It’s an age-old summer dilemma once those fresh strawberries start coming in: make strawberry shortcakes, or a strawberry-rhubarb pie? You can’t really go wrong either way, but there’s another way to satisfy everybody: put them together! That’s right, we’re making Strawberry Rhubarb Shortcake, and it’s like no dessert you’ve seen before. The Food Network’s showing us how, and once you see it, you won’t be able to resist. Check it out!



Macerated Strawberries
– 1 pound strawberries, hulled and thinly-sliced
– 2 to 4 tablespoons granulated sugar (start with 2 tablespoons, add more if the berries aren’t very sweet)
– 3 cups all-purpose flour, plus more for dusting
– 2 tablespoons baking powder
– ½ cup granulated sugar
– 1 to 1 ½ teaspoons finely-ground black pepper, optional
– 1 ½ teaspoons fine salt
– 6 tablespoons cold unsalted butter, cut into cubes
– 1 ½ cups rhubarb, cut into ½-inch dice (2 to 3 stalks)
– ½ cup cold milk, plus 2 tablespoons for brushing
– ½ cup heavy cream
– 2 teaspoons vanilla extract
– ¼ cup turbinado sugar
– Whipped cream, for topping

What a great way to combine strawberry shortcake and strawberry rhubarb pie! Have you ever made anything like this treat before? If you want to give this shortcake a try, grab the full, printable recipe over on Food Network and tell us how it turns out!