These shortcakes are tender, light, and fluffy (the trifecta!). Lightly sweetened and flavored with lemon, plus a generous amount of vanilla, the drop biscuit-like dough is as easy to make as it is tasty. Topped with spiced, roasted rhubarb and whipped cream, this delightfully pink dessert is both seasonal and approachable. So much so, one Test Kitchen professional proclaimed that he would, “Definitely go for this rhubarb shortcake over strawberry!”   

A soft wheat self-raising flour (such as White Lily) will produce the fluffiest, most tender texture, but a regular self-raising flour will also work in this recipe. And since these shortcakes rely on the fat in heavy cream—there’s no butter in the recipe—don’t try to substitute it with milk or another liquid. One last note, the dough should be very sticky and shaggy; don’t overwork it trying to make it smooth. 

Editor’s Note: This recipe was developed by Nicole Hopper; the headnote was written by Alana Al-Hatlani.