Strawberry Shortcake Sourdough Cake

Sourdough Discard Strawberry Shortcake Cake – The Best of Both Worlds

This sourdough discard strawberry shortcake cake combines everything you love about cake and classic strawberry shortcake. Made with sourdough discard, it has a tender, biscuit-like crumb that’s moist and full of flavor. Layered with juicy fresh strawberries and topped with fluffy whipped cream, it’s the perfect dessert for spring and summer gatherings.

❤️ Why You’ll Love Strawberry Shortcake Cake

I feel like I should start off by saying that I served this to my brother who doesn’t like strawberries, and he even liked this cake! Every time I make this for someone the first thing they say is “that didn’t take any time at all”, because a cake as delicious as this one always seems like it should take more time. When really all you need is simple, delicious ingredients and one hour of your time.

🍲 Ingredients

Sourdough Discard- unfed, inactive sourdough starter that’s been on the counter, or stored in the fridge.

All-purpose flour- I like to use Kirkland’s organic, unbleached all-purpose flour because of the quality and price!

Butter – This recipe calls for melted because I realize not everyone has room temperature butter ready, but I have also used softened butter and whipped it up like I would if I were making a cookie, and it’s worked beautifully!

Strawberries – As with any fruit, it’s better to use when they are in season. Which also makes this the perfect springtime dessert!

Salt – we use pink Himalayan salt in our recipes but use what you have on hand!

Yogurt – this gives the cake that moist, but crumbly shortcake texture. This can also be easily substituted for sour cream.

Baking powder – the leavening agent in the cake.

Vanilla extract – to round out the shortcake flavor.

Granulated Sugar – For the sweetness.

Whipped Cream – I don’t care how many things I make from scratch; strawberry short cake just isn’t the same without the classic freezer tub of cool whip dolloped on top! But you can use any whipped topping you like.

👩‍🍳 How to Make Sourdough Strawberry Shortcake Cake

• In a small mixing bowl, whisk together your dry ingredients (flour, baking powder, salt) and set aside.
• Melt your butter and transfer into your stand mixer bowl. On a medium – low speed with the paddle attachment, mix together your butter and sugar.
• Add in one egg at a time until mixed well.
• Add in the yogurt, sourdough discard and vanilla and whisk until all the ingredients are fully incorporated and there are no streaks from the yogurt or sourdough discard.
• Switch the speed to low and add one third of the dry ingredients in at a time and mix until just combined.
• With a spatula, fold in the fresh strawberries.
• Preheat the oven to 350 degrees.
• Transfer all the batter into a greased cake pan, or 9×9 baking dish and sprinkle one tablespoon of granulated sugar over the top.
• Bake at 350 for 45 minutes.
• Let cool in the baking dish and serve with a big dollop of cool whip!

🪄 Tips and Tricks

• A stand mixer isn’t necessary, it just makes things easier. I’ve made this plenty of times with just a bowl and a whisk.
• If you want to make a strawberry shortcake birthday cake, double this recipe, use two cake pans and spread a layer of cool whip in the middle and the top!
• For an intense strawberry flavor, consider pureeing some of the strawberries and mixing the puree into the cake batter, frosting, or even a filling. You can also cook down some strawberries with sugar to create a concentrated compote.

🗒 Variations

The cake crumb is set, but you can play around with the icing! I prefer the cool whipped icing to really drive the shortcake flavor home, but I’ve also made this with cream cheese icing, and it’s been a big hit! It also is a great cream cheese dip for the extra fresh strawberries I have. Here are some other recipes you might like to try!

• Sourdough Discard Blackberry Cake – Acts Of Sourdough
• Blueberry + Banana Bundt Cake – Acts Of Sourdough
• Sourdough Discard Orange + Olive Oil Cake – Acts Of Sourdough
• Sourdough Discard Carrot Cake – Acts Of Sourdough

🗒 Substitutions

The crumb of this cake lends very much to a shortcake texture, but if you want to switch to fresh blackberries instead of strawberries, I think that would be delicious!

• Strawberries – blackberries
• Yogurt – sour cream
• Granulated sugar can be replaced with coconut sugar, brown sugar, or a sugar substitute like erythritol or stevia, though the sweetness level may vary.
• All-purpose flour can be substituted with cake flour for a lighter texture or gluten-free flour blend for a gluten-free option.
• Butter can be replaced with vegetable oil, coconut oil, or unsalted margarine. For a vegan alternative, use applesauce or a vegan butter.

🗒 Best served with

• Dessert and a cup of coffee.
• Spring brunch spread.
• Ice Cream: Vanilla, strawberry, or even chocolate ice cream can provide a delicious contrast to the cake’s flavors.
• Berry Sauce: A homemade or store-bought berry sauce can provide an extra layer of fruity goodness.
• Chocolate Ganache: Drizzling chocolate ganache over the cake can add richness and an elegant touch.

👝 How to Store Leftovers

Store your leftover cake in an airtight dish in the refrigerator for 3 – 5 days. Or you can keep it in the pan you baked it in and cover it with plastic wrap.

🤔 Common Questions