Sourdough Strawberry Shortcake

4.60 from 5 votes

Take your summer dessert game to the next level with this delicious sourdough strawberry shortcake recipe. Buttery, tender sourdough biscuits topped with juicy strawberries and light whipped cream.

Prep Time10

Cook Time17

Total Time27

Course: Dessert

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

Biscuits

280 grams unbleached all-purpose flour 2 cups
13 grams baking powder 1 Tablespoon
9 grams salt ½ Tablespoon
15 grams sugar 1 Tablespoon
227 grams unsalted butter 1 cup
175 grams sourdough discard ¾ cup
105 grams milk scant ½ cup

Strawberries

2000 grams strawberries 8 cups
120 grams sugar ½ cup

Whipped Cream

240 grams heavy whipping cream 1 cup
5 grams vanilla extract 1 teaspoon
100 grams sugar ½ 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.
2000 grams strawberries, 120 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, 15 grams sugar, 9 grams salt
Pulse and make a crumbly mixture.
Add the sourdough discard and milk and pulse again until combined.
175 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.
Make the whipped cream by adding heavy whipping cream, vanilla extract and sugar to the stand mixer and whipping on high for 2-3 minutes until peaks form.
240 grams heavy whipping cream, 5 grams vanilla extract , 100 grams sugar
Cut the biscuits in half and place a scoop of strawberries and whipped cream in the middle. Top with another layer and enjoy!

Notes

If your dough is too dry and crumbly add a Tbsp of cold water to the dough. Or if your dough is too wet add a little bit more flour until the dough is cohesive and no longer sticky.

Nutrition