Sourdough Strawberry Shortcake Loaf

Nothing says spring like the sweet, juicy burst of fresh strawberries, and this Sourdough Strawberry Shortcake Loaf is the perfect way to celebrate the season. With its tender crumb, subtle sourdough tang, and vibrant strawberry glaze, this loaf brings the best of classic strawberry shortcake into a sliceable, shareable treat. Whether you’re baking for Mother’s Day brunch or just want to enjoy a taste of spring, this recipe is sure to become a favorite.

Why You’ll Love This Recipe

With a burst of fresh strawberries in every bite paired with a hint of almond extract and lemon zest to bring the flavor to life, this loaf is balanced and simple to make. With both an overnight fermentation option and a quick bake- this recipe uses ingredients that are on hand making this loaf easy to make and adjustable to your schedule.

Thanks to oil, sour cream, and sourdough discard- this loaf is ultra moist and light. Top this loaf with a sweet strawberry bakery-style glaze that will actually set and really bring the flavor to life- or just serve with fresh strawberries or whipped cream. Either way, this loaf is as versatile as it is delicious!

Why Use Sourdough in this Sourdough Strawberry Shortcake Loaf?

Using sourdough discard in this strawberry shortcake loaf adds a slight tang, enhances moisture retention, and makes the crumb softer and more tender. The fermentation process also helps break down gluten, making this loaf easier to digest.

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Tools You’ll Need:

• Hand mixer or sturdy whisk- for blending batter and icing

• Mixing bowls- (1 large, 1 medium)- to mix batter and icing

• Whisk and spatula- to combine ingredients

• Microplane or zester- for lemon zest

• 9x5-inch loaf pan- to bake your loaf. I love these pans from USA linked here https://amzn.to/3SrVIC6

• Parchment paper- to line your pan to avoid burning

• Wire cooling rack- to cool your loaf

Ingredients

For the Cake

Dry Ingredients:

• 1 ¾ cups (225g) all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ tsp cornstarch (optional, for added tenderness)

Wet Ingredients:

• ½ cup (110g) avocado oil

• ¼ cup (85g) honey

• ¾ cup (150g) granulated sugar

• 3 large eggs (150g), at room temperature

• 1 tsp vanilla extract

• ¼ tsp almond extract (optional, enhances the flavor)

• Zest of 1 lemon (about 1 teaspoon)

• ¼ cup (60g) full-fat sour cream

• ½ cup (120g) sourdough discard (100% hydration, unfed is fine)

Mix-in's:

• 1 cup (150g) fresh strawberries, diced (toss in 1 tbsp flour to prevent sinking)

For the Strawberry Glaze:

• 1 ¾ cups (200g) powdered sugar, sifted

• 3 tbsp (45g) milk (or more for desired consistency)

• 2 tbsp (14g) freeze-dried strawberry powder (crushed freeze dried strawberries)

• ¼ tsp vanilla extract

• Pinch of salt

Instructions

Baking Your Strawberry Shortcake Loaf

Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.

Wash and chop fresh strawberries into small pieces, and toss in 1 Tablespoon of flour. Set aside.

Note: if mixing batter to ferment overnight, skip preheating the oven and chopping strawberries at this time.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cornstarch (if using).

In a large bowl, whisk oil and sugar until glossy. Mix in sour cream, honey, sourdough discard, vanilla, lemon zest, and almond extract. Beat in eggs one at a time.

Add dry ingredients to wet and mix on low speed with mixer until batter is just incorporated and smooth. At this point you can choose to do an overnight ferment option, or skip this step and bake your loaf. If you choose to bake same day, skip the step below and proceed with the directions.

Overnight ferment option: Cover bowl with plastic and refrigerate overnight. Remove bowl from refrigerator in the morning and give a quick stir scraping down the sides. Wash and chop strawberries into small pieces and coat in 1 Tablespoon flour. Preheat oven to 350 F and line your 9x5 loaf pan with cooking spray and parchment.

Add strawberries to batter, and gently fold into batter until mixed through.

Pour batter into pan, smooth the top, and bake 50–60 minutes. Batter should only fill pan 2/3 of the way full- more than this could lead to spillage. Loaf internal temperature should be 200-205 F when done. Cool in pan 10 minutes, then transfer to a rack. For optimal results, refrigerate loaf for 1 hour prior to icing.

To Make the Strawberry Glaze:

Crush your freeze dried strawberries in a ziplock bag with a rolling pin unto a powder. Sift your powdered sugar to remove clumps. In a small bowl, combine powdered sugar, powdered freeze dried strawberries, vanilla, milk, and salt.

Beat icing with hand beaters until smooth. Drizzle icing over the completely cooled loaf- smoothing if needed. Let icing set for 30–60 minutes. Refrigerate for 1 hour to fully firm the glaze for clean slicing. Add additional freeze dried strawberries on top of loaf for garnish.

Serve with fresh whipped cream and strawberries for the ultimate strawberry shortcake experience.

Slice your strawberry shortcake loaf and ENJOY!

Yields 1 loaf

How to store:

Room temperature: store loaf in an airtight container or wrapped in plastic on counter for 3-4 days.

Refrigerator: Store in refrigerator in airtight container or wrapped in plastic for up to 7 days.

Freezer: Wrap unglazed loaf in plastic and then wrap in foil to avoid freezer burn. Freeze for up to 3 months. When ready to enjoy loaf, allow to thaw at room temperature and glaze loaf.

The balance of sweet strawberries, tangy sourdough, and a vibrant strawberry glaze makes this Sourdough Strawberry Shortcake Loaf the perfect sweet treat to indulge in as the seasons change and summer approaches.

Drop a comment and leave a review if you loved this recipe! Happy baking!

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