Sourdough Strawberry Cake
Submitted by juliet
Tender sourdough shortcake layered with crushed strawberries and amaretto whipped cream. This tangy twist on strawberry shortcake uses your sourdough starter for extra flavor.
YIELD
12 servingsPREP
15 minCOOK
22 minREADY
65 minPut that sourdough starter to work in this tangy, tender shortcake that’s miles beyond the boxed version.
A hint of nutmeg adds warmth to the biscuit-like cake, which gets split and filled with sweet crushed strawberries and clouds of amaretto-spiked whipped cream.
Fresh strawberry slices and more whipped cream crown the top for a dessert that tastes like summer.
Kitchen Tips
- Let dough rest: While the oven preheats, the starter continues working for better texture
- Don’t overwork: Mix with a fork just until it holds together for tender, flaky results
- Split while warm: The cake cuts cleaner when slightly warm but not hot
- Crush berries with sugar: Let them sit to release their juices and create a syrupy layer
- Whip cream properly: Beat to stiff peaks so it holds up under the strawberries
Variations
- Skip the amaretto for a family-friendly version; add extra vanilla instead
- Try mixed berries (raspberries, blueberries, blackberries) for variety
- Toast the shortcake slices lightly for extra texture
Ingredients
Directions
Mix flour, baking powder, nutmeg, sugar and salt then cut in butter until it resembles corse meal.
Then beat in starter, and ⅓ cup heavy cream and 1 egg together until well blended.
Pour all at once into dry ingredients and mix together with fork until it holds together in a loose ball.
Pat lightly into a greased and floured 9 inch round or 8 inch square pan.
Set aside to rest while preheating oven to 450℉ (230℃).
When oven is to temperature bake shortcake for 18 to 22 minutes until very lightly browned.
Cool in pan.
Turn out while still warm and slice in half horizontally.
Wash and hull strwberries and crush enough to make 1 cup mix with ¼ cup sugar spread on bottom layer of shortcake.
Top with half of; 1 cup heavy cream, whipped with 3 tablespoons sugar and amaretto.
Slice remaining berries and put about ⅓ of them on whipped cream.
Top with remaining shortcake and berries and remaining whipped cream.
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