Household Mag.

Strawberry Rhubarb Shortbread with Hand-whipped Cream

Food + DrinkHailey AndresenComment

When Kate and I began planning for our book club meeting, given the book we were discussing, thought that most of our snacks should start with ingredients from the farmers market. Kate was in charge of dessert and saw fresh strawberries and rhubarb and went to town. This recipe she has gracefully shared with me, and I am so excited to share it with you. She wants to give kuddo's to Momofuku Ssam Bar's Shortbread recipe which she used as inspiration for her own. 



2 1/4 cups all purpose flour

1/2 cup white sugar

1/2 cup packed brown sugar

1 tablespoon salt

2 teaspoons baking powder

1 1/2 sticks cold, unsalted butter. cubed.

3/4 cups heavy cream

1 large egg + 1 egg white

1 vanilla bean pod scraped or 1 teaspoon vanilla extract

strawberry rhubarb preserves

5 stalks rhubarb, cut small

1 pint quartered strawberries

1 fist full of sugar

1 fist full of flour

whipped cream 

1 pint heavy cream

1/2 teaspoon vanilla

1 tablespoon powdered sugar

*turbinado sugar for topping



combine all dry ingredients in a large bowl. whisk egg & whites together, combine with heavy cream & vanilla beans or extract, whisk together. set aside.

incorporate cold butter into the dry ingredients either with a mixer with a paddle attachments on low or by hand. (kate did this by hand!) the mixture should look loose and gravel like, small pea-sized butter chunks are okay. stream the egg and cream in mix until just incorporated. 

roll out or spread out by hand on a lightly floured surface until it's about an inch thick. dust a drinking glass or round cookie cutter with flour and cut out circles. you should get at least 8. 

place on a baking sheet lined with parchment paper and dust tops with turbinado sugar. bake at 375 degrees for about 12 minutes or until they are just turning golden brown.

strawberry rhubarb preserves

take a heavy bottomed sauce pan or cast iron skillet and fill just the bottom with water. turn on medium heat and thrown all the cut fruit in. sprinkle the fistful of sugar and flour in and stir with a spoon or spatula. cook on medium heat until the mixture is thick and the fruit is tender and soft.

whipped cream

place your heavy cream, vanilla and powdered sugar into the bowl of a mixer with a whisk attachment and whip until firm peaks form. chill covered in the fridge until ready to use. it is possible to make your own whipped cream without a mixer as well - kate did this part by hand cause she rules & i don't have a mixer!

when serving, place each individual serving on it's own plate, spoon your preserves on top until covered, place whipped cream on top of that, and garnish with fresh strawberries if you'd like. 


recipe shared by kate amos. 

photography by amy frances