Mangez Québec

Delicious strawberries and rhubarb cake, like a shortcake

Cooking time
40 to 50 minutes


  • 1 1/2 cup (375 ml) of flour
  • 2 teaspoons (10 ml) of baking powder
  • 1/2 cup (125 ml) of softened butter
  • 1 cup (250 ml) of sugar
  • 2 eggs
  • 2 teaspoons (10 ml) of vanilla extract
  • 1/2 cup (125 ml) of sour cream
  • 6 tablespoons (90 ml) of maple syrup
  • 2 cups (500 ml) of rhubarb into pieces (about 1-2 cm long)
  • 2 cups(500 ml) of stawberries chopped
  • 1 cup (250 ml) strawberries diced
  • 2 cups (500 ml) of 35 % whipping cream


Preparation of cake

  1. Preheat oven to 180˚ C (350˚ F).
  2. In a bowl, mix the flour and backing powder. Set aside.
  3. In another bowl, mix the butter whit the sugar with an electric mixer. Add the eggs, the vanilla and the sour cream.
  4. Incorporate the dry ingredients gradually.
    Apply butter on ovenproof dish (8 x 12 inches, 23 x 33 cm). Place the chopped strawberries and rhubarb in the dish and cover with maple syrup.
  5. Pour cake mix over the fruits, smooth top and bake 40 to 50 minutes.
  6. The cake is cooked when it’s golden on top or when you insert a toothpick and it will come out clean.
  7. Let cool about 30 minutes or until the cake in no longer hot and juicy. Return the cake on a plat. Let cool completely.

Preparing filling

  1. Meanwhile, beat the cream to make whipped cream. When the cream has set, add the diced strawberries and mix again 1 minute.


  1. Cut the cake to have the basic for a large and a small piece to overlap.
  2. Spread some whipped cream with strawberries on the base piece. Place the small piece above and extend the remaining whipped cream.
  3. Enjoy!

produits utilisés

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