There is no better way to enjoy strawberry season, than with this delicious sourdough strawberry shortcake... This dessert motivates kids to do all the strawberry picking in June!
This recipe combines the tangy sweetness of sourdough with fresh berries, creamy whipped cream for a showstopping dessert.
Makes 9 individual servings of beautiful strawberry shortcake with a tangy sourdough sweet biscuit, fresh fruit, and whipped cream topping.
Sourdough Strawberry Shortcake Tips
Prep: First things first, get that oven cranked up to 425°F (220°C) and line your baking sheet. I'm lazy, so a simple cookie sheet with parchment paper is my jam.
Wet Ingredients: When you're mixing the wet stuff – your bubbly sourdough starter, egg, and a splash of vanilla – make sure it's all whisked together nicely in a big ol' bowl.
Dry Ingredients: Now for the dry crew: flour, baking powder, sugar, and salt. Just toss 'em right into the bowl with the wet ingredients.
Butter Ninja Moves: This is KEY for those flaky layers! Grab a frozen stick of butter (cold works in a pinch, but frozen is the real MVP). Get your box grater and shred that butter directly into the bowl using the big holes. Trust me on this one.
Gentle Does It: When you're folding everything together with a rubber spatula, be super gentle. Just combine until you don't see big streaks of flour anymore. A few little streaks are totally fine! Overmixing is the enemy of fluffy biscuits – it'll make 'em tough, and nobody wants that.
The Fold Secret: Okay, listen up for the flakiness magic! Dump your dough onto a lightly floured surface. Gently pat it into a rectangle that's about ½-inch thick. Now, picture that rectangle in thirds lengthwise. Fold the top third down towards the center. Then, take the bottom third and fold it up and over the top, like you're folding a letter. Boom! Layers!
Square It Up (Almost): Next, fold the short ends of your dough rectangle inwards so they meet in the middle, making a square-ish shape. Then, gently press that square out again to about ¾ inch thick. Seriously, a little thicker is better than too thin for those beautiful, airy layers.
Cut it Out!: Grab a sharp biscuit cutter (round or square, whatever floats your boat!) or even just a bench scraper and cut out about 9 biscuits.
Spacing is Your Friend: Pop those cut-out biscuits onto your prepared baking sheet, leaving a little breathing room between them so they bake evenly.
Golden Touch: Give the tops of your biscuits a little brush with melted butter, cream, or milk. Then, sprinkle some coarse sugar on top for that gorgeous sparkle and a little extra crunch. Fancy!
Oven Watch Time: Slide those beauties into your preheated oven and bake for 12-15 minutes, or until they're beautifully golden brown and flaky. Keep a close eye on them in the last few minutes – ovens can be sneaky, and you don't want burnt bottoms!
Cool Down Moment: Once they're golden, take 'em out and let them cool on the baking sheet for a few minutes. Patience, my friend, patience!
Strawberry Love: For the juicy strawberry goodness, just slice 'em up and toss them in a bowl with some sugar. Give 'em a gentle stir and let them sit for at least 15 minutes. That's when the magic happens, and they release all their delicious juices.
Whipped Cream Dream: For that perfect dollop, make sure your bowl is nice and cold. Then, whip up your heavy cream and powdered sugar with a hand mixer until you get those beautiful stiff peaks. Homemade whipped cream is a game-changer, trust me.
Long Ferment for Extra Flavor: Wanna take things up a notch? Follow the biscuit steps up to the folding part (step 7). Then, wrap that dough in plastic wrap and chill it in the fridge for up to 8 hours. When you're ready, just take it out, cut out your biscuits, and bake as usual. The long ferment adds a little extra tang and depth of flavor.
Assemble the Sourdough Strawberry Shortcakes
Once the sourdough shortcakes are cooled a bit, slice each one in half horizontally. Place the bottom half of a biscuit on a plate. Spoon a generous amount of macerated strawberries over the biscuit. Dollop with whipped cream, and a bit more strawberry. Top with the other half of the biscuit and repeat the layers of strawberries and whipped cream for all 9 servings.
Leftovers
- Leftover macerated strawberries can be stored in an airtight container in the refrigerator for up to 2 days.
- Leftover whipped cream can be stored in an airtight container in the refrigerator for up to 24 hours. However, for best results, freshly made whipped cream is recommended.
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Recipe Card
Sourdough Strawberry Shortcake
This sourdough strawberry shortcake is perfectly sweet, fresh and layered with juicy strawberries and homemade whipped cream for the perfect summer desert, especially during strawberry season!
Ingredients
- ¾ cup sourdough starter (can be sourdough discard)
- 1 large egg
- 1 cup + 2 tablespoons all purpose flour
- ½ cup granulated sugar
- 2 teaspoons teaspoons baking powder (or 1.5 teaspoons baking soda)
- ½ teaspoon fine salt
- ½ cup frozen unsalted butter
- Optional - 2 tablespoons milk, cream, or melted butter to brush over tops before baking.
- Coarse sugar, for sprinkling (optional)
- 1.5 pounds fresh strawberries, washed and sliced
- 1-2 tablespoons granulated sugar
- 3 cups heavy whipping cream
- 6 tablespoons powdered sugar
- Optional - lemon zest for garnish
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet (I just use a cookie sheet) lined with parchment paper.
1. In a large mixing bowl, whisk together the wet ingredients: sourdough starter, egg and vanilla extract.
2. Add the dry ingredients: 1 cup flour, baking powder, sugar, and salt to the bowl with the sourdough egg mixture.
3. Grab your box grater and the stick of frozen butter (cold butter works too). Using the large holes of the grater, shred the frozen butter directly into a large bowl.
4. Gently fold everything together with a rubber spatula until just combined. Don't overmix, a few streaks of flour are fine. Overmixing can make your sweet sourdough biscuits tough.
5. Turn dough out onto a lightly floured surface. Gently press the dough out on your floured work surface into a rectangle about ½-inch thick. Imagine the rectangle divided into thirds lengthwise. Now, fold the top third of the dough down towards the center. Next, take the bottom third of the dough and fold it up and over the top third, like you're folding a letter. This creates layers of dough and butter, perfect for flakiness! Now, gently fold the short ends of the dough rectangle inwards to meet in the center, forming a square. Finally, use your hands to lightly press the dough square out again to an even thickness of about ¾ inch.... It's better to have them a bit thicker than too thin for those fluffy layers!
6. You can use a sharp biscuit cutter or a bench scraper to cut out 9 circles or squares from the dough.
7. Place the cut-out biscuits on your prepared baking sheet, leaving a little space between them for even baking. Brush the tops with melted butter, cream or milk and course sugar for a beautiful finish.
8. Place shortcakes into the preheated hot oven and bake for 12-15 minutes, or until golden brown and flaky. The baking time may vary slightly depending on your oven. Keep an eye on them during the last few minutes to ensure they don't become over-browned.
9. Take your sweet biscuits out of the oven and let them cool on the baking sheet for a few minutes.
10. Enjoy your warm, fluffy, sourdough shortcakes with strawberries and a dollop of homemade whipped cream, and optional lemon zest!
Nutrition Information
Yield 9 Serving Size 1Amount Per Serving Calories 534Total Fat 42gSaturated Fat 26gTrans Fat 1gUnsaturated Fat 13gCholesterol 145mgSodium 271mgCarbohydrates 37gFiber 2gSugar 25gProtein 5g
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