Delicious Sourdough Strawberry Shortcakes [with whipped cream]

Mouthwatering dessert made with sourdough biscuits, whipped cream and fresh strawberries. Elevate your dessert experience with this delightful Sourdough Strawberry Shortcake recipe.

A symphony of tangy sourdough biscuits, pillowy whipped cream, and luscious fresh strawberries creates a harmonious treat that's both rustic and indulgent, capturing the essence of summer in every blissful bite.

These yummy sourdough strawberry shortcakes make a delightful sourdough Valentine's Day treat too (check out these other sourdough recipes for Valentine's Day). If you have excess strawberries, make sure you check out these sourdough discard strawberry muffins and sourdough strawberry cake.

Why You'll Love This Recipe!

Rustic Charm with a Gourmet Touch - these delicious sourdough strawberry shortcakes ooze rustic charm, with golden brown sourdough biscuits with a crunchy sugar topping. Yet they also have a gourmet touch with special vanilla whipped cream and luscious red strawberries. It's a winning combination!

Use Up Excess Strawberries - This recipe for sourdough strawberry shortcakes is a great one to have on hand during strawberry season when strawberries are cheap and abundant. It's also a savvy way to use up excess strawberries that might not be perfect, as soaking them in sugar reinvigorates them.

So Quick & Easy - This sourdough recipe is a quick and easy one to whip for unexpected guests or the perfect, simple end to a summer dinner party, with minimal effort.

How To Make Sourdough Strawberry Shortcakes

This recipe has been made using an updated version of my flaky sourdough biscuits - it has a little more sugar added and uses cream to create a dreamy sourdough biscuit, perfect for strawberry shortcakes. You might also like this sourdough berry sheet pan shortcake.

Preheat your oven to 190C (375F) and line a cast iron skillet with parchment paper (you can use a baking tray if you prefer). I always line my cast iron skillet because there's nothing worse than biscuits stuck to the bottom!

Prepare the Toppings

Before you start, prepare the strawberries and whipped cream so they are ready when the sourdough shortcakes are done.

Hull, wash and dice the strawberries. Place them in a bowl with 50g of granulated sugar. Toss to coat them in the sugar and set aside.

Whip the cream and vanilla extract together until they form soft peaks and place in the fridge for serving.

Sourdough Biscuits

Grate the butter with a box grater and set aside in the freezer until you're ready for it.

Place flour, sugar, baking power, baking soda and salt into a large mixing bowl. Mix with a large spoon until well combined.

Take your butter out of the freezer and place into the bowl with the dry ingredients. Cut the butter through the flour. It's best to do this with a dough scraper or spatula, but you can use your fingers if you prefer (but be fast as you don't want the butter to melt).

Now tip the cream and sourdough starter into the butter and flour mix. Bring together with a rubber spatula until it's a dry dough (I start with 80g of cream and add a touch more if I need it).

Tip the dough onto a lightly floured surface and fold it gently until the dough comes together better. You want to create layers in the dough to give your sourdough biscuits that lovely flaky, buttery texture.

Gently roll the dough out to around a 2 centimetres thick (¾ inch) and press out rounds using a sharp biscuit cutter or a glass. Don't twist the dough, just press straight down.

Place the biscuits onto a baking sheet or cast iron skillet lined with parchment paper. Brush them with beaten egg and sprinkle with granulated sugar.

Place into the oven at 190C (375F) for around 25 minutes (it will vary slightly depending on your oven).

Once the biscuits are cooked through, allow them to cool a little before splitting them and filling them with vanilla whipped cream and strawberries.

Tips for the Best Sourdough Strawberry Shortcakes

• You can use either active sourdough starter or sourdough discard - it doesn't really matter for this recipe.
  
• Make sure your butter is COLD! In fact, take it from the fridge, grate it and then pop it in the freezer! The colder it is, the better your sourdough biscuits will be.
  
• If you don't have cream you can use buttermilk or whole milk with a dash of white vinegar. Let it sit for 10 minutes before adding to your sourdough biscuit dough.
  
• For the flakiest, tallest biscuits, you can cut the dough into four strips and stack them on top of each other before you roll the dough out. This will give you plenty of layers when they rise.
  
• Don't twist the biscuit or cookie cutter. If you twist it, it will seal the edges of the dough and stop them from rising as much as they could. Just push the cutter straight down and then back up. You really want something with a sharp edge, so a glass is better than a mason jar if you don't have a biscuit cutter.

Share the sourdough love!