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Strawberry shortcake in a skillet topped with fresh strawberries and whipped cream. There is a kitchen towel and a bowl of strawberries in the background.

Sourdough Strawberry Shortcake

This skillet sourdough strawberry shortcake has a crispy, golden outer crust and the classic crumbly, tender buttery texture. Topped with macerated strawberries and a homemade whipped topping.
5 from 1 vote
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Course: Cake, shortcake
Cuisine: American, scottish
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12 slices
Author: Jamie

Equipment

  • cast-iron skillet
  • Mixing Bowls including one chilled in the freezer for the whipped topping
  • electric mixer or stand mixer

Ingredients

Macerated Strawberries

  • 3 tablespoons granulated sugar
  • 2-3 tablespoons lemon juice juice from one lemon
  • 4 cups fresh strawberries quartered

Strawberry Shortcake

  • 1/2 cup granulated sugar
  • 1 tablespoon lemon zest zest from one lemon
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 12 tablespoons salted butter cold, cubed or grated (1 1/2 sticks)
  • 1 cup heavy cream cold
  • 1/2 cup sourdough discard
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3/4 cup fresh strawberries sliced

Whipped Cream Topping

  • 1 cup heavy cream cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

Macerate the Strawberries:

  • In a bowl, toss quartered strawberries with granulated sugar and lemon juice. Let sit while you prepare the cake batter and bake the cake.

Prepare the Shortcake Dough:

  • Preheat oven to 400°F. Grease a 10-inch cast-iron skillet with butter and set aside.
  • In a large mixing bowl, rub together the ½ cup sugar and lemon zest with your fingertips until fragrant.
  • Add flour, baking powder, baking soda, and salt to the bowl. Whisk to combine.
  • Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Mix Wet Ingredients:

  • In a separate large mixing bowl, whisk together cold heavy cream, sourdough discard, egg, and vanilla extract. Pour the dry ingredients into the bowl of wet ingredients. Use a rubber spatula to mix all the ingredients together. The batter will be thick.

Add Strawberries

  • Pour the batter into the greased cast-iron skillet and top with the sliced strawberries.

Bake:

  • Bake on the center rack for 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let cool about 10 minutes while you make the whipped cream topping.

Make the Whipped Topping:

  • In a chilled bowl, use an electric mixer on high speed to whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. This will take about 3-5 minutes.

Serve:

  • Slice shortcake into wedges. Top with macerated strawberries and whipped cream. Enjoy!

Notes

Storage

Strawberry shortcake is best enjoyed the same day it is baked. Store any leftover shortcake in an airtight container at room temperature for up to 2 days.
The whipped cream and strawberries are best used the same day. You can store any leftovers in the fridge overnight but should use them up the next day! Keep the toppings separate from the cake to avoid the cake getting soggy.

Nutrition

Serving: 1slice | Calories: 416kcal | Carbohydrates: 41g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 90mg | Sodium: 318mg | Potassium: 167mg | Fiber: 2g | Sugar: 17g | Vitamin A: 963IU | Vitamin C: 35mg | Calcium: 85mg | Iron: 2mg
Calories: 416kcal
Tried this recipe?Mention @Bake.With.Jamie