These sweet and creamy strawberry shortcake truffles are a delicious addition to any dessert tray! Made with real bits of ...

Why You’ll Love This Recipe First, this recipe for strawberry shortcake is incredibly easy to make. With just a few basic ...

For the shortcake: Preheat the oven to 325°F. Combine the dry ingredients in a bowl. Cut the butter into the dry ingredients. Add the buttermilk, a bit at a time, until a soft dough holds together.

You can either top this with the top half of the biscuit or cut the top half in 6 and use to top each plated serving with a rectangle of shortcake. Serve immediately.

Note: Store leftovers in the fridge. The cake can be made up to 24 hours in advance. Recipe from The Pioneer Woman Cooks: Food From My Frontier by Ree Drummond/William Morrow, 2012.

Chill to set. Pipe the toasted barley cream onto the shortcake and arrange the rhubarb on top. Remove jelly from moulds and arrange on top or slice the jelly set in a plastic tray into cubes.