Strawberry Rhubarb Shortcake

Ingredients:

Cake

• 220 g unsalted butter at room temperature, plus extra for greasing the pan
• 2 tbsp. cake flour + extra to sprinkle the pan
• 2 tsp baking powder
• 0.5 tsp fine salt
• 1 cup of sugar
• 1/4 cup heavy cream
• 3 large eggs
• 0.5 tsp finely grated lemon zest
• 0.5 tsp vanilla extract

Filling

• 450 g rhubarb (about 4 stalks), cut into 2.5 cm pieces.
• 0.5 tbsp. sugar + 1 tsp.
• 1 package (450 g) fresh strawberries, trimmed and thinly sliced ​​(about 3 cups)

Whipped cream

• 1.5 cups chilled whipped cream
• 1 teaspoon of sugar
• 1 tsp vanilla extract

Preparation:

1. Preheat oven to 175°C. Grease and flour a 22cm round cake tin, shaking out any excess flour.
2. Cake:
   
   In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, beat the butter with a mixer on medium-high speed until fluffy, about 2 minutes. Add the sugar and continue beating until very fluffy, about 2 more minutes. In a small bowl, combine the cream and eggs. Add half the flour mixture and half the egg mixture to the butter and beat until smooth. Repeat with the remaining flour and egg mixture. Add the lemon zest and vanilla and beat on medium speed for 1-2 minutes.
3. Pour the batter into the prepared cake pan, spread the top evenly, and bake until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed, 40-45 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. Filling:
   
   In a medium saucepan, combine the rhubarb with 1/2 cup sugar and 1/4 cup water. Bring to a boil over medium heat and continue cooking, stirring, until the rhubarb has thickened into a puree, 18-20 minutes. Cool completely, then stir in half of the strawberries. Stir the remaining 1 teaspoon of sugar into the remaining berries.
5. Whipped cream:
   
   When the cake is ready, beat the cream with sugar and vanilla in a medium bowl with a mixer until stiff peaks form.
   
   Using a serrated knife, cut the cake in half horizontally and place the bottom half cut-side up on a cake stand or large plate. Spread 1 cup whipped cream over the cake, leaving about 1/2 inch from the edges, then spread the strawberry-rhubarb filling on top. Top with the second cake, cut-side down, and spread the remaining whipped cream over the top, spreading it all the way to the edge. Garnish the cake with the remaining sliced ​​strawberries.
6. If you're making the cake in advance, you can assemble it completely and refrigerate it for up to 4 hours without decorating it with strawberries. Top the cake with sliced ​​strawberries just before serving.