Easy to Make Sourdough Strawberry Shortcake
Try this easy-to-make sourdough strawberry shortcake recipe! Made with sourdough discard biscuits, fresh strawberries, and homemade whipped cream, it’s the perfect summer dessert.
Did you know that the earliest recipe found for strawberry shortcake was in the 1500s? For hundreds of years, this simple dessert has brought people around the table together. Made with sweetened biscuits, fresh strawberries, and whipped cream, this dessert is perfect for a summertime treat, family gatherings, or any time you have fresh strawberries on hand.
Since moving to Georgia our family has made a tradition of going strawberry picking each May. We try to get out early because even in May the afternoons are hot, and we go to one of our local strawberry farms. We pick and sample our way through the rows and typically end with a cone of fresh strawberry ice cream. It’s one of my favorite days of the year. There’s nothing like the taste of a warm strawberry just picked and shared with you by one of your children.
This recipe combines our treasured family tradition and our love of cat-head-sized southern biscuits. This is truly a recipe that even sourdough beginners can bake up and feel confident in making. Adding just a little sourdough discard adds flavor and flakiness to the biscuits making them even more delicious than regular shortcake biscuits.
If you aren’t yet familiar with the ins and outs of sourdough discard, you can read all about it in my Beginner’s Guide and Sourdough Crash Course.
Ingredients
For the Biscuits:
- All-purpose Flour
- Sugar
- Baking Powder & Baking Soda
- Salt
- Cold Unsalted Butter
- Sourdough Starter Discard
- Half & Half
- Raw Sugar for Topping
Homemade Whipped Cream:
- Heavy Cream (Extra delicious if you use cream from raw milk)
- Powdered Sugar
- Vanilla Extract
Fresh Strawberries:
- Fresh, ripe Strawberries
Strawberry Drizzle:
- Strawberries
- Sugar
- Lemon Juice
How to Make Sourdough Strawberry Shortcakes
Make the Sourdough Discard Biscuits:
In a large mixing bowl, combine the dry ingredients. This includes…
- 1 1/2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
Into the same bowl, shred the cold butter (1/2 cup) using a box grater if you have one available. If not, you can chop it into cubes. Then cut it into the dry mixture using a pastry cutter or fork.
Now add 1/2 cup of discard and 1/2 cup of half and half to the flour mixture. Incorporate the wet ingredients into the dry using your hands. The dough will be dry but will come together after mixing it well by hand.
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This next step is crucial for flaky layers. Remove the shortcake dough from the bowl and roll it out on a lightly floured surface. Then fold the right side of the dough towards the center, followed by the left. You can see the technique in the video below. This layers the buttery dough ensuring flaky, fluffy biscuits.
Now finish rolling the dough and 8 large biscuits using a biscuit cutter or circular lid. Place biscuits on a baking sheet lined with parchment paper and then pop them in the freezer for 15 minutes while you prepare the whipped cream and strawberry drizzle.
Remove the biscuits from the freezer and brush the tops with an additional half & half using a pastry brush. Sprinkle with raw sugar and bake in a hot oven at 425°F for 15 minutes.
Preparing the Fresh Strawberries:
Prepare the strawberries by washing, hulling, and cutting them into slices. I like to soak our berries with 4 parts water and 1 part white vinegar for about 5 minutes and then lay them out to dry on a dish towel.
Preparing the Strawberry Drizzle:
The drizzle is optional but why would you not? Add 2 cups of sliced strawberries, 1/3 cup of sugar, and 1 tablespoon of lemon juice to a saucepan. Bring the mixture to a boil and then reduce the heat to a simmer for about 20 minutes. Remove from heat and allow the sauce to cool. Bonus: This sauce can be used on pancakes, ice cream, or even pie!
Preparing the Whipped Cream:
Right before assembling the shortcakes prepare the whipped cream. It’s important when making homemade whipped cream that your bowl and beaters or whisk attachment are chilled. Place them in the freezer for 15 minutes before making the cream.
In a chilled bowl add…
- 1/2 cup of heavy cream
- 2 tablespoons of powdered sugar or use honey or maple syrup for a natural sweetener
- 1 teaspoon of vanilla extract
Then, begin whisking with a hand mixer or stand mixer with a whisk attachment at low speed and increase to high speed. Whip until stiff peaks form. This may take a couple of minutes. The peaks should hold their form.
Assembling the Shortcake:
To assemble your sourdough strawberry shortcakes, start by opening the shortcakes in half using a fork. Add a few fresh strawberry slices to the bottom half of your shortcake biscuit. Then drizzle on some strawberry sauce followed bya big dollop of homemade whipped cream. Add the top half of the shortcake and follow up with another spoonful of whipped cream!
How to Store Shortcakes
Like biscuits, these sourdough shortcakes are best when eaten within a few hours. However, they will keep up to 3 days when stored in an airtight container at room temperature.
To reheat leftover shortcakes, place them in the oven for a few minutes at 300°F.
Tips & Tricks
Prepare parts of the recipe in advance. The strawberry drizzle can be prepared ahead of time and stored in the fridge for up to a week. Additionally, you can freeze the sweet biscuits before baking. Just pop them in a freezer bag after flash-freezing on a baking sheet.
Substitute strawberries for other fresh fruit like raspberries or blackberries for a delicious twist!
These delicious sourdough strawberry shortcakes are a fun and tasty twist on a classic dessert, made with simple ingredients like sourdough discard biscuits and juicy strawberries. Perfect for strawberry season, this dessert brings out the natural sweetness of fresh berries while offering a unique, tangy twist from the sourdough biscuits. It’s an easy, sweet treat the whole family will love!
If you try this recipe and want to give it a 5-star rating, I would appreciate it! Also, I’d love to see your bakes over on Instagram. Be sure to tag me @autumn.chasingoursimple.
Sourdough Strawberry Shortcake
Ingredients
Sourdough Discard Biscuits:
- 1 1/2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1/2 cup discard
- 1/2 cup half and half
Strawberry Drizzle
- 2 cups of sliced strawberries
- 1/3 cup of sugar
- 1 tablespoon of lemon juice
Whipped Cream
- 1/2 cup of heavy cream
- 2 tablespoons of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
Make the Sourdough Discard Biscuits:
- In a large mixing bowl, combine the dry ingredients. This includes, 1 1/2 cups all-purpose flour, 1 tbsp sugar,1 tsp baking powder, 1/4 tsp baking soda, 1 tsp salt.
- Into the same bowl, shred the cold butter (1/2 cup) using a box grater if you have one available. If not, you can chop it into cubes. Then cut it into the dry mixture using a pastry cutter or fork.
- Now add 1/2 cup of discard and 1/2 cup of half and half to the flour mixture. Incorporate the wet ingredients into the dry using your hands. The dough will be dry but will come together after mixing it well by hand.
- This next step is crucial for flaky layers. Remove the shortcake dough from the bowl and roll it out on a lightly floured surface. Then fold the right side of the dough towards the center, followed by the left. You can see the technique in the video below. This layers the buttery dough ensuring flaky, fluffy biscuits.
- Now finish rolling the dough and 8 large biscuits using a biscuit cutter or circular lid. Place biscuits on a baking sheet lined with parchment paper and then pop them in the freezer for 15 minutes while you prepare the whipped cream and strawberry drizzle.
- Remove the biscuits from the freezer and brush the tops with an additional half & half using a pastry brush. Sprinkle with raw sugar and bake in a hot oven at 425°F for 15 minutes.
Preparing the Fresh Strawberries:
- Prepare the strawberries by washing, hulling, and cutting them into slices. I like to soak our berries with 4 parts water and 1 part white vinegar for about 5 minutes and then lay them out to dry on a dish towel.
Preparing the Strawberry Drizzle:
- The drizzle is optional but why would you not? Add 2 cups of sliced strawberries, 1/3 cup of sugar, and 1 tablespoon of lemon juice to a saucepan. Bring the mixture to a boil and then reduce the heat to a simmer for about 20 minutes. Remove from heat and allow the sauce to cool. Bonus: This sauce can be used on pancakes, ice cream, or even pie!
Preparing the Whipped Cream:
- Right before assembling the shortcakes prepare the whipped cream. It’s important when making homemade whipped cream that your bowl and beaters or whisk attachment are chilled. Place them in the freezer for 15 minutes before making the cream.
- In a chilled bowl add 1/2 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract.
- Then, begin whisking with a hand mixer or stand mixer with a whisk attachment at low speed and increase to high speed. Whip until stiff peaks form. This may take a couple of minutes. The peaks should hold their form.
Assembling the Shortcake:
- To assemble your sourdough strawberry shortcakes, start by opening the shortcakes in half using a fork. Add a few fresh strawberry slices to the bottom half of your shortcake biscuit. Then drizzle on some strawberry sauce followed by a big dollop of homemade whipped cream. Add the top half of the shortcake and follow up with another spoonful of whipped cream!
Did you forget to list wet ingredients?
oh my goodness! Thank you Anna. I’ve corrected the recipe card.