Sourdough Strawberry Shortcake
This sourdough strawberry shortcake is sweet, light, tender and uses up some of that sourdough discard you are constantly producing as a sourdough baker. Welcome summer and create lasting memories by making this sourdough strawberry shortcake your new summertime tradition.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 225 grams all purpose flour (about 1 1/2 cups)
- 60 grams granulated sugar (about 1/4 cup)
- 4 grams salt (about 1/2 teaspoon)
- 13 grams baking powder (about 1 Tablespoon)
- 113 grams unsalted butter, chilled (about 8 Tablespoons)
- 113 grams sourdough discard (about 1/2 cup, see recipe notes)
- 115 grams heavy cream (about 1/2 cup)
- 28 grams unsalted butter, melted (about 1 Tablespoon)
- 15 grams granulated sugar (about 1 Tablespoon)
- 16 oz strawberries, chopped (about 450 grams)
- 40 grams granulated sugar (about 2 Tablespoons, more or less depending on sweetness of the strawberries)
- 240 grams heavy whipping cream (about 1 cup)
- a spoonful of sugar to sweeten the cream as desired
Instructions
- 1
Wash and cut the tops off the strawberries. Cut the strawberries into small pieces. I like them roughly diced. Add sugar depending on how sweet you like your strawberries in the shortcake. Let strawberries sit in the fridge for an hour or two for the sugar to combine with the berries before serving. You can also press about 25% of the berries against the side of the bowl to help release some juices if desired.
- 2
Preheat oven to 450 degrees.
- 3
In a bowl, mix together the flour, sugar, salt and baking powder. Use a fork to combine.
- 4
Grate cold butter on top of the flour mixture. Use the fork to disperse the butter into the flour mixture.
- 5
Add the sourdough discard and heavy cream and gently mix to combine. Use your hands to knead the dough a few times until all the flour and sourdough discard is incorporated. Add more cream a little at a time if the dough is too crumbly.
- 6
Shape the dough into a ball. On a lightly floured surface, set the ball on the countertop and pat into a circle, about 7 inches wide.
- 7
Using a bench knife or large knife, cut the dough into 8 triangles. Set them on a parchment-lined baking sheet. Brush with 1 Tablespoon melted butter and top with 1 Tablespoon sugar if desired.
- 8
Bake for 5 minutes at 450 degrees. Reduce the oven temperature to 350 degrees. Place the shortcakes back in the oven and bake for 10-12 more minutes. Allow shortcakes to cool completely before assembling.
- 9
While shortcakes are cooling, whip 1 cup of heavy whipping cream with a handheld or stand mixer. Sweeten according to your taste (I like about 1 teaspoon of sugar…not very sweet. For a sweeter cream use 1-2 Tablespoons of sugar). This whipped cream can be made in advance and kept in the fridge for a few hours.
- 10
To assemble the shortcakes: Cut the shortcake in half. Place about 1-2 Tablespoons of whipped cream on the bottom half of the shortcake. Top with strawberries. Place the top half of the shortcake on top of the strawberries. Add a little extra bit of cream and berries on top of the shortcake as desired. Enjoy!