The Best Sourdough Strawberry Shortcake Recipe
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Take your summer dessert game to the next level with this delicious sourdough strawberry shortcake recipe. A quick, easy, and buttery sourdough biscuit topped with juicy strawberries and whipped cream. It is light and fresh, just what you want on a summer evening.

This Sourdough Strawberry Shortcake is the perfect summer dessert for a sweet treat or to impress at a family BBQ! The sweetness of the strawberries pairs beautifully with the buttery soft sourdough biscuits.
Why you’ll love this recipe
- This recipe is a great way to use up your sourdough discard, no waste here!
- Fresh, juicy strawberries that are light and sweet.
- Melt-in-your-mouth biscuits that are quick and easy to make with the help of the food processor.
- Homemade whipped cream instructions are included but feel free to use store-bought whipped cream for convenience (that’s what I do!)

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 This is leftover starter that is no longer active and cannot make baked goods rise.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.
Can this Sourdough Strawberry Shortcake recipe be made ahead of time?
Yes! You can definitely make this recipe ahead of time, you can even make it the day before. Store everything according to the directions below and it will taste just as fresh! In fact, the longer the strawberries sit the more juice is released so you get a sweet strawberry sauce. It’s so easy to assemble which is why it’s such a great dessert to serve at gatherings.

How to make homemade whipped cream
I usually buy whipped cream from the store for an easy shortcut. You can use the type in the can or even Cool Whip, whichever you prefer! But if you want to make homemade whipped cream it is really simple to do! All you need is heavy cream, vanilla extract, and a touch of sugar to make your own at home!
Ingredients for homemade whipped cream
- 1 cup heavy whipping cream
- 1/2 tsp Vanilla Extract
- 2 Tbsp powdered sugar (you can adjust the amount of powdered sugar to your sweetness preference)
How to make homemade whipped cream
- Add all the ingredients to a stand mixer with the whisk attachment, or add to a mixing bowl and use a hand mixer.
- Whip the mixture until stiff peaks are formed.
Store the whipped cream in the fridge until you are ready to use and then add a dollop on top of your sourdough strawberry shortcake!

Substitutions for Fresh strawberries
If you do not have any fresh strawberries on hand you can easily substitute for frozen strawberries. Just pull them out of the freezer and let them thaw before adding the sugar. Frozen berries will release their juices quicker than fresh. You can also substitute another berry if you’d like such as blackberries or raspberries, or do a combination!
Tips for success in making this recipe
- Make sure the butter you use for the biscuits is very cold, frozen is best. The key is to keep the butter from melting so that you get flaky and tender biscuits.
- Don’t work the dough too much. Doing so will heat up the dough and cause the butter to melt.
- Don’t let these biscuits bake too long, if they are overbaked they can become dry.
- The ripeness of your strawberries can affect the sweetness level. If your strawberries are nice and ripe you may not need as much sugar added, where less ripe strawberries may require more sugar. Just taste the mixture and adjust if needed.

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.
Instructions to make Sourdough Strawberry Shortcake
The first step is to place the butter in the freezer for 10-15 minutes to ensure it is cold. (This is important for a tender biscuit!)

Then, wash the strawberries and remove the green tops. Dice them into bite-sized pieces and place them in a medium bowl. Next, add the sugar on top and stir. Cover the strawberry mixture with a lid or plastic wrap and place it in the refrigerator so the juices can start to release.
Next, preheat the oven to 425F degrees.

Remove the butter from the freezer and then cut the butter up into cubes and place it in a food processor with the flour, sugar, baking powder, and salt.

Next pulse the food processor until the butter and flour mixture until crumbly.

Then add the wet ingredients: sourdough discard and milk, and pulse again until combined.
Take the dough out and place it on a lightly floured surface and roll out the dough. Fold both ends to the middle and roll once more to about 6″ wide by 12” long with a thickness of about 1/2 inch.

Using a bench scraper cut the dough into 12 equal parts. I cut them into rectangles to make it easy, rather than using a biscuit cutter.

Using parchment paper line a baking sheet pan and add the biscuits on top. Brush the tops of the biscuits with some milk and then sprinkle with sugar or coarse sugar on top.

Bake the biscuits in the preheated oven for 15-17 mins or until lightly golden brown.

Pull the strawberries out of the fridge and using a masher smash down the strawberries to release more of the juices.
Cut the biscuits in half and place a scoop of strawberries and a dollop of whipped cream in the middle. Top with another layer and enjoy!

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.
More sourdough dessert recipes
S’mores Cookie Bars – Made with layers of graham crackers, chocolate, marshmallow cream, and sourdough cookie dough, this is the perfect summer dessert!
Easy Sourdough Brownies – These brownies are fudgy, chocolatey, and moist with the addition of sourdough discard. They come together in one bowl and are even better than box brownies!
The Best Sourdough Chocolate Chip Cookies – They are chewy and soft, and every bite is full of chocolate chunks! They really are the best chocolate chip cookies out there!
S’mores Sourdough Bread– This is the dessert bread of the summer! With this recipe, I combine my Easy Artisan Sourdough Bread Recipe with mini marshmallows, graham crackers, and chocolate for everything you love about s’mores in bread form!

Sourdough Strawberry Shortcake
Equipment
Ingredients
Biscuits
- 280 grams unbleached all-purpose flour 2 cups
- 13 grams baking powder 1 Tablespoon
- 9 grams salt ½ Tablespoon
- 16 grams sugar 1 Tablespoon
- 227 grams unsalted butter 1 cup
- 176 grams sourdough discard 1 cup
- 105 grams milk ½ cup
Strawberries
- 925 grams strawberries 6 cups
- 78 grams sugar ⅓ cup
Instructions
- Place the butter in the freezer for 10-15 minutes to chill.
- Wash and dice the strawberries and place in a bowl with sugar. Cover and place in the refrigerator so the juices can start to release. 925 grams strawberries, 78 grams sugar
- Preheat the oven to 425℉
- Cut the butter up into cubes and place in a food processor with the flour, sugar, baking powder, and salt. 227 grams unsalted butter, 280 grams unbleached all-purpose flour, 13 grams baking powder, 16 grams sugar, 9 grams salt
- Pulse and make a crumbly mixture.
- Add the sourdough discard and milk and pulse again until combined.176 grams sourdough discard, 105 grams milk
- Place on a lightly floured surface and roll out the dough. Fold both ends to the middle and roll once more to about 12” long and 6” wide with the thickness about 1/2”.
- Using a bench scraper cut the dough into 12 equal parts.
- Place on a parchment lined baking sheet and brush the tops with milk and sprinkle with sugar or coarse sugar on top.
- Bake for 15-17 minutes or until lightly golden brown.
- Pull the strawberries out of the fridge and using a masher smash down the strawberries to release more of the juices.
- Cut the biscuits in half and place a scoop of strawberries and whipped cream in the middle. Top with another layer and enjoy!
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