First, thank you. Thank you for showing up with your curiosity, your sourdough discard, and a love for the little things—like strawberries soaking up just the right amount of sugar. This one’s extra special, and I’m so glad you’re here for it.
Today, we’re taking your leftover sourdough discard and turning it into something truly magical: buttery shortcakes that cradle juicy, syrupy strawberries and swirls of pillowy whipped cream. It’s rustic, elegant, nostalgic… and anything but boring!!
Whether you’re prepping for a summer BBQ, a baby shower, or just treating yourself (because you should!), this dessert delivers pure joy in every bite.
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Why You’ll Fall Head Over Heels for This Recipe
Let me tell you, I’m kicking myself for not having made these sooner with my discard! These strawberry shortcakes are:
- A genius way to use sourdough discard—no waste, just flavor!
- Simple but show-stopping—perfect for gatherings or a sweet solo treat.
- Light yet indulgent—the whipped cream + berries combo? Classic for a reason.
- Easily customizable—switch the fruit, adjust the sweetness, go wild!
What Does It Taste Like?
Close your eyes and imagine: flaky, golden biscuits with just the right tang from the sourdough, soaking up bright, sweet-tart strawberry syrup. Add in the airy richness of homemade whipped cream… it’s sunshine on a plate. Light, fragrant, slightly buttery, and oh-so-satisfying.
Benefits of This Recipe
- Reduces waste by using up sourdough discard.
- No yeast or rising time—these biscuits are quick!
- Make-ahead friendly—bake the biscuits earlier in the day!
- Adaptable for other fruits like peaches, blackberries, or even figs.
📝 Ingredients
For the Biscuits:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup cold unsalted butter, diced
- 1/2 cup sourdough discard (unfed, cold)
- 2 tablespoons milk or cream (plus more for brushing)
- Optional: coarse sugar for sprinkling
For the Strawberries:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
🧰 Tools You’ll Need
- Mixing bowls
- Pastry cutter (or your fingers!)
- Biscuit cutter or round glass
- Baking sheet + parchment paper
- Whisk or electric mixer for whipped cream
- Cooling rack
🌟 Ingredient Swaps & Add-Ins
- No strawberries? Try blueberries, cherries, or sliced peaches.
- Want it dairy-free? Use coconut cream for the whip and vegan butter for the biscuits.
- Feeling fancy? Add a splash of balsamic to the berries or lemon zest to the dough.
- Make it extra sweet: A drizzle of honey or white chocolate over the top? Yes please.
👩🍳 Step-by-Step: Let’s Bake These Beauties
1. Prep the Strawberries
In a bowl, combine the sliced berries, sugar, and lemon juice. Let them sit and do their thing for 20–30 minutes—this pulls out their juices and makes a natural syrup. So good!
2. Make the Biscuits
Preheat your oven to 425°F (220°C).
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Cut in the cold butter until the mixture looks like coarse crumbs.
Add your cold sourdough discard and milk. Stir gently until a dough forms.
Pat the dough onto a lightly floured surface, about 1 inch thick.
Cut out your biscuits and place them on a parchment-lined baking sheet.
Brush the tops with milk, sprinkle with coarse sugar, and bake for 12–15 minutes until golden.
3. Whip the Cream
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Taste it. Try not to eat it all before assembly!
4. Assemble!
Slice the biscuits in half.
Spoon juicy strawberries onto the bottom half.
Add a generous dollop of whipped cream.
Top with the other biscuit half.
Add more cream and berries if your heart says yes (mine always does).
🍽 What to Serve With Strawberry Shortcakes
- A glass of chilled rosé or lemonade
- A scoop of vanilla bean ice cream (heaven!)
- Light mint tea or hibiscus iced tea
- A sprinkle of chopped basil or mint for a herby twist
💡 Tips for Strawberry Shortcake Success
- Use cold butter + discard. This gives you the flakiest texture!
- Don’t overmix. Stir just until the dough comes together.
- Let the strawberries sit long enough. They need time to get syrupy.
- Chill your mixing bowl + beaters before whipping cream for best volume.
🧊 How to Store
- Biscuits: Store in an airtight container at room temp for 1–2 days or freeze for longer.
- Strawberries: Best used the day they’re macerated, but can keep in the fridge for up to 2 days.
- Whipped Cream: Store in the fridge for 1–2 days—rewhip if needed!
📘 General Info
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: About 4–6 shortcakes
❓ Frequently Asked Questions
Can I use fed sourdough starter instead of discard?
You can! The biscuits will be slightly more active and fluffy—still delicious.
Can I make the dough ahead?
Yes! Chill the cut biscuit dough for up to 24 hours, then bake fresh.
Can I double this recipe?
Absolutely. Just make sure not to overcrowd the pan when baking.
Can I make it gluten-free?
Try a 1:1 gluten-free flour blend and keep an eye on dough texture. Let it rest 10 minutes before cutting.
✨ Final Thoughts: A Shortcake Worth Remembering
This Sourdough Discard Strawberry Shortcake is pure sunshine and joy. It’s sweet, tangy, rich, and light all at once—a beautiful use of kitchen scraps and seasonal fruit.
I hope it brings smiles and maybe a little whipped cream on the nose to your table!
🥄 More Peachy (or Fruity) Recipes You’ll Love:
- Brown Butter Peach Crumble Bars
- Roasted Strawberry Galette with Basil Sugar
- Sourdough Discard Peach Skillet Cake
- Chilled Strawberry Soup with Mint & Yogurt
📸 Let’s See Your Shortcakes!
Tried it? Loved it? I’d be so thrilled to see your version.
Tag me on Pinterest or leave a comment with your photo! 🍓✨
🔍 Nutritional Info (Approx. per Serving)
- Calories: ~360
- Fat: 22g
- Carbs: 35g
- Protein: 4g
- Sugar: 15g
- Fiber: 2g
This one’s for the books—and for your next brunch. 💖
