Easy Sourdough Discard Strawberry Cake
A soft and fluffy sourdough discard strawberry cake bursting with fresh strawberry flavor and lightly sweet crumb. This easy one-bowl style cake is the perfect way to use leftover sourdough discard and creates a tender, bakery-style dessert with juicy strawberry pockets in every bite.
Equipment
- 8 or 9-inch round cake pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sourdough discard
- ½ cup unsalted butter melted
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries sliced
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line a round cake pan with parchment paper and lightly grease the sides.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the sugar and melted butter. Whisk until smooth. Add the eggs, milk, vanilla extract, and sourdough discard. Mix until fully combined and smooth.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix.
- Fold in most of the sliced strawberries, reserving a few for the top.
- Pour the batter into the prepared cake pan and smooth the surface.
- Arrange the remaining strawberry slices on top and lightly press them into the batter.
- Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan for 15-20 minutes.
- Transfer to a cooling rack and let cool completely before dusting with powdered sugar and slicing.
Notes
Nutritional Information (Approximate per slice)
- Calories: 300
- Carbohydrates: 38g
- Protein: 5g
- Fat: 14g
- Saturated Fat: 8g
- Sugar: 20g
- Fiber: 1g
