Hello.

Shortcakes:

3/4 cup whole wheat flour

3/4 cup unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

6 tablespoons cold butter, cut up into small pieces

1/2 cup plus 2 tablespoons milk (you can use any milk substitute)

3 tablespoons maple syrup

Maple Vanilla Whipped Cream:

1 cup heavy whipping cream

1 teaspoon vanilla

1 tablespoon maple syrup

Instructions:

Food Compote:

1. Add the strawberries, rhubarb and maple syrup to a small saucepan. Cook on medium-low heat for 15 minutes or until the rhubarb is soft and cooked.
2. Set aside and let cool, 10-15 minutes

Shortcakes:

1. Preheat the oven to 400 degrees F.
2. Line a baking sheet with parchment paper.
3. Combine the dry ingredients in a large mixing bowl. Add the butter and mix with a pastry blender or fork, until the mixture resembles a coarse meal.
4. Combine the milk and maple syrup.
5. Gradually add the liquid to dry ingredients and mix until combined.
6. On a floured surface, roll out the dough to about an inch thick. Cut out rounds, using a 1 1/2-inch round biscuit cutter.
7. Place on prepared baking sheet and bake for 15 minutes or until golden.

Vanilla Maple Whipped Cream:

1. Pour cream into an electric mixer and using the whisk attachment beat until soft peaks form.
2. Add the vanilla and maple syrup and continue to beat until desired stiffness

Plating:

1. Cut the shortcakes in half. Add a spoonful of the strawberry rhubarb compote. Add a generous dollop of the vanilla maple whipped cream and top off with the top half of the shortcake. Drizzle any juices from the compote around the plate.