Strawberry Rhubarbecue Shortcake
This grilled strawberry shortcake recipe comes from Taste of Croix Valley Golden Ticket winner Michele Kusma, a four-time World Food Championships Dessert competitor from Columbus, Ohio. Her Strawberry Rhubarbecue Shortcake earned her a spot at this year's World Food Championships, and it's easy to see why.
Fresh strawberries get grilled and basted with our Special Reserve Rhubarbecue Sauce until they turn soft, jammy, and just a little smoky. Layered between a fluffy homemade shortcake and fresh whipped cream, they turn a classic summer dessert into something genuinely unexpected. It's proof that barbecue sauce belongs at dessert too, not just on the grill.
Strawberry Rhubarbecue Shortcake
Michele Kusma
8
Ingredients
2 cups self-rising flour, more for shaping
1/2 cup sugar, divided use, + more for sprinkling
1/4 cup unsalted butter, melted
2 1/2 cups heavy whipping cream, divided use, + more for brushing
1/4 cup water
1/2 teaspoon vanilla extract
32 ounces whole fresh strawberries, washed, dried & hulled
1/4 cup Croix Valley Rhubarbecue sauce
2 tablespoons vegetable oil
1/4 cup honey, divided use
1 tablespoon honey, remaining
Directions
Heat oven to 425°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the self-rising flour and 1/4 cup sugar. Add the melted butter, 1/2 cup cream, and water and stir gently just until the dough comes together.
Transfer the dough to a floured surface and shape into a 1-inch thick 8”x 4” rectangle. Cut in half lengthwise, and then cut into fourths widthwise, forming eight, 2”x 2” squares of dough. Place the squares of dough on the prepared pan, brush the tops lightly with cream and sprinkle with sugar.
Bake shortcakes at 425°F for 15 – 18 minutes or until golden brown. Cool completely on a wire rack.
In a medium bowl, use an electric mixer to beat 2 cups cream, 1/4 cup sugar, and vanilla until stiff peaks form. Place whipped cream in the refrigerator until ready to serve.
Heat grill to medium-low.
In a large bowl, whisk together the Rhubarbecue sauce, vegetable oil, and 1/4 cup honey until thoroughly combined. Toss whole strawberries in the mixture and then thread them on grill safe skewers. Reserve extra sauce mixture.
Place strawberry skewers on the grill and cook until they start to soften, about 5 minutes, rotating frequently. Take the skewers off the grill, and when the strawberries are cool enough to handle, cut them into bite size pieces. Place the cut strawberries in the bowl with the remaining sauce mixture. Drizzle them with the remaining 1 tablespoon honey and stir. Allow them to rest for 5 minutes.
To serve, split shortcakes in half. Place the bottom halves on serving plates, spoon on some of the strawberry mixture, and then a dollop of whipped cream. Cover with the top halves of the shortcakes, another dollop of whipped cream, and more strawberry mixture.
