Strawberry Shortcake with Sourdough Biscuits (Edit recipe)

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These sourdough biscuits are perfect for holding homemade whipped cream and juicy strawberries. Clean ingredients with the most delicious flavor, making this strawberry shortcake absolutely outstanding! ENJOY!

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Original Recipe

PREP TIME

40 minutes

COOK TIME

15 minutes

INGREDIENTS

17

Serves: 8

Ingredients

4 cups Strawberries, Sliced
6 Tbsp Coconut Sugar
2 Tbsp Lemon Juice

WHIPPED CREAM

BISCUIT INGREDIENTS

2 cups All Purpose Flour, Organic
3 tsp Coconut Sugar
2 tsp Baking Powder
1 tsp Himalayan Pink Salt
0.75 tsp Baking Soda
0.5 cup Butter, Salted, Melted
2 Tbsp Butter, Salted, Melted
1 cup Sourdough Starter, Homemade, Fed, Active, and Bubbly
0.5 cup Heavy Whipping Cream

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the strawberries by adding the strawberries, coconut sugar, and lemon juice to a medium sized bowl.
Mix the strawberry mixture well and let sit in the fridge for at least an hour or two in order to create a syrup.
Make the whipped cream by adding all of the ingredients to the bowl of a stand mixer.
Mix the whipped cream on high until it’s light, fluffy, and creamy.
Transfer to a small bowl and refrigerate until ready to serve.
Make the biscuits.
Preheat oven to 450.
Add the flour, coconut sugar, baking powder, pink salt, and baking soda to a bowl of a standing mixer. Mix well until fully combined.
In a medium sized bowl add the active starter, heavy cream, and ½ cup melted butter. Mix well until the butter is fully combined.
Add the cream mixture to the flour mixture. Stir with a spatula until fully combined.
Using a dough hook, knead the dough for 2 minutes.
Transfer the dough to a floured surface.
Using your hands, form the dough into a rectangle that’s about 1 ½ – 2 inches thick.
Using a 2-inch biscuit cutter, cut out 8 biscuits and place on a parchment lined cookie sheet.
Bake at 450 for 15 minutes or until golden brown on top.
When the biscuits are done, brush them with the 2 Tablespoons of melted butter.
Add the whipped cream to a large baggie, and cut the corner.
Slice the biscuits in half, squeeze the whipped cream out of the baggie on top of the biscuits.
Place the strawberries on top of the biscuits that are coated with the whipped cream and serve.
ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	495
Fat:	29 g
Carbohydrates:	49 g
Protein:	9 g
Cholesterol:	98 g
Sodium:	480 mg
Fiber:	3 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.