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strawberry shortcake
Hopewell Heights

The BEST Sourdough Strawberry Shortcake Recipe

This sourdough strawberry shortcake recipe is the perfect summer dessert—light, fluffy, and bursting with sweet berries and tangy sourdough flavor.
Prep Time 25 minutes
Cook Time 35 minutes
Additional Time 1 hour
Total Time 2 hours
Servings: 8
Course: Dessert
Cuisine: American
Calories: 422

Ingredients
  

Sourdough angel food cake ingredients:
  • 1 ¾ cups powdered sugar
  • 2/3 cup flour for lighter, airier texture, use sifted cake flour
  • ½ cup sourdough discard stirred down
  • 12 egg whites room temperature
  • ¼ cup warm water
  • 1 teaspoon vanilla extract
  • 2 teaspoons cream of tartar
  • 4 cups diced ripe strawberries
Whipped cream ingredients
  • ¼ cup powdered sugar
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Method
 

  1. Preheat the oven to 350°F. 
  2. In a medium bowl, sift the dry ingredients, specifically 1 cup of powdered sugar with flour and salt, and set aside.
  3. In a large mixing bowl, mix the wet ingredients. Whisk egg whites, water, vanilla extract, and cream of tartar on low for a minute, then sift in the remaining ¾ cup powdered sugar and whisk at medium speed until medium peaks form.
  4. Slowly sift and fold the flour mixture into the egg mixture.
  5. Spoon the batter into an ungreased loaf or tube pan.  
  6. Bake at
     350°F for 35 minutes
    .
  7. Let the cake cool in the pan for 1 hour before turning out and serving.
  8. Add all whipped cream ingredients to a large mixing bowl and beat with a hand mixer until stiff peaks form, then serve with cooled angelfood cake.

Nutrition

Serving: 1gCalories: 422kcalCarbohydrates: 49gProtein: 9gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 239mgPotassium: 377mgFiber: 2gSugar: 35gVitamin A: 883IUVitamin C: 43mgCalcium: 56mgIron: 1mg

Notes

Tips:

  • The pan must be ungreased when baking angel food cake. If a greased pan is used, the cake won’t be able to cling to the sides and rise properly.  The egg whites in the cake will cause it to unstick from the sides once it has cooled.
  • Be sure to use runny, stirred-down, sourdough discard so the cake won't be chewy.
  • Use fresh berries: You want fresh strawberry flavors, right? 

Storage:

  • Once the sourdough shortcake cake has fully cooled, store it at room temperature for up to two days. Make sure it’s wrapped tightly in plastic wrap or kept in an airtight container so it doesn’t dry out. Angel food cake has no added fat and can go stale pretty quickly if left uncovered. 
  • For longer storage, you can refrigerate it for up to four days, but it might lose a little of that soft, airy texture. Let it sit at room temp for a bit before serving to help restore some of the bounce.
  • If you want to freeze it, wrap the cake in plastic wrap, then foil, or tuck it into a freezer-safe container. It’ll keep well for up to a month. 
  • Thaw on the counter when you’re ready to use it. Don't store this sweet shortcake with strawberries or whipped cream already on top, as those toppings will make it soggy. It's best to keep the components separate until just before serving for the best texture and flavor.

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