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.
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Servings: 0
Equipment
- Airtight container
- Plastic wrap
- Hand mixer
- Medium bowl
- Large mixing bowl
- Wooden spoon
- Food processor, box grater, or potato masher
- Rubber spatula
- Cookie sheet or sheet pan
- Pastry brush
- Rolling Pin
- Bench scraper
Ingredients
- 2 cups 270g fresh milled flour (soft white wheat berries milled on pastry setting)
- ½ cup 100g sourdough discard starter (or active sourdough starter)
- 3 tablespoons 38g sugar (adjust to your sweetness preference)
- 1 tablespoon 12g baking powder
- ½ teaspoon 3g baking soda
- ½ teaspoon 3g salt
- ¼ cup 57g cold unsalted butter, cubed
- ½ cup 120g buttermilk or milk (don't have buttermilk--see tips)
- 1 teaspoon 4g vanilla extract (optional)
For the strawberries:
- 4 ½ cups 540g fresh strawberries, hulled and sliced
- 3 ½ tablespoons sugar to taste
- 2 ½ tablespoons lemon juice
For the homemade whipped cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar or to taste
- 1 teaspoon vanilla extract optional
Instructions
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 ¾ 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.