How to Make Sourdough Strawberry Shortcakes
Learn how to make this perfect summertime treat made with flaky sourdough biscuits!
Sourdough Strawberry Shortcakes are a great way to kick off Memorial Day weekend!
They're made with flaky sourdough biscuits, juicy strawberries, and fluffy homemade whipped cream.
•Baking Powder & Soda
•Raw sugar, for topping
1. Mix Dry Ingredients
In a large mixing bowl, mix together the flour, salt, baking powder, baking soda, and granulated sugar.
2. Grate Frozen Butter
Use a box grater to grate the frozen butter directly into the bowl.
Toss the butter with a fork to coat.
3. Whisk Wet Ingredients
Whisk the buttermilk and sourdough discard in another bowl or measuring cup until no clumps remain.
4. Mix the Shortcake Dough
Pour the buttermilk mixture into the bowl and toss together with a fork until large, dry clumps form.
5. Fold the Dough
Dump the dough out onto a clean surface and use a bench scraper to lift and fold the dough onto itself multiple times.
This will create many flaky layers!
6. Cut the Biscuits
Pat the dough into a 1 ½ inch rectangle and use a biscuit cutter to cut out 8-10 shortcake biscuits.
For best results and the flakiest biscuits, freeze them for 30 minutes. This will create steam in the oven, which creates the layers!
Preheat the oven to 400ºF (204ºC). and brush the tops with more buttermilk and a sprinkle raw sugar.
Bake for 20 mins or until the tops are lightly golden brown.
9. Macerate the Strawberries
Meanwhile, combine the strawberries, lemon zest, sugar, and vanilla extract in a bowl.
Toss and rest while the shortcakes bake until the juices are flowing.
10. Make Homemade Whipped Cream
Whisk the heavy whipping cream, sugar, and a pinch of salt together until stiff peaks form.
Assemble and Enjoy!
Split the biscuits open with a fork and assemble with strawberries and their juices and dollops of whipped cream.
Get the full recipe by
clicking the link below!
The recipe includes a how-to guide with photos and detailed instructions.