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Sourdough Strawberry Shortcake

This sourdough strawberry shortcake combines tender, buttery shortcakes with sweet macerated strawberries and homemade whipped cream. Made with sourdough discard, this rustic summer dessert is the perfect way to celebrate strawberry season and use up extra starter.
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Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: fresh strawberry dessert, homemade strawberry shortcake, homestead dessert recipes, rustic strawberry shortcake, sourdough dessert recipe, sourdough discard desserts, sourdough discard strawberry shortcake, sourdough strawberry shortcake, strawberry shortcake from scratch, summer sourdough recipes
Prep Time: 30 minutes
Cook Time: 20 minutes
Rest Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 420kcal
Pin Recipe
Author: Victoria Herbert

Equipment

  • large mixing bowl
  • medium mixing bowl
  • Pastry cutter or fork
  • baking sheet
  • parchment paper
  • Measuring cups and spoons
  • Sharp knife
  • Electric mixer or whisk

Ingredients

For the Strawberries

  • 2 pounds fresh strawberries sliced
  • ¼ cup granulated sugar

For the Sourdough Shortcakes

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • ½ cup cold butter cubed
  • ½ cup sourdough discard
  • ½ cup heavy cream
  • 1 large egg

For the Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Prepare the Strawberries

  • Place sliced strawberries in a bowl.
  • Sprinkle with sugar and stir gently.
  • Let sit for 20–30 minutes to release their juices.

Make the Shortcakes

  • Preheat oven to 425°F.
  • Line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, baking powder, salt, and sugar.
  • Cut in cold butter until the mixture resembles coarse crumbs.
  • In a separate bowl, combine sourdough discard, heavy cream, and egg.
  • Add wet ingredients to dry ingredients and stir until a soft dough forms.
  • Turn dough onto a lightly floured surface and gently pat to about 1-inch thickness.
  • Cut into 8 rounds using a biscuit cutter or glass.
  • Place on prepared baking sheet.
  • Bake for 18–20 minutes or until golden brown.
  • Cool completely before assembling.

Make the Whipped Cream

  • In a chilled bowl, combine whipping cream, powdered sugar, and vanilla.
  • Beat until soft peaks form.

Assemble

  • Slice each shortcake in half.
  • Spoon strawberries and juices over the bottom half.
  • Add a generous dollop of whipped cream.
  • Place the top half of the shortcake on top.
  • Add more strawberries and whipped cream if desired.

Notes

* Use active sourdough discard or unfed starter.
* For extra flavor, add a teaspoon of lemon zest to the strawberries.
* Assemble just before serving for the best texture.
* Shortcakes can be baked a day ahead and stored in an airtight container.

Nutrition

Calories: 420kcal | Carbohydrates: 39g | Protein: 6g | Fat: 27g | Fiber: 3g | Sugar: 18g
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