy, about 2 minutes. Add the sugar and continue to beat until very fluffy, about 2 minutes longer. In a small bowl, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk the eggs and cream. Add half the flour mixture and half the egg mixture to the creamed butter and beat until combined. Repeat with the remaining flour and egg mixture. Add the lemon zest and vanilla and beat the batter on medium-high speed for an additional 1 to 2 minutes.

Transfer the batter to the prepared cake pan, spread the top evenly and bake until a toothpick inserted into the center comes out clean and the top sprigs back to the touch, 40 to 45 minutes. Cool in the pan 10 minutes, and then turn out onto a wire rack and cool completely.

While the cake bakes and cools, make the filling: Combine the rhubarb with the sugar and 60ml water in a medium pot. Bring to a simmer over medium heat and continue to cook, stirring, until the rhubarb cooks down into a thick puree, 18 to 20 minutes. Cool completely, and then fold in half the strawberries. Stir the sugar into the remaining berries.

For the Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped cream: When ready to assemble the cake, Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whip the cream with the sugar and vanilla until stiff peaks form.

Using a serrated knife, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slice the cake in half horizontally and place the bottom half on a cake stand or serving plate, cut-side up. Spread with half of the Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped cream, stopping about 1/2 inch from the edge of the cake and top with the strawberry-rhubarb mixture. Place the second half of the cake, cut-side down, over the strawberry-rhubarb filling and spread the remaining Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped cream over top, going close to the edge of the cake. Garnish with the remaining Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced strawberries.

Cook's Note: To make this cake ahead, you can fully assemble and chill up to 4 hours ahead of time without the Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced strawberry and sugar garnish. Top with the Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced strawberries before serving.