This sourdough shortcake recipe is for all the nay-sayers who think sourdough can’t be used in sweet preparations.
With berry season in full swing it was time for some shortcake. I love to play around with my sourdough starter and find new ways of enjoying the fermented, tummy-friendly baked goods it creates. So…
My daughter liked the shortcakes so much that she ate the top and bottom cakes before the cream and berries. A true testament to the shortcake because berries and cream are like her favorite thing!
Remember, Sourdough Is Slow-Food and This Recipe Takes Time to Ferment and Rise Before Baking!
I use a long slow ferment overnight at room temperature for the initial fermentation. Then I shape the shortcakes the next morning, let them rise until midday, and then bake in the afternoon. They are a labor of love but well worth the wait.
If you want a quicker shortcake recipe, you can try my Sour Cream Shortcakes.
- 226 grams (1 cup) butter
- 230 grams (1 cup) milk, preferably raw
- 187 grams (3/4 cup) active sourdough starter at 100% hydration, stirred down
- 160 grams (1 cup) coconut sugar
- 3 grams (1/2 teaspoon) salt
- 420 grams (3 cups) organic all-purpose flour
Strawberries And Cream:
- 1 pound fresh strawberries, cleaned and cut
- 2 cups heavy whipping cream
- 1 tablespoon honey, or sweetener of choice
The Night Before:
- Melt the butter and let it cool to room temperature.
- In a large ceramic or glass bowl mix the milk, starter, sugar, and salt together.
- Slowly add the melted butter while mixing.
- Add the flour to the wet ingredients and stir the dough until it comes together in a smooth, shiny ball that pulls away from the side of the bowl. Continue to stir the dough until it is silky smooth.
- Cover the bowl and leave it out at room temperature overnight.
The Next Morning:
- The dough should be doubled and airy with fermentation.
- Turn the dough out onto a lightly floured surface. Flour the top of the dough.
- Pat the dough into a large square, making sure to use just enough flour so the dough doesn't stick to the work surface.
- Cut the dough into equal quarters.
- Stack the quarters on top of each other.
- Pat the dough out a second time.
- Cut the dough in quarters a second time.
- Stack the dough for a second time.
- Pat the dough out for a final time. It should be about 1 inch thick. Cut the dough into nine equal rounds with a biscuit cutter. Collect the scraps and and gently press them together before cutting out three more cakes.
- Line a baking sheet with parchment paper and arrange the cakes on the baking sheet. Cover the cakes lightly with saran wrap or a damp flour sack towel.
- Let the cakes rise at room temperature for 2 hours or until almost doubled in size.
- Preheat your oven to 375°F.
- Bake the shortcakes for 25 minutes.
- In a mixing bowl add the cream and honey. Whisk until the cream is whipped. Refrigerate the cream.
- Clean and cut the strawberries. Set them aside.
- Let the shortcakes cool before slicing in half. Fill the cakes with fresh cut strawberries and whipped cream.
The cutting and layering of this sweet dough gives the shortcakes a fluffy layered texture when baked.
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