Sourdough Strawberry Shortcake

There’s just something about strawberry shortcake that screams summertime nostalgia. It’s the kind of dessert that shows up at potlucks, family cookouts, and Sunday brunch tables—simple, sweet, and always a crowd favorite. But if you’ve been on a sourdough journey like I have, you’re probably always looking for creative ways to use that discard sitting in your fridge. That’s where this recipe comes in!

Sourdough discard adds a whole new layer of flavor and texture to the traditional shortcake biscuit. It brings just the right amount of tang to balance the sweetness of the berries and cream, plus it makes the biscuits extra tender and flavorful. If you’re new to sourdough baking, don’t worry—this recipe is beginner-friendly and doesn’t require a long ferment or rise time. It’s a great way to use discard without the wait.

Whether you’ve got fresh-picked strawberries from a sunny farmer’s market or a box from the grocery store begging to be used, this dessert is a beautiful way to celebrate the season. Plus, it comes together surprisingly fast and looks impressive when plated. Trust me, once you try this sourdough version, you may never go back to regular shortcake again.

Why You'll Love This Recipe

• Great use for sourdough discard – No need to throw away that precious discard! This recipe gives it a delicious new purpose.

• Tender and flaky shortcakes – Thanks to the sourdough, these shortcakes are incredibly soft with a lightly tangy flavor that pairs beautifully with sweet strawberries.

• Simple, fresh ingredients – Nothing fancy here—just real, wholesome ingredients you probably already have on hand.

• Perfect for spring and summer – Whether you're hosting a brunch, bringing dessert to a BBQ, or planning a Mother’s Day treat, this one’s a winner.

Ingredients

For the shortcakes:

• 2 cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 2 tbsp granulated sugar

• ½ cup cold unsalted butter, cubed

• 1 cup sourdough discard (unfed is fine)

• ¼ cup heavy cream (plus more for brushing)

• 1 tsp vanilla extract

For the strawberries:

• 1 lb fresh strawberries, hulled and sliced

• 2–4 tbsp granulated sugar (adjust to taste)

• 1 tsp lemon juice (optional, but brightens flavor)

For the whipped cream:

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

Step-by-Step Instructions

1. Macerate the Strawberries

Start by preparing your strawberries so they have time to release their juices.

• In a medium bowl, combine sliced strawberries, sugar, and lemon juice (if using).

• Stir well and set aside at room temperature for at least 30 minutes. The sugar will draw out the juices, creating a delicious syrup.

2. Make the Shortcake Dough

• In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

• Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.

• In a separate bowl, mix sourdough discard, cream, and vanilla extract.

• Pour the wet mixture into the dry ingredients and stir just until a shaggy dough forms. Be careful not to overmix.

3. Shape and Bake

• Turn the dough out onto a floured surface. Gently pat it into a 1-inch thick rectangle.

• Use a round cutter or glass to cut out shortcakes (about 2.5 to 3 inches wide). Gather the scraps and re-roll gently as needed.

• Place shortcakes on a parchment-lined baking sheet, leaving a bit of space between each one.

• Brush the tops with heavy cream and sprinkle with a little sugar for a golden, slightly crisp top.

• Bake at 400°F (200°C) for 15–18 minutes, or until golden brown.

• Transfer to a wire rack to cool slightly before assembling.

4. Whip the Cream

• In a chilled bowl, beat heavy cream, powdered sugar, and vanilla with a hand mixer or stand mixer until soft peaks form. Don’t overbeat—you want it soft and billowy.

Assembly Time!

Once everything is ready, it’s time to assemble your shortcakes:

1. Slice each shortcake in half horizontally with a serrated knife.

2. Spoon a generous amount of macerated strawberries (with their juices) onto the bottom half.

3. Add a big dollop of whipped cream.

4. Top with the other shortcake half and finish with more whipped cream and a few extra strawberries if desired.

Tips for Success

• Use cold butter – This is key for flaky, tender shortcakes. Cold butter creates steam pockets during baking, making the biscuits rise beautifully.

• Don’t overwork the dough – Overmixing can lead to tough shortcakes. Mix until just combined.

• Add a flavor boost – Try mixing in a pinch of cinnamon or a little lemon zest to the dough for an extra flavor dimension.

• Use ripe strawberries – The better your fruit, the better your shortcakes will taste. Farmer’s market berries are ideal!

• Chill your cream and bowl – This helps the whipped cream whip faster and stay stable longer.

Make-Ahead and Storage

• Shortcakes can be baked ahead of time and stored in an airtight container at room temperature for up to 2 days, or frozen for up to 2 months. Warm slightly in the oven before serving.

• Strawberries can be macerated a few hours in advance and stored in the fridge.

• Whipped cream is best made fresh, but you can whip it a few hours ahead and store in the fridge. Give it a quick stir before using.

Variations to Try

• Berry Mix – Add blueberries, raspberries, or blackberries along with the strawberries for a colorful twist.

• Sourdough Lemon Shortcakes – Add 1 tbsp lemon zest to the dough and a bit of lemon juice to the strawberries for a zingy take.

• Sourdough Chocolate Shortcakes – Stir in 2 tbsp cocoa powder to the dough for a chocolatey version (pairs so well with strawberries!).

Final Thoughts

This sourdough strawberry shortcake is everything you love about the classic dessert, but with a little more personality. The tangy depth from the sourdough pairs so well with the sweet, juicy berries and rich whipped cream—it’s rustic, satisfying, and just a little bit fancy.

Whether you're baking for a picnic, a dinner party, or just because strawberries are in season, this recipe is sure to become a favorite. It’s easy enough for a weeknight but special enough for a celebration.