Strawberry Shortcake Sourdough Biscuits are a delightful twist on a classic dessert that brings together the tangy flavor of sourdough with the sweetness of fresh strawberries. As a lover of both baking and seasonal fruits, I find that these biscuits not only elevate the traditional shortcake but also add a unique depth of flavor that is simply irresistible. The history of strawberry shortcake dates back to the 19th century, and it has since become a beloved staple in many households, especially during the summer months when strawberries are at their peak.
What makes Strawberry Shortcake Sourdough Biscuits so special is their flaky texture and the perfect balance of sweetness and tang. The sourdough base provides a delightful contrast to the juicy strawberries, creating a harmonious blend that keeps everyone coming back for more. Plus, they are incredibly easy to whip up, making them a convenient choice for gatherings or a simple family dessert. Join me as we explore this scrumptious recipe that is sure to become a favorite in your home!
Ingredients:
- 2 cups all-purpose flour
- 1 cup sourdough starter (active and bubbly)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk (or milk with a splash of vinegar)
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup powdered sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
Preparing the Biscuit Dough
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed.
- Next, add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. You want to see small pea-sized pieces of butter throughout the mixture, as this will help create flaky layers in your biscuits.
- In a separate bowl, mix together the sourdough starter, buttermilk, and vanilla extract until well combined. The sourdough starter should be active and bubbly for the best results.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; its okay if there are a few lumps. The dough should be slightly sticky.
Shaping the Biscuits
- Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into a rectangle about 1-inch thick. Try to handle the dough as little as possible to keep it tender.
- Using a sharp knife or a bench scraper, cut the dough into squares or use a biscuit cutter to cut out rounds. If youre using a biscuit cutter, make sure to press straight down without twisting to ensure the biscuits rise properly.
- Place the cut biscuits onto a baking sheet lined with parchment paper, leaving a little space between each one. You can gather any scraps of dough, gently knead them together, and cut out more biscuits until all the dough is used.
Baking the Biscuits
- Preheat your oven to 425°F (220°C). This high temperature is key to getting those biscuits nice and flaky.
- Once the oven is preheated, place the baking sheet with the biscuits in the oven. Bake for 12-15 minutes, or until the tops are golden brown and the biscuits have risen beautifully.
- When they are done, remove the biscuits from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Preparing the Strawberries
- While the biscuits are baking, prepare the strawberries. In a medium bowl, combine the sliced strawberries with the 1/4 cup of powdered sugar. Toss them gently to coat the strawberries evenly.
- Let the strawberries sit for about 15-20 minutes. This will allow them to release their juices and create a delicious syrup that will soak into the biscuits.
Making the Whipped Cream
- In a large mixing bowl, pour in the heavy whipping cream. Using an electric mixer or a whisk, beat the cream on medium-high speed until it starts to thicken.
- Add the 2 tablespoons of powdered sugar and the 1 teaspoon of vanilla extract to the cream. Continue to whip until soft peaks form. Be careful not to overwhip, as you want the cream to be light and fluffy.
Assembling the Strawberry Shortcake
- Once
Conclusion:
In summary, these Strawberry Shortcake Sourdough Biscuits are an absolute must-try for anyone looking to elevate their dessert game. The combination of tangy sourdough and sweet strawberries creates a delightful balance that is simply irresistible. Not only are these biscuits incredibly easy to make, but they also offer a unique twist on a classic favorite that will impress your family and friends. When serving, consider pairing these biscuits with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. You can also experiment with variations by adding a hint of lemon zest to the biscuit dough or swapping out strawberries for other seasonal fruits like peaches or blueberries. The possibilities are endless! I wholeheartedly encourage you to give this recipe a try. I promise you wont be disappointed! Once youve made your own batch of Strawberry Shortcake Sourdough Biscuits, Id love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your delicious creation. Lets spread the joy of baking together! Print
Strawberry Shortcake Sourdough Biscuits: A Delicious Twist on a Classic Dessert
- Total Time: 45 minutes
- Yield: 8 servings
Description
Indulge in the delightful combination of flaky sourdough biscuits, fresh strawberries, and whipped cream with this easy-to-follow strawberry shortcake recipe. Perfect for summer gatherings or a sweet treat any time of year!
Ingredients
- Sourdough biscuits
- Macerated strawberries
- Syrup from strawberries
- Whipped cream
Instructions
- Slice the biscuits in half horizontally.
- On the bottom half of each biscuit, spoon a generous amount of the macerated strawberries along with some of the syrup that has formed.
- Add a dollop of whipped cream on top of the strawberries, then place the top half of the biscuit over the cream.
- Serve immediately, and enjoy your delicious strawberry shortcake!
Notes
- For best results, ensure your sourdough starter is active and bubbly before using.
- You can substitute the strawberries with other berries like blueberries or raspberries if desired.
- These biscuits can be made ahead of time and stored in an airtight container for a couple of days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Leave a Comment