Sourdough Strawberry Shortcake Recipe (Discard)
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Strawberry shortcake is one of those summer desserts that earns its place every year. This version uses sourdough discard, and the shortcake bakes up flaky and tender with enough structure to hold up under a generous pile of fresh strawberries, strawberry sauce, and homemade whipped cream.
Every part of this dessert, the shortcakes, the macerated strawberries, and the whipped cream, comes together quickly and without any complicated steps. If you want to do more with fresh strawberries this summer, this Sourdough Strawberry Cake is a natural next bake.
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Why You’ll Love This Recipe:
- The Perfect Summer Dessert-Fresh strawberries, homemade whipped cream, and flaky shortcakes all stacked together make the kind of dessert that makes sense on a warm day. If you want another summer dessert that starts with fresh strawberries, my Sourdough Angel Food Cake and Strawberry Rhubarb Pie with a Sourdough Crust is a great one to have in your back pocket.
- Easy-The shortcake dough comes together by mixing the dry ingredients in one bowl, the wet ingredients in another, and combining them. The strawberry sauce is a matter of chopping strawberries, heating jam briefly, and pouring it over the strawberries. The whipped cream is just heavy cream, powdered sugar, and vanilla in a mixer. If you enjoy straightforward sourdough discard bakes with strawberries, this Sourdough Strawberry Quick Bread is another good one to try.
- Quick-Start the strawberry sauce first since it only needs about 3 minutes on the stove but takes about an hour to cool. While it cools, you can freeze the shortcakes for 20 minutes and then bake them for 17 to 20 minutes. The whipped cream comes together just before serving. Most of the time is hands-off.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Sourdough Biscuits
- All-purpose flour – the base of the biscuits.
- Sugar – white sugar works, but you can substitute with cane sugar.
- Baking powder – Check that it’s fresh; it makes the biscuits rise.
- Salt – Any unrefined salt works, like Redmond’s Unrefined Salt.
- Unsalted butter – Keep cold or frozen so the biscuits stay flaky.
- Heavy cream –Adds richness and tenderness and can substitute 1:1 with half-and-half or buttermilk.
- Egg – Cold, to help keep the dough chilled.
- Sourdough starter discard – Cold, helps with structure and flakiness.
- Coarse sugar – Optional, adds a sweet crunch on top.
Macerated Strawberries
- Strawberries – Fresh is best; thawed frozen berries work in a pinch.
- Sugar – Can use cane or raw sugar.
- Lemon juice – Brightens flavor.
- Lemon zest – Enhances the strawberry sweetness.
- Strawberry jam – Used to make a quick sauce.
Homemade Whipped Cream
- Heavy whipping cream – Whips into soft peaks for topping.
- Powdered sugar – Sweetens without grittiness.
- Vanilla extract – Pure is best for flavor.
How to Make Sourdough Strawberry Shortcakes
Macerated Strawberries
If you are looking for quick macerated strawberries, you can combine the sugar and chopped strawberries in a bowl and let it sit for at least 30 minutes before serving. However, if you are like me and love having extra strawberry sauce running down and soaking into your sourdough shortcakes, follow the process below.
- Hull the strawberries and chop or slice them to a desirable size. Mix them and the sugar in a medium-sized bowl. Set to the side.
- In a small saucepan, heat the strawberry jam on medium heat, stirring occasionally, for about 3 minutes or until there is no longer any foam.
- Pour the warm jam over the strawberries. Add the lemon juice, lemon zest, and vanilla extract, and stir until combined. Leave to cool to room temperature, about an hour.
Sourdough Shortcakes
- In a large bowl, add the flour, sugar, baking powder and salt. Whisk until thoroughly combined. Grate cold or frozen butter with a cheese grater and mix with the dry ingredients until the butter is covered with the flour mixture and crumbly. You may also use a pastry cutter and cut the dough until the butter is in small, pea-sized pieces.
- In a liquid measuring cup or a medium bowl, whisk together the heavy cream, sourdough discard, and egg until combined. Then, pour the wet ingredients into the dry ingredients and mix with a fork or a spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and gently knead the dough until the flour mixture just comes together into one mass. Be careful not to overmix the dough as this can lead to dense shortcakes.
- Using a rolling pin, roll out the dough into a large rectangle (9×13), then fold in half the long way, and then fold it into quarters, and then fold it one more time. All this folding will help you to achieve all of those lovely flaky layers!
- Roll out the shortcake dough until it is 1¼ inches tall.
- Take a 2½ to 2¾ inch sharp biscuit cutter and dip it into flour, then cut into the dough.
- Pro-tip: Be sure to only cut straight down into the shortcake dough-no twisting. Twisting the biscuit cutter will close the shortcake dough and prevent it from rising while baking.
- Reroll the scraps and repeat until 8 to 10 sourdough shortcakes have been formed.
- Place the shortcakes in a greased 12-inch cast iron skillet or 9×13 baking dish about ½ to 1 inch apart. Baking the shortcakes close together and in a rimmed baking dish helps them to bake taller. Pop the sourdough shortcakes into the freezer for at least 20 minutes while the oven preheats to 425°F. This helps ensure that the butter is nice and solid, so that it will melt while baking and develop all of those lovely, flaky layers!
- Just before baking, use a pastry brush to top each sweet biscuit with heavy cream and sprinkle coarse sugar on top of the dough, if desired. Bake the sourdough strawberry shortcakes for 17 to 20 minutes. If the tops of the biscuits are browning too quickly, cover them with aluminum foil for the remaining bake time.
- Add the heavy cream, powdered sugar, and vanilla extract to the bowl of a stand mixer with the whisk attachment. This can also be done with an electric hand mixer. Whisk on high until soft peaks form.
McKenna’s Helpful Tips
- Cut straight down with the biscuit cutter and do not twist it-Twisting the biscuit cutter seals the edges of the dough and the shortcakes will not rise the way they should when they bake.
- Keep your butter, discard, and egg cold-The butter needs to stay solid right up until it goes into the oven. When it melts during baking, it releases steam and that is what gives you those flaky layers. If the butter melts into the dough before it hits the oven, your shortcakes will bake up flat.
- Bake the shortcakes close together in a rimmed baking dish-Placing them half an inch to an inch apart in a 12-inch cast iron skillet or 9×13 baking dish helps them bake up taller.
- Make the whipped cream just before serving-Whipped cream made too far ahead will deflate and start to turn yellowish, so hold off on making it until you are ready to serve.
How to Store
Shortcakes are best warm right out of the oven, but you can keep them in an airtight container at room temperature for a day or 2. When it’s time to serve, warm them in a 300–325°F oven for a few minutes until heated through. Store any leftover strawberries in an airtight container in the fridge for up to 2 days. Make the whipped cream right before serving since it doesn’t hold up well and will lose its texture if it sits too long.
FAQs
Why did my sourdough strawberry shortcakes turn out flat?
The baking powder may have been expired. Baking powder helps the sweet biscuits rise properly, so you should always double-check that your ingredients are fresh. Or, the dough may have been handled improperly. To achieve those light, flaky layers in your Sourdough Strawberry Shortcakes, you should not overmix the dough or let it get too warm.
The cold butter in the dough must remain cold because when it melts in the oven, it releases steam, which helps the biscuits turn out light and fluffy. If the butter is already at room temperature or has melted into the dough, the shortcakes will bake up flat.
Can I make Sourdough Strawberry Shortcakes Ahead of Time?
Absolutely! You can prepare the macerated strawberries the night before. Let them cool to room temperature, then store them in an airtight container in the fridge. Use as usual when ready to serve. You can also prepare the sourdough shortcakes the night before. Place the unbaked shortcakes on a baking sheet, cover them well, and store them in the fridge. For best results, you can also freeze them and bake straight from cold the next day for better rise and texture. I recommend making the whipped cream just before serving. Whipped cream made ahead will deflate and lose its texture over time.
Why are my sourdough shortcakes not flaky?
Flakiness comes from keeping the butter, egg, and sourdough discard cold and handling the dough gently. If the butter warms up or the dough is overmixed, the butter will fully incorporate into the flour instead of staying in small pieces. Those pieces melt in the oven and release steam, which creates the flaky layers. Follow the folding method and bake immediately (or after a brief chill) to help the shortcakes rise properly and stay flaky.
Sourdough Strawberry Shortcake Recipe
Yield: 10 Sourdough Strawberry Shortcakes
Sweet, fluffy Sourdough Shortcakes are stacked high with ripe strawberries, sweet strawberry sauce, and homemade whipped cream. This Sourdough Strawberry Shortcake recipe is the easiest and tastiest dessert that you and yours will want to enjoy all summer long!
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Equipment
Ingredients
Macerated Strawberries
- 1 pound strawberries about 3 cups
- 50 grams sugar 1/4 cup
- 150 grams strawberry jam 1/2 cup
- 15 grams lemon juice 1 Tablespoon
- zest of one lemon
- 6 grams vanilla extract 1 1/2 teaspoons
Sourdough Shortcakes
- 280 grams all-purpose flour 2 cups
- 50 grams sugar 1/4 cup
- 24 grams baking powder 2 Tablespoons
- 6 grams salt 1 teaspoon
- 170 grams unsalted butter, frozen 3/4 cup
- 120 grams heavy cream, cold 1/2 cup
- 120 grams sourdough discard, cold 1/2 cup
- 1 egg cold
- coarse sugar optional
Homemade Whipped Cream
- 240 grams heavy cream, cold 1 cup
- 30 grams powdered sugar 2 Tablespoons
- 4 grams vanilla extract 1 teaspoon
Instructions
Macerated Strawberries
- If you are looking for quick macerated strawberries, you can combine the sugar and chopped strawberries in a bowl and leave it sit for at least 30 minutes before serving. However, if you are like me and I LOVE having extra strawberry sauce running down and soaking into your sourdough shortcakes, follow the process below!
- Hull the strawberries and chop or slice them to desirable size. Mix them and the sugar in a medium-sized bowl. Set to the side.1 pound strawberries, 50 grams sugar
- In a small sauce pan, heat the strawberry jam on medium heat, stirring occasionally, for about 3 minutes.150 grams strawberry jam
- Pour the warm jam over the strawberries. Add the lemon juice, lemon zest of one lemon, and vanilla extract, and stir until combined. Leave to cool until room temperature (about an hour).15 grams lemon juice, zest of one lemon, 6 grams vanilla extract
Sourdough Shortcakes
- In a large bowl, add the all-purpose flour, sugar, baking powder and salt. Whisk until thoroughly combined.280 grams all-purpose flour, 50 grams sugar, 24 grams baking powder, 6 grams salt
- Grate the frozen butter with a box grater and mix with the dry ingredients until the butter is covered with the flour mixture and crumbly. You may also use a pastry cutter and cut the dough until the butter is in small pea-sized pieces.170 grams unsalted butter, frozen
- In a liquid measuring cup or a medium bowl, whisk together the heavy cream, sourdough discard, and egg until combined. Then, pour the wet ingredients into the dry ingredients and mix with a fork or a spatula until a shaggy dough is form.120 grams heavy cream, cold, 120 grams sourdough discard, cold, 1 egg
- Pour the dough onto a lightly floured surface and gently knead the dough until the flour mixture just comes together into one mass. Be careful not to over mix the dough as this can lead to dense Sourdough Shortcakes.
Shaping
- Using a rolling pin, roll out the dough into a large rectangle (9×13), then fold in half the long way, and then fold it into quarter, and then fold it one more time. All this folding will help you to achieve all of those lovely flaky layers! Finally, roll out the top of the shortcake dough until it is 1 1/4 inches tall.
- Take a 2 1/2 – 2 3/4 inch sharp biscuit cutter and dip it into flour, then cut into the dough.
- Reroll the scrapes and repeat until 8-10 sourdough shortcakes have been formed.
- Place the shortcakes in a greased 12 inch cast iron skillet or 9×13 baking dish about 1/2 – 1 inch apart. Baking the shortcakes close together and in a rimmed baking dish helps them to bake taller.
- Pop the Sourdough Shortcakes into the freezer for at least 20 minutes, while the oven preheats to 425 degrees F. This helps ensure that the butter is nice and solid, so that it will melt while baking and develop all of those lovely, flakey layers!
Pro-tip– Be sure to only cut straight down into the shortcake dough, no twisting! Twisting the biscuit cutter will close the shortcake dough and prohibit it from rising while they bake.
Bake
- Just before putting the shortcakes into the hot oven, using a pastry brush, top each sweet biscuit with more heavy cream and sprinkle coarse sugar on top of the dough, if desired.coarse sugar
- Bake the Sourdough Strawberry Shortcakes for 17-20 minutes. If the tops of the biscuits are browning too quickly, cover them with aluminum foil for the remaining bake time.
Fresh Whipped Cream
- Add the heavy cream, powdered sugar, and vanilla extract to the bowl of a stand mixer with the whisk attachment. Whisk the heavy cream mixture on high until soft peaks are formed. This can also be done with an electric hand mixer.240 grams heavy cream, cold, 30 grams powdered sugar, 4 grams vanilla extract
How to Serve
- Once all of the elements are ready, it's time to serve!
- I absolutely love strawberries and homemade whipped cream, so I am a huge fan of a double decker kind of Sourdough Strawberry Shortcake. More strawberries and whipped cream, please!
- First, crack open a warm Sourdough Strawberry Shortcake in half, spoon on a dollop of homemade whipped cream, then add the ripe strawberries and strawberry sauce on top. Place the other half of the fluffy biscuit on top and repeat with more whipped cream and macerated strawberry sauce.
- How incredible is that? Simply stunning and so delicious!
Notes
How to Store
Though Sourdough Shortcakes are best enjoyed hot and fresh out of the oven, you can store them in an airtight container for 1-2 days. Store leftover macerated strawberries and homemade whipped cream in airtight containers as well in the fridge for up to 2 days. Quickly reheat the biscuits in the microwave until warm to the touch.FAQs:
WHY DID MY SOURDOUGH Strawberry Shortcake TURN OUT FLAT?
Two possible reasons why the shortcakes came out flat. One, the baking powder was expired. Baking powder will help the sweet biscuits rise to their greatest potential, so always double-check that your ingredients are fresh. Second, improper handling. To achieve those light, flaky layers in your Sourdough Strawberry Shortcakes, you can’t over mix or overheat the dough. The cold butter in the dough must remain cold because while the butter melts when it is baked, it releases steam which helps the biscuits become light and fluffy. If the butter is already room temperature or melted into the dough, the shortcakes will remain flat.CAN I MAKE SOURDOUGH Strawberry Shortcakes AHEAD OF TIME?
Absolutely! You may prepare the macerated strawberries the night before! Cool it to room temperature and store it in an airtight container in the fridge. Use as normal when ready to serve. You can also prepare the Sourdough Shortcakes the night before. Place the unbaked short cakes on a baking sheet, cover them with plastic wrap, and store them in the fridge. Bake them the following day for fresh, hot Sourdough Shortcakes. However, I recommend preparing the homemade whipped cream just before serving. Whipped cream that has been made earlier can deflate and start to turn yellowish. This recipe card was updated on 03/06/26.Nutrition
Serving: 1g | Calories: 474kcal | Carbohydrates: 52g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 511mg | Potassium: 159mg | Fiber: 2g | Sugar: 24g | Vitamin A: 983IU | Vitamin C: 29mg | Calcium: 186mg | Iron: 2mg
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