Sourdough Strawberry Shortcake

Sourdough Strawberry Shortcake

“This strawberry shortcake was simply delicious. I've had a lot of strawberry shortcake in my life, but nothing compares to this.”

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This shortcake is perfect for spring when strawberries are in season. It gives you something to do with all those extra strawberries you grew or bought on sale. Since you can purchase strawberries year round now, you might just find yourself making this year round.

Prep Time: 20 min

Cook Time: 20 min

Servings: 8 shortcakes

Ingredients

For the Shortcake:

• 300 g All-purpose flour (plus more for dusting)

• 50 g Granulated Sugar

• 1 Tbsp Baking Powder

• ½ tsp Baking Soda

• ½ tsp Salt

• 170 g Unsalted Butter (frozen, or 1 ½ sticks or 12 Tbsp)

• 180 g Buttermilk (plus more for topping)

• 120 g Sourdough Discard (or active sourdough starter)

• 2 Tbsp Raw Sugar (for topping the shortcakes prior to baking)

For the Fruit Topping:

• 2 lbs Strawberries (halved or quartered, or 908 grams)

• 25-50 grams Granulated Sugar (depends on how ripe the strawberries are)

• 1 Tbsp Lemon Zest (from one lemon)

• 1 ½ tsp Vanilla Extract

For the Whipped Cream:

• 210 g Heavy Cream (1 cup)

• 2 Tbsp Granulated Sugar

• 1 pinch Kosher Salt

Preparation Steps

1. Freeze the butter the night before you intend to make the shortcakes.

2. Line a rimmed half-sheet baking pan with parchment paper. In a large bowl, combine the dry ingredients for the shortcakes.

3. Grate the frozen butter directly into the bowl and use a fork to distribute it until coated in the dry ingredients.

4. In another bowl or liquid measuring cup, whisk together the buttermilk and sourdough discard until the discard isn't clumpy. Make a well in the middle of the dry ingredients and pour all of the liquid into the bowl. Use a fork to toss it all together until many dough clumps form. The dough will still be quite dry.

5. Dump the shortcake dough out onto a clean surface and pat it into a rectangle about an inch tall. To bring the dough together more and for many flaky layers, use the bench scraper to lift one half of the dough up and over the other half. Pat the dough again to one inch tall and repeat the folding and patting process at least five times. Each time, the dough will hydrate more and increase the amount of layers. The final time, pat the dough 1 ½ inches high and use a floured 2.5-3 inch biscuit or cookie cutter to cut out the shortcakes and place them on the prepared baking sheet. Cut straight down and don't twist so the layers are not ruined. Re-roll the scraps and repeat until you have 8-10 shortcakes.

6. For best results, freeze the shortcakes for at least 30 minutes. During this time, preheat the oven to 400ºF (204ºC).

7. Once preheated, remove the shortcake biscuits from the freezer and brush them with a couple of tablespoons of buttermilk and sprinkle the tops with raw sugar. Bake for 20 minutes until the tops are lightly golden brown.

8. As the shortcakes bake, macerate the strawberries. Combine the strawberries, sugar, lemon zest, and vanilla extract in a bowl and let them rest for at least 30 minutes or until the strawberries are soft and the juices are flowing.

9. Right before assembly, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), whisk together the heavy whipping cream, sugar, and pinch of salt until stiff peaks form.

10. To assemble, split the sourdough shortcakes open with a fork and spoon the macerated strawberries and some of their juices over the biscuits. Then, dollop with whipped cream.

NOTE
Indulge in the perfect summer dessert with this easy sourdough strawberry shortcakes recipe featuring flaky, buttery biscuits, whipped cream, and strawberries. While there are three components to this recipe, they're each quite simple to make and the strawberries and whipped cream can be made as the shortcakes freeze and bake. The sourdough shortcakes can also be made and frozen in advance.

When I made this recipe, I used 170 g of coconut milk + 10g of apple cider vinegar to make my "buttermilk". This is a trick I learned from my mother years ago. If you don't have buttermilk, add vinegar to your milk. Both buttermilk and vinegar are acids so they react with the baking soda base to help with the rise. I have to use coconut milk instead of dairy milk as I have a milk allergy.

I also substituted canned coconut cream for the heavy whipping cream. It doesn't turn out as fluffy, but at least I'm able to eat it.

Original recipe from sourdoughbrandon.com.

NUTRITION
Serving Size: 1 g
Calories: 495 kcal
Fat: 27.94 g
Carbohydrates: 56 g
Protein: 6.87 g

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