| |

Sourdough Strawberry Shortcake Cake

0 Comments
Jump to Recipe

This Sourdough Strawberry Shortcake Cake is the most perfect Spring Cake you need to bake! A light and buttery cake, that is beautifully moist topped with a smooth whipped cream and juicy strawberries.

a vanilla cake on a white cake stand with whipped cream and strawberries

Every year around this time I start craving all of the fresh, and vibrant flavours or Spring. Lots of fresh fruit and vegetables but still in comforting forms. This sourdough strawberry shortcake cake brings all of those vibes to a fresh and gorgeous dessert.

Making this cake is truly fool proof. Start by beating up the simple cake batter. Then bake it until golden and allow it to cool completely. Once cooled, you whip up a creamy whipped topping made with cream cheese and heavy cream. Dollop that on top of the cake and finish it off with lightly sweetened strawberries!

Whether you are looking for a lovely treat to serve for Easter brunch or dinner, or just want a nice fresh dessert to enjoy this Spring, you have to try this one. It can be made with or without sourdough, and turns out delicious either way. You can of course top it with any variety of berries you like or keep it classic with just strawberries.

a slice of strawberry shortcake with whipped cream

Tips for Making Sourdough Strawberry Shortcake Cake

  1. Make sure you beat the sugar and butter together long enough to get pale and fluffy. This will help with the texture of your cake, and give you a light and smooth batter.
  2. When mixing together the batter, be sure not to over mix it. Will cakes, you always want to mix just until combined or you can end up with air pockets or a tougher cake. Think light and fluffy cake means delicate mixing.
  3. ALWAYS give this cake ample time to cool completely before adding the cream and berries. If it is even slightly warm, it can melt the cream and you will end up with a mess!

Sourdough Strawberry Shortcake Cake Ingredients

Butter– You can use salted or unsalted butter.

Sugar– Granulated sugar is used in the cake, and powdered sugar in the cream.

Eggs– There are three eggs in this recipe which gives it beautiful color, flavor and texture.

Vanilla– You will need some vanilla extract for both the cake and the whipped cream.

Flour– All purpose flour is all you need.

Baking Powder– This is the leavening agent in the cake. Make sure your baking powder is not too old.

Sourdough Discard– As mentioned above, you can make this cake with or without sourdough! The discard just adds some extra flavor.

Buttermilk– You can use store bought or just make your own using milk and a dash of vinegar.

Heavy Cream– Make sure it says heaving cream or whipping cream.

Cream Cheese– You want brick style cream cheese for this recipe so it’s nice and stable.

Strawberries– Fresh is what you want for this cake.

Lemon- I love adding a little lemon zest in with the strawberries but this is totally optional.

a vanilla cake on a white cake stand

The Steps

  1. Preheat your oven to 325F and grease a 9 inch round baking dish.
  2. Start by beating together the butter and sugar in a bowl of stand mixture until ight and fluffy. About 5-7 minutes.
  3. Then, add in the vanilla and the eggs one at a time, beating after each addition.
  4. Once the eggs are incorporated, if you are using sourdough discard, add it in now and beat to combine.
  5. Next, whisk together the flour, baking powder and salt in a separate bowl.
  6. Add half of the flour mixture to the butter mixture and mix.
  7. Then mix in the buttermilk, followed by the remaining half of the flour mixture. Beat just until combined.
  8. Spread the batter into the prepared pan and bake for 45 minutes or until golden and set all the way through.
  9. Allow the cake to cool for 10 minutes in the pan, then run a knife along the edges and flip the cake out of the pan. Let it cool completely.
  10. While the cake is baking, make the cream. Start by adding the cream cheese and powdered sugar to a bowl of a stand mixer and whisk attachment.
  11. Beat until the sugar is combined, then add in the heavy cream and vanilla and continue to beat until you get a nice thick whipped cream consistency.
  12. Place the bowl of cream in the fridge until the cake is completely cooled.
  13. To prep the strawberries, add them to a bowl with the sugar and lemon zest (if using) and stir to get the strawberries coated.
  14. Finally, once the cake is cooled, spread the whipped cream over top followed by the strawberries.
  15. Slice and enjoy!
a vanilla cake topped with whipped cream and strawberries
a sliced of cake on a white plate with strawberries on top
a strawberry shortcake with whipped cream on a white cake plate
a white plate with a piece of vanilla cake with whipped cream and strawberries

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more tasty sourdough desserts to try?

https://cmbarndominium.com/salted-caramel-apple-sourdough-hand-pies/

https://cmbarndominium.com/soft-cinnamon-swirl-banana-sourdough-coffee-cake/

https://cmbarndominium.com/decadent-turtle-cheesecake-sourdough-scones

a vanilla cake topped with whipped cream and strawberries

Sourdough Strawberry Shortcake Cake

Yield: 9 inch round cake
Prep Time: 25 minutes
Cook Time: 45 minutes
Additional Time: 1 hour
Total Time: 2 hours 10 minutes

Fluffy and moist sourdough vanilla cake, toppd with a silky cream cheese whipped cream and fresh strawberries.

Ingredients

  • 3/4 cup softened butter
  • 1 cup sugar
  • 3 eggs room temp
  • 2 tsp vanilla
  • 1/2 cup sourdough discard OR 1/4 cup extra flour & 1/4 cup extra buttermilk
  • 1 1/4 cup all purpose flour
  • 2 tsp baking powder
  • pinch of salt
  • 1/4 cup buttermilk

For the Whipped Cream

  • 1 brick of cream cheese
  • 1 1/2 cups cold heavy cream
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla

For the Strawberries

  • 3-4 cups diced strawberries
  • 1-2 tbsp sugar
  • 1/2 tsp lemon zest (optional)

Instructions

  1. Preheat your oven to 325F and grease a 9 inch round baking dish.
  2. Start by beating together the butter and sugar in a bowl of stand mixture until ight and fluffy. About 5-7 minutes.
  3. Then, add in the vanilla and the eggs one at a time, beating after each addition.
  4. Once the eggs are incorporated, if you are using sourdough discard, add it in now and beat to combine.
  5. Next, whisk together the flour, baking powder and salt in a separate bowl.
  6. Add half of the flour mixture to the butter mixture and mix.
  7. Then mix in the buttermilk, followed by the remaining half of the flour mixture. Beat just until combined.
  8. Spread the batter into the prepared pan and bake for 45 minutes or until golden and set all the way through.
  9. Allow the cake to cool for 10 minutes in the pan, then run a knife along the edges and flip the cake out of the pan. Let it cool completely.
  10. While the cake is baking, make the cream. Start by adding the cream cheese and powdered sugar to a bowl of a stand mixer and whisk attachment.
  11. Beat until the sugar is combined, then add in the heavy cream and vanilla and continue to beat until you get a nice thick whipped cream consistency.
  12. Place the bowl of cream in the fridge until the cake is completely cooled.
  13. To prep the strawberries, add them to a bowl with the sugar and lemon zest (if using) and stir to get the strawberries coated.
  14. Finally, once the cake is cooled, spread the whipped cream over top followed by the strawberries.
  15. Slice and enjoy!

Notes

* You can of course serve this cake with any berries you like if you prefer something else over strawberries.

*This cake can be baked 1-2 days in advance and stored in the fridge then just add the topping right before serving.

* You can also just do a plain whipped cream and leave out the cream cheese if you prefer.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© morganmckay
Category: Sweet Treats

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *