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Sourdough Shortcakes – With Strawberries And Cream

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Stack these traditionally leavened sourdough shortcakes high with fresh strawberries and cream. They are perfectly sweet with a soft cake-like texture.

 

This Sourdough Shortcake recipe is for all the nay-sayers who think sourdough can’t be used in sweet preparations.

I love to play around with my sourdough starter and find new ways of enjoying the fermented, tummy-friendly grain it produces.

With berry season in full swing it was time for some shortcake.

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!

 

Delicious sourdough Shortcakes that are traditionally leavened and perfectly soft and sweet.

 

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 would like a quicker shortcake recipe, you can try my Sour Cream Shortcakes.

 


 

Real, traditionally leavened sourdough takes front stage in these amazing, soft shortcakes.

Sourdough Shortcakes

Yield: 12
Prep Time: 12 hours
Cook Time: 25 minutes
Total Time: 12 hours 25 minutes

A traditionally fermented sourdough shortcake that's perfectly sweet with a soft cake-like texture.

Ingredients

Strawberries And Cream:

Instructions

The Night Before:

  1. Melt the butter and let it cool to room temperature.
  2. In a large ceramic or glass bowl mix the milk, starter, sugar and salt together.
  3. Slowly add the melted butter while mixing.
  4. 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. 
  5. Cover the bowl and leave it out at room temperature overnight. 

The Next Morning:

  1. The dough should be doubled and airy with fermentation. Sweet Sourdough Shortcake Dough ready to be shaped.
  2. Turn the dough out onto a lightly floured surface. Flour the top of the dough.
  3. Pat the dough into a large square, making sure to use just enough flour so the dough doesn't stick to the work surface.
  4. Cut the dough into equal quarters.
  5. Stack the quarters on top of each other. Stacking the dough.
  6. Pat the dough out a second time. Patting out the dough again.
  7. Cut the dough in quarters a second time. Cutting the dough a second time.
  8. Stack the dough for a second time.
  9. Pat the dough out for a final time. It should be about one inch thick. Cut the dough into 9 equal rounds with a biscuit cutter. Collect the scraps and and gently press them together before cutting out 3 more cakes. Cutting the dough into shortcakes.
  10. 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.
  11. Let the cakes rise at room temperature for 2 hours or until almost doubled in size.
  12. Preheat you oven to 375°.
  13. Bake the shortcakes for 25 minutes. 
  14. In a mixing bowl add the cream and honey. Whisk until the cream is whipped. Refrigerate the cream.
  15. Clean and cut the strawberries. Set them aside.
  16. Let the shortcakes cool before slicing in half. Fill the cakes with fresh cut strawberries and whipped cream.

Notes

The cutting and layering of this sweet dough gives the shortcakes a fluffy layered texture when baked.

 


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Melody McAllister

Sunday 23rd of August 2020

Are these baked on a baking sheet? Should the baking sheet or pan be greased or lined with parchment paper?

Butter For All

Sunday 23rd of August 2020

Hi Melody!

I always proof and bake on a parchment lined baking sheet. I will update the recipe with those instructions! Thanks for the heads up!

Courtney

Lori H

Sunday 28th of June 2020

What a disappointment...I ended up with hockey pucks with burned bottoms.

I followed the instructions to the letter. After mixing all the ingredients I ended up with thick waffle batter, not a ball of dough. I added an additional cup of flour.

After rising all night, there was no change from the night before.

After the second rising, the dough just flattened out.

After baking 10 minutes the bottoms were getting dark, so I turned the oven down to 325. At 20 minutes the bottoms were burned and the dense insides were raw. Waiting for them to cool to feed to the squirrels. :(

Butter For All

Tuesday 30th of June 2020

I'm so sorry to hear that, Lori.

It sounds like an issue with your starter if there was no change in the dough and it didn't rise. How old is the starter? How long does it take to double?

Lori H

Wednesday 24th of June 2020

I’m new to sourdough starter...what do you mean by active starter, stirred down?

Butter For All

Wednesday 24th of June 2020

Hi Lori,

Welcome to the club ? If you are measuring the starter by volume, you want to have and active and bubbly starter, but to get the right amount it needs to be stirred down just before measuring to deflate the gasses. Hope that makes sense!

Courtney

Shannon

Friday 8th of May 2020

Have you ever let these ferment in the fridge until you need the dough? It's warm in my kitchen and my starter is ready for a recipe. So I thought I'd make it now, 4:30pm, then keep it in the fridge until tomorrow.

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