This Sourdough Strawberry Shortcake is the perfect summer dessert. With fresh macerated strawberries, homemade whipped cream, and fluffy sourdough drop biscuits, it’s quick, easy, and uses up sourdough discard - all in under an hour.
Growing up, strawberry shortcake was one of our go-to summer desserts.
My mom would grab a package of dessert shells from the grocery store, and we’d pile them high with frozen strawberry sauce and Cool Whip. It was simple, sweet, and always a hit.
These days, I love making everything from scratch. And since I’m a sourdough blogger, I couldn't resist giving one of my favorite childhood desserts a sourdough twist.
My version of sourdough strawberry shortcake is made with sourdough drop biscuits (you can also use my sourdough cut biscuits or even lemon pound cake). Then, I top each biscuit with macerated fresh strawberries and homemade whipped cream.
It’s a simple, nostalgic dessert that comes together in just 45 minutes - perfect for enjoying fresh summer strawberries and putting that sourdough discard to good use.
I hope you give it a try and enjoy it as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds moisture and flavor to the shortcake biscuits. You can substitute for active starter if that's all you have on hand.
- Strawberries- Use fresh, ripe strawberries for the best flavor. Quarter and macerate with sugar and lemon juice for at least 20 minutes. Frozen strawberries work too - just thaw and drain excess liquid.
- Heavy Cream- Use very cold heavy cream to make the whipped cream. Cream is also used to add tenderness to the biscuits. Substitute with half-and-half or whole milk in the biscuits for a lighter version.
- Whole Milk- Adds moisture. You can substitute with a lower-fat milk if desired.
- Butter- Grate or cube very cold butter for a flaky biscuit texture.
- Baking Powder- Use aluminum-free to avoid a metallic taste.
- Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton's Kosher Salt or table salt, measure by weight or reduce volume by half.
Tips for Success
- Measure biscuit ingredients by weight. To prevent dry, dense shortcakes, use a scale to measure your ingredients (especially the flour).
- Use cold ingredients. Keep your butter, heavy cream, and milk cold for flakey biscuits and whipped cream with stiff peaks.
- Don’t overmix. Mix biscuit dough until just combined. Overworking the dough will result in dense biscuits.
- Macerate the strawberries. Allow the strawberries to macerate for at least 20 minutes (or longer) to draw out enough juice for a flavorful syrup. The longer you wait, the more syrupy the strawberries will become.
How to Make Sourdough Strawberry Shortcake
Follow these step-by-step instructions (pictures included!) to learn how to make strawberry shortcake with sourdough drop biscuits.
Step 1: Macerate the strawberries. Combine strawberries, sugar, and lemon juice in a bowl. Set aside.
Step 2: Make whipped cream. Beat together cream and sugar until stiff peaks form. Chill in the fridge.
Step 3: Prepare biscuit dough. Mix dry ingredients, cut in cold butter, then add wet ingredients. Stir gently until just combined.
Step 4: Bake biscuits. Form 8 portions of dough and bake at 425℉ for 12-15 minutes, until golden brown. Cool slightly.
Step 5: Assemble. Slice shortcake biscuits in half, spoon on macerated strawberries, top with whipped cream, and sandwich with the biscuit top.
How to Store
Store any leftover shortcakes in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Macerated strawberries can be prepared 1-2 days in advance, while homemade whipped cream is best made right before serving.
For the freshest results, assemble the sourdough shortcakes with strawberries and whipped cream just before serving.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Strawberry Shortcake
Equipment
- Hand mixer or stand mixer
Ingredients
For the Strawberries
- 2 pounds strawberries stems removed, quartered
- ¼ cup granulated sugar
- Juice of one lemon
For the Whipped Cream
- 1 cup heavy cream very cold
- 1 tablespoon granulated sugar
For the Biscuits
- 2 cups (240 grams) all-purpose flour
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon (3 grams) Diamond Crystal Kosher Salt measure by weight (grams) or reduce volume by about half if using table salt or Morton's brand
- ½ cup (113 grams, 1 stick) unsalted butter very cold, grated or cubed small
- ½ cup (120 grams) whole milk
- ½ cup (120 grams) heavy cream
- ½ cup (100 grams) sourdough starter discard
Instructions
- Preheat the oven to 425℉. Line a baking sheet with parchment paper and set aside.
- Macerate the strawberries: In a bowl, combine the quartered strawberries, sugar, and lemon juice. Mix well and set aside for at least 20 minutes to let the strawberries release some of their juices.2 pounds strawberries, ¼ cup granulated sugar, Juice of one lemon
- Make the whipped cream: In a large mixing bowl, whisk together the cold heavy cream and granulated sugar. Using a hand mixer or stand mixer, beat the mixture on low to medium-low speed for about 7 minutes, until stiff peaks form. Set aside in the fridge until ready to assemble.1 cup heavy cream, 1 tablespoon granulated sugar
- Prepare the biscuit dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and use a fork or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs that hold together when pressed.2 cups (240 grams) all-purpose flour, 2 tablespoons (24 grams) granulated sugar, 1 tablespoon aluminum-free baking powder, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt, ½ cup (113 grams, 1 stick) unsalted butter
- In a separate small bowl, whisk together the milk, cream, and sourdough discard. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir gently until just combined, being careful not to overmix.½ cup (120 grams) whole milk, ½ cup (120 grams) heavy cream, ½ cup (100 grams) sourdough starter discard
- Form the biscuits: Use a spoon to divide the biscuit dough into 8 equal portions and place them on the prepared baking sheet. Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through. Transfer the biscuits to a wire rack and let them cool slightly.
- Assemble the shortcakes: Slice each biscuit in half. Spoon a generous amount of the macerated strawberries (with some of their juices) onto the bottom half of each biscuit. Top with a dollop of whipped cream and then place the top half of the biscuit on top. Serve and enjoy!
Notes
- Measure biscuit ingredients by weight. To prevent dry, dense biscuits, use a scale to measure your ingredients (especially the flour).
- Use cold ingredients. Keep your butter, heavy cream, and milk cold for flakey biscuits and whipped cream with stiff peaks.
- Storage: Store leftover biscuits in an airtight container for up to 3 days or freeze for up to 3 months. Macerated strawberries can be kept in the fridge for up to 2 days, while whipped cream is best prepared just before serving.
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