Berry Shortcake - Sourdough Discard Recipe

This berry shortcake has quickly become a summer staple in our house and once you try it, you’ll see why! It’s light, sweet, and packed with fresh strawberries and blueberries, making it the perfect dessert for warm weather gatherings, backyard barbecues, or a simple treat to enjoy with your morning coffee or afternoon tea. It’s not overly complicated, but it still feels like special homemade dessert.

One of my favorite things about this recipe is that it gives sourdough discard a purpose. When the weather heats up, I find myself baking less bread, and the discard can start to pile up. Instead of tossing it, I turn it into this soft, buttery shortcake that’s just the right mix of tangy and sweet. It’s a great way to stretch your starter while keeping things easy and seasonal.

Because this is a sourdough discard recipe, I highly recommend measuring your ingredients using a kitchen scale. The consistency of discard can vary, so using grams gives you the best chance at a perfect bake every time. I’ve included estimated cup measurements for convenience, but if you’ve got a scale on hand, use it! It makes a difference, especially when baking in the summer heat. Below are the ingredients and instructions for this delicious berry shortcake, I hope you enjoy it as much as we have!

Ingredients

• 85 grams unsalted butter, softened (about 6 tablespoons) (see notes)

• 220 grams granulated sugar (about 1 cup and 2 tbsp)

• 120 grams sourdough discard (about 1/2 cup) (see notes)

• 1 large egg

• 4 grams vanilla extract (about 1 tsp)

• 60 grams buttermilk (about 1/4 cup)

• 115 grams all-purpose flour (about 3/4 cup and 2 tbsp)

• 6 grams baking powder (about 1 tsp)

• 4 grams salt (about 3/4 tsp)

• About ½ pound strawberries

• About 15 blueberries

• Additional granulated sugar for topping (about 2 tbsp)

• Whipped Cream

Instructions

1. Preheat your oven to 375°F. Lightly spray a 9-inch silicone baking dish with nonstick cooking spray. Set aside.

2. In a medium mixing bowl, cream together the softened butter sugar using a hand mixer or stand mixer. Beat on high for about 5 minutes, stopping occasionally to scrape down the sides of the bowl. The mixture should be light and fluffy when it's done.

   

   

3. Add the sourdough discard and mix until fully incorporated.

   

   

4. Add the egg and vanilla extract, mixing again until smooth.

   

   

5. Pour in the buttermilk and mix until the batter is creamy and well combined. Scrape the bowl as needed to make sure everything is evenly mixed.

   

   

6. In a small bowl, combine the flour, baking powder, and salt using a fork or whisk.

   

   

7. Add the dry mixture to the wet ingredients and mix until fully combined.

   

   

8. Rinse and thoroughly dry the strawberries and blueberries. Remove strawberry tops and slice vertically. Check blueberries for stems and discard any that are soft or shriveled.

   

9. Pour the batter into your prepared silicone baking dish and spread evenly.

10. Arrange the sliced strawberries and blueberries over the top of the batter. Place them close together for maximum berry goodness.

11. Sprinkle about 2 tablespoons of granulated sugar evenly over the top.

    

12. Bake at 375°F for 5 minutes. Then reduce the oven temperature to 325°F and continue baking for 35–40 minutes. Keep an eye on the cake—the sugar topping will caramelize and turn golden quickly.

13. Check for doneness by inserting a toothpick into the center. If it comes out clean (or with just a few crumbs), it’s ready. If not, bake for a few more minutes and test again.

14. Let the cake cool completely to room temperature in the baking dish. Once cooled, gently remove the cake from the silicone mold and transfer to a clean plate. Cover with plastic wrap and refrigerate until ready to serve.

15. Serve chilled or slightly warmed, both are delicious! Top with homemade whipped cream and enjoy a slice of summer comfort.

    

Notes

• Softened butter - I’ve tested this recipe with both fully melted and softened (but not melted) butter. In my experience, the butter and sugar cream together much better when the butter is softened and still holds some structure, rather than being completely melted.

• Sourdough Discard - I store my sourdough starter in the refrigerator until I’m ready to use it. The night before I plan to bake, I take it out and place it in the oven with the light on (but the heat off) to let it come to room temperature overnight. In the morning, I remove about 100 grams of discard and transfer it to a separate container. I then feed both the starter and the discard using a 1:1:1 ratio. I leave the discard at room temperature for the rest of the day, allowing it to go through its full fermentation cycle. But I don’t feed it again, I simply use it as-is for this cake. I’ve found that discard straight from the fridge is often too runny, so giving it time to come to room temperature improves the texture and consistency in baking.

• Berries - I’ve only used strawberries and blueberries in this recipe so far, but I’m sure any berry would be just as delicious. I plan to try it with raspberries and blackberries soon, and I’ll be sure to share an update once I do!

This berry shortcake is the perfect blend of sweet, simple, and satisfying. It’s a great way to use up your sourdough discard without the fuss of traditional shortcakes or biscuits. Just mix, top with berries, and bake! Whether you're hosting brunch, need a quick dessert, or just want something special with your afternoon coffee, this recipe has you covered.

The combination of juicy strawberries, blueberries, and that golden sugar-crusted top makes each bite light, buttery, and just the right amount of sweet. Don’t forget the whipped cream, and if you want to really treat yourself, a scoop of vanilla ice cream on the side never hurts. It’s one of those easy bakes that feels a little extra, without the extra effort. I hope you're able to try this perfect summer dessert!