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Close-up of a homemade strawberry shortcake biscuit filled with whipped cream and fresh berries on a plate.

Sourdough Strawberry Shortcake

Experience a delightful twist on a classic with these tender, lightly tangy sourdough shortcakes, piled high with fresh macerated strawberries and generous dollops of vanilla bean whipped cream. A perfect balance of sweet, tart, and rich.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Sourdough Shortcakes
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 tbsp unsalted butter 1 stick, cold, cubed
  • 1/2 cup active sourdough starter fed and bubbly
  • 1/2 cup buttermilk cold (or milk + 1 tsp lemon juice/vinegar)
  • 1 large egg for egg wash (optional)
  • 1 tbsp coarse sugar for topping (optional)
For the Strawberry Topping
  • 2 lbs fresh strawberries hulled and sliced
  • 1/4 cup granulated sugar adjust to taste
  • 1 tsp fresh lemon juice optional, for brightness
For the Vanilla Bean Whipped Cream
  • 2 cups heavy cream cold
  • 1/4 cup powdered sugar or more to taste
  • 1 tsp vanilla extract or 1/2 tsp vanilla bean paste

Equipment

  • Large mixing bowls
  • Whisk
  • Rubber Spatula
  • Pastry blender or two knives
  • Rolling Pin
  • 2.5-3 inch round biscuit cutter
  • Baking Sheet
  • Parchment Paper
  • Electric Mixer (stand or hand)

Method
 

For the Strawberry Topping
  1. In a large bowl, combine the sliced strawberries, granulated sugar, and lemon juice (if using).
  2. Gently toss to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the strawberries to macerate and release their juices.
For the Sourdough Shortcakes
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  3. Add the cold, cubed butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a separate small bowl, whisk together the active sourdough starter and cold buttermilk until combined.
  5. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined. Be careful not to overmix; the dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently knead 3-4 times, just enough to bring the dough together. Do not overwork.
  7. Pat or roll the dough to about 3/4-inch thickness.
  8. Using a 2.5-3 inch round biscuit cutter, cut out shortcakes. Press straight down, do not twist the cutter, as this seals the edges and prevents a good rise. Gather the scraps, gently re-pat, and cut additional shortcakes until all dough is used.
  9. Place the shortcakes on the prepared baking sheet, leaving about 1 inch between them.
  10. (Optional) In a small bowl, whisk the egg with a tablespoon of water for an egg wash. Brush the tops of the shortcakes with the egg wash and sprinkle with coarse sugar.
  11. Bake for 18-22 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
  12. Transfer the shortcakes to a wire rack to cool slightly.
For the Vanilla Bean Whipped Cream
  1. In a large, chilled mixing bowl (or the bowl of a stand mixer fitted with the whisk attachment), pour the cold heavy cream.
  2. Start whipping on medium speed, gradually increasing to high.
  3. Once the cream starts to thicken, slowly add the powdered sugar and vanilla extract (or paste).
  4. Continue whipping until soft or medium peaks form. Be careful not to overbeat, or it will turn to butter.
Assembly
  1. Once the shortcakes are warm or cooled, carefully split each shortcake horizontally using a serrated knife.
  2. Place the bottom half of a shortcake on a serving plate.
  3. Spoon a generous amount of macerated strawberries over the bottom half.
  4. Add a dollop of vanilla bean whipped cream.
  5. Place the top half of the shortcake on top.
  6. Spoon more strawberries and a final dollop of whipped cream over the top.
  7. Serve immediately.

Notes

For best results, ensure your sourdough starter is active and bubbly, having been fed 4-12 hours prior to use. Cold butter and buttermilk are crucial for tender shortcakes with good lift. Shortcakes are best served fresh. Leftover shortcakes can be stored at room temperature in an airtight container for up to 2 days, but they will lose some tenderness. Store leftover whipped cream and macerated strawberries separately in the refrigerator for up to 2 days.