Sourdough Discard Strawberry Shortcake
Sourdough discard strawberry shortcake is filled with sweet fresh strawberries nestled between layers of soft vanilla cake and fluffy whipped cream frosting. This is the picture perfect cake for summer.
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This sourdough strawberry shortcake is what summer was made for. Okay, maybe not quite, but it is literally SO good! Sweet fluffy vanilla cake combined with light and airy whipped cream frosting is a match made in heaven. Combine that with ripe juicy fresh strawberries and you have perfection.
This cake has lately become my go-to when I need a dessert that is easy but also pretty. It is super simple, can be whipped up in just a few minutes, and always turns out so beautiful! The cake is just the right amount of sweet without overpowering the strawberry flavor and the whipped cream adds a hint of rich, creamy taste and texture. It is a great way to utilize your extra sourdough discard too!
This cake is made in a large sheet pan, which are cut in half after its baked to make two layers. You could also divide the cake into thirds if you prefer a three layer cake. Or make it super simple and just frost the cake as is in the sheet pan for a thin one layer cake. I love how many variations there are with this cake to make it perfect for any occasion!
Why You’ll Love this Recipe
Quick and Easy – this cake is so easy! It mixes up quickly and bakes fast since it is so thin.
Delicious! – the taste of all the components of this recipe combined is amazing! This will easily become a favorite in any household or at any party or cook-out.
Versatile – this cake is perfect for a weekend night at home, a special event (think bridal or baby shower), or even for a cook-out or backyard barbeque.
Ingredients
Flour – organic all-purpose is what I use
Sugar – cane sugar
Butter – use real butter here!
Sourdough starter – active or discard
Eggs – farm fresh is best but any eggs will do
Salt – sea salt or pink himalayan salt are my preferences
Baking powder – to help it rise
Baking soda – for a soft fluffy cake
Greek yogurt – this adds moisture and adds so much to the flavor!
Milk – whole milk or 2% works here. You may also substitute dairy free milk.
Vanilla extract – pure vanilla extract is best
Cream cheese – this helps the whipped cream frosting hold its shape while still being light.
Powdered sugar – to sweeten the whipped cream
Heavy cream – the main ingredient of the frosting
Strawberries – fresh strawberries work best for this cake but you may also use frozen. Find instructions for using frozen strawberries below.
Step-by-step instructions (with pictures!) can be found below, followed by a recipe card with exact measurements.
Tools You May Need
Large mixing bowl
Stand mixer or hand beaters
Sheet pan
How to Make Sourdough Discard Strawberry Shortcake
Step 1: Preheat your oven to 350°. In a large bowl or the bowl of your stand mixer, cream the butter (1/2 cup) and sugar (1 cup).
Step 2: Add the eggs (2), sourdough starter (1/2 cup), vanilla (2 tsp) and greek yogurt (1/4 cup). Using a whisk, whisk by hand until the mixture is smooth. There may be some small chunks of butter remaining. This is okay as they will melt into the cake when it is baked.
Step 3: In a separate bowl, combine the flour (1.5 cups), baking powder (1.5 tsp), baking soda (1/2 tsp), and salt (1/2 tsp). Add half of the dry mixture to the wet ingredients and stir carefully until just combined.
Step 4: Add the milk (1/2 cup), mix a little, then add the the remaining flour mixture. Whisk just until there is no dry flour showing in the batter. You do not want to over mix or it will result in a dense cake.
Step 5: Line a sheet pan with parchment paper. Pour the batter onto the sheet pan. Using a spoon or icing spatula spread the batter out evenly in the pan, going all the way to the edges.
Step 6: Bake in the preheated oven for 15-20 minutes, until a toothpick inserted in the center comes out clean. Check the cake at 15 minutes and continue checking often to make sure it doesn’t get overdone. Place the pan on a cooling rack.
while the cake is cooling…
Step 7: Wash and dice the strawberries. Reserve some of the strawberries to slice if you want to make a pretty pattern on top of the cake. Place the diced strawberries in a bowl and set aside.
Step 8: Place the cream cheese (6 oz) in the bowl of your stand mixer fitted with the whisk attachment. Whisk on medium speed until the cream cheese is no longer in block form. Add the powdered sugar (3/4 cup) and mix on low/medium until the powdered sugar is incorporated into the cream cheese.
Step 9: Add the vanilla extract (1 tsp). With the mixer running on medium speed slowly add the heavy cream (1.5 cups). Increase the speed of the mixer to high. Beat on high until the whipped cream holds stiff peaks. Stop the mixer and scrape down the sides of the bowl as necessary.
Step 10: Cut the cake in half. Invert one half onto a serving plate. Using an icing spatula, spread half of the whipped cream on top of the cake.
Step 11: Top the cake with half of the diced strawberries.
Step 12: Place the second cake on top of the strawberries and spread with the remaining whipped cream. Top with the rest of the strawberries. You can make a pretty design or just spread them out evenly over the surface of the cake. Slice and serve!
How to Serve Sourdough Strawberry Shortcake
Using a sharp knife slice the cake into squares and transfer pieces onto small plates or into serving bowls. You can also pre-slice the cake and have it nicely arranged on a serving platter, ready to pull out of the fridge and serve when needed.
Slice the pieces bigger for a dessert or into smaller squares as part of a dessert table, party appetizer spread, or if you need the cake to go farther for the sake of serving many people.
This cake is yummy just by itself, but I also love to serve it with coffee or tea. It makes for a great afternoon tea time treat or an after dinner dessert. It’s simple enough for dessert at home or a backyard barbeque, yet also pretty enough to be served at a bridal shower, girls night, or a special event.
How to Store
Sourdough strawberry shortcake stores best in the fridge. Place in an airtight container or cover with plastic wrap and store in the fridge up to 5 days for maximum freshness.
Recipe FAQs
You absolutely can! However I would suggest that you don’t put them directly on the cake until you are ready to serve. Strawberries are more watery after they have thawed so they will soak into the cake and make it soggy if left on too long.
Thaw them at room temperature, slice/dice them and have them ready in a bowl. Spoon the strawberries onto each piece individually when serving.
This cake is better if slightly underbaked rather than over baked. If over baked it becomes dry and dense.
You can use any type of berry for this cake! Try blueberries, raspberries, or blackberries. Or try a combination of two or more of these!
More Delicious Recipes from Our Kitchen
If you’ve made this sourdough discard strawberry shortcake I would love if you left a star rating and let me know how it went in the comments below 🙂 Thank you for visiting!
Sourdough Discard Strawberry Shortcake
Sourdough discard strawberry shortcake is filled with sweet fresh strawberriesnestled between layers of soft vanilla cake and fluffy whipped cream frosting. This is the picture perfect cake for summer.
Ingredients
- 1/2 cup butter - softened to room temperature
- 1 cup sugar
- 1/2 cup sourdough discard
- 2 eggs
- 2 tsp vanilla
- 1/4 cup greek yogurt
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup milk
- Whipped cream frosting:
- 6 oz cream cheese
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1.5 cups heavy whipping cream
- 1.5 lbs. fresh strawberries
Instructions
Step 1: Preheat your oven to 350°. In a large bowl or the bowl of your stand mixer, cream the butter (1/2 cup) and sugar (1 cup).
Step 2: Add the eggs (2), sourdough starter (1/2 cup), vanilla (2 tsp) and greek yogurt (1/4 cup). Using a whisk, whisk by hand until the mixture is smooth. There may be some small chunks of butter remaining. This is okay as they will melt into the cake when it is baked.
Step 3: In a separate bowl, combine the flour (1.5 cups), baking powder (1.5 tsp), baking soda (1/2 tsp), and salt (1/2 tsp). Add half of the dry mixture to the wet ingredients and stir carefully until just combined.
Step 4: Add the milk (1/2 cup), mix a little, then add the the remaining flour mixture. Whisk just until there is no dry flour showing in the batter. You do not want to over mix or it will result in a dense cake.
Step 5: Line a sheet pan with parchment paper. Pour the batter onto the sheet pan. Using a spoon or icing spatula spread the batter out evenly in the pan, going all the way to the edges.
Step 6: Bake in the preheated oven for 15-20 minutes, until a toothpick inserted in the center comes out clean. Check the cake at 15 minutes and continue checking often to make sure it doesn't get overdone. Place the pan on a cooling rack.
While the cake is cooling:
Step 7: Wash and dice the strawberries. Reserve some of the strawberries to slice if you want to make a pretty pattern on top of the cake. Place the diced strawberries in a bowl and set aside.
Step 8: Place the cream cheese (6 oz) in the bowl of your stand mixer fitted with the whisk attachment. Whisk on medium speed until the cream cheese is no longer in block form. Add the powdered sugar (3/4 cup) and mix on low/medium until the powdered sugar is incorporated into the cream cheese.
Step 9: Add the vanilla extract (1 tsp). With the mixer running on medium speed slowly add the heavy cream (1.5 cups). Increase the speed of the mixer to high. Beat on high until the whipped cream holds stiff peaks. Stop the mixer and scrape down the sides of the bowl as necessary.
Step 10: Cut the cake in half. Invert one half onto a serving plate. Using an icing spatula, spread half of the whipped cream on top of the cake.
Step 11: Top the cake with half of the diced strawberries.
Step 12: Place the second cake on top of the strawberries and spread with the remaining whipped cream. Top with the rest of the strawberries. You can make a pretty design or just spread them out evenly over the surface of the cake. Slice and serve!
Notes
- How to store: Sourdough strawberry shortcake stores best in the fridge. Place in an airtight container or cover with plastic wrap and store in the fridge up to 5 days for maximum freshness.
- Instructions for using frozen strawberries: Thaw them at room temperature, slice/dice them and have them ready in a bowl. Spoon the strawberries onto each piece individually when serving.
