Sourdough Strawberry Shortcake

5 from 1 vote

Sourdough Strawberry Shortcake

This sourdough strawberry shortcake is light and airy and perfect for soaking up strawberry syrup. With a simplified process, you just bake it in a cake pan, slice, and layer it with sweetened strawberries and homemade vanilla whipped cream. No rolling or cutting biscuits required!

Prep Time30

Cook Time40

Total Time1 10

Course: Sourdough

Cuisine: American

Servings: servings

Calories: 330kcal

Author: Rebecca Warfield

Equipment

Stand Mixer
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

US - Metric

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 granulated sugar

Make the Cake

Preheat the oven to 350°F. Grease or line a 9x13-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 all-purpose flour, 12 g baking powder, 3 g salt, 350 g 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 sour cream, 155 g whole milk, 50 g 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 heavy cream, 60 g powdered sugar, 4 g 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

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 for more conversions.

Nutrition