Sourdough Strawberry Shortcake
Sourdough Strawberry Shortcake is tender, light, and melt-in-your-mouth delicious! Tender sourdough shortcakes made with sourdough discard, butter, all-purpose flour, and milk are piled high with juicy, macerated strawberries and homemade mascarpone whipped cream.
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Equipment
- kitchen scale
- mixing bowls
- handmixer
- Knife
- Baking Sheet
- parchment paper optional
- 3 inch biscuit cutter
- Rolling Pin optional
- measuring spoons
Ingredients
Sourdough Biscuits
- 500 g all-purpose flour 4 cups
- 1 tsp salt
- 1½ T baking powder
- ¼ tsp baking soda
- 50 g sugar ¼ cup
- 226 g unsalted butter 1 cup
- 125 g sourdough discard ½ cup
- 250 g whole milk 1 cup
- 1 T turbinado sugar
Strawberries
- 2 lbs strawberries hull and slice
- 132 g sugar ⅔ cup
- ½ medium lemon juiced
Whipped Cream
- 340 g heavy whipping cream 1½ cups
- 8 oz mascarpone
- 75 g powdered sugar ¾ cup
- 1 T vanilla bean paste
Instructions
Macerate the Strawberries
- Begin by making the strawberries so they have plenty of time to soften and release their juices.
- Wash, hull, and slice the strawberries, and add to a medium bowl. 2 lbs strawberries
- Sprinkle the sugar over the strawberries, squeeze half a lemon into the bowl, and stir to distribute. Set aside for 15-30 minutes to allow the sugar to draw out the strawberry juices.132 g sugar and ½ medium lemon
Make the Biscuits
- Line a baking sheet with a piece of parchment paper. Mix the dry ingredients in a large mixing bowl. Add the diced butter cubes. Cut in the butter with a pastry cutter, or your hands, until the mixture resembles coarse sand.500 g all-purpose flour, 1 tsp salt, 1½ T baking powder, ¼ tsp baking soda, 50 g sugar and 226 g unsalted butter
- In a small bowl, combine the sourdough starter discard and milk. Pour the wet ingredients over the flour mixture and mix until a shaggy shortcake dough forms.125 g sourdough discard and 250 g whole milk
- Turn the dough out onto a lightly floured surface. Knead a few times to bring the dough together. Shape the dough into a rectangle 1-1½ inches thick. Starting from the short side, fold the top ⅓ of the dough to the middle. Next, fold the bottom ⅓ of the dough to the middle, overlapping the first fold. Flatten the dough to 1½ - 2 inches thick.
- Cut biscuits with a 3-inch biscuit cutter. Reshape the scraps of dough and cut out biscuits until all of the dough is used. Place the biscuits on the prepared baking pan 1 inch apart and refrigerate while the oven preheats to 425°F/218°C.
- Brush the tops of the biscuits with whole milk using a pastry brush. Sprinkle coarse sugar over the top of the dough and place in the hot oven. Bake the biscuits for 18-20 minutes.1 T turbinado sugar
- The biscuits are done when the edges are lightly golden brown, and the internal temperature reaches 200°F/93°C with a digital thermometer.
Make the Whipped Topping
- Add heavy whipping cream, vanilla bean paste, mascarpone cream, and powdered sugar to a large bowl. Use a hand mixer and whip on low, gradually increasing the speed to medium high until the cream starts to thicken and soft peaks form.340 g heavy whipping cream, 1 T vanilla bean paste, 8 oz mascarpone , and 75 g powdered sugar
Assemble
- Place a shortcake on a small plate or shallow bowl. Spoon the strawberry mixture and whipped topping over the top of the biscuit. Drizzle plenty of the delicious juices over the top. For a layered dessert, split the shortcake in half and layer strawberries and cream between the bottom and top halves. Serve immediately.
Storage
- The biscuits are best the day they're baked, and over time, they will soften. Place leftover shortcakes into an airtight container and store at room temperature for up to 3 days. Refrigerate the strawberries and whipped cream in airtight containers for up to 3 days.
- To freeze biscuits, cut out the dough and place the biscuits onto a baking sheet, and freeze until frozen solid. Remove and place into a plastic freezer bag. Bake from frozen.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Helpful Tips for Tender Sourdough Discard Biscuits
- To keep these biscuits light and tender, start with cold ingredients. Sourdough can be challenging to mix with the milk when cold, but I found using an immersion blender makes it come together easily.
- When making biscuits, the goal is to coat the pieces of butter in flour like when making pie dough, rather than incorporating it into the flour like a cake or cookie.
- Work quickly when working the butter into the flour. The butter should remain cold and pliable throughout the mixing process. If the butter starts to soften, place the bowl in the freezer for about 10 minutes to let the butter solidify before adding any liquid.
- When cutting the dough, avoid twisting the cutter, or else it'll seal the edges and prevent the biscuits from baking tall.
Nutrition
Calories: 718.3kcalCarbohydrates: 76.4gProtein: 9.4gFat: 42.4gSaturated Fat: 26.3gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 8.1gTrans Fat: 0.7gCholesterol: 112.7mgSodium: 486.7mgPotassium: 276.2mgFiber: 3.3gSugar: 34.5gVitamin A: 1434.7IUVitamin C: 56.4mgCalcium: 220.1mgIron: 3mg
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