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This sourdough strawberry shortcake is a scratch-made version of a nostalgic treat. It’s light and fluffy and perfect for soaking up strawberry syrup. Bake it in a cake pan, slice, and layer it with sweetened strawberries and homemade whipped cream.
Table of Contents
Strawberry season is one of my favorites. It’s the first harvest that feels like real food you can cook and bake with or preserve.
Since we live near a strawberry patch, we’ve been getting strawberries by the bucketful.
Lately, it’s been strawberry everything: sourdough pop tarts with homemade strawberry jam, pickled strawberries on toast and salads, and more homemade ice cream than I care to admit.
But the real star this year? This sourdough strawberry shortcake.
When I was a kid, we made strawberry shortcakes using store-bought sponge cups, strawberry gel, and Cool Whip.
That’s not really our style these days, but this recipe captures the nostalgia.
To keep things simple (always), I made this recipe so you can bake the shortcake in a cake pan, slice it, and serve it individually. It’s much easier than rolling and cutting biscuits or making little shortcake cups.
If you want to save even more time, you can just pile the whipped cream and berries on top of the sheet cake and call it a day.
This recipe also includes sweetened strawberries and homemade whipped cream, so you’ll have everything you need for the perfect spring or summer dessert.
Why You’ll This Recipe
Seasonal Flavors: Sweetened, juicy strawberries shine in every bite. This dessert is perfect for celebrating spring and summer.
Sourdough: Using discard from your regular feedings prevents food waste and it also adds depth of flavor.
Make-Ahead: This cake is even better the next day, so it is a great make-ahead option. Just wait to assemble it before serving.
Nostalgic: Strawberry shortcake brings back sweet summer memories, and with this recipe, you can make sweet memories with your family and friends.
Simple Ingredients: Sourdough strawberry shortcake is made with simple pantry staples that you likely have on hand.
Ingredients
Sourdough Starter: Active or inactive starter will work. I use either, depending on what I have.
Strawberries: Use fresh, ripe strawberries. I used strawberries that we picked at a local farm.
Flour: I used all-purpose flour for a classic taste and texture. You can also use fresh-milled soft white wheat. If you are new to grain milling, check out my beginner’s guide to fresh-milled flour.
Sour Cream: Full-fat sour cream adds flavor and tenderizes the cake. Low-fat sour cream or Greek yogurt will also work.
Eggs: You will need whole eggs and egg whites. You can use freeze-dried eggs for the whole eggs but don’t skip the fresh egg whites. They make this cake so light and fluffy!
Sugar: You’ll need both granulated and powdered sugar.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Stand Mixer: I used my KitchenAid stand mixer for this recipe, but a hand mixer—or even a good old-fashioned whisk (and a little muscle)—works just fine too.
Cake Pan: A 9″x13″ cake pan works best for this recipe.
Step-by-Step Instructions
Step 1: In a small bowl, combine the strawberries and granulated sugar. Mix until combined. Set aside.
Making them first will give them time to release their juices and form a syrup.
Step 2: Gather the ingredients and preheat the oven to 350°F. Grease or line a 9×13-inch cake pan with parchment paper.
Step 3: In the bowl of a stand mixer, combine the flour, baking powder, salt, and sugar. I usually whisk them together by hand, but you can also use a paddle attachment.
Step 4: Add the whole eggs, egg whites, vanilla, sour cream, milk, and sourdough starter to the flour mixture. Mix on low with a paddle attachment until just combined.
There should be no dry bits in the bowl, but do not overmix.
Step 5: Pour the batter into the prepared cake pan. I use a spatula to spread the batter, then jiggle the pan to even it out.
Step 6: Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool.
Step 7: While the cake cools, add the milk, powdered sugar, and vanilla to the bowl of a stand mixer.
Step 8: Use the wire whisk attachment to combine. Start on the lowest setting, then incrementally increase the speed (this prevents splashing).
Whip until the cream forms soft or stiff peaks. I prefer soft peaks, but you can whip it to your liking.
Step 9: Once the cake has cooled enough to not melt the whipped cream, cut it into squares.
Step 10: Slice the square in half horizontally. I like to cut it into thirds to create more layers.
Spoon a little strawberry syrup from the sweetened berries, a dollop of whipped cream, and strawberries onto each layer.
And don’t forget a little extra whipped cream and a strawberry on top!
Tips for Success
- Active or inactive starter will work for sourdough strawberry shortcake. If you are new to sourdough, be sure to download my free starter ebook!
- If time is of the essence, skip cutting the cake into squares and just spread the whipped cream and strawberries on top.
- For sweeter berries or extra syrup, add more sugar to the berries.
- To adjust the amount of whipped cream, halve or double the recipe as preferred.
- To use fresh-milled soft wheat, increase the flour by 1/2 cup + 1 tablespoon (or 62 grams), or grab my free fresh-milled conversion chart.
How To Long-Ferment Sourdough Strawberry Shortcake
If you want more sourdough flavor and/or prefer fermented grains, you can long ferment the ingredients:
- In a large mixing bowl, combine the flour, milk, sour cream, and starter. Cover and ferment at room temperature for 8-12 hours.
- When you are ready to bake, add in the sugar, whole eggs, egg whites, baking powder, and salt. Mix until smooth
Sometimes, after long-fermenting discard recipes, the dough can be stiff. Adding in the eggs one at a time can help. You can also use a little extra milk or sour cream to help loosen it before adding the other ingredients.
Make-Ahead and Storage Tips
- The cake can be made a day ahead and stored in an airtight container. However, I recommend making the berries and whipped cream the day of.
- For the best texture, assemble the shortcakes just before serving.
- For leftovers, I like to store the cake, berries, and whipped cream separately in airtight containers in the fridge for up to 3 days.
FAQs
Shortcakes stay fresh for about 2–3 days when stored in an airtight container at room temperature or in the fridge. Store the berries and whipped cream separately.
Yes, you can freeze the shortcakes after baking. Wrap them tightly, put them in a freezer-safe bag, and freeze for up to 3 months. When serving, add the berries and whipped cream.
Yes, you can use thawed strawberries. But they may release more juice and be a little mushy. If possible, I recommend using seasonal, fresh strawberries.
No, not at all. The starter adds a subtle depth of flavor, but it isn’t sour.
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Sourdough Strawberry Shortcake
Equipment
- 9"x13" cake pan
Ingredients
Strawberries
- 2 lbs strawberries, hulled and halved
- 38 g granulated sugar
Cake
- 275 g all-purpose flour
- 12 g baking powder
- 3 g salt
- 350 g granulated sugar
- 2 whole eggs
- 2 egg whites
- 160 g sour cream
- 155 g whole milk
- 50 g sourdough starter, active or inactive
Whipped Cream
- 480 g heavy cream
- 60 g powdered sugar
- 4 g vanilla extract
Instructions
Prep the Strawberries
- In a small bowl, combine the strawberries and granulated sugar. Mix until combined. Set aside. Making them first will give them time to release their juices and form a syrup.2 lbs strawberries, 38 g (3 tbsp) granulated sugar
Make the Cake
- Preheat the oven to 350°F. Grease or line a 9×13-inch cake pan with parchment paper.
- In the bowl of a stand mixer, combine the flour, baking powder, salt, and sugar. I usually whisk them together by hand, but you can also use a paddle attachment.275 g (2 1/4 cups) all-purpose flour, 12 g (1 tbsp) baking powder, 3 g (1/2 tsp) salt, 350 g (1 3/4 cups) granulated sugar
- Add the whole eggs, egg whites, vanilla, sour cream, milk, and sourdough starter to the flour mixture. Mix on low with a paddle attachment until just combined. There should be no dry bits in the bowl, but do not overmix.2 whole eggs, 2 egg whites, 160 g (2/3 cup) sour cream, 155 g (2/3 cup) whole milk, 50 g (1/4 cup) sourdough starter
- Pour the batter in into the prepared cake pan. I use a spatula to spread the batter, then jiggle the pan to even it out.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool.
Make the Whipped Cream
- While the cake cools, combine the milk, powdered sugar, and vanilla in the bowl of a stand mixer.480 g (2 cups) heavy cream, 60 g (1/2 cup) powdered sugar, 4 g (1 tsp) vanilla extract
- Use the wire whisk attachment to combine. Start on the lowest setting, then incrementally increase the speed (this prevents splashing). Whip until the cream forms soft or stiff peaks. I prefer soft peaks, but you can whip it to your liking.
Assemble the Shortcake
- Once the cake is cool enough to handle and not melt the whipped cream, cut into in squares.
- Slice the square in half horizontally. I like to cut it into thirds to create more layers.
- Spoon a little strawberry syrup from the sweetened berries, a dollop of whipped cream, and strawberries onto each layer. And don't forget a little extra whipped cream and a strawberry on top!
Notes
- For sweeter berries or extra syrup, add more sugar to the berries.
- To adjust the amount of whipped cream, halve or double the recipe as preferred.
- If time is of the essence, skip cutting the cake into squares and just spread the whipped cream and strawberries on top.
- To use fresh-milled soft wheat, increase the flour by 1/2 cup + 1 tablespoon (or 62 grams), or grab my free fresh-milled conversion chart.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
This is the perfect treat after picking strawberries at a local farm.