Potato Flake Sourdough Strawberry Shortcakes

These potato flake sourdough strawberry shortcakes are the perfect simple dessert to easily elevate your strawberries. Strawberry season brings along all of the favorite strawberry desserts. Some are a bit more complicated than others. This dessert is my favorite way to serve up strawberries and make it seem a bit more fancy, without much extra effort.

I remember as a kid loving this dessert every summer. I looked forward to piling as many strawberries as I could on top of those little store bought strawberry short cakes. They were so delicious.

I wanted to pass on this delicious summer tradition to my kids, but I knew I could make them myself using my potato flake starter. They may not have that signature bowl shaped shortcake, but that doesn’t take away from how delicious they taste.

Making homemade strawberry shortcakes is a simple recipe that requires only a few ingredients but a lot of flavor.

You can make these with active starter or discard! You can also make them right away, or allow them to long ferment for maximum digesting benefits.

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Tools you need:

Medium mixing bowl

Measuring cups/ spoons

Cupcake pans (Shortcake pans or Mini bundt cake pans would be a great option, but not necessary. If you do purchase one specifically for this recipe, I highly recommend getting silicone to make removal much easier.)

Ingredients:

Sourdough Strawberry Shortcakes:

3 Tablespoons of potato flake starter (active or discard)

1/3 cup of milk

1 egg

1/2 teaspoon of vanilla

1/3 cup of melted but not hot butter

2/3 cup of sugar

1/4 teaspoon salt

1 cup all purpose flour

1 1/2 teaspoons baking soda **Only add this immediately before baking

Macerated strawberries:

1 pound of strawberries washed and diced

3 tablespoons of sugar

1/2 teaspoon of lemon juice

How to make potato flake sourdough strawberry shortcakes:

Add all of the dry ingredients into the bowl EXCEPT the baking soda. Whisk it together. Add in the wet ingredients. Making sure that the butter is not hot, this could start to cook the eggs and kill your starter if it’s hot.

Use either an electric hand mixer and mix for about 2 minutes or use a spoon and beat vigorously by hand for about 3 minutes.

At this point you can either add the baking soda and bake right away, or long ferment.

To long ferment cover with plastic wrap and place in the fridge for about 12 hours. When ready to bake, remove from the fridge and allow it to come to room temperature.

A quick way to do this is by placing in a warm oven that is turned off. While it is coming to room temperature, cut up your strawberries and create your macerated mix. Do this by chopping up your strawberries, adding the sugar and lemon juice and tossing together. Let this sit out while you bake the short cakes.

Preheat your oven to 350 degrees.

Spray the molds generously with cooking spray.

Add the baking soda to your batter and mix thoroughly. Scoop to fill each mold about 1/2-2/3 of the way full.

Bake the shortcakes for about 15 minutes. Set a timer for 12 minutes and check with a tooth pick. If the tooth pick comes out clean, they are ready. If not, bake it for the additional 3 minutes. Repeat this same process again at the end of the 3 minutes.

After they are done. Remove from the oven and allow them to cool until they can be handled comfortably without burning your hands.

Gently remove them from the molds. Top with the macerated strawberries and a dollop of whipped cream. Give homemade whipped topping a try! It’s much easier than you might think!

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Use up more discard in these potato flake sourdough recipes:

If you enjoy using up non-active starter here are some recipes that you might enjoy!

DUTCH BABY RECIPE MADE WITH A POTATO FLAKE SOURDOUGH STARTER

A POTATO FLAKE SOURDOUGH LONG FERMENTED BISCUIT RECIPE

THE BEST POTATO FLAKE SOURDOUGH BANANA NUT MUFFIN

POTATO FLAKE SOURDOUGH RECIPE – PANCAKES

POTATO FLAKE SOURDOUGH ENGLISH MUFFINS

SAUSAGE AND CHEESE SOURDOUGH KOLACHES

Love these sourdough strawberry shortcakes?

If you try this recipe and love it I would love if you’d come back and give it 5 stars! Also, I’d love to see your strawberry shortcakes! Share over on instagram and tag me @littletennesseehome!

Potato Flake Sourdough Strawberry Shortcakes

These potato flake sourdough strawberry shortcakes are the perfect simple dessert to easily elevate your strawberries. Strawberry seasons brings along all of the favorite strawberry desserts. Some are a bit more complicated than others. This dessert is my favorite way to serve up strawberries and make it seem a bit more fancy, without much extra effort.

5 from 4 votes

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Equipment

• Medium mixing bowl
• Measuring cups/ spoons
• Cupcake pans (Shortcake pans or Mini bundt cake pans would be a great option, but not necessary. If you do purchase one specifically for this recipe, I highly recommend getting silicone to make removal much easier.)

Ingredients

  

Shortcakes:

• 3 Tablespoons of potato flake starter active or discard
• 1/3 cup of milk
• 1 egg
• 1/2 teaspoon of vanilla
• 1/3 cup of melted not hot butter
• 2/3 cup of sugar
• 1/4 teaspoon salt
• 1 cup all purpose flour
• 1 1/2 teaspoons baking soda **Only add this immediately before baking

Macerated strawberries:

• 1 pound of strawberries washed and diced
• 3 tablespoons of sugar
• 1/2 teaspoon of lemon juice optional

Instructions

 

• Add all of the dry ingredients into the bowl EXCEPT the baking soda. Whisk it together. Add in the wet ingredients. Making sure that the butter is not hot, this could start to cook the eggs and kill your starter if it’s hot.
• Use either an electric hand mixer and mix for about 2 minutes or use a spoon and beat vigorously by hand for about 3 minutes.
• At this point you can either add the baking soda and bake right away, or long ferment.
• To long ferment cover with plastic wrap and place in the fridge for about 12 hours. When ready to bake, remove from the fridge and allow it to come to room temperature.
• A quick way to do this is by placing in a warm oven that is turned off. While it is coming to room temperature, cut up your strawberries and create your macerated mix. Do this by chopping up your strawberries, adding the sugar and lemon juice and tossing together. Let this sit out while you bake the short cakes.
• Preheat your oven to 350 degrees.
• Spray the molds generously with cooking spray.
• Add the baking soda to your batter and mix thoroughly. Scoop to fill each mold about 1/2-2/3 of the way full.
• Bake the shortcakes for about 15 minutes. Set a timer for 12 minutes and check with a tooth pick. If the tooth pick comes out clean, they are ready. If not, bake it for the additional 3 minutes. Repeat this same process again at the end of the 3 minutes.
• After they are done. Remove from the oven and allow them to cool until they can be handled comfortably without burning your hands.
• Gently remove them from the molds. Top with the macerated strawberries and a dollop of whipped cream. Give homemade whipped topping a try! It’s much easier than you might think!