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Chocolate sourdough strawberry shortcake is shortcake with an edge. Rich, tangy, and unapologetically bold. The biscuits are dark and cocoa-heavy, packed with mini chips and a sourdough twist that deepens the flavor.
Pile on syrupy strawberries and vanilla whipped cream, and it’s shortcake, but darker, richer, and way more interesting.
If you’re working through extra discard, these chocolate sourdough muffins are another easy win.
Here’s Why This Sourdough Shortcake Recipe Works
Sourdough discard gives depth: The tangy discard balances the sweetness and amps up the chocolate flavor.
Chocolate chips in every bite: Mini chips melt just enough to keep things gooey without overwhelming the biscuit.
Juicy, macerated strawberries: A quick sugar soak turns berries into syrupy sweetness without cooking a thing.
Soft peaks = dreamy cream: Lightly whipped cream stays pillowy and just holds its shape.
Recipe Tips
Use cold cream and tools: Chill your bowl and beaters before whipping the cream for best results.
Don’t overmix the dough: A light hand keeps your biscuits tender. Fold just until the dough holds together.
Skip the biscuit cutter: If you hate waste or re-rolling dough, slice the slab into squares. No fuss.
Let biscuits cool completely: Warm biscuits will melt the cream and turn your layers into a puddle.
Watch your discard texture: Older sourdough discard tends to get more liquidy, which can loosen the dough. If yours pours like heavy cream, add a spoonful or two of extra flour to help the dough hold together.
Mind the funk: The older your discard, the sharper and more acidic it gets. If it smells super tangy or alcohol-like, it can throw off the balance and drown out the chocolate flavor.
Have extra sourdough discard to use up? Try these sourdough banana scones.
Sourdough Chocolate Shortcake with Berries
This chocolate sourdough strawberry shortcake hits every note: tangy, rich, fruity, creamy. It’s shortcake with a serious chocolate situation. Bake it when you want something bold but grounded, indulgent but not cloying.
Love baking with discard and chocolate? Don’t miss these sourdough brownies. Fudgy, rich, and another smart way to use up extra starter.
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Sourdough Chocolate Strawberry Shortcake
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Ingredients
For the 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
For the strawberry shortcakes:
- 1 ½ pounds fresh strawberries, hulled and sliced
- ¼ to ⅓ cup granulated sugar, to taste
- 1 cup heavy cream, 240g
- 3 to 4 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Chocolate syrup, for drizzling (optional)
Instructions
Make the Chocolate Biscuits:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the cream, sourdough discard, granulated sugar, and vanilla extract until smooth and well combined.
- Place a sifter over the bowl and sift in the flour, cocoa powder, baking powder, baking soda, and salt. Stir until a shaggy dough forms, then fold in the mini chocolate chips.
- Turn the dough out onto a lightly floured surface and gently fold it over itself a few times, just until it comes together. It’ll look a bit crumbly at first. Press any loose bits in as you go. If it still seems dry, sprinkle on a tablespoon or two of cream to help it along. Avoid overworking the dough.
- Pat the dough out to about ¾-inch thickness and cut into rounds using a 3-inch biscuit cutter. Gather the scraps, gently press the dough back together, and cut again to make about 6 biscuits total. Alternatively, to avoid reworking the dough, you can skip the cutter and simply slice the dough into squares with a sharp knife or bench scraper.
- Place the biscuits on the prepared baking sheet, leaving space between each. Brush the tops with a little extra cream and sprinkle with coarse sugar. Bake for 14 to 16 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let cool completely before assembling.
Prep the Strawberries:
- While the biscuits bake, combine the sliced strawberries and sugar in a bowl. Stir and let them macerate at room temperature for 20 to 30 minutes, until juicy.
Make the Whipped Cream:
- In a mixing bowl, whip the cold cream with powdered sugar and vanilla extract until soft peaks form. Keep chilled until ready to use.
Assemble the Shortcakes:
- Slice each cooled biscuit in half horizontally. Spoon a generous layer of strawberries onto the bottom half, followed by a dollop of whipped cream.
- Drizzle with chocolate syrup, then place the top half of the biscuit over the whipped cream. Top with an extra dollop of cream and a sliced strawberry, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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