• Preheat the oven to 175 C
• Hull the strawberries and cut them in half, or quarters if they are quite large and set aside while.

  Cut the rhubarb into 2-3 cm pieces and place in an ovenproof dish. Add the sugar and orange juice and toss gently.

  Place in the oven and roast for 10 minutes. After 10 minutes, add the strawberries and roast for another 10 minutes or until the rhubarb is cooked through and the strawberries are slightly softened, but not falling apart.

  Remove from the oven and set aside. The strawberry rhubarb compote can be made ahead of time and stored, refrigerated, for 3-4 days.
• Increase the oven temperature to 200°C and set one of the racks in the centre of the oven.
• Line a small baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

  Using a pastry cutter or your fingertips, work in the butter until the mixture resembles rough crumbs.

  In a separate bowl, whisk together the egg and sour cream. Add to the dry ingredients, and stir with a fork until it forms a soft ragged dough.
• Turn the dough out onto a well-floured surface and pat it down into a rough disc. Gently turn the dough 6-8 times until you have a fairly smooth dough.

  Gently pat out the dough a 2cm thick rectangle. Cut the dough into biscuits using a 5 cm floured biscuit cutter and place 5 cm apart on the prepared baking sheet.
• Bake until tall and golden, about 18 to 20 minutes. Let cool on rack.

To Serve

• Slice the shortcake biscuits in half or gently pull apart. Place a bottom half of a shortcake on each plate. Top with a generous spoonful of the strawberry/rhubarb compote. Cover with a top half of a biscuit. Top with a dollop of whipped cream and more of the compote. Serve immediately.