Anastasia Rice May 11, 2026

This post may contain affiliate links, please see our Disclosure for details.

Strawberry Shortcake with Sourdough Biscuits

Name: Strawberry Shortcake with Sourdough Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ½ pounds strawberries, stemmed and quartered; 3 tablespoons granulated sugar (for strawberries); 2 ½ cups all-purpose flour; 5 teaspoons baking powder; ½ teaspoon baking soda; 2 tablespoons granulated sugar (for biscuits); ½ teaspoon table salt; ½ cup unsalted butter, cold and cut into cubes; ¾ cup cold buttermilk; ½ cup + 2 tablespoons sourdough discard; Coarse sugar for sprinkling on top; 1 cup heavy cream, cold; 2 tablespoons confectioners sugar; 1 teaspoon vanilla extract

Jump to Recipe·Print Recipe

As the sweet aroma of freshly baked biscuits wafts through the air, the anticipation of a delightful dessert builds. There’s something truly special about Strawberry Shortcake with Sourdough Biscuits that evokes warmth and joy, making it the perfect treat for warm summer evenings, festive gatherings, or simply a cozy weekend at home. Juicy strawberries layered with fluffy whipped cream and tender sourdough biscuits create a symphony of tastes and textures that is hard to resist. This is not just dessert; it’s a celebration of flavors fresh from the garden.

Reasons to Love Strawberry Shortcake with Sourdough Biscuits

What makes this Strawberry Shortcake with Sourdough Biscuits so special? First, the combination of textures—from the crumbly yet tender biscuits to the luscious whipped cream and the bursting strawberries—creates an experience that is simply unforgettable. This dessert embodies simplicity while allowing natural flavors to shine through, making it approachable for both novice and seasoned bakers. Here’s why you’ll fall in love with this recipe:

A delicious layering of flavors and textures
Fresh, seasonal strawberries bring brightness and sweetness
Sourdough biscuits add a unique twist to a classic
Easy to whip up, perfect for entertaining or enjoying at home

Gather These Ingredients

Creating this delightful Strawberry Shortcake requires a handful of essential ingredients, each playing a crucial role in crafting that perfect bite. Here’s what you’ll need:

1 ½ pounds strawberries, stemmed and quartered
3 tablespoons granulated sugar (for strawberries)
2 ½ cups all-purpose flour
5 teaspoons baking powder
½ teaspoon baking soda
2 tablespoons granulated sugar (for biscuits)
½ teaspoon table salt
½ cup unsalted butter, cold and cut into cubes
¾ cup cold buttermilk
½ cup + 2 tablespoons sourdough discard
Coarse sugar for sprinkling on top
1 cup heavy cream, cold
2 tablespoons confectioners sugar
1 teaspoon vanilla extract

The strawberries will be sweetened and allowed to macerate, while the sourdough biscuits will add a delightful tanginess to balance the sweetness of the cream and berries.

Bringing It Together

Let’s dive into how to create this scrumptious Strawberry Shortcake with Sourdough Biscuits in just a few simple steps:

Prepare the strawberry filling: In a large bowl, combine the quartered strawberries with 3 tablespoons of granulated sugar. Stir gently and let it sit in the refrigerator for about 30 minutes to allow the strawberries to release their juices.
Preheat the oven: Set your oven to 450°F (230°C) and line a cookie sheet with parchment paper.
Make the biscuit dough: In a mixing bowl, whisk together 2 ½ cups of all-purpose flour, 5 teaspoons of baking powder, 2 tablespoons of granulated sugar, and ½ teaspoon of table salt. Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles pea-sized crumbs.
Combine the wet ingredients: Pour in ¾ cup of cold buttermilk and ½ cup + 2 tablespoons of sourdough discard. Stir until just combined, being careful not to overmix.
Shape the biscuits: Gently knead the dough on a floured surface until it comes together. Pat it into a 1-inch thick circle. Use a biscuit cutter to cut out biscuits and arrange them on the prepared baking sheet.
Bake: Place the biscuits in the oven and bake for about 15 minutes, or until they are golden brown and fragrant.
Whip the cream: While the biscuits are baking, chill your mixing bowl and beaters in the freezer for a few minutes. Once chilled, pour in 1 cup of cold heavy cream, add 2 tablespoons of confectioners sugar and 1 teaspoon of vanilla extract, and whip until stiff peaks form.
Assemble the shortcakes: Slice the freshly baked biscuits in half. Spoon a generous amount of the macerated strawberries on the bottom half, dollop with whipped cream, and then cap it with the top half of the biscuit.

Serve immediately and enjoy the delightful contrast of textures and flavors that your Strawberry Shortcake with Sourdough Biscuits has to offer.

Prep ~20 minutes, Cook ~15 minutes, Total ~35 minutes, Servings ~8, Kcal ~350 (estimate).

Preparing in Advance

If you’d like to get a head start on this delicious dessert, many elements can be prepped ahead of time. You can prepare the strawberries and let them chill in the refrigerator the day before serving. The biscuit dough can also be made ahead; simply wrap it tightly in plastic wrap and refrigerate for up to a day. When you’re ready to serve, simply bake the biscuits, whip your cream, and assemble your shortcake—it’s that easy!

How to Store Leftovers

If you happen to have any leftovers (which is unlikely!), store the components separately for the best results. The biscuits can be kept in an airtight container at room temperature for up to 2 days. The whipped cream will stay fresh in the fridge for about a day, while the macerated strawberries can last in the refrigerator for around 3 days. For the best flavor and texture, it’s recommended to reassemble the shortcakes just before serving.

Perfect Pairings

Strawberry Shortcake with Sourdough Biscuits is delightful on its own, but here are some suggestions for what to serve alongside:

Fresh mint leaves for garnish
A scoop of vanilla ice cream for extra creaminess
A light, refreshing herbal tea
Sparkling water with a splash of fresh lemon
Grilled peaches or other seasonal fruits

Flavor Twists and Substitutions

Feel free to experiment with this classic dessert! Here are some ideas to make it your own:

Berry Medley: Combine strawberries with other berries, such as blueberries or raspberries, for a colorful twist.
Lemon Zest: Add a bit of lemon zest to the biscuit dough for a citrusy brightness.
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free blend designed for baking.
Vegan Option: Use plant-based butter and almond or soy milk instead of buttermilk.
Nutty Biscuit: Incorporate finely chopped nuts, like almonds or pecans, into the biscuit dough for added crunch.

Pro Tips for Best Results

Here are some tips to ensure your Strawberry Shortcake with Sourdough Biscuits turns out perfectly:

Use cold ingredients: Cold butter, buttermilk, and heavy cream help achieve the best texture.
Don’t overmix the biscuit dough: Just mix until combined for light and flaky biscuits.
Be quick with the whipped cream: Whip until just stiff; over-whipping can lead to a grainy texture.
Allow biscuits to cool slightly: This helps prevent the whipped cream from melting too quickly.
Serve right away: Enjoying the shortcake fresh keeps the biscuits tender and the strawberries juicy.

Strawberry Shortcake with Sourdough Biscuits FAQs

Can I use frozen strawberries instead of fresh?
While fresh strawberries are recommended for their flavor and texture, you can use frozen strawberries that have been thawed and drained. The flavor may be slightly different, but it can still be delicious.
How do I prevent my biscuits from becoming tough?
Make sure to handle the biscuit dough gently and avoid overmixing. Keeping your wet and dry ingredients cold also helps create tender biscuits.
Can I make the biscuits ahead of time?
Yes! Prepare the dough in advance, wrap it tightly, and store it in the refrigerator for up to a day. Bake fresh biscuits just before serving for the best flavor and texture.
What can I use instead of sourdough discard?
If you don’t have sourdough discard, you can simply increase the buttermilk by an additional ½ cup. This will still give you a tender biscuit without the sourdough tang.
How should I store leftover whipped cream?
Store leftover whipped cream in an airtight container in the refrigerator for up to a day. It’s best to whip it just before serving for optimal fluffiness.

Wrapping Up

Strawberry Shortcake with Sourdough Biscuits is not just a dessert; it’s a joyful celebration of fresh flavors, delightful textures, and cherished moments. Its inviting aroma and vibrant colors make it ideal for so many occasions—from quiet family desserts to lively summer gatherings. Embrace the season and warm your heart with this delicious creation—it’s bound to become a cherished favorite in your home. Make it soon and share the joy!

Strawberry Shortcake with Sourdough Biscuits

Author: anastasia-rice
Total Time: 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful dessert combining juicy strawberries, fluffy whipped cream, and tender sourdough biscuits, perfect for summer gatherings.

Instructions

Prepare the strawberry filling: In a large bowl, combine the quartered strawberries with 3 tablespoons of granulated sugar. Stir gently and let it sit in the refrigerator for about 30 minutes.
Preheat the oven: Set your oven to 450°F (230°C) and line a cookie sheet with parchment paper.
Make the biscuit dough: In a mixing bowl, whisk together 2 ½ cups of all-purpose flour, 5 teaspoons of baking powder, 2 tablespoons of granulated sugar, and ½ teaspoon of table salt. Cut in the cold butter until the mixture resembles pea-sized crumbs.
Combine the wet ingredients: Pour in ¾ cup of cold buttermilk and ½ cup + 2 tablespoons of sourdough discard. Stir until just combined.
Shape the biscuits: Knead the dough gently on a floured surface until it comes together. Pat it into a 1-inch thick circle. Cut out biscuits and arrange them on the baking sheet.
Bake: Place the biscuits in the oven and bake for about 15 minutes, or until golden brown.
Whip the cream: Chill your mixing bowl and beaters. Add 1 cup of cold heavy cream, 2 tablespoons of confectioners sugar, and 1 teaspoon of vanilla extract. Whip until stiff peaks form.
Assemble the shortcakes: Slice the biscuits in half. Spoon macerated strawberries on the bottom half, dollop with whipped cream, and cap with the top half.
Serve immediately and enjoy!