Strawberry Shortcake Sourdough Cake

This is all the best parts of both cake, and strawberry shortcake. This dessert has a tender crumb that is both moist and “biscuit” like, made with your sourdough discard, filled with fresh strawberries and of course, topped with a big ol’ dollop of whipped cream.

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❤️ 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.

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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!

🗒 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

What if I don’t have sourdough discard?

If you don’t have sourdough discard you can change the flour to 2 cups of all-purpose flour and 1 cup of yogurt to compensate.

5 from 6 votes