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Sourdough Strawberry Shortcake Loaf

Joselyn Buehler
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.
5 from 1 vote
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Servings 12

Equipment

  • Hand mixer or sturdy whisk
  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl
  • Spatula
  • Microplane or zester for lemons
  • 9x5-inch loaf pan I love this pan linked her https://amzn.to/3SrVIC6
  • Parchment paper to line your loaf pan
  • Wire cooling rack to cool loaf

Ingredients
  

Dry Ingredients:

  • 1 3/4 cup (225g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cornstarch optional- for tenderness

Wet Ingredients:

  • 1/2 cup (110g) avocado oil
  • 1/4 cup (85g) honey
  • 3/4 cup (150g) granulated white sugar
  • 3 (150g) large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract optional- enhances flavor
  • 1 teaspoon lemon zest about 1/2 a lemon
  • 1/4 cup (60g) full fat sour cream can substitute whole milk Greek yogurt (no non-fat alternatives)
  • 1/2 cup (120g) sourdough discard 100% hydration

Mix-In's:

  • 1 cup (150g) strawberries washed and diced
  • 1 Tablespoon all-purpose flour

Strawberry Glaze:

  • 1 3/4 cup (200g) powdered sugar sifted
  • 3 Tablespoons (45g) whole milk
  • 2 Tablespoons (14g) freeze-dried strawberries, powdered
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon sea salt

Instructions
 

Mixing Your Batter:

  • 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.
    1 cup (150g) strawberries, 1 Tablespoon all-purpose flour
  • Note: if mixing batter to ferment overnight, skip preheating the oven and chopping strawberries at this time.

Mix Dry Ingredients:

  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cornstarch (if using). Set aside.
    1 3/4 cup (225g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt, 1/2 teaspoon cornstarch

Mix Wet Ingredients:

  • 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.
    1/2 cup (110g) avocado oil, 1/4 cup (85g) honey, 3/4 cup (150g) granulated white sugar, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, 1 teaspoon lemon zest, 1/4 cup (60g) full fat sour cream, 1/2 cup (120g) sourdough discard, 3 (150g) large eggs

Combine Batter:

  • 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.

Make the Strawberry Glaze:

  • Crush your freeze dried strawberries in a ziplock bag with a rolling pin into a powder.
    1 3/4 cup (200g) powdered sugar, 3 Tablespoons (45g) whole milk, 2 Tablespoons (14g) freeze-dried strawberries, powdered, 1/4 teaspoon vanilla extract, 1/8 teaspoon sea salt
  • Sift your powdered sugar to remove clumps.
  • In a small bowl, combine powdered sugar, powdered freeze dried strawberries, vanilla, milk, and salt with hand beaters.
  • Beat icing with hand beaters until smooth.
  • Drizzle icing over the completely cooled loaf- smoothing if needed. Let icing set for 30–60 minutes.
    Add additional freeze dried strawberries on top of loaf for garnish.
  • Refrigerate for 1 hour to fully firm the glaze for clean slicing.
  • Serve with fresh whipped cream and strawberries for the ultimate strawberry shortcake experience.

Notes

Note: Sour cream can only be substituted with whole milk Greek yogurt. 
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!