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Sourdough Chocolate Strawberry Shortcake Recipe

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4.3 from 4 reviews

This Sourdough Chocolate Strawberry Shortcake recipe combines the tangy depth of sourdough discard with rich cocoa and sweet strawberries, creating an indulgent yet light dessert. Featuring tender chocolate biscuits layered with macerated fresh strawberries and fluffy whipped cream, it’s perfect for a special occasion or a delightful treat any time.

Ingredients

Chocolate Biscuits

  • ¾ cup heavy cream (180 grams), plus more for the tops
  • ½ cup sourdough discard (120 grams)
  • ⅓ cup granulated sugar (67 grams)
  • ½ teaspoon vanilla extract
  • ½ cup mini chocolate chips (85 grams)
  • 1 cup all-purpose flour (120 grams)
  • ½ cup unsweetened cocoa powder (42 grams)
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 to 3 tablespoons coarse sugar

Strawberries

  • 1 ½ pounds fresh strawberries, hulled and sliced
  • ¼ to ⅓ cup granulated sugar, to taste

Whipped Cream

  • 1 cup heavy cream (240 grams)
  • 3 to 4 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Optional

  • Chocolate syrup, for drizzling

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Wet Ingredients: In a large bowl, whisk together ¾ cup heavy cream, ½ cup sourdough discard, ⅓ cup granulated sugar, and ½ teaspoon vanilla extract until the mixture is smooth and fully combined.
  3. Add Dry Ingredients: Sift into the bowl 1 cup flour, ½ cup cocoa powder, 2 ½ teaspoons baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Stir gently until a shaggy dough forms, then fold in ½ cup mini chocolate chips evenly.
  4. Form Dough: Turn the dough onto a lightly floured surface. Gently fold the dough over itself a few times to bring it together, pressing in any loose bits. If too dry, sprinkle 1 to 2 tablespoons cream and fold gently to moisten. Avoid overworking.
  5. Shape Biscuits: Pat dough to about ¾ inch thickness. Use a 3-inch biscuit cutter to cut rounds. Gather scraps and re-cut to make about 6 biscuits total. Alternatively, slice into squares with a knife to avoid overworking.
  6. Prepare for Baking: Place biscuits spaced apart on the baking sheet. Brush tops with additional cream and sprinkle with 2 to 3 tablespoons coarse sugar for a crunchy topping.
  7. Bake Biscuits: Bake for 14 to 16 minutes until a toothpick inserted comes out with a few moist crumbs. Remove and let biscuits cool completely before assembling.
  8. Macerate Strawberries: While biscuits bake, combine 1 ½ pounds sliced strawberries with ¼ to ⅓ cup granulated sugar in a bowl. Stir and let sit at room temperature for 20 to 30 minutes until juicy and softened.
  9. Make Whipped Cream: In a chilled bowl, whip 1 cup heavy cream with 3 to 4 tablespoons powdered sugar and ½ teaspoon vanilla extract until soft peaks form. Keep refrigerated.
  10. Assemble Shortcakes: Slice each cooled biscuit horizontally. Spoon a generous layer of macerated strawberries on the bottom half, add a dollop of whipped cream, and drizzle with chocolate syrup if desired. Place the biscuit top over and garnish with extra cream and a sliced strawberry.

Notes

  • Use sourdough discard to add moisture and a subtle tang to the biscuits.
  • Do not overwork the biscuit dough to keep it tender and flaky.
  • Adjust the sugar in strawberries to your preferred sweetness.
  • Keep whipped cream cold until assembly for best texture.
  • Chocolate syrup is optional but adds extra flavor and decoration.
  • Biscuit cutter size can be adjusted, but baking time may vary.

Find it online: https://dishcooks.com/sourdough-chocolate-strawberry-shortcake-recipe/