Sourdough Berry Sheet Pan Shortcake

A delightful shortcake made with sourdough starter and bejewelled with berries. Topped with whipped cream and ripe berries, this sourdough berry shortcake is the most perfect celebration cake for any occasion.

Course Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 30

Cook Time 30

Total Time 1

Servings serves

Calories 5948kcal

Equipment

Sheet Pan

Ingredients

Shortcake Dough

400 g All Purpose Flour
12 g Baking Powder
6 g Baking Soda
6 g Salt
110 g Sugar
60 g Butter (grated and frozen) - I've used salted butter
300 g Buttermilk (see notes for alternative)
100 g Heavy Cream
10 g Vanilla Extract
200 g Sourdough Starter (or sourdough starter discard)
200 g Berries (strawberries & blueberries chopped)
20 g Butter (melted)
50 g Raw Sugar

Topping

600 g Heavy Cream
5 g Vanilla Extract
125 g Blueberries
125 g Blackberries
200 g Cherries
250 g Strawberries
125 g Raspberries

Instructions

Preheat your oven to 200C (400F) and line a baking sheet with parchment paper. Set this aside.
Before you start, ensure you have these things done and set aside:
Chop the berries for the shortcake dough (I diced the strawberries but left the blueberries whole).
Grate the butter and put in the freezer until you need it.
Mix the buttermilk, heavy cream, vanilla extract and sourdough starter together in a jug.
Now in a large mixing bowl, add together the all purpose flour, baking powder, baking soda, salt and sugar. Stir together until well combined.
Now put the cold, grated butter into the flour mixture and rub it into the flour. You won't need to rub it a lot because the butter is grated, so as long as it's well distributed and coated in flour it will be fine.
Now, pour the buttermilk mixture (wet ingredients) and the chopped berries into the dry ingredients and stir together to form a firm, wet dough. It should be "scoopable".
Now take the tray you prepared earlier and a cookie scoop and scoop 15 balls of dough. Arrange them in a 3 x 5 formation on the tray. They should be touching.
Brush the dough balls with melted butter and sprinkle with the raw sugar.
Bake the sourdough berry shortcake in the oven at 200C (400F) for 30 minutes. Once they are golden brown and baked through, remove from the oven and allow to cool. While the shortcake is cooling, prepare the toppings.
Whip the heavy cream and vanilla extract together until soft peaks form. You can add some powdered sugar to the cream if you prefer, but the shortcakes already have quite a bit of sugar.
Once the sourdough berry shortcake is cool, carefully transfer it to a serving platter. Top with the whipped cream and arrange the berries on top.

Notes

Berries in the Shortcake - You don't have to add berries to the shortcake if you don't want to. They do add some gorgeous pops of color and texture to the biscuit dough though. Try to cut the pieces quite small so they don't make the dough too soggy.

Berries on Top - Use whatever fruit or berries you like or are in season. I've used cherries, strawberries, raspberries, blackberries and blueberries to create a red and blue effect for 4th July celebrations but other fruits like peaches, nectarines and kiwi look pretty too. Strawberries and kiwi fruit look lovely for a Christmas celebration.

Whipped Cream - you can add sugar to the whipped cream if you prefer it sweet.

Nutrition