Step 1

Make the shortcakes: Preheat oven to 350°F. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy and there are no lumps. Slowly add in the egg whites and mix until smooth.

Step 2

Add the remaining whole egg and mix until fully incorporated. If the mix curdles, don't worry, just give it a good whisk to bring it back together.

Step 3

Once combined, add the flour, vanilla, and salt and mix until it just comes together. Do not overmix. The batter will be somewhat soft.

Step 4

Scoop into small nonstick cake molds that have also been sprayed with nonstick spray using a blue portion scoop (2 oz) Place in oven and bake for approximately 10-15 minutes or until golden brown.

Step 5

Once cooled, store in an airtight container for up to 7 days.

Step 6

Make the compote: Bring all ingredients except the strawberries and rhubarb to a boil. Then add the rhubarb. Cook for 1 minute.

Step 7

Remove from heat, then add the strawberries. Remove the thyme before cooling.

Step 8

Make the whipped cream: Bloom the gelatin in cold water, and discard the water. Off the heat, add the gelatin to the heated cream and whisk in the white chocolate. Make sure mixture is smooth and all chocolate is melted completely. Go back over low heat as needed to finish melting.

Step 9

Strain through a fine mesh strainer and cool to about 95 degrees.

Step 10

In a stand mixer, with a chilled bowl and whisk attachment, pour in the 495 grams of cold cream, add the powdered sugar and salt and whip to soft peaks.

Step 11

With the mixer on low, pour in the white chocolate mixture and continue whipping until you have medium peaks. Place in the cooler and let set.

Step 12

To serve: Plate with the compote on the bottom, top with a cake, raspberry sorbet, white chocolate whipped cream and some fresh sliced strawberries. (We use local strawberries from Hancock family farm and they are divine!)