Strawberry Shortcake Sourdough Cake
Serves 8
15 mins prep
45 mins cook
60 mins total
This is all the best parts of both cake, and strawberry shortcake. This dessert has a tender crumb that is both moist and "biscuit" like, made with your sourdough discard, filled with fresh strawberries and of course, topped with a big ol' dollop of whipped cream.
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In a small mixing bowl, whisk together your dry ingredients (flour, baking powder, salt) and set aside.
Melt your butter and transfer into your stand mixer bowl. On a medium - low speed with the paddle attachment, mix together your butter and sugar.
Add in one egg at a time until mixed well.
Add in the yogurt, sourdough discard and vanilla and whisk until all the ingredients are fully incorporated and there are no streaks from the yogurt or sourdough discard.
Switch the speed to low and add one third of the dry ingredients in at a time and mix until just combined.
With a spatula, fold in the fresh strawberries.
Preheat the oven to 350 degrees.
Transfer all the batter into a greased cake pan, or 9x9 baking dish and sprinkle one tablespoon of granulated sugar over the top.
Bake at 350 for 45 minutes.
Let cool in the baking dish and serve with a big dollop of cool whip!
