Sourdough Strawberry Shortcake

Layers of fresh whipped cream and sweetened strawberries are sandwiched between crisp sourdough shortcake, making this dessert unforgettable. Made from scratch with simple ingredients, you’ll be quite impressed with yourself for turning out such a star dessert!

Summer time is always a super busy time on the farm. There just never seems to be enough time in the day. 

We’ve been busy working on projects, such as getting the barn ready for the cows, moving the goat, and working in the garden. After a long, busy day, I love to be able to create something extra special for my family, and these sourdough strawberry shortcakes fit the bill.

Sourdough biscuits are cut in half and then layered with fresh, homemade, whipped cream and a maple sweetened strawberry sauce. Sweet, creamy, and slightly tangy, with a burst of fresh strawberry flavors, this dessert is pure summer deliciousness.

There is nothing quite like heading out first thing in the morning, with the sun still rising in the sky and the morning fog settling down, to do the morning milking. Then we head inside to prep the milk for the fridge, strain it into the gallon jars, and place the jars in the fridge. 

After a few hours, the milk settles and the cream rises to the top. I often skim the thick, delicious cream off the top for homemade whipped cream. Have you ever had fresh cream skimmed straight from the top? I highly recommend it!

The sourdough biscuits are really pretty simple to make, and you can choose to long ferment them or mix and bake right away. I prefer the long fermentation to help break down the phytic acid and make the nutrients more available. It is also what gives sourdough that signature tang. When paired with the fresh whipped cream and strawberries, it is divine.

Tips For Making Sourdough Strawberry Shortcake

• Wait until the shortcakes are completely cool before cutting into them to avoid crumbling.
• It’s very important to use very cold butter. If the butter isn’t cold enough, it will just blend into the dough and the biscuits will be very tough.
• Depending on the hydration of your sourdough starter, you may need to slightly adjust in one of two ways: add 1 tbsp of flour if too wet, or add 1 tbsp of cream if too dry.
• Use a pastry brush to top biscuits with a heavy cream wash and sprinkle with coarse sugar. Knead dough together, but don’t overmix. You always want to see little pockets of butter in the dough.
• Whipped cream will whip up more quickly if you use a very cold bowl. Sometimes I put my mixing bowl in the freezer for ten minutes before whipping up the cream. It comes together in half the time.

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Do you refrigerate strawberry shortcake?

Refrigerate the strawberries and whipped cream before assembly. If already assembled, store in the refrigerator until ready to eat. It may become soggy, though still yummy, but definitely a texture change.

How long can Strawberry Shortcake sit out?

It can be left out up to two hours due to the whipped cream fat content and fresh fruit. Store in the refrigerator for up to three days.

Can I make strawberry shortcake the night before?

Yes! Make it the night before and store the strawberries and whipped cream in the fridge before serving. The biscuits can be stored in an air-tight container on the counter.

Tools you may need:

Large bowl

Baking sheet

Measuring cups and spoons

Pastry blender (optional)

Knife

How To Make Sourdough Strawberry Shortcake:

Preheat the oven to 375 degrees. 

In a medium-sized bowl, stir together flour, baking powder, and salt until thoroughly combined. 

Add cold, diced butter and cut in until mixture is a coarse texture with pea-sized bits of butter. You can use a pastry cutter or even just your hands. 

In a separate bowl, whisk together heavy cream, egg, sourdough starter, and maple syrup. 

Pour wet ingredients into the flour and butter mixture slowly, then stir with a fork to bring it together. 

Knead the dry bits of flour into the dough a few times, taking care not to overmix or eliminate your bits of butter.

Depending on the hydration of your sourdough starter, you may need to add some more cream. Start with 1 tbsp at a time until the dough ball holds together. If the dough seems too wet, then add flour 1 tbsp at a time.

Using a half-cup measuring cup, pack the dough and then tap out onto a cookie sheet. Repeat with the rest of the dough. 

Using a pastry brush, brush some cream onto the top of the biscuits and sprinkle generously with a coarse sugar. 

Bake for 20-25 minutes until the shortcakes are lightly golden on the top. Halfway through the bake time, turn the cookie sheet around in the oven to get an even bake on the biscuits.

While the biscuits are cooling, you can prepare your toppings. 

Slice biscuits in half horizontally and spoon on the delicious cream and berries. Enjoy!

How To Make Long-Fermented Sourdough Strawberry Shortcake:

For folks who are sensitive to grains and gluten, the benefit of sourdough is found in long fermentation. Every recipe can be adapted to accommodate this gut healthy step.

For long fermented sourdough strawberry shortcake, In a medium-sized bowl, stir together flour and salt until thoroughly combined. 

Add cold, diced butter and cut in until mixture is a coarse texture with pea-sized bits of butter. You can use a pastry cutter or even just your hands. 

Add sourdough starter and maple syrup to the flour and butter mixture slowly, then stir with a fork to bring it together. 

Knead the dry bits of flour into the dough a few times, taking care not to overmix or eliminate your bits of butter.

Cover with a tea towel and allow to sit for 8-24 hours.

To the dough, add egg, vanilla, cream and sprinkle over the baking powder and baking soda. Knead until combined. If it seems dry, add a touch more cream.

Refrigerate the mixture for at least 1 hour, or up to 3 days.

When ready to bake, preheat oven to 375. 

Using a half-cup measure, pack the dough and then tap out onto a cookie sheet. Repeat with the rest of the dough. 

Brush a little cream onto the top of the biscuits and sprinkle generously with a coarse sugar. 

Bake for 20-25 minutes until the shortcakes are lightly golden on the top. 

While the biscuits are cooling, you can prepare your toppings. 

Slice biscuits in half and add toppings.

To Make Strawberry Sauce:

Simply warm the berries with sweetener in a sauce pan, mashing down with a wooden spoon until you have a berry sauce.

Simmer the berries for a few minutes, stirring frequently, to thicken the sauce. Allow to cool before serving.

Find more Sourdough Desserts:

• Sourdough Cherry Cobbler
• Sourdough Cinnamon Raisin Bread
• Lemon Sourdough Pound Cake
• Sourdough Chocolate Cupcakes
• Sourdough Chocolate Chip Cookies

If you try this recipe and love it, I would love if you could come back and give it 5 stars! 

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