Strawberry shortcake is a dessert my grandmother regularly made/makes for our family when we stop for a visit.
But, since my husband is allergic to strawberries, I had to try a different approach.
Raspberry rhubarb of course!
This has the right sweetness, color and tang to be a perfect spring shortcake! Next time, I’ll bring some to share with my grandma.
Raspberry Rhubarb Shortcake
- 1 recipe Greek Yogurt Pound Cake
- 1 C whipping cream
- 1/4 C powdered sugar
- 1 drop of corn syrup
- 1 tsp. vanilla
- 1 C raspberry rhubarb preserve
Prepare pound cake according to directions. Cool completely.
Meanwhile, prepare the raspberry rhubarb preserve. Chill.
Then, whip 1 C whipping cream with 1/4 C powdered sugar. When peaks form and stand up on their own, whip in 1 tsp. vanilla and 1 drop of corn syrup (which acts as a stabilizer).
Slice the pound cake into 1/2 – 1 inch slices.
Top with whipping cream and raspberry rhubarb sauce.