Fresh Milled Wheat Sourdough Strawberry Shortcake

These fresh milled wheat sourdough strawberry shortcakes offer a delightful twist on a classic dessert, combining the tangy taste of sourdough with the sweetness of fresh fruit. With simple ingredients like freshly milled wheat and ripe strawberries, this perfect recipe is easy to make and full of delicious flavor. Whether for a special occasion or a casual treat, these shortcakes are sure to impress anyone who loves homemade desserts.

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Equipment 

Airtight Container

Plastic wrap

Hand mixer

Medium bowl

Large mixing bowl

Wooden spoon

Food processor, box grater, pastry cutter, or potato masher

Rubber spatula

Cookie sheet or sheet pan

Pastry brush

Rolling pin

Bench scraper

Ingredients for Sourdough Strawberry Shortcakes

For the sourdough shortcakes:

• 2 cups (270g) fresh milled flour (soft white wheat berries milled on pastry setting)
• 1/2 cup (100g) sourdough discard starter (or active sourdough starter)
• 3 tablespoons (38g) sugar (adjust to your sweetness preference)
• 1 tablespoon (12g) baking powder
• 1/2 teaspoon (3g) baking soda
• 1/2 teaspoon (3g) salt
• 1/4 cup (57g) cold unsalted butter, cubed
• 1/2 cup (120g) buttermilk or milk (don’t have buttermilk–see tips)
• 1 teaspoon (4g) vanilla extract (optional)

For the strawberries:

• 4 1/2 cups (540g) fresh strawberries, hulled and sliced
• 3 1/2 tablespoons sugar (to taste)
• 2 1/2 tablespoons lemon juice 

For the homemade whipped cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar (or to taste)
• 1 teaspoon vanilla extract (optional)

Strawberry Shortcake Recipe

• Prepare the strawberries:
  • In a bowl, mix the sliced strawberries with sugar and lemon juice (if using). Stir well and let the strawberries macerate for about 30 minutes to draw out their juices.

• Make the sourdough shortcakes:
  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the milled wheat flour, sugar, baking powder, baking soda, and salt.

• Add the cold butter and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.

• Stir in the sourdough starter, buttermilk or milk, and vanilla extract. Mix until just combined. The dough should be slightly sticky.

• Turn the dough onto a floured surface and gently knead it a few times. Pat the dough into a 3/4-inch thick rectangle and use a biscuit cutter or a glass to cut it into rounds.
• Place the sourdough biscuits on the prepared baking sheet and bake for 10-12 minutes, or until golden brown.
• Whip the cream:
  • While the shortcakes are baking, whip the heavy cream with powdered sugar and vanilla extract in a chilled bowl until soft peaks form.
• Assemble the shortcakes:
  • Once the shortcakes are baked and cooled slightly, slice them in half.
  • Spoon a generous amount of macerated strawberries onto the bottom half, then top with a dollop of whipped cream.
  • Place the top half of the shortcake on top. Add more strawberries and whipped cream and serve immediately.

Tips:

• If you don’t have buttermilk, simply add 1 tablespoon of lemon juice, apple cider vinegar, or white vinegar to the milk. Stir it well and set aside for 5-10 minutes.
• If you want to enhance the tanginess of the sourdough, let the shortcake dough rest for an hour before baking, allowing the flavors to develop.
• You can also experiment by adding a bit of lemon zest or cinnamon to the shortcake dough for extra flavor.

Enjoy your Milled Wheat Sourdough Strawberry Shortcake! It’s a delicious and slightly tangy take on the classic dessert, thanks to the sourdough starter.

More Delicious Sourdough Discard Recipes

Fresh Milled Whole Wheat Sourdough Discard Donuts

Homemade Sourdough Whole Wheat English Muffins

Best Cream of Wheat Recipe Made with Milled Flour 

Best Whole Wheat Sourdough Discard Tortillas Recipe

Homemade Milled Wheat Sourdough Graham Crackers