Strawberry Rhubarb Olive Oil Shortcakes

Ingredients

Whipped Cream

½ cup heavy whipping cream
1 tablespoon sifted powdered sugar

Olive Oil Shortcakes

4 tablespoons raw sugar
3 tablespoons California Olive Ranch extra virgin olive oil
¼ teaspoon pure vanilla extract
1 ½ teaspoons baking powder
½ teaspoon fine ground sea salt
1 cup unbleached, all-purpose flour
¼ cup 1% milk

Strawberry Rhubarb Filling

1 cup sliced rhubarb
¼ cup raw sugar
2 tablespoons water
¼ teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
Pinch of fine ground sea salt
2 cups sliced fresh strawberries
1 tablespoon chopped fresh mint for garnish

Instructions

Preheat the oven to 425 degrees F. Line a small baking sheet with a silicone mat or parchment paper.
Pour the cream into the bowl of an electric mixer fitted with a whisk attachment. Turn the mixer to medium, then medium-high and finally high to prevent splattering. Let whip for about 5 minutes and sprinkle in the powdered sugar. Continue to whip, 2 to 3 more minutes until soft to medium peaks form. Transfer to a bowl, cover and refrigerate.
To make the shortcakes, in a medium mixing bowl stir together the California Olive Ranch extra virgin olive oil and 3 tablespoons of the raw sugar. Add the ¼ teaspoon of vanilla and stir for 20 to 30 seconds.
Next, stir in the baking powder and the ½ teaspoon of salt. Gradually work in the flour, stirring just until the dough is crumbly. Add the milk 1 tablespoon at a time, mixing gently.
Form the dough into a ball and transfer to a floured surface. Use a rolling pin to roll the dough to about a ½-inch thickness. Use a 3-inch biscuit cutter to cut the dough into 4 shortcakes. Transfer to the prepared baking sheet. Sprinkle the shortcakes with the remaining 1 tablespoon of sugar and gently press the sugar into the tops.
Bake for 10 minutes, until the edges of the shortcakes are browned. Remove from the oven and let cool on the baking sheet.
To make the filling, place the rhubarb, the ¼ cup of sugar and the water in a large saucepan. Stir well as you turn the burner to medium-high heat. Let the rhubarb come to a low boil, stir only occasionally. Boil for about 4 minutes, until thickened and the rhubarb softens, creating a jam-like sauce.
Remove from the heat and stir in the ¼ teaspoon of vanilla, cinnamon and pinch of sea salt. Next, stir in the strawberries. Let sit for 5 minutes.
To assemble, slice each shortcake in half. Place the bottom halves on 4 serving plates. Top each with an equal amount of the strawberry rhubarb filling. Add a generous dollop of whipped cream over the filling. Place the top of the shortcake over the whipped cream and sprinkle with chopped fresh mint before serving.