Sourdough Strawberry Shortcake
Savor the season with this Sourdough Strawberry Shortcake recipe. Sweet strawberries are layered with buttery sourdough biscuits and homemade whipped cream, making a treat that’s both beautiful and delicious.
Sourdough Strawberry Shortcake is a simple, delicious dessert that is easy to whip up, even for a crowd. The shortcakes can be assembled right before serving, or make a self-serve shortcake bar!
This is a classic dessert with a sourdough twist – the biscuits are made with sourdough discard, making them just a bit tangy. Fresh strawberries are tossed in a little sugar and left to rest while the biscuits are made, making a sweet syrup out of the juices. Top it all off with homemade whipped cream – not too sweet, but just right, letting the season’s best strawberries shine in this dessert.
Sourdough Strawberry Shortcake makes an impressive presentation, making it great for birthdays, showers, holidays…or just because!
Find More Seasonal Favorite Recipes at Quail Creek Homestead:
- Strawberry Spinach Salad
- Maple Bacon Roasted Asparagus
- The Best Spinach Dip (Using Fresh Spinach!)
- Sausage and Cheese Quiche
What I Love About This Sourdough Strawberry Shortcake
Simple & quick. With how beautiful strawberry shortcake is, it’s surprisingly easy to make. The three components are all super simple. If you can whip up a batch of homemade biscuits, you can make this recipe!
Beautiful presentation. I know I’ve said this a few times…but strawberry shortcake is a pretty dessert! The perfect dessert for cheery spring and summer days.
Assemble fresh. Unlike most impressive desserts, strawberry shortcake is best assembled right before serving. This is refreshing for me as not a lot of work goes into it before hand, or at all!
What You Need to Make This Recipe
For the strawberries:
- Cutting board & paring knife
- Measuring cups & spoons
- Medium size mixing bowl
For the biscuits:
- Mixing bowl
- Measuring cups & spoons
- Cheese grater (for grating butter)
- Baking sheet lined with parchment paper
For the whipped cream:
- Stand mixer fitted with whisk attachment, or electric hand mixer & mixing bowl
- Measuring cups & spoons
Ingredients for Sourdough Strawberry Shortcake
For the strawberries:
- Fresh strawberries
- Granulated sugar
For the biscuits:
- All purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Cold butter, grated
- Sourdough discard
- Milk or buttermilk
For the whipped cream:
- Heavy cream
- Powdered sugar
- Vanilla extract
How to Make Sourdough Strawberry Shortcake
First, prepare the strawberries. Quarter the berries and place in a medium size mixing bowl. Sprinkle granulated sugar over the berries and toss to combine. Cover and refrigerate.
Next, make the biscuits. In a medium size mixing bowl, stir together flour, granulated sugar, baking powder, baking soda and salt. Grate the cold butter into the flour mixture, then toss with a fork to combine. Cut the butter in with a pastry cutter until the mixture resembles coarse crumbs.
Add the sourdough discard and milk. Stir until the dough just comes together. It will be a bit dry and crumbly.
Turn the dough out onto a floured surface and pat into a round, dusting with flour as needed. Fold the dough in half onto itself. Turn the dough a quarter turn and fold over again. Repeat 4 times total. Pat the dough out to about 1 inch thick, then cut biscuits and place on a parchment lined baking sheet.
Bake at 425 degrees for 10-12 minutes, or until the tops of the biscuits are just turning golden brown.
While the biscuits are baking, prepare the whipped cream. In the bowl of a stand mixer fitted with a whisk attachment, add cream, powdered sugar and vanilla extract. Beat on medium-high speed until medium peaks form.
Slice the biscuits in half and sandwich with strawberries and whipped cream, then add a bit of cream and strawberries on top. Serve immediately.
Sourdough Strawberry Shortcake
Course: DessertCuisine: AmericanDifficulty: Easy4
servings30
minutes10
minutesSavor the season with this Sourdough Strawberry Shortcake recipe. Sweet strawberries are layered with buttery sourdough biscuits and homemade whipped cream, making a treat that’s both beautiful and delicious.
Ingredients
- For the strawberries:
3 cups quartered strawberries
2 tbsp granulated sugar
- For the biscuits:
1 1/4 cup all purpose flour (163 grams)
2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup very cold butter, grated
1/4 cup sourdough discard
1/4 cup – 1/4 cup + 2 tbsp milk
- For the whipped cream:
1/2 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
Directions
- Prepare the strawberries:
- Quarter the berries and place in a medium size mixing bowl. Sprinkle granulated sugar over the berries and toss to combine. Cover and refrigerate.
- Make the biscuits:
- In a medium size mixing bowl, stir together flour, granulated sugar, baking powder, baking soda and salt. Grate the cold butter into the flour mixture, then toss with a fork to combine. Cut the butter in with a pastry cutter until the mixture resembles coarse crumbs.
- Add the sourdough discard and milk. Stir until the dough just comes together. It will be a bit dry and crumbly.
- Turn the dough out onto a floured surface and pat into a round, dusting with flour as needed.
- Fold the dough in half onto itself. Turn the dough a quarter turn and fold over again. Repeat 4 times total. Pat the dough out to about 1 inch thick, then cut biscuits and place on a parchment lined baking sheet.
- Bake at 425 degrees for 10-12 minutes, or until the tops of the biscuits are just turning golden brown.
- Prepare the whipped cream:
- In the bowl of a stand mixer fitted with a whisk attachment, add cream, powdered sugar and vanilla extract. Beat on medium-high speed until soft to medium peaks form.
- Assemble the shortcakes:
- Slice the biscuits in half and sandwich with strawberries and whipped cream, then add a bit of cream and strawberries on top. Serve immediately.
