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.

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.

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.

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!

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.

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!