This sourdough strawberry shortcake cake is the perfect way to use up your discard. It’s got a tender crumb, filled with a quick homemade strawberry jam, and frosted with a light whipped cream. You get all the classic flavors of a shortcake but in a layered cake that looks beautiful on any table. If you love baking from scratch, this is one you’ll want to make all summer, just like this Strawberry Sourdough Muffin Recipe.
Table of Contents
Why you’ll love sourdough strawberry shortcake cake recipe
- Uses up sourdough discard for a tender texture.
- Features a fresh, easy homemade strawberry jam.
- The whipped cream frosting isn’t overly sweet.
- Perfect for summer gatherings and parties.
The components you need
This cake comes together in three easy parts.
Two Sourdough Vanilla Cake Layers
Use unfed sourdough starter straight from the fridge. It gives the cake a subtle tang that balances the sweetness. You will need:
- All-purpose flour: 2 cups
- Sourdough starter discard: 1/2 cup
- Granulated sugar: 1 cup
- Unsalted butter: 1/2 cup, softened
- Eggs: 2 large
- Vanilla extract: 1 tsp
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Buttermilk: 1/2 cup
Strawberry Filling
Grab the sweetest fresh strawberries you can find. A splash of lemon juice helps the jam set up nicely. You will need:
- Fresh strawberries: 2 cups, chopped
- Granulated sugar: 1/4 cup
- Lemon juice: 1 tbsp
Whipped Cream
Make sure your heavy cream is very cold before whipping so it holds its shape. You will need:
- Heavy whipping cream: 2 cups, cold
- Powdered sugar: 1/4 cup
- Vanilla extract: 1 tsp
How to make sourdough strawberry shortcake cake
How to make Sourdough Vanilla Cake Layers
- Prep the pans: Preheat your oven to 350°F (175°C) and line two 8-inch cake pans with parchment.
- Mix the batter: Cream the butter and sugar, add the wet ingredients and discard, then fold in your dry ingredients.
- Bake: Divide the batter and bake until a toothpick comes out clean. Let the cakes cool completely.
How to make Strawberry Filling
- Simmer the jam: Cook the chopped strawberries, sugar, and lemon juice until thick and jammy. Let it cool.
How to make Whipped Cream Filling & Frosting
- Whip the cream: Beat the cold heavy cream with powdered sugar and vanilla until stiff peaks form.
- Assemble: Layer one cake, add a border of whipped cream, fill the center with jam, and top with the second cake layer and more frosting.
Fun variations to try
Here are a few ways to switch it up.
Lemon Berry Twist
Add some lemon zest to the cake batter and swap the strawberries for mixed berries. Check out our Lemon Blueberry Sourdough Bread for more citrus ideas.
Vanilla Bean Frosting
Use real vanilla bean paste instead of extract in the whipped cream for little specks of vanilla throughout.
Mini Shortcakes
Bake the batter in a muffin tin to make individual cupcakes instead of a layered cake.
Serving Ideas
Serve this cake with a scoop of vanilla bean ice cream or pair it with a light summer salad for dinner first, like our Tomato and Peach Salad.
Prep and storage advice
Store leftover cake in an airtight container in the fridge for up to 3 days. The whipped cream will start to deflate slightly over time, so it’s best enjoyed within the first two days. You can also freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to a month.
Sourdough Strawberry Shortcake Cake Recipe
Equipment
- 2 8-inch round cake pans
- 1 Stand mixer or hand mixer
- 1 Small saucepan
Ingredients
Cake
- 2 cups all-purpose flour
- 1/2 cup sourdough starter discard
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
Strawberry Jam Filling
- 2 cups fresh strawberries chopped
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Whipped Cream Frosting
- 2 cups heavy whipping cream cold
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then stir in the vanilla extract and sourdough discard.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat for 10-15 minutes, mashing slightly, until thickened. Let cool completely.
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Place one cake layer on a serving plate. Spread a layer of whipped cream, then pipe a border of whipped cream around the edge. Fill the center with the cooled strawberry jam.
- Top with the second cake layer. Frost the top and sides (as you want) of the cake with the remaining whipped cream. Garnish with fresh strawberries if desired. Serve immediately or refrigerate.
FAQs
Can I use active starter instead of discard?
Yes, you can use active starter, but the rise will be slightly different. Discard is preferred.
Can I make the jam ahead of time?
Yes, the strawberry jam can be made up to a week in advance and stored in the fridge.
How do I keep the whipped cream from melting?
Keep the cake refrigerated until right before serving, and ensure your cream is very cold when whipping.
Give this sourdough strawberry shortcake cake a try the next time you have extra discard! It’s fresh, light, and perfectly sweet.
