Sourdough discard strawberry cake is one of those recipes that feels simple yet tastes bakery-level special. If you keep a jar of discard in your fridge, this sourdough discard strawberry cake gives it new life in the most delicious way. Instead of wasting starter, you turn it into a soft, fluffy cake bursting with fresh strawberries. Even better, you only need pantry staples and a bowl. The result looks just like the photo, tender crumb, juicy strawberry pockets, and a delicate sugar-dusted top that melts in every bite.
Table of Contents
Easy Sourdough Discard Strawberry Cake
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
- Calories: 300
- Carbohydrates: 38g
- Protein: 5g
- Fat: 14g
- Saturated Fat: 8g
- Sugar: 20g
- Fiber: 1g
Why You’ll Love This Sourdough Discard Strawberry Cake
Let’s be honest. Nobody likes wasting sourdough discard. It feels wrong, doesn’t it? You feed your starter, pour off the discard… and then what? Toss it?
Not anymore.
This sourdough discard strawberry cake is soft, fluffy, lightly tangy, and bursting with fresh strawberry flavor. It’s the kind of cake that looks bakery-level impressive but is secretly very easy to make.
Soft and Fluffy Texture
Think of this cake as a cross between a tender sponge and a moist pound cake. The sourdough discard adds subtle depth without making it taste “sour.” Instead, it enhances the sweetness and gives the crumb an irresistible softness.
It’s like biting into a cloud with juicy strawberry pockets hiding inside.
Perfect Way to Use Sourdough Discard
If you bake sourdough regularly, you know the struggle. Discard piles up quickly. Instead of wasting it, this recipe transforms it into something magical.
No fermentation required. No waiting overnight. Just mix and bake.
Fresh Strawberry Flavor in Every Bite
Fresh strawberries melt slightly into the batter while baking. The result? Little bursts of sweet, jammy goodness throughout the cake.
And that light dusting of powdered sugar on top? Chef’s kiss.
Unlike richer sourdough desserts such as Sourdough Cranberry Cake, this sourdough discard strawberry cake feels lighter and more delicate. It also has a brighter fruit flavor compared to something classic and buttery like Easy Sourdough Vanilla Sheet Cake.
Because of the discard, the sweetness never feels overpowering. Instead, you get balance in every bite.
Ingredients You’ll Need
Simple pantry staples. Nothing fancy.
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup sourdough discard
- ½ cup melted butter
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
Fresh Strawberry Prep
- 1 ½ cups fresh strawberries, sliced
Optional: powdered sugar for dusting.
Ingredient Substitutions & Variations
Although this sourdough discard strawberry cake shines as written, you can easily adapt it.
Try these variations:
- Swap strawberries for blueberries or raspberries
- Add lemon zest for brightness
- Use brown sugar for deeper flavor
- Turn the batter into muffins instead of a cake
- Replace butter with neutral oil for extra moisture
Additionally, if you loved the fruity flavor in Quick Sourdough Discard Strawberry Bread, this cake offers a softer, more tender crumb. For smaller portions, berry-forward recipes like Sourdough Discard Blueberry Muffins also deliver similar moisture with less baking time.
Step-by-Step Instructions
Preparing the Batter
Preheat your oven to 350°F (175°C). Line your cake pan with parchment paper.
In one bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, combine sugar, melted butter, eggs, milk, vanilla, and sourdough discard. Mix until smooth.
Gradually add dry ingredients to wet ingredients. Stir gently until just combined.
Remember, overmixing is the enemy of fluffiness.
Folding in Strawberries
Gently fold in most of the strawberries. Pour batter into the pan. Arrange remaining strawberry slices on top.
Press them slightly into the batter for that beautiful bakery-style finish.
Baking to Perfection
Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Let cool before dusting with powdered sugar.
The aroma? Pure heaven.
Tips for a Soft and Fluffy Cake
Don’t Overmix
Stir just until ingredients are combined. Overmixing creates dense cake.
Use Room Temperature Ingredients
Cold eggs or milk can affect texture. Let them sit out 20–30 minutes before baking.
Choosing the Right Pan
A light-colored metal pan gives even baking and golden edges.
Variations You Can Try
Feeling creative?
Strawberry Almond Version
Add ½ teaspoon almond extract and sprinkle sliced almonds on top.
Lemon Strawberry Twist
Add zest of one lemon to brighten the flavor.
Chocolate Chip Addition
Fold in white chocolate chips for a decadent touch.
How to Store Sourdough Discard Strawberry Cake
Store at room temperature for up to 2 days in an airtight container.
For longer storage, refrigerate up to 5 days.
Can You Freeze This Cake?
Absolutely.
Wrap tightly in plastic wrap and freeze up to 3 months. Thaw overnight in the refrigerator.
It tastes just as amazing after freezing.
Serving Suggestions
- With Whipped Cream: Light and airy meets soft and fluffy.
- With Vanilla Ice Cream: Warm slice plus cold ice cream? Pure bliss.
- Dusting of Powdered Sugar: Simple but elegant.
Common Mistakes to Avoid
- Using overripe watery strawberries
- Adding too much discard
- Skipping parchment paper
- Overbaking
Follow the steps and you’ll nail it.
FAQs
1. Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture.
2. Does the cake taste sour?
No. The sourdough discard adds subtle depth, not sourness.
3. Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend.
4. Can I reduce the sugar?
You can reduce slightly, but it may affect texture.
5. Can I use whole wheat flour?
You can substitute up to 50% for a heartier texture.
This sourdough discard strawberry cake is proof that simple ingredients can create something extraordinary. It’s soft, moist, bursting with strawberries, and the perfect way to use leftover discard.
No waste. No complicated steps. Just a beautiful homemade cake that tastes as good as it looks.
So next time you feed your starter, don’t toss that discard.
Bake this instead.
