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simple strawberry shortcake recipe with sourdough
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Easy Sourdough Strawberry Shortcake

These delicious, light, fluffy, and buttery shortcake biscuts are perfect for any celeybration or just a sweet treat after a honest days work.
Course Dessert
Cuisine American
Keyword sourdough strawberry shortcake, strawberry shortcake
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 51 minutes
Servings 8 biscuts
Calories 600kcal

Equipment

  • 2 Bowls
  • 1 pastry cutter or fork
  • 1 sheet pan
  • parchment paper

Ingredients

  • 3 cups whole wheat einkorn flour all-purpose works too
  • 1 tsp salt
  • 2.5 tsp baking powder
  • 1 tsp baking soda
  • 3/4 cups butter cut and cold
  • 1/2 cup sourdough discard
  • 1/3 cup maple syrup
  • 1/3 cup heavy cream goat milk or half and half will work
  • 1 egg
  • 2 tsp vanilla

Instructions

  • Preheat oven to 375F
  • Mix flour, salt, baking powder, and baking soda in a bowl until combined and set aside.
  • Next, mix sourdough discard, heavy cream, maple syrup, vanilla, and egg until thoroughly combined.
  • Take cold butter from the fridge and cut it into cubes and add to the flour mixture.
  • Cut the cold butter into the flour mixture until it has a course texture.
  • Then combine the sourdough mixture with the flour and butter and mix it. By the end, I usually switch from the fork to my hands. But try to limit the amount of time you are working with the dough with your warm hands.
  • Next, line a sheet pan with parchment paper.
  • Use a 1/3 measuring cup to scoop out the dough and tap/shake it out onto the parchment paper.
  • Put in the oven for 20-25 minutes
  • Remove the biscuts from the oven and let them cool completly on a cooling rack before cutting into the shortcakes