Elevate your dessert game with these incredible sourdough strawberry shortcake biscuits, perfect for a delightful treat.

Sourdough Strawberry Shortcake Biscuits: Fluffy & Flavorful Recipe 16

This sourdough shortcake recipe uses sourdough discard for extra flavor and tender texture, making it a fantastic way to use up that discard while creating something truly special.

These fluffy and flavorful biscuits are surprisingly simple to whip up, even for beginner bakers. You’ll love how the subtle tang of the sourdough discard complements the sweet strawberries and cream, creating a balanced and utterly delicious dessert that feels both rustic and refined.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for anyone looking to create a memorable dessert without spending hours in the kitchen. It’s perfect for busy parents who want to impress with a homemade treat, or for casual gatherings where you want something a little more special than store-bought. The beauty of these sourdough strawberry shortcake biscuits lies in their tender crumb and the unique depth of flavor that the sourdough discard brings, transforming a classic into something extraordinary. Serve these for a weekend brunch, a backyard BBQ, or as a sweet ending to a family dinner. They’re comforting, nostalgic, and always a crowd-pleaser.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for these sourdough strawberry shortcake biscuits is straightforward. Most items are likely already in your pantry or easily found at any grocery store. The key ingredient here is the sourdough discard, which adds that signature tang and contributes to the biscuits’ tender texture. Don’t worry if your discard isn’t super active; that’s perfectly fine for this recipe!

INGREDIENTS:

2 cups all-purpose flour
1/4 cup granulated sugar, plus 1 tablespoon for sprinkling
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, very cold and cut into small pieces
1 cup sourdough discard (unfed, straight from the fridge)
1/2 cup heavy cream, plus more for brushing
1 pound fresh strawberries, hulled and sliced
2 tablespoons granulated sugar (for strawberries)
1 teaspoon vanilla extract
1 cup heavy cream, very cold (for whipped cream)
2 tablespoons powdered sugar (for whipped cream)

For the flour, all-purpose works best here to achieve that classic biscuit texture. If you don’t have unsalted butter, salted butter can be used, just reduce the added salt in the recipe by half. When it comes to sourdough discard, any unfed discard that has been in your fridge for a few days or even a week is perfect. For the heavy cream, ensure it’s full-fat for the best results in both the biscuits and the whipped cream. Fresh strawberries are highly recommended for their vibrant flavor and texture, but in a pinch, thawed frozen strawberries (drained well) could work for the compote, though fresh is always superior for shortcake.

Time Needed From Start To Finish

Preparing these delightful sourdough strawberry shortcake biscuits is a relatively quick process, making them ideal for a spontaneous dessert craving or a last-minute gathering.

Prep Time: 20 minutes
Cook Time: 15-18 minutes
Total Time: 35-38 minutes

This timeline includes making the biscuits and preparing the strawberries and whipped cream. It’s a fantastic recipe for when you want a homemade treat without a lengthy commitment.

How To Make It Step By Step With Visual Cues

Creating these fluffy sourdough strawberry shortcake biscuits is a rewarding process. Follow these steps for perfect results every time.

Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar and 1 teaspoon of vanilla extract. Gently toss to coat and set aside to macerate while you prepare the biscuits. This allows the strawberries to release their juices and create a natural syrup.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, baking soda, and salt until well combined. Ensure there are no lumps to guarantee even distribution of leavening agents.
Cut in the Butter: Add the very cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flaky biscuits.
Add Sourdough Discard and Cream: Pour in the sourdough discard and 1/2 cup of heavy cream. Mix gently with a spatula or your hands until just combined and a shaggy dough forms. Be careful not to overmix, as this can lead to tough biscuits.
Form and Cut Biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Using a 2 1/2-inch round biscuit cutter, cut out biscuits, re-rolling scraps gently as needed. Place the biscuits on a baking sheet lined with parchment paper, leaving about an inch between each.
Bake the Biscuits: Brush the tops of the biscuits with a little extra heavy cream and sprinkle with the remaining 1 tablespoon of granulated sugar. Bake in a preheated oven at 400°F (200°C) for 15-18 minutes, or until golden brown on top and cooked through. The biscuits should sound hollow when tapped on the bottom.
Whip the Cream: While the biscuits cool slightly, in a separate cold bowl, combine the 1 cup of very cold heavy cream and 2 tablespoons of powdered sugar. Beat with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter.
Assemble Shortcakes: Once the biscuits are cool enough to handle, slice each one in half horizontally. Place the bottom half on a plate, spoon a generous amount of macerated strawberries over it, top with a dollop of whipped cream, and then place the biscuit top on. Serve immediately and enjoy!

Easy Variations And Serving Ideas That Fit Real Life

These sourdough strawberry shortcake biscuits are wonderfully versatile and can be adapted to suit different tastes and occasions. For a kid-friendly twist, you can swap out some of the strawberries for mixed berries like blueberries or raspberries, or even offer a small bowl of chocolate chips as an optional topping.

If you’re serving these for a party or buffet, consider making mini biscuits using a smaller cutter. They’re perfect for individual servings and easy to grab. You could also offer a variety of toppings alongside the traditional whipped cream, such as a drizzle of balsamic glaze over the strawberries for a more sophisticated flavor, or a scoop of vanilla bean ice cream for an extra indulgent treat. For a citrusy kick, add a teaspoon of lemon zest to the biscuit dough or to the macerating strawberries. In the fall, consider using peaches or mixed stone fruits instead of strawberries for a seasonal variation.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have a few pitfalls, but knowing what to look out for will help you achieve perfect sourdough strawberry shortcake biscuits every time.

One common mistake is overmixing the dough. This develops the gluten too much, resulting in tough, dense biscuits instead of light and flaky ones. To avoid this, mix the dough only until the ingredients are just combined and a shaggy mass forms. A few dry spots are better than overmixed dough.

Another slip-up is using warm butter. The key to flaky biscuits is having very cold butter that creates pockets of steam as it melts in the oven. If your butter is too warm, it will incorporate too fully into the flour, leading to a cake-like texture. Always use butter straight from the fridge, and if your kitchen is warm, you can even pop your cubed butter into the freezer for 5-10 minutes before adding it to the flour.

Overworking the dough when cutting is also a common issue. When you re-roll dough scraps, try to do it as few times as possible and gently. Each time you re-roll, the dough gets tougher. Aim to get as many biscuits as possible from the first pat-out.

Finally, not preheating your oven properly can affect the rise of your biscuits. Biscuits need a hot oven to rise quickly and achieve that beautiful golden crust. Always allow your oven to fully preheat to the specified temperature before putting your biscuits in.

How To Store It And Make It Ahead Without Ruining Texture

These sourdough strawberry shortcake biscuits are best enjoyed fresh, but you can certainly prepare components ahead of time or store leftovers.

For the biscuits: Once baked and cooled, store them in an airtight container at room temperature for up to 2 days. To refresh them, you can warm them slightly in a toaster oven or microwave for a few seconds. For longer storage, biscuits can be frozen in a freezer-safe bag or container for up to 1 month. Thaw at room temperature and warm before serving.

For the macerated strawberries: These can be prepared up to 1 day in advance and stored in an airtight container in the refrigerator. Stir well before serving.

For the whipped cream: It’s best to whip the cream just before serving for the freshest

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.