Sourdough Strawberry Shortcake

two strawberry shortcakes with whipped cream and strawberries layered between the biscuits on a white and blue plates with extra biscuits and whipped cream behind the plates

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.

Course Sourdough

Cuisine American

Keyword sourdough shortcake, sourdough strawberry shortcake

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 667kcal

Author Lisa Bass

Ingredients

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup very cold butter cut into pieces
1/3 cup cold heavy cream
1/2 cup pure maple syrup
1/3 cup stirred sourdough starter
1 large egg
2 teaspoons vanilla extract

Whipped Cream:

2 cups heavy cream
2 tablespoons maple syrup to sweeten

Fresh Strawberries and Strawberry Sauce

2 cups strawberries
1 tablespoon maple syrup

Instructions

Sourdough Shortcake Biscuits

Preheat the oven to 375 degrees.
In a medium-sized bowl, stir together flour, baking powder, baking soda and salt until thoroughly combined.
Add cold, diced butter and cut in until mixture is a coarse texture with pea-sized bits of butter.
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.
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.
Slice biscuits in half horizontally and spoon on the delicious cream and berries.

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.

Whipped Cream:

Pour whipping cream and maple syrup into a stand mixer bowl with a whisk attachment.
Whip until the cream forms stiff peaks.

Notes

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.
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 takes half the time.

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