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Strawberry & Rhubarb Shortcake Slice

Delicious melt in your mouth strawberry and rhubarb shortcake slice. The sweet strawberries paired with the tart rhubarb make this a perfect combination.
Prep Time20 mins
Cook Time40 mins
Cooking Rhubarb15 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: Rhubarb, Slice, Strawberry
Servings: 12 people


Rhubarb Mix

  • 3 cup Rhubarb
  • ¼ cup sugar
  • 2 tablespoons water


  • 1 cup of strawberries cut in half

Shortcake Dough

  • 150 g salted butter room temperature
  • 2/3 cup sugar
  • 1 egg room temperature
  • 1 ¼ cups flour
  • 1 teaspoons baking powder
  • ¼ teaspoon salt



  • Chop rhubarb into 3-4cm pieces and add to a pot with ¼ cup of white sugar and 2 tablespoons of water cook until soft about 10-15 minutes. Set aside until you are ready to use.

Shortcake Dough

  • Preheat the oven to 170°C or 340°F. Line a 20 x 20 cm baking tray with baking paper.
  • Beat butter and sugar until light and creamy.
  • Add egg and vanilla and beating well
  • Sift flour and baking powder into creamed mixture and mix until all combine
  • Divide mix into thirds and press ⅔ of the shortcake mix in your prepared pan
  • Add the cooked rhubarb on top of the dough
  • Then place strawberries half on top of rhubarb mix
  • Take the last ⅓ of your dough and drop small pieces all over the top of the fruit covering as much of the top as possible.
  • Bake on fan bake for 35 – 40 minutes. The top should be nice and golden.


For best results add a cold rhubarb mix to the shortcake dough.
How to store your shortcake- Its is best to store at room temp just covered with a tea towel. It can be stored in a plastic container at room temp or in the fridge, but this will make it the bottom and top go a little soft.