Get ready to elevate your dessert game with these incredible Sourdough Strawberry Shortcake Biscuits! This recipe takes the classic shortcake to a whole new level by incorporating the subtle tang and tender crumb that only a sourdough starter or discard can provide. It’s a fantastic way to use up that extra starter while creating a truly memorable treat.

Sourdough Strawberry Shortcake Biscuits with Fresh Strawberries 16

These biscuits are perfectly paired with fresh, juicy strawberries, making them an ideal dessert for any occasion, from a casual family dinner to a special gathering. The process is straightforward and yields tender, flaky biscuits that are just begging to be loaded with sweet fruit and a dollop of whipped cream.

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
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This recipe is a true gem for anyone looking to create a delicious, impressive dessert without spending hours in the kitchen. It’s perfect for busy parents who want to whip up something special for their kids, or for beginner bakers who are looking to expand their sourdough repertoire beyond just bread. The beauty of these sourdough strawberry shortcake biscuits lies in their simplicity and the incredible flavor they deliver. They’re a fantastic choice for weekend brunches, summer potlucks, or simply as a delightful after-dinner treat. The slight tang from the sourdough perfectly complements the sweetness of the strawberries, creating a balanced and utterly satisfying flavor profile that everyone will adore.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for these shortcake biscuits is simple, and you likely have most of them on hand already. We’re focusing on creating a tender, flaky biscuit that provides the perfect foundation for fresh strawberries.

INGREDIENTS:

2 cups all-purpose flour
1/4 cup granulated sugar, plus more 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 starter or discard (fed or unfed, at room temperature)
1/2 cup heavy cream, plus 1 tablespoon for brushing
1 pound fresh strawberries, hulled and sliced
2 tablespoons granulated sugar (for strawberries)
Whipped cream, for serving

For the flour, all-purpose works wonderfully here, but you could also use a combination of all-purpose and pastry flour for an even more tender crumb. If you don’t have heavy cream, whole milk can be used in a pinch for the biscuits, though the heavy cream provides a richer texture. When it comes to butter, using unsalted allows you to control the salt content precisely. Make sure it’s very cold; this is key to flaky biscuits. Your sourdough starter or discard can be active and bubbly, or unfed and straight from the fridge – both will work beautifully to add that signature tang.

Time Needed From Start To Finish

Preparing these delightful sourdough strawberry shortcake biscuits is surprisingly quick, making them an ideal choice for a spontaneous dessert or a busy weeknight.

Prep Time: 15 minutes
Cook Time: 18-20 minutes
Total Time: 33-35 minutes

How To Make It Step By Step With Visual Cues

Creating these tender sourdough shortcake biscuits is a straightforward process. Follow these steps for perfect results every time.

Prepare the Strawberries: In a medium bowl, combine the hulled and sliced fresh strawberries with 2 tablespoons of granulated sugar. 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 delicious syrup.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, baking soda, and salt. Make sure all dry ingredients are well combined to ensure even leavening.
Cut in the Cold Butter: Add the very cold, cubed unsalted 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 remaining. Avoid overworking the butter, as those small pieces will create steam and flakiness in the oven.
Add Wet Ingredients: Pour in the sourdough starter or discard and 1/2 cup of heavy cream. Mix with a fork or your hands until just combined. The dough will be shaggy and a little sticky, but avoid overmixing. Overmixing develops gluten, leading to tough biscuits.
Shape the Biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle. Using a 2.5-inch round biscuit cutter, cut out biscuits. Re-roll scraps gently once or twice to get more biscuits, but be careful not to overwork the dough. You should get about 8-10 biscuits.
Bake the Biscuits: Place the cut biscuits on a parchment-lined baking sheet, leaving about an inch between them. Brush the tops of the biscuits with the remaining 1 tablespoon of heavy cream and sprinkle lightly with granulated sugar. Bake in a preheated oven at 400°F (200°C) for 18-20 minutes, or until golden brown on top and cooked through. The biscuits should sound hollow when tapped on the bottom.
Assemble and Serve: Once baked, remove the biscuits from the oven and let them cool slightly on a wire rack. To serve, split a warm biscuit in half, spoon a generous amount of the macerated strawberries over the bottom half, top with the other biscuit half, and finish with a dollop of fresh whipped cream.

Easy Variations And Serving Ideas That Fit Real Life

These sourdough strawberry shortcake biscuits are incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can add a handful of mini chocolate chips to the biscuit dough before baking – chocolate and strawberry is a classic combination! If fresh strawberries aren’t in season, feel free to use other berries like blueberries, raspberries, or a mixed berry medley. You can even use thawed frozen berries, just be sure to drain any excess liquid before macerating with sugar.

For a more decadent dessert, consider adding a drizzle of balsamic glaze over the strawberries before serving; the acidity beautifully cuts through the sweetness. These biscuits are also fantastic served with a scoop of vanilla bean ice cream instead of or in addition to whipped cream. They make a wonderful addition to a brunch spread, a picnic basket, or as a comforting dessert after a family meal. You can even serve them deconstructed on a buffet, allowing guests to build their own shortcakes with bowls of biscuits, berries, and whipped cream.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have a few pitfalls. Knowing what to watch out for can help you achieve perfect sourdough strawberry shortcake biscuits every time.

One common mistake is overworking the dough. When you mix the wet and dry ingredients, or when you re-roll the scraps, handle the dough as little as possible. Overworking develops gluten, which results in tough, dense biscuits rather than light and flaky ones. Mix until just combined and pat gently.

Another frequent issue is using warm butter. The key to flaky biscuits is having very cold butter. As the cold butter melts in the hot oven, it creates pockets of steam, which separate the layers of dough. If your butter is too warm, it will incorporate too fully into the flour, leading to a more cake-like texture instead of flaky layers. Always use butter straight from the fridge, and if your kitchen is warm, you can even pop the cut butter back into the freezer for a few minutes before adding it to the flour.

Finally, not preheating your oven properly can affect the rise and texture. Biscuits need a hot oven to rise quickly and achieve that beautiful golden crust. Make sure your oven is fully preheated to 400°F (200°C) before putting the biscuits in. Using an oven thermometer can help ensure accuracy.

How To Store It And Make It Ahead Without Ruining Texture

These sourdough strawberry shortcake biscuits are best enjoyed fresh and warm, but you can certainly store them or prepare components ahead of time to make assembly even quicker.

Storing Baked Biscuits: Once baked and completely cooled, store the plain biscuits in an airtight container at room temperature for up to 2-3 days. To refresh them, you can warm them briefly in a toaster oven or microwave. However, they will lose some of their initial crispness. Avoid storing them already assembled with strawberries and whipped cream, as the moisture will make them soggy.

Making Ahead: You can prepare the biscuit dough ahead of time. After cutting the biscuits, place them on a parchment-lined baking sheet and freeze them until solid, about 30 minutes to an hour. Then, transfer the frozen biscuits to an airtight freezer bag. They can be stored in the freezer for up to 1 month. When ready to bake, place the frozen biscuits on a baking sheet, brush with cream, and bake directly from frozen, adding a few extra minutes to the baking time (typically 20-25 minutes).

The macerated strawberries can be prepared up to 4 hours in advance and stored in the refrigerator. The whipped cream is best made just before serving for optimal texture.

Questions People Always Ask Before Making This Recipe

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.