Name: Easy Strawberry Cobbler Sourdough Discard Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 pounds fresh strawberries (hulled and sliced); 1 cup white sugar (divided); 9 tablespoons butter (melted); 2 cups 240g all-purpose flour (If using milled wheat: soft white berries milled on pastry setting); 1 tablespoon lemon juice; 2 ½ teaspoons baking powder; ½ cup 100g sourdough starter; 1 cup 220g milk; ½ teaspoon salt; 2 teaspoons vanilla extract

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This Easy Strawberry Cobbler Sourdough Discard Recipe is the perfect delicious dessert to enjoy during strawberry season. Made with fresh fruit and a golden, buttery topping, this simple sourdough recipe transforms leftover sourdough discard into a sweet and tangy treat. Serve it warm with a scoop of vanilla ice cream for an irresistible homemade dessert!

A freshly baked strawberry cobbler in a glass baking dish with a golden, crumbly texture and vibrant red strawberries on top. A large serving spoon rests inside, showing a scoop taken out. Two white vintage-style plates hold individual servings of the cobbler, with silver forks resting beside them. Fresh strawberries are scattered around on the marble countertop, adding to the rustic, homemade feel of the dessert presentation.

There is nothing better than fresh strawberries in spring! I am always looking for ways to incorporate them into my sourdough dishes as soon as they hit the shelves! I highly recommend pairing this strawberry sourdough cobbler with my french vanilla ice cream! It's a must-try the whole family will enjoy!

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Can this sourdough strawberry cobbler be made with milled wheat?

Absolutely! This cobbler can be made with fresh milled wheat instead of all purpose flour. In fact, that's how we prefer it. The milled wheat gives it a nuttier richer flavor. Just simply swap out the all purpose with milled wheat using a 1:1 ratio. I do recommend using soft white wheat berries instead of a hard wheat berry variety, so that it will have a softer, pastry like texture.

Equipment Needed

Large mixing bowl

Cast iron skillet

Measuring spoons or kitchen scale

Stand mixer or hand mixer

13 X 9 inch baking dish

A top-down view of baking ingredients arranged on a marble countertop, labeled for easy identification. Ingredients include fresh chopped strawberries in a large white bowl, a measuring cup of milk, a dish of sourdough starter, and a bowl of flour. Other small blue-patterned bowls contain baking powder, sugar, salt, lemon juice, vanilla extract, and butter. The setup suggests a recipe in progress, likely for a homemade sourdough strawberry cobbler.

Ingredients for this Cobbler

2 pounds fresh strawberries, hulled and sliced
1 cup white sugar (divided)
9 tablespoons butter (melted)
2 cups (240g) all-purpose flour (If using milled wheat: soft white berries milled on pastry setting)
1 tablespoon lemon juice
2 ½ teaspoons baking powder
½ cup (100g) sourdough starter
1 cup (220g) milk
½ teaspoon salt
2 teaspoons vanilla extract

How to Make Strawberry Cobbler Sourdough Discard

A pair of hands stirring fresh, chopped strawberries in a white bowl with a wooden spoon, with sugar sprinkled on top. The bowl rests on a marble countertop, capturing the start of a delicious homemade recipe.

STEP 1: Preheat your oven to 350°F (190°C). In a large bowl, toss the strawberries with ⅓ cup of sugar and lemon juice. Let sit while you prepare the topping.

A top-down view of a glass mixing bowl filled with flour, sugar, salt, and baking powder. Surrounding the bowl are small dishes containing vanilla extract, sourdough starter, butter, and milk, all ready for mixing.

STEP 2: In a bowl, whisk together dry ingredients: all purpose flour (or milled wheat--see tips), remaining sugar, baking powder, and salt.

A metal spoon partially mixing the dry ingredients with the sourdough starter and vanilla extract in a large glass bowl, showing the early stages of batter preparation.

STEP 3: Add sourdough discard, milk, and vanilla to the flour mixture. Stir until combined.

A pair of hands pouring melted butter from a copper saucepan into the bowl of mixed batter, highlighting the rich and wholesome ingredients coming together.

STEP 4: Add melted butter to the mixture. Stir until combined making sure not to overmix.

STEP 5: Pour the cobbler dough into the prepared 13 X 9" baking dish. Spoon the strawberries out of the bowl and place them on top of the cobbler dough, discarding any extra liquid left behind.

STEP 6: Bake for 50 minutes, or until the topping is golden brown and a toothpick inserted into the batter comes out clean.

STEP 7: Let cool slightly, then serve warm with whipped cream or a scoop of ice cream!

Tips & Variations:

Frozen strawberries can be used in place of fresh. The just need to be thawed out and strained before creating the macarate.
You can add cinnamon or nutmeg to the batter for extra warmth.
To give it a crunch you can sprinkle coarse sugar on top before baking.
I prefer making this recipe with fresh milled wheat. I find that it gives it a wonderfully nutty flavor. I simply swap out the all purpose flour for the soft white milled flour.

More Sourdough Discard Recipes

Buttery and Flaky Easy Homemade Biscuits

Easy Sourdough Pumpkin Bread Recipe

Sourdough Banana Bread Recipe

Easy Sourdough Discard Peach Quick Bread Recipe

The Best Sourdough Zucchini Bread Discard Recipe

Easy Strawberry Cobbler Sourdough Discard Recipe

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Course: Breakfast, Dessert

Cuisine: American

Keyword: cobbler, cream, flour, fresh, recipe, Sourdough, sugar

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings:

Author: Stephanie

Ingredients

2 pounds fresh strawberries hulled and sliced
1 cup white sugar divided
9 tablespoons butter melted
2 cups 240g all-purpose flour (If using milled wheat: soft white berries milled on pastry setting)
1 tablespoon lemon juice
2 ½ teaspoons baking powder
½ cup 100g sourdough starter
1 cup 220g milk
½ teaspoon salt
2 teaspoons vanilla extract

Instructions

Preheat your oven to 350°F (190°C). In a large bowl, toss the strawberries with ⅓ cup of sugar and lemon juice. Let sit while you prepare the topping.
In a bowl, whisk together dry ingredients: all purpose flour (or milled wheat--see tips), remaining sugar, baking powder, and salt.
Add sourdough discard, milk, and vanilla to the flour mixture. Stir until combined.
Add melted butter to the mixture. Stir until combined making sure not to overmix.
Pour the cobbler dough into the prepared 13 X 9" baking dish. Spoon the strawberries out of the bowl and place them on top of the cobbler dough, discarding any extra liquid left behind.
Bake for 50 minutes, or until the topping is golden brown and a toothpick inserted into the batter comes out clean.
Let cool slightly, then serve warm with whipped cream or a scoop of ice cream!

Notes

- Frozen strawberries can be used in place of fresh. The just need to be thawed out and strained before creating the macarate.
- You can add cinnamon or nutmeg to the batter for extra warmth.
- To give it a crunch you can sprinkle coarse sugar on top before baking.
- I prefer making this recipe with fresh milled wheat. I find that it gives it a wonderfully nutty flavor. I simply swap out the all purpose flour for the soft white milled flour.

Easy Strawberry Cobbler Sourdough Discard Recipe

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