Sourdough strawberry shortcake bars are an incredible way to celebrate the vibrant flavors of summer right from your kitchen. There is nothing quite like slicing into a rich, buttery bar topped with a luscious cream cheese whip and jammy, fresh strawberries. It brings the nostalgia of classic strawberry shortcake into an easy-to-handle, perfectly sliceable treat. Plus, utilizing sourdough discard in the base adds a subtle, complex tang that beautifully balances out the sweetness of the fruit and sugar.
Table of Contents
Why you’ll love these sourdough strawberry shortcake bars
- Incredibly flavorful: The tang of the sourdough discard perfectly cuts the sweetness of the strawberries.
- Easy to slice and share: Traditional shortcake can be messy, but these bars are perfect for potlucks and picnics.
- No waste: It is a brilliant way to use up your sourdough discard instead of throwing it away.
- Customizable: You can easily adapt the fruit topping based on what is in season.
Ingredients for sourdough strawberry shortcake bars
For the Shortcake Base
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs
- ¾ cup sourdough discard
- ¾ cup milk
- 1 ½ cups all-purpose flour
For the Jammy Strawberry Filling
- 1 pound fresh strawberries, hulled and chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Cream Cheese Whip
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped cream (or heavy whipping cream beaten to stiff peaks)
Step-by-Step Instructions
Bake the Shortcake Base
- Preheat your oven to 350°F (180°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- Cream the butter and granulated sugar together in a large mixing bowl until fully combined.
- Add wet ingredients: Mix in the vanilla extract, salt, baking powder, eggs, and sourdough discard until smooth.
- Alternate flour and milk: Pour in half of the milk and half of the flour. Mix gently, then add the remaining milk and flour.
- Bake: Spread the batter evenly into your prepared dish. Bake for 20 to 25 minutes until the edges turn a light golden brown and a toothpick inserted into the center comes out clean.
- Cool: Set the dish aside and let the base cool completely.
Make the Jammy Filling
- Simmer the berries: Place the chopped strawberries, sugar, and lemon juice into a medium saucepan over medium heat. Stir frequently for about 5 minutes as the strawberries soften and release their juices.
- Thicken: In a small bowl, whisk the cornstarch and water together into a smooth slurry. Pour this into the bubbling strawberries.
- Finish cooking: Stir constantly for 1 to 2 minutes until the mixture thickens into a glossy, jammy consistency.
- Cool: Remove from heat. Let it cool to room temperature, then place it in the fridge for 30 minutes to chill and set.
Whip the Topping
- Beat the base: In a clean mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until completely smooth.
- Fold: Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Assemble and Chill
- Layer 1: Spread the cream cheese whip evenly over the completely cooled shortcake base.
- Layer 2: Spoon the chilled jammy strawberry filling over the cream cheese layer. Spread it evenly, or gently swirl it with a knife for a marbled look.
- Chill: Place the bars in the refrigerator for at least 1 hour before slicing. This allows the layers to set so they cut cleanly.
Fun variations to try
If you want to switch things up, there are plenty of delicious ways to modify these bars. For more inspiration, check out our other dessert recipes!
Mixed Berry Bars
Swap out half of the strawberries for fresh blueberries or raspberries for a beautiful, colorful, and tart berry medley.
Lemon Zest Crust
Add the zest of one lemon to the dry ingredients before mixing in the butter. The citrus brightens up the entire dessert and complements the sourdough tang.
Almond Extract Whip
Substitute the vanilla extract in the cream cheese layer with half a teaspoon of almond extract for a nutty, aromatic twist.
Serving Ideas
These bars are incredibly versatile. They pair wonderfully with a light summer dinner. Serve them alongside some grilled chicken or a refreshing summer salad. For beverages, they go great with an iced tea or a sparkling rosé for an elegant afternoon treat.
Prep and storage advice
If you have leftovers, store the bars in an airtight container in the refrigerator for up to 3 days. The crust may soften slightly under the cream cheese and berries, but they will still taste phenomenal.
For longer storage, you can freeze the baked crust on its own for up to a month. Thaw it at room temperature before adding the fresh cream cheese and strawberry layers.
Sourdough Strawberry Shortcake Bars
Equipment
- 1 9×13-inch baking dish or parchment-lined pan
- 1 Large mixing bowl
- 1 Medium saucepan
- 1 Whisk
- 1 Rubber Spatula
Ingredients
For the Shortcake Base
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs
- ¾ cup sourdough discard
- ¾ cup milk
- 1 ½ cups all-purpose flour
For the Jammy Strawberry Filling
- 1 pound fresh strawberries hulled and chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Cream Cheese Whip
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped cream (or heavy whipping cream beaten to stiff peaks)
Instructions
Bake the Shortcake Base
- Preheat your oven to 350°F (180°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- Cream the butter and granulated sugar together in a large mixing bowl until fully combined.
- Mix in the vanilla extract, salt, baking powder, eggs, and sourdough discard until smooth.
- Pour in half of the milk and half of the flour. Mix gently, then add the remaining milk and flour.
- Spread the batter evenly into your prepared dish. Bake for 20 to 25 minutes until the edges turn a light golden brown and a toothpick inserted into the center comes out clean.
- Set the dish aside and let the base cool completely.
Make the Jammy Filling
- Place the chopped strawberries, sugar, and lemon juice into a medium saucepan over medium heat. Stir frequently for about 5 minutes as the strawberries soften and release their juices.
- In a small bowl, whisk the cornstarch and water together into a smooth slurry. Pour this into the bubbling strawberries.
- Stir constantly for 1 to 2 minutes until the mixture thickens into a glossy, jammy consistency.
- Remove from heat. Let it cool to room temperature, then place it in the fridge for 30 minutes to chill and set.
Whip the Topping
- In a clean mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until completely smooth.
- Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Assemble and Chill
- Spread the cream cheese whip evenly over the completely cooled shortcake base.
- Spoon the chilled jammy strawberry filling over the cream cheese layer. Spread it evenly, or gently swirl it with a knife for a marbled look.
- Place the bars in the refrigerator for at least 1 hour before slicing. This allows the layers to set so they cut cleanly.
FAQs
Can I use active sourdough starter instead of discard?
Yes, you can use active starter. The bars may rise a tiny bit more, but the overall texture and flavor will be very similar.
Can I make these bars ahead of time?
Absolutely. You can bake the crust a day in advance. However, it is best to add the cream cheese and strawberries just before serving to keep the crust crisp.
Do I have to use cream cheese?
If you prefer, you can substitute the cream cheese with a thick whipped cream or mascarpone for a lighter topping.
These sourdough strawberry shortcake bars are the ultimate summer bake. Grab your discard, slice up some fresh berries, and enjoy this simple, crowd-pleasing dessert today!
