How do I prevent soggy layers?

Use fresh strawberries and let them drain before incorporating.

Can I adjust sweetness in the recipe?

Yes, reduce sugar according to your preference, maintaining balance.

What if my whipped cream doesn’t form peaks?

Chill the bowl and cream beforehand for better aeration.

Can I substitute strawberries with another fruit?

Absolutely, opt for berries or stone fruits like peaches.

Should the sourdough discard be fresh?

Yes, fresher discard imparts a more subtle tang and better texture.

Sourdough Strawberry Shortcake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

As someone who loves a delightful balance of flavors, I find that this sourdough strawberry shortcake is incredibly easy to prepare, featuring fresh strawberries and tangy sourdough.

Author: Emily Cookson
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 ½ cups (300 g) all-purpose flour
8 tablespoons (113 g) cold unsalted butter
½ cup (125 g) sourdough starter discard
1 cup (240 g) heavy cream
¼ cup (50 g) sugar (add after the first rise)
1 teaspoon sea salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup heavy cream
½ teaspoon vanilla extract
¼ cup powdered sugar
2 pints fresh strawberries
2 tablespoons sugar
2 teaspoons fresh lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Starter: Mix equal parts of flour and water with a tablespoon of sourdough starter. Let it sit overnight to bubble and ferment. The aroma will be slightly tangy and yeasty.
Mix the Dough: Combine flour, sugar, baking powder, and salt. Incorporate chilled butter until crumbly. Fold in the sourdough starter. The dough should be moist yet firm.
Shape the Biscuits: Turn the dough onto a floured surface. Gently pat to 1-inch thickness. Use a biscuit cutter for rounds; keep edges rough for flakiness.
Bake the Biscuits: Place rounds on a parchment-lined baking sheet. Bake at 400°F for 15-20 minutes until golden brown, filling the kitchen with a buttery aroma.
Create the Filling: Toss sliced strawberries with sugar. Let macerate until syrupy. Berries should be glossy and fragrant.
Assemble the Shortcakes: Split the biscuits, layer with strawberries, and top with whipped cream. Each bite combines a soft, tangy biscuit with sweet, juicy berries.

Find it online: https://www.kitchenmomy.com/sourdough-strawberry-shortcake/