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–+ servings
Sourdough Strawberry Shortcake on a white plate

Sourdough Strawberry Shortcake Recipe

By McKenna Pulda
Yield: 10 Sourdough Strawberry Shortcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 20 minutes
Total Time: 1 hour
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!
5 from 4 votes
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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

  1. 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!
  2. 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
  3. In a small sauce pan, heat the strawberry jam on medium heat, stirring occasionally, for about 3 minutes.
    150 grams strawberry jam
  4. 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

  1. 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
  2. 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
  3. 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
  4. 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

  1. Using a rolling pin, roll out the dough into a large rectangle (9x13), 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.
  2. Take a 2 1/2 - 2 3/4 inch sharp biscuit cutter and dip it into flour, then cut into the dough. 
    3. 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. 
  3. Reroll the scrapes and repeat until 8-10 sourdough shortcakes have been formed.
  4. Place the shortcakes in a greased 12 inch cast iron skillet or 9x13 baking dish about 1/2 - 1 inch apart. Baking the shortcakes close together and in a rimmed baking dish helps them to bake taller. 
  5. 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!

Bake

  1. 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
  2. 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

  1. 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

  1. Once all of the elements are ready, it's time to serve! 
  2. 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!
  3. 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.
  4. 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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