Sourdough Strawberry Shortcake

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.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 476kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.