This sourdough strawberry shortcake is a fresh and fruity summer dessert, perfect for barbecues, graduation parties, and casual family dinners!
Sourdough Strawberry Shortcake
This sourdough discard strawberry shortcake is a light dessert with moist shortcakes and fresh strawberries. Here just in time for Summer!
Ingredients
- FOR THE SHORTCAKE
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- ¼ cup light brown sugar
- 8 tablespoons butter, room temperature
- 1 egg
- ½ cup milk
- ½ cup sourdough discard
- FOR THE HOMEMADE WHIPPING CREAM
- 1-pint heavy whipping cream
- 3 tablespoons maple syrup
Instructions
- Line a cookie sheet with parchment paper and preheat the oven to 350 degrees.
- Start by combining the dry ingredients into a small mixing bowl - 2 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt. Set aside.
- Second, in a medium sized mixing bowl, beat the butter and light brown sugar until combined - 5 tablespoons butter, ¼ cup light brown sugar.
- Then, mix in the egg and sourdough discard into the butter and sugar mixture - 1 egg, ½ cup sourdough discard.
- Next, add the milk in to the wet ingredients. ½ cup milk. Also add the dry ingredients as well.
- Once the batter is fully made, it will be thick but that is normal! Scoop into desired size into a greased baking dish. You should get at least 8 shortcakes from the batter. Possibly more depending on the size you make them. Keep in mind they will spread as they bake.
- Bake in a 350-degree oven for 15-20 minutes. Let cool slightly. *see note
HOMEMADE WHIPPING CREAM
With a handheld mixer, hand mixer, or immersion blender, mix the whipping cream and maple syrup together until texture is stiff and not runny. - 1 pint whipping cream, 3 tablespoons maple syrup.
ASSEMBLY
Top the shortcake with freshly sliced strawberries and a large dollop of homemade whipped cream! Serve it with milk if you wish. Enjoy!
Notes
1. The shortcake can be served warm, just know the whipped cream may melt away once it hits something warm!
2. The whipped cream can be stored in an airtight glass jar in the fridge. If it gets too warm, you may need to re-whip it with an eletric mixer or in a stand mixer for a few minutes.
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Table Of Contents
Jump to:
- Sourdough Strawberry Shortcake
- Table Of Contents
- Why You'll Love This Sourdough Strawberry Shortcake Recipe
- FAQs
- Tips To Make Sourdough Strawberry Shortcake
- Ingredients
- Tools You Will Need
- Step-By-Step Instructions For Sourdough Strawberry Shortcake
- How To Store Sourdough Strawberry Shortcake
- Save It For Later!
It's hard to believe we're already into May! Once we start nearing June, my mind immediately begins thinking about fresh strawberry season.
One of my favorite things about spring and summer is the abundance of stands selling fresh fruit and vegetables. There's truly nothing so delicious as juicy, home-grown strawberries!
If there's one thing that could possibly be better than buying fresh berries, it's hand picking them. Not too long ago a good friend of mine invited me to go strawberry picking with her. Now, that was fun!
We spent over an hour at the patch and left with very full hands. I picked not one, not two, but 8 pounds of fresh strawberries. It was strawberries galore! So many yummy things come out of my kitchen when I have fruit on hand like this.
I love baking a batch of creamy chia seed pudding and topping it with strawberries! For a quick and easy but also sweet breakfast I'll make strawberries and cream overnight oats. A well loved favorite, though, is this delicious sourdough strawberry shortcake. It's the classic strawberry shortcake with a tangy sourdough twist.
Why You'll Love This Sourdough Strawberry Shortcake Recipe
There are so many reasons to love this summer dessert. Here are just a few...
- You'll use up sourdough discard - There's SO many wonderful recipes that use sourdough discard. Have you tried our fan favorite sourdough chocolate chip cookie recipe? Make sure you hit that one up after baking this sourdough strawberry shortcake!
- It's Light - Sometimes you just want a dessert that is light and refreshing, not something too heavy. This strawberry shortcake recipe will satisfy that desire.
- This recipe is easy to make! - Baking tutorials don't need to be complicated. You'll love how this summer dessert recipe is simple to make yet still wows the crowd.
- It can easily be doubled or tripled. Our recipe serves about 8 people, but it can easily be doubled or tripled in order to serve a crowd. Another crowd pleasing favorite that uses strawberries is strawberry rhubarb crisp!
- It's the perfect summer dessert recipe to serve for a crowd. Wether you're hosting a summer bbq, grad party, baby shower, or just a casual hangout with friends, this sourdough strawberry shortcake needs to be on your serving list.
FAQs
What are the three components of strawberry shortcake?
Fresh strawberries, shortcake, and whipped cream are the 3 components of strawberry shortcake.
How to elevate strawberry shortcake?
- Slice a warm but not piping hot shortcake in half.
- Fill the center with a generous amount of homemade whipped cream and freshly sliced strawberries.
- Top with more whipped cream and strawberries. Or, serve it in a bowl with milk and a sprinkle of sugar.
What is in the middle of a strawberry shortcake?
The middle of a strawberry shortcake is typically filled with freshly sliced strawberries or a strawberry sauce along with whipped cream.
Tips To Make Sourdough Strawberry Shortcake
Use a stand mixer to make whipped cream. You'll give your hands a break and save yourself some time by letting a handy dandy kitchen aid do the work. I LOVE my pistachio green Kitchen Aid!
Leave enough space between the shortcakes on your baking sheet. Shortcakes will spread as they bake, so leave at least 1-2 inches between each shortcake on the baking sheet.
In case you forget to soften your butter ahead of time, simply soften it in the microwave. Let it warm for about 10 seconds before turning it. Repeat the process until it's slightly softened but not yet melted (melting happens quickly so keep an eye on it).
Leave your butter sit on the counter for several hours before baking. Piggy-backing off of that last tip, it's very helpful to let your butter soften slowly on the counter at room temperature.
Ingredients
All-purpose flour
Baking powder
Brown Sugar
Salt
Egg - room temperature
Milk
Sourdough discard
Butter - room temperature
Heavy whipping cream
Tools You Will Need
Medium and large mixing bowls - I have a set of metal, stainless steel mixing bowls that hold up so well. My toddler loves to play with them, too!
Cookie sheet
Hand mixer or stand mixer (Check out the tips section for the link to my favorite Kitchen Aid product)
Spatula
Step-By-Step Instructions For Sourdough Strawberry Shortcake
First, in a large mixing bowl, whisk together the flour, salt, and baking soda until full combined. Set the bowl aside for now. Also, preheat the oven to 350 degrees.
Second, cream together the butter and sugar. Stand mixers or hand mixers work great for this. As you can see, I decided to use a whisk and that worked well also. Make sure there's no butter clumps but that the mixture is smooth. Next, whisk in the egg.
After that, add the dry ingredients into the wet ingredients.Use a spatula to mix them together. This will form a thick dough.
On a baking sheet lined with parchment paper, make 8 shortcakes. Use a cookie scoop to do this and then gently shape each shortcake into a rough ball shape with your hands.
Bake at 350 for 15-20 minutes until slightly golden brown.
Let the shortcakes cool slightly so they are warm but not piping hot. It'll make slicing much easier. Top with homemade whipped cream and fresh strawberry slices for the most scrumptious sourdough strawberry shortcake.
How To Store Sourdough Strawberry Shortcake
For the best texture and flavor, store the components and the strawberry shortcake individually.
The sourdough shortcake biscuits can be stored in an airtight bag or container for up to 3 days while maintaining best freshness level. After that, they'll keep in the freezer for at least 2 months.
Store the whipped cream in an air tight container in the fridge for up to a week.
Fresh strawberries should also be stored in a glass, air tight container in the fridge. Before putting them in the fridge, make sure you clean them! Add a paper towel to the bottom of the food storage container to soak up any excess moisture.
Save It For Later!
Save this sourdough strawberry shortcake recipe to Pinterest so you can make it on repeat year after year, all summer long. Did you love baking this summer dessert? Please leave a comment below sharing your thoughts!
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