The Best Sourdough Strawberry Shortcake Recipe

How to make a sourdough starter

To make this recipe you will need the sourdough discard from your active sourdough starter. If you do not have a sourdough starter, it is simple to make! All you need is flour, water, and patience. The starter is easy to make, but it does require some time and patience to allow the fermentation and wild yeast to develop. Once the starter is active, meaning it is bubbly and doubling in size, you can start making sourdough bread and other baked goods such as sourdough bagels and cinnamon rolls! If you would like to learn how to make a sourdough starter, follow my easy recipe here!

Once you have an active starter, you will start to have sourdough discard. This is leftover starter that is no longer active and cannot make baked goods rise. Although it no longer acts as a leavening agent, it can be added to recipes to add the signature sourdough tang, help add moisture, and give the fermentation benefits found in sourdough. With sourdough discard, you can make recipes such as pancakes, muffins, and crackers!

Tools to make Sourdough Strawberry Shortcake

Food processor– Using the food processor makes this recipe a breeze to make. It replaces the need for using a pastry cutter or doing it by hand with a fork. 

Rolling Pin– This is by far my favorite rolling pin. It is butter soft and smooth and just rolls out my dough so well. My link gives you 10% off!

Bench Scraper – I use a bench scraper to cut the dough into 12 equal parts to make square biscuits. 

Ingredients for the Sourdough Strawberry Shortcake

For the Sourdough Biscuits: 

• Flour- I always use unbleached all-purpose flour but you can use a different type.
• Baking powder – This is what is used to leaven the biscuits.
• Salt – If you use salted butter you can omit half or all of the salt depending on your preference.
• Sugar- We just use a little bit to slightly sweeten the dough.
• Butter – I prefer to use frozen unsalted butter. Placing the butter in the freezer for at least 10-15 minutes before making the dough will help keep it cold throughout.
• Sourdough discard – A lot of biscuit recipes will call for buttermilk, but the sourdough discard will give you a similar tang and tenderness that buttermilk does but with the added fermentation benefits. 
• Milk – I used whole milk but you can use whatever kind you have on hand.

For the strawberries: 

• Fresh strawberries – You can always sub for frozen strawberries if needed.
• Sugar – White granulated sugar is added to the strawberries to sweeten the berries and also to release the juices 
• Whipped cream -Added to the top of the strawberries. You can use homemade or store bought.

How to store Sourdough Strawberry Shortcake

To store the Sourdough Strawberry shortcake it is best to store the biscuits and the strawberries separately. Store the strawberries in an airtight container for about 3-4 days. The longer they sit the more the juices will release from the strawberries and the more sweet strawberry syrup you will have!

The biscuits can be stored at room temperature in an airtight container or plastic bag. If you want to have a warm biscuit with your strawberry shortcake you can pop it in the microwave for a few seconds or in a 350F oven until it starts to get warm and toasty.