Strawberry Shortcake with Sourdough Discard Biscuits
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Vanilla and Bean · by Traci York★ 5.0 (20)

Strawberry Shortcake with Sourdough Discard Biscuits

NUTRITION · PER SERVING80M COOK
CAL 30%·PRO 19%
CARBS 55G36% OF CAL
6G FIBER16G SUGAR33G OTHER
FAT 38G56% OF CAL
23G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Light, tender biscuits made with sourdough discard, topped with fresh strawberries and whipped cream. A classic American dessert with sourdough's subtle tang balancing the sweetness. Make-ahead friendly for entertaining.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2/3 C (145g) Heavy Whipping Cream ( + more for tops)
  • 1/3 C (100g) Sourdough Discard (100% hydration, stirred down)
  • 1 3/4 C (245g) All Purpose Flour
  • 3 Tbs Organic Cane Sugar (+ more for tops)
  • 1/2 tsp Fine Sea Salt
  • 2 1/2 tsp Baking Powder (aluminum free *see 5/21 update note below)
  • 1/2 C (114g / 1 stick) Unsalted Butter (cold, just from the fridge, cut into 1/2" pieces)
  • Zest of One Lemon
  • 3 C (425g) Strawberries (about 1 1/2 pints)
  • 1 - 3 Tbs Organic Cane Sugar (to taste)
  • 1 Tbs Lemon Juice
  • 1 C (210g) Heavy Whipping Cream
  • 1 - 2 Tbs Organic Cane Sugar (to taste)
  • 1/2 Vanilla Bean Pod, beans scraped (or 1 tsp Vanilla Extract)
PREP
45M
SODIUM
474MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.