Sourdough strawberry shortcake is both delicious and incredibly simple to make without spending hours in the kitchen!
With just a few key ingredients like fresh strawberries, light and fluffy sourdough biscuits, and a dollop of homemade whipped cream, you can create a mouthwatering dessert that will have your guests begging for more.
Whether you're celebrating a special event or simply craving a sweet treat, strawberry shortcake is a go-to option that is sure to satisfy everyone's taste buds.
Its simplicity and deliciousness make it a timeless classic that can be enjoyed with ease whenever the occasion calls for a special dessert!
Components of sourdough strawberry shortcake
- shortcake biscuits: We have enhanced our sourdough biscuit recipe by incorporating heavy cream and sugar specifically for this dessert. This a great way to use up sourdough discard. However, if you find yourself in a pinch, feel free to substitute any type of biscuit, including store-bought options.
- whipped cream: While the flavor of homemade whipped cream is unmatched, you have the flexibility to use pre-made whipped cream if needed. All you need is heavy whipping cream, vanilla extract, and powdered sugar.
- strawberries: To enhance their natural flavors, fresh, ripe strawberries are gently tossed with a small amount of sugar. This process not only brings out the juices of the strawberries but also creates a delightful sweet syrup that gets absorbed by the biscuits, adding an extra layer of deliciousness to the dessert.
How to make sourdough strawberry shortcake biscuits
Making sourdough strawberry shortcake from scratch is both simple and enjoyable. There is no stand mixer or rolling pin required. Just follow these steps to create a delicious treat!
Step 1: Make the sourdough shortcake biscuit dough
To start, grate the butter using a cheese grater and transfer it to a mixing bowl. Next, incorporate the flour into the bowl and use a bench scraper or fork to blend the butter into the flour until it forms crumbles resembling small peas.
Add the sourdough starter discard, heavy cream, and sugar to the mixture. Stir everything together using a stiff spatula until all the ingredients are thoroughly combined. Once well-mixed, cover the bowl and let it rise on the counter at room temperature for a duration of 10-12 hours.
Step 2: Bake the shortcake biscuits
To begin, preheat the oven to 400°F (204°C).
In a small bowl, mix together the salt, baking soda, and baking powder, ensuring there are no lumps using a fork.
Take half of this mixture and evenly sprinkle it over the dough. Use your hands to incorporate it into the dough.
Then, sprinkle the remaining half of the mixture and continue working it into the dough until it is thoroughly combined.
Generously sprinkle your work surface with flour to prevent sticking and transfer the dough onto the floured surface. Dust the top of the dough with flour and gently press it with your hands to form a rectangular shape, approximately 1 inch thick.
To cut out biscuits, use a biscuit cutter by firmly pressing it straight down into the dough and then lifting it straight up. Avoid twisting the cutter, as this can seal the edges and limit their rising potential.
Alternatively, you can use a bench scraper or a sharp knife to cut the dough into squares.
Place the biscuits in a 12" cast iron skillet or on a cookie sheet lined with parchment paper.
Bake them in the oven for approximately 25-30 minutes, or until the tops turn a lovely golden brown color.
Once baked, remove the biscuits from the oven and allow them to cool before serving.
Step 3: Make the strawberries
Start by washing the strawberries thoroughly, then remove the stems and cut them into quarters. Place the quartered strawberries in a bowl and toss them with sugar and lemon juice. Lemon zest can also be added if you like a strong lemon flavor.
Transfer the bowl to the refrigerator and keep it chilled until you are ready to assemble the dish.
Step 4: Make the whipped cream
In a large mixing bowl, combine the heavy cream, vanilla extract, and powdered sugar. Using an electric hand mixer, beat the mixture at high speed until it reaches a point where stiff peaks form.
Transfer the whipped cream to the refrigerator and keep it chilled until you are ready to assemble your dish.
How to assemble sourdough strawberry shortcake
Right before you are ready to serve, slice a biscuit in half and place a dollop of whipped cream and strawberries on each side. For a pretty presentation, dust the top with powdered sugar and a mint leaf.
How to make ahead of time
- You can prepare each element of this dessert up to 2 days in advance. Store the strawberries and whipped cream separately in the refrigerator, while keeping the biscuits at room temperature in a plastic or bread bag.
More sweet sourdough recipes
- sourdough graham crackers for s'mores
- sourdough sugar cookie bars
- sourdough brownies
- easy apple pie with sourdough pie crust
- sourdough pop tarts
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Sourdough Strawberry Shortcake
Add after the first rise
- 1 teaspoon sea salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- ¼ cup powdered sugar
- 2 pints fresh strawberries
- 2 tablespoons sugar
- 2 teaspoons fresh lemon juice
The night before
- Begin by grating the butter using a cheese grater, placing it into a large mixing bowl. Add the flour and use a bench scraper or fork to cut the butter into the flour until it resembles small, pea-sized crumbles.
- Add the sourdough starter discard, heavy cream, and sugar to the mixture, stirring thoroughly with a stiff spatula until fully combined. Cover the bowl and allow it to rise on the counter at room temperature for 10-12 hours.
The next morning
- Preheat the oven to 400°F (204°C). In a small bowl, combine the salt, baking soda, and baking powder, using a fork to ensure there are no lumps. Sprinkle half of this mixture over the dough and use your hands to incorporate it. Then, sprinkle the second half and continue working it into the dough until it is fully combined.
- Prepare your work surface by generously sprinkling it with flour, then transfer the dough onto it. Dust the top of the dough with flour and use your hands to gently press it into a rectangular shape, approximately 1 inch thick. To cut out biscuits, use a biscuit cutter by firmly pressing straight down into the dough and then lifting it straight up. (Twisting the cutter can effectively seal the edges, thereby limiting their rising potential compared to if it is pulled straight upward. You can also use a bench scraper or a sharp knife to cut the dough into squares.)
- Arrange the biscuits in a parchment-lined 12" cast iron skillet or baking sheet and bake for 25-30 minutes, or until the tops are golden brown. Remove and allow to cool.
To make the whipped cream
- Place the heavy cream, vanilla extract, and powdered sugar into a large mixing bowl. Use an electric hand mixer to beat the mixture at high speed until it forms stiff peaks. Transfer the whipped cream to the fridge until you are ready to assemble.
To make the strawberries
- Wash the strawberries, remove the stems, and cut them into quarters. Toss them with sugar and lemon juice in a bowl and transfer the bowl to the fridge until you are ready to assemble.
- Slice a biscuit in half and top each side with whipped cream and strawberries.