This sourdough discard strawberry shortcake is a light Spring dessert! Here just in time for all the fresh strawberries.
Its nearing the end of May and beginning of June. Which, in my mind, that means only one thing…strawberry season!
One of my favorite things about growing up in Lancaster County was the endless number of Amish stands that would line the roads. The different varieties of fruits, vegetables, and canned goods that the stands were full of was foodie heaven. Knowing where and how your food was grown was a blessing! Now, I haven’t escaped that lifestyle too much. Although, I technically am no longer in the Lancaster County area. The closest Amish stand from me is about 45 minutes up the road.
I usually don’t mind driving the distance when it means good quality. Although, when a friend reached out to me inviting me to a strawberry patch that was much closer, of course I said yes! I mean I think the only thing better than fresh produce is picking your own fresh produce.
We spent about an hour and a half at the patch and left with very full hands. I picked not one, not two, but 8 pounds of fresh strawberries. It was strawberry galore! Some was given to family and neighbors, some was frozen, some was eaten fresh, and lots were baked with. Hence, the creation of this recipe.
Why You Will Love This Sourdough Strawberry Shortcake Recipe
There are so many reasons to love this recipe. Here are just a few…
- Sourdough discard – This recipe uses up that sourdough discard that you just don’t know what do with. I’m like you. I have searched “best sourdough discard recipes” on Pinterest. You’re not alone.
- Light – Sometimes you just want a dessert that is light and refreshing, not something too heavy. This strawberry shortcake recipe will satisfy that desire.
- Simple – This dessert is something you can quickly whip up. When your family wants something extra after dinner and you didn’t necessarily have something in mind, this is perfect for those occasions!
Ingredients
All-purpose flour
Baking powder
Light brown sugar
Salt
Egg – room temperature
Milk
Sourdough discard
Butter – room temperature
Heavy whipping cream
Powdered sugar
Strawberries
Cornstarch
Granulated sugar
Tools You Will Need
Medium and large mixing bowls
Baking pan
Potato masher (or the back of a fork/spoon)
Hand mixer or stand mixer
Spatula
How to Make Sourdough Strawberry Shortcake Step-by-Step
Start by mixing the dry ingredients together in a small mixing bowl – all-purpose flour, salt, and baking powder. Set aside once fully combined.
In a slightly larger mixing bowl, start by creaming together the butter and the sugar. Then, mix in the egg until fully combined.
Thirdly, alternate adding the milk and the dry ingredients into the wet ingredients into 3 rounds. The mixture will be thick.
In a greased baking dish, scoop the batter into desired size of shortcakes. Keep in mind, the cakes will spread when baked. Bake for 10 to 15 minutes.
How to Make Strawberry Topping Step-by-Step
To make the strawberry topping, combine the strawberries and granulated sugar in a small saucepan. Cook on medium heat until the strawberries are softened, and the sugar has dissolved. Once the strawberries are softened, mash them with a potato masher or with the back of a fork.
Once the strawberries are softened, add in the cornstarch and water mixture and stir to combine. Remove from heat and let cool.
Assemble by adding the sauce on top of the cake, along with fresh strawberries and homemade whipped cream (see recipe).
If you made this sourdough discard strawberry shortcake, we would love to hear how it turned out for you! Leave a comment down below!
Sourdough Discard 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
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/4 cup light brown sugar
- 5 tablespoons butter, room temperature
- 1 egg
- 1/2 cup milk
- 1/2 cup sourdough discard
- FOR THE STRAWBERRY SAUCE
- 1 1/2-pounds strawberries
- 4 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon water
- FOR THE HOMEMADE WHIPPING CREAM
- 1-pint heavy whipping cream
- 3 tablespoons powdered sugar
Instructions
- Grease a 9x13 baking dish with butter or oil and preheat the oven to 350 degrees F.
- Start by combining the dry ingredients into a small mixing bowl - 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Set aside.
- Second, in a medium sized mixing bowl, beat the butter and light brown sugar until combined - 5 tablespoons butter, 1/4 cup light brown sugar.
- Then, mix in the egg and sourdough discard into the butter and sugar mixture - 1 egg, 1/2 cup sourdough discard.
- Alternately add the milk and dry ingredients into the wet ingredients into 3 rounds - 1/2 cup milk.
- 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 6 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 10-15 minutes. Let cool slightly. *see notes
STRAWBERRY SAUCE
To make the strawberry sauce, add the strawberries and granulated sugar in a small saucepan. Heat on medium heat until the sugar has dissolved and the strawberries are softened. Then, mash with a potato masher or with the back of a fork. - 1 1/2 lbs. strawberries, 4 tablespoons granulated sugar.
Combine the water and cornstarch and stir into the strawberry mixture until thickened. - 1 teaspoon cornstarch, 1 teaspoon water.
Remove from heat and let cool slightly. *see notes
HOMEMADE WHIPPING CREAM
With a handheld mixer, hand mixer, or immersion blender, mix the whipping cream and powdered sugar together until texture is stiff and not runny. - 1 pint whipping cream, 3 tablespoons powdered sugar.
ASSEMBLY
Add the cooled strawberry sauce and on top of a shortcake and top with the whipped cream. Top with more fresh strawberries if desired!
Notes
1. The shortcake can be served warm, just know the whipped cream may melt away once it hits something warm!
2. The same goes for the strawberry sauce, it can be served warm, just know the whipped cream will melt a little bit depending on how warm/hot.
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