Sourdough Chocolate Strawberry Shortcake

A chocolate sourdough strawberry shortcake and a bowl of strawberries.

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Sourdough Chocolate Strawberry Shortcake

Rich cocoa biscuits made with sourdough discard, layered with syrupy strawberries and vanilla whipped cream. A bold, chocolaty twist on classic strawberry shortcake.

Prep Time20

Cook Time15

Course: Dessert

Cuisine: American

Keyword: sourdough strawberry shortcake

Servings: servings

Author: Dahn Boquist

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

Chill your tools: Start with cold cream, a cold bowl, and chilled beaters for whipped cream that whips fast and holds soft peaks.

Handle the dough gently: Don’t overmix the chocolate biscuit dough. Too much handling makes the shortcakes tough. Fold just until it holds together.

Adjust for thin discard: If your sourdough discard is very runny, the dough may be too wet. Add a spoonful or two of flour to bring it back into shape.

Use discard with mild flavor: 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.

Skip the cutter if you want: To avoid re-rolling scraps, slice the dough into squares. This easy strawberry shortcake variation keeps things rustic and waste-free.

Storage Tip: The chocolate shortcakes can be made ahead and frozen. Let them cool completely, then store in an airtight container or freezer bag for up to 2 months. Thaw at room temp before assembling. Once assembled with cream and strawberries, the shortcakes are best eaten the same day.

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