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This past weekend was my mom’s birthday {a national holiday as it’s called in their house}. When my brother and I were younger, every year for our birthdays we always got to pick our favorite dessert for our treat. This tradition has still continued because I made my mom her favorite, strawberry shortcake. In the past I would always make the shortcake biscuits from Bisquick baking mix
, but I really wanted to make these biscuits from scratch this year.
I currently have an over abundance of rhubarb. I’ve been receiving multiple grocery bags of the deliciously tart stalks and have been trying to come up with creative ways to use it all. I’ve tossed it in smoothies {<– so good!}, I’ve made homemade poptarts {<– also delicious} and because I still had more to use after that, I roasted sliced stalks for this recipe. I think roasting rhubarb has now become my go-to way to use it up. It’s soft and sweet with just a little bit of lingering tartness. Roasting with season fresh strawberries only enhances the natural sweetness and adds an extra tasty layer to a traditional strawberry shortcake.
The homemade biscuits start out with oat flour {which you can easily make on your own by tossing old fashioned oats in your blender and blend on a low speed until they become a flour-like consistency}. Add a small amount of sugar, almond milk and melted coconut oil. Coconut oil works a lot like butter, but is a healthy alternative and doesn’t add any coconut flavor to your desserts. Then mix together until a shaggy dough forms.
Plop six biscuits onto a greased cookie sheet {so rustic!} and place both the strawberry rhubarb mixture and biscuits in the oven and bake for 15-20 minutes.
Normally I would make a homemade whipped cream to go along with the strawberry shortcake, but I’m not going to lie, I got a bit lazy. So store bought whipped cream it was! I probably should have bought a larger tub because my dad would drown his shortcake in the stuff. He always knows he has to wait until everyone else has received their share of the whipped cream before he can get at the tub.
I’m so glad my mom loved her birthday treat and her weekend celebration out on the river! Does your family have any birthday treat traditions? Let me know in the comments!
- 2 cups GF oat flour
- 2 tsp. Xanthan gum
- 1 tsp. baking powder
- 2 Tbsp. natural sugar
- 1/3 cup + 1 Tbsp. unsweetened vanilla almond milk
- 3 Tbsp. melted coconut oil
- 2 tsp. turbinado sugar
- 2 pints fresh strawberries , hulled and sliced
- 3 cups sliced rhubarb
- Zest of 1 lemon
- Juice of one lemon
- 3 Tbsp. natural sugar
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Preheat oven to 425°F and grease two cookie sheets with cooking spray.
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In a large bowl, toss together the strawberry and rhubarb ingredients. Set aside to macerate.
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In a medium bowl, whisk together the flour, xanthan gum, baking powder and sugar.
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Pour in the milk and coconut oil and stir until a shaggy dough forms.
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Spoon batter onto one prepared cookie sheet. Top each biscuit with the turbinado sugar.
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Spread the strawberry rhubarb mixture in an even layer on the other prepared cookie sheet.
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Place the biscuits and strawberry mixture in the oven and bake the biscuits for 10 minutes. Remove the biscuits and place on a wire rack.
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Continue to roast the strawberries mixture for an additional 15 minutes.
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Top the warm biscuits with the roasted strawberry rhubarb and top with whipped cream.
