Sourdough Cake with Fresh Berries

Sourdough strawberry cake slice on a plate next to a fork.

5 from 1 vote

Sourdough Cake with Fresh Berries

Sourdough strawberry cake with fresh berries is lightly sweetened and filled with juicy strawberries. Made with lemon juice, yogurt, and sourdough discard, it is moist, tender, and perfect for a spring treat.

Prep Time15

Cook Time50

Total Time1 5

Course: Sourdough

Cuisine: American

Servings: slices

Calories: 260kcal

Author: Rebecca Warfield

Ingredients

1 lb fresh strawberries
1 cup granulated sugar
1/2 cup avocado oil
2 large eggs
1/4 cup lemon juice
3/4 cup plain Greek yogurt
1/2 cup sourdough starter active or inactive
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
4 teaspoons baking powder
Pinch of salt
powdered sugar for dusting

US - Metric

Instructions

Preheat oven to 350° F. Grease a 9" round cake pan with unsalted butter and flour or line with parchment paper.
Hull and cut the strawberries in half.
1 lb fresh strawberries
In a large bowl, mix together the sugar, oil, eggs, lemon juice, yogurt, sourdough starter, and vanilla. Then, stir until thoroughly combined.
1 cup granulated sugar, 1/2 cup avocado oil, 2 large eggs, 1/4 cup lemon juice, 3/4 cup plain Greek yogurt, 1/2 cup sourdough starter, 1 teaspoon vanilla extract
Add the dry ingredients. Fold until combined.
2 1/4 cups all-purpose flour, 4 teaspoons baking powder, Pinch of salt
Pour half of the cake batter into the pan and smooth it over. Scatter half of the strawberries over the batter in the pan.
Pour the remaining batter into the pan. Smooth the top of the cake batter, then place the halved strawberries on top, cut side down.
Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for a few minutes before turning it out on a wire rack to cool to room temp. If preferred, dust with powdered sugar once cooled.
powdered sugar

Notes

If you prefer smaller bites of berries, you can dice them instead of halving them.
Check the cake around the 40 minute mark to make sure it isn't getting too browned. If so, cover with foil.
Gently fold in the strawberries to avoid breaking them down and adding excess moisture to the batter.
If you prefer, you can toss the chopped strawberries with a small amount of flour to help prevent them from sinking while baking.
For less sour sourdough baked goods, use a starter that has been recently fed.

Nutrition