Sourdough Strawberry Shortcake

This sourdough strawberry shortcake with biscuit recipe is a traditional summer treat. Made from scratch, topped with homemade whipped topping and garden-fresh strawberries, it’s a must-try dessert.

Sourdough Shortcake with Fresh Strawberries

The strawberries in our raised vegetable garden just started ripening, and I finally gathered enough to make a new dessert. I was craving strawberry shortcake and decided to create a recipe using my sourdough starter.

Sourdough bread is more nutritious than regular bread. Like Overnight Sourdough Herb Pizza Crust and Sweet Honey Sourdough Dinner Rolls, many of my sourdough recipes are meant to sit on the counter overnight. Allowing sourdough to ferment overnight makes it more easily digested.

The lactic acid bacteria found in sourdough bread helps degrade phytates, which increases mineral absorption. This is one of how sourdough bread is more nutritious than conventional bread. (Source)

While I enjoy fermenting sourdough overnight, this recipe takes just a few hours. There is also no rolling out the dough or using a biscuit cutter to cut the biscuit.

It’s more like a rustic strawberry shortcake with sourdough biscuits, making this recipe even more straightforward. Mix, drop dough on the baking sheet, let rise for 2-3 hours, and then bake.

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• Large Mixing Bowl
• Linen Dish Towel
• Mixer
• 14″ Cast Iron Baking Pan
• Measuring Cups
• Measuring Spoons
• Pastry Cutter

Ingredients for Strawberry Shortcake with Sourdough Biscuits

Strawberries

• Fresh Sliced Strawberries
• 1 -2 tablespoons sweetener of choice
• 1/8 teaspoon vanilla

Sourdough Biscuits

• 1 1/2 cup flour
• 2 tsp baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter
• 1 cup sourdough start
• 1/4 cup heavy whipping cream
• 3 tablespoons granulated sweetener of choice

Whipped Cream Topping

• 1 cup heavy whipping cream
• 1/4 cup granulated sweetener of choice
• 1/8 teaspoon of vanilla

How to Make Strawberry Shortcake with Sourdough Biscuits

Step 1: Mix the Dough

Sift dry ingredients together. Cut the butter into small slices, and using a pastry cutter, cut into the dry ingredients. Add starter and heavy cream. Mix until well combined.

Step 2: Make Drop Biscuits

Drop 8-10 equal-sized dough balls onto a baking stone or a 14″ Cast Iron Baking Pan. Cover with a Linen Dish Towel and let rest for 2-3 hours.

Step 3: Prepare Strawberries

Slice strawberries into thin slices. Add the strawberries, granulated sweetener, and vanilla to a small bowl. Gently toss to coat strawberries. Cover and set aside.

Step 4: Bake Biscuits

Preheat over to 425 degrees. Bake sourdough biscuits for 15-20 minutes until cooked through. Remove from oven and cool.

Step 5: Make Whipped Cream Topping

While biscuits are cooling, make the whipped cream topping. Combine heavy whipping cream, granulated sweetener of choice, and vanilla in a mixer bowl. Mix until stiff peaks form.

Step 6: Enjoy

Once the biscuit cools, place it on a small saucer—layer with whipped cream topping and strawberries. Enjoy!