Several years go a good friend of mine gave me a special Mary Ann Cake Pan. These pans were first introduced in the United States in 1921. The pan is designed to bake light cake shells to hold everything from fresh fruit to rich custards. When the cake is baked it has an inverted well for spooning in lightly sweetened whipped cream or lemon curd and fresh fruit. I decided to make a delicious strawberry rhubarb shortcake.Strawberry Rhubarb Shortcake

First I had to make the cake.

Shortcake Ingredients

2 cups flour
2 tsp baking powder
1 tsp salt
2 sticks of butter, room temperature
1-1/2 cups sugar
4 eggs
2 tsp vanilla extract
1 cup milk

Preheat your oven to 350 degrees. Grease and flour your Mary Ann cake pan. In a small bowl combine the flour, baking powder and salt. Set aside.

Using an electric mixer beat the butter until smooth and creamy. Reduce the speed and gradually add 1 ½ cups of sugar, beat until well blended. Add the eggs one at a time. Beat in the vanilla.

Reduce the speed to low and add the flour mixture alternating with the milk. Blend until there are no lumps of flour left. Carefully pour the batter into the cake pan. Bake at 350 for 40 minutes. Transfer the pan to a wire rack and let cool 15 minutes. Carefully remove the cake and let cool completely, at least an hour.

While the cake is cooling make your strawberry rhubarb sauce.Strawberry Rhubarb Shortcake

Strawberry Rhubarb Sauce

3 Tbsp quick cooking tapioca
4 cups fresh or frozen strawberries
2 cups sliced fresh or frozen rhubarb
¾ cup sugar
1 tsp grated orange peel
1 tsp vanilla extract
¼ tsp cinnamon
¼ tsp salt

In a large sauce pan, combine strawberries, rhubarb sugar, orange peel, vanilla , cinnamon, salt, and tapioca.Bring to a boil then reduce heat and simmer covered for 15-20 minutes or until the strawberries are tender. Stir occasionally while cooking. Transfer to a large bowl and refrigerate.

Rather than pour the Strawberry Rhubarb Sauce into the cake I cut each piece of cake and then topped it with the sauce and a little whipped cream. This way I could freeze the cake we didn’t eat for another time.Strawberry Rhubarb Shortcake

19 comments on “Strawberry Rhubarb Shortcake

Connie on May 28, 2016 12:14 am

Explain what a Mary Ann cake pan and what can one use to substitute? The cake looks wonderful. Thanks for sharing this recipe with all of us.

Nancy Wolff on May 30, 2016 11:20 am

any shallow pan would do, like a tart pan, maybe even a deep dish pie pan would work!

Daisy Debs on May 28, 2016 12:23 pm

Mmmmmm ……. ! : )

April J Harris on May 31, 2016 1:44 am

I love vintage pans like your Mary Ann Cake Pan, Nancy. Your Strawberry Rhubarb Shortcake looks delicious and I love the sauce recipe. I’d like to make the shortcake but I can also think of some other ways to use the sauce as well. It’s nice to know you can freeze the leftover shortcake too! Thank you for sharing this yummy recipe with us at the Hearth and Soul Hop.

Nancy Wolff on May 31, 2016 10:50 am

This strawberry rhubarb sauce is amazing and I can think of many other ways to use it! Even just on a dish of vanilla ice cream!

Margy on June 2, 2016 6:44 pm

Looks good. I have been picking my rhubarb that I grow in a pot and freezing it in chunks ready to use to make a strawberry rhubarb pie. I don’t get very much rhubarb so I extend the contents with an apple. Works great. – Margy

Nancy Wolff on June 2, 2016 10:10 pm

I love having rhubarb in the freezer, my problem is I still have some left over from last year!

Jamie @ Medium Sized Family on June 2, 2016 11:42 pm

This looks delicious! My Dad is a huge fan of rhubarb and he has some nice established plants. I’ll pin this recipe for making later for sure.

Nancy Wolff on June 3, 2016 12:31 pm

The strawberry rhubarb sauce in this recipe is the best ever!

Jess on June 3, 2016 3:27 am

This sounds so delicious!

I would love for you to share this with my Recipe and Crafts Facebook group:

Thanks for joining Cooking and Crafting with J & J!

Edye on June 3, 2016 3:58 pm

This looks amazing! Thanks for sharing =)

Edye |

Miz Helen on June 4, 2016 5:18 pm

I just love the Strawberry Rhubarb combination! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Miz Helen

Shirley Wood on June 6, 2016 12:34 am

I’ve never heard of a Mary Ann cake pan but I’ve seen holes in the center of my cakes plenty of times. I think it’s time for me to taste rhubarb. Thanks for sharing at Merry Monday, looks delicious1

Nancy Wolff on June 6, 2016 11:08 am

Shirley, you really should try rhubarb, you can use a regular shallow pan or even a pie plate for this cake recipe!

Victoria @DazzleWhileFrazzled on June 7, 2016 3:40 am

I have never tried rhubard! Your pie looks good. Thanks for linking up with Funtastic Friday.

Nancy Wolff on June 7, 2016 9:35 am

Victoria, As the saying goes, try it you;ll like it!

Elaine on June 7, 2016 5:08 pm

Perfect dessert for this late spring early summertime!! Yum!! Thanks for sharing on my 2 favorite Things on Thursday – link Party! Hope to see you again! Pinned!!

Nancy Wolff on June 8, 2016 12:27 pm

It is a perfect summertime treat and the strawberry rhubarb sauce is even delicious on ice cream!

Michelle James on June 9, 2016 9:37 pm

Awesome recipe! Perfect for summer barbecues! Thanks for sharing at #HomeMattersParty!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Never Miss a Post!

Find Me


Nancy’s Archives