There’s no better way to celebrate strawberry season than with this sourdough strawberry shortcake. Bright, tangy sourdough biscuits layered with macerated strawberries and homemade whipped cream make a showstopping summer dessert the whole family will love.
This recipe balances the sour tang of starter with sweet berries and airy whipped cream to create individual shortcakes that are both elegant and easy to make.
Makes 9 individual servings of sourdough strawberry shortcake with tangy sweet biscuits, juicy strawberries, and whipped cream.
Sourdough Strawberry Shortcake Tips
Preheat and prepare: Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
Wet ingredients: In a large bowl whisk together 3/4 cup sourdough starter (discard is fine), one large egg, and a splash of vanilla until smooth.
Dry ingredients: Add 1 cup all-purpose flour (plus 2 tablespoons), 1/2 cup granulated sugar, 2 teaspoons baking powder (or 1.5 teaspoons baking soda), and 1/2 teaspoon fine salt. Stir to combine.
Butter technique: For flaky layers, grate 1/2 cup frozen unsalted butter on the large holes of a box grater directly into the dry mix. Frozen butter creates pockets of steam for the best texture.
Mix gently: Fold the butter into the dough with a rubber spatula until it holds together and large streaks of flour are gone. Don’t overwork the dough—overmixing makes tough biscuits.
Layer and fold: Turn the dough onto a lightly floured surface and press into a rectangle about 1/2 inch thick. Fold the rectangle like a letter—top third down, bottom third up—then fold the short ends into the center to form a square. Press gently to about 3/4 inch thickness. These folds create the flaky layers.
Cutting biscuits: Use a sharp biscuit cutter or bench scraper to cut nine rounds or squares. Reform scraps gently and cut additional pieces as needed without overworking.
Arrange and finish: Place biscuits on the prepared sheet with space between for even baking. Brush the tops with milk, cream, or melted butter and sprinkle coarse sugar if you like a sparkling, crunchy top.
Bake: Bake 12–15 minutes until golden and flaky. Ovens vary, so watch the last few minutes to avoid over-browning.
Cool briefly: Let the shortcakes cool on the baking sheet for a few minutes before transferring to a rack—this helps them set without losing fluffiness.
Strawberries: Slice 1.5 pounds fresh strawberries and toss with 1–2 tablespoons granulated sugar. Let them sit at least 15 minutes to macerate and release their juices.
Whipped cream: Chill your mixing bowl, then whip 3 cups heavy whipping cream with 6 tablespoons powdered sugar to stiff peaks. Fresh whipped cream is best for flavor and texture.
Optional long ferment: For deeper sourdough flavor, complete the dough through the folding step, wrap it, and refrigerate up to 8 hours before cutting and baking.
Assemble the Sourdough Strawberry Shortcakes
Slice each cooled shortcake horizontally. Place the bottom half on a plate, spoon a generous portion of macerated strawberries over it, add a dollop of whipped cream and a little extra strawberry. Top with the biscuit lid and repeat the layers for each serving. Finish with a final spoon of strawberries and a flourish of whipped cream; lemon zest can be added as a bright garnish if desired.
Leftovers
- Store leftover macerated strawberries in an airtight container in the refrigerator for up to 2 days.
- Leftover whipped cream keeps in the refrigerator for up to 24 hours, though freshly whipped cream will always taste best.
More sourdough recipes and variations can be created by swapping berries, adding lemon zest, or serving with a scoop of ice cream for an extra-special treat.
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Sourdough Strawberry Shortcake
Ingredients
- 3/4 cup sourdough starter (can be discard)
- 1 large egg
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder (or 1.5 teaspoons baking soda)
- 1/2 teaspoon fine salt
- 1/2 cup frozen unsalted butter, grated
- Optional: 2 tablespoons milk, cream, or melted butter to brush tops
- Coarse sugar for sprinkling (optional)
- 1.5 pounds fresh strawberries, washed and sliced
- 1–2 tablespoons granulated sugar for macerating berries
- 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 with parchment paper.
- In a large bowl whisk together sourdough starter, egg, and vanilla. Add the dry ingredients (flour, sugar, baking powder, and salt) and mix to combine.
- Grate the frozen stick of butter into the bowl on the large holes of a box grater. Fold the butter into the dough gently with a rubber spatula until just combined.
- Turn dough onto a lightly floured surface and press into a rectangle about 1/2 inch thick. Fold the dough in thirds lengthwise (like a letter), then fold the short ends into the center to make a square. Press to about 3/4 inch thickness for fluffy layers.
- Cut out nine biscuits with a cutter or bench scraper. Place them on the prepared baking sheet, brush the tops with milk, cream, or melted butter, and sprinkle coarse sugar if desired.
- Bake 12–15 minutes until golden brown and flaky. Let cool on the baking sheet for a few minutes before transferring to a rack.
- While biscuits cool, slice strawberries, toss with 1–2 tablespoons sugar, and let sit at least 15 minutes to macerate.
- Chill a mixing bowl, then whip the heavy cream with powdered sugar to stiff peaks.
- To assemble, split each shortcake in half, add macerated strawberries and whipped cream to the bottom half, top with the biscuit lid, and finish with additional strawberries and cream. Garnish with lemon zest if desired.