Sourdough strawberry shortcake is perfect for spring family dinners, graduation parties, 4th of July events, and more!
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 Lancaster county is how many Amish stands line the back roads. The abundance of fruits, vegetables, and canned goods that the stands were full of was foodie heaven. While I still live near the Amish, the closest stand to me is sadly 45 minutes away.
I usually don’t mind driving the distance for good quality. Although, when a friend reached out and invited 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 strawberries galore! Some were given to family and neighbors, some were frozen, some were eaten fresh. Lots, though, were put into baked goods.
That’s where the creation of this recipe came from. It’s one that my family and I love, so I know you will too!
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. Here’s one to try!
- Light – Sometimes you just want a dessert that is light and refreshing, not something too heavy. This strawberry shortcake recipe will satisfy that desire.
- Easy to make – 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!
- 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.
Sourdough Discard Strawberry Shortcake FAQs
What are the three components of strawberry shortcake?
3 components that make up strawberry shortcake are fresh strawberries, a shortcake, and whipped cream.
How to elevate strawberry shortcake?
Elevate strawberry shortcake by serving it with milk and homemade whipped cream. Homemade whipped cream is made with 1 pint of heavy whipping cream and 3 TBS of maple syrup. Use the whisk attachment in a stand mixer to whisk the 2 ingredients until stiff peaks are formed.
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 Strawberry Shortcake
Use a stand mixer for the homemade whipped cream recipe. There will be much less hands on time this way as well as quicker.
Be sure to space out the shortcakes enough 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.
Ingredients
All-purpose flour
Baking powder
Light brown sugar
Salt
Egg – room temperature
Milk
Sourdough discard
Butter – room temperature
Heavy whipping cream
Tools You Will Need
Medium and large mixing bowls
Cookie sheet
Hand mixer or stand mixer
Spatula
How to Make Sourdough Strawberry Shortcake Step-by-Step
First, mix together the flour, salt, and baking powder in a large mixing bowl. Set aside for now. At this time you can also preheat the oven to 350.
Second, cream together the butter and sugar. Stand mixers work great for this. As you can see, I decided to use a whisk and that worked well also. Next, whisk in the egg.
After that, add the dry ingredients into the wet ingredients. 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 lightly shape each shortcake into a rough ball shape with your hands.
Bake at 350 for 15-20 minutes until slightly golden brown. Serve with homemade whipped cream and fresh strawberries!
Did you love this recipe?! Please let us know in the comment section below and give this recipe 5 stars!
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
- 8 tablespoons butter, room temperature
- 1 egg
- 1/2 cup milk
- 1/2 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 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.
- Next, add the milk in to the wet ingredients. 1/2 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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