Use up that sourdough discard and make these shortcakes for delicious strawberry shortcake desserts!
2cupsstrawberrieshulled and quartered
2cupsunbleached all-purpose flour
1stickbuttercold or frozen
1cupsourdough starteractive, 100% hydration
1 1/2cupsheavy creamdivided
For the Strawberries
Combine the strawberries in a bowl with 1 tbsp of sugar and the lemon juice. Place in the fridge.
For the Sourdough Shortcakes
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the sourdough starter and 1/2 cup of heavy whipping cream. Set aside.
Mix together the flour, 2 tbsp sugar, baking powder, baking soda, and salt in a large bowl.
Grate butter, then stir into the flour mixture with a rubber spatula.
Add the wet ingredients into the larger bowl and stir with a rubber spatula (or clean hands!) until everything has combined and a dough has formed.
Roll the dough out on a floured surface with a rolling pin until the dough is about 1/2” thick. Using a biscuit cutter (or some kind of round object, like a cup), cut out your biscuits (use a biscuit cutter or the lid of a mason jar)and place them on the lined baking sheet.
After cutting out all the biscuits you can, combine the dough with your hands and roll it out to cut more biscuits. Continue to do this until you’ve formed at least 8-9 biscuits.
Bake the biscuits for 15 minutes.
For the Whipped Cream
While the biscuits are baking, make the whipped cream. Using a stand mixer (or a hand mixer) combine the other 1 cup of heavy cream and the last 2 tbsp of sugar in a bowl.
Whisk until whipped cream has formed—the mixture should be fluffy and create stiff peaks. This should take about 3-5 minutes.
Serve the warm shortcakes with the strawberries and the homemade whipped cream!
This recipe will create 8 shortcakes. You can always freeze the leftover shortcakes for another time and reheat in the oven at 400 degrees until toasted. Or, simply make a double batch of strawberries and whipped cream for 8 people!