Strawberry Sourdough Cake: Quick 30-Minute Prep Guide

*Ever wondered if you could turn your sourdough discard into a show-stopping dessert in just 30 minutes?* This Strawberry Sourdough Cake is the answer—moist, tangy, and bursting with fresh berry flavor, all while cutting down prep time without sacrificing taste. Perfect for busy bakers and sourdough enthusiasts alike, this recipe transforms everyday ingredients into a stunning treat.

Whether you’re new to baking or a seasoned pro, this guide ensures foolproof results with minimal effort. Let’s dive in!

Ingredients for Strawberry Sourdough Cake

You’ll need simple, pantry-friendly ingredients to make this delicious cake:

• 1 cup sourdough discard (unfed starter)
• 1 ½ cups all-purpose flour (or substitute with 1:1 gluten-free flour)
• ½ cup granulated sugar (or coconut sugar for a healthier twist)
• 2 large eggs (or flax eggs for a vegan version)
• ⅓ cup melted butter (or coconut oil for dairy-free)
• ½ cup milk (dairy or plant-based)
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup fresh strawberries, chopped (plus extra for topping)

Optional Add-ins:

• Lemon zest for extra brightness
• A sprinkle of cinnamon for warmth

Timing: From Prep to Plate in Just 30 Minutes

Unlike traditional cakes that take hours, this Strawberry Sourdough Cake is designed for speed:

• Prep Time: 10 minutes
• Bake Time: 20 minutes
• Total Time: 30 minutes

That’s 40% faster than most cake recipes—perfect for last-minute cravings or unexpected guests!

Best Tools For Best Snack From Amazon:

• Sourdough starter
• Stand mixer
• Kitchen scale
• Parchment paper
• Mixing bowl

Step-by-Step Instructions

1. Preheat & Prep

• Preheat your oven to 350°F (175°C).
• Grease an 8-inch round cake pan or line it with parchment paper for easy removal.

2. Mix Wet Ingredients

• In a large bowl, whisk together sourdough discard, eggs, melted butter, milk, and vanilla extract until smooth.

3. Combine Dry Ingredients

• In another bowl, sift flour, sugar, baking powder, baking soda, and salt.

4. Fold Everything Together

• Gently mix the dry ingredients into the wet batter. Avoid overmixing—just stir until combined.
• Fold in chopped strawberries for juicy bursts of flavor.

5. Bake to Perfection

• Pour the batter into the prepared pan.
• Bake for 18-20 minutes, or until a toothpick comes out clean.
• Let it cool slightly before slicing.

Pro Tip: For extra sweetness, drizzle with a simple glaze (powdered sugar + lemon juice) or top with fresh strawberries.

Nutritional Information (Per Serving)

Note: Nutritional values may vary based on substitutions.

Healthier Alternatives for Strawberry Sourdough Cake

Want a lighter version? Try these swaps:

• Sugar-Free: Use monk fruit sweetener or mashed bananas for natural sweetness.
• Gluten-Free: Swap all-purpose flour with almond flour or oat flour.
• Vegan: Replace eggs with flax eggs and butter with coconut oil.

Serving Suggestions

Make your Strawberry Sourdough Cake even more irresistible with:

• A dollop of whipped cream or Greek yogurt.
• A scoop of vanilla ice cream for a decadent dessert.
• A sprinkle of toasted almonds for crunch.

Perfect for brunch, afternoon tea, or a quick dessert!

Common Mistakes to Avoid

1. Overmixing the batter → Leads to a dense cake.
2. Using cold ingredients → Room-temperature eggs and milk ensure even mixing.
3. Overbaking → Check at 18 minutes to prevent dryness.

Storing Tips

• Room Temp: Keep in an airtight container for up to 2 days.
• Fridge: Stays fresh for 5 days (cover well).
• Freezer: Slice and freeze for up to 3 months (thaw before serving).

Conclusion

This Strawberry Sourdough Cake is a game-changer—quick, easy, and packed with flavor. Whether you’re using up sourdough discard or just craving a fruity treat, this recipe delivers every time.

Ready to bake? Try it today and share your results in the comments! Don’t forget to subscribe for more delicious sourdough recipes.

FAQs

1. Can I use frozen strawberries?

Yes! Thaw and drain excess liquid before folding into the batter.

2. Can I make this cake ahead of time?

Absolutely! Bake, cool, and store (covered) for up to 2 days before serving.

3. Why is my cake too dense?

Overmixing or expired baking powder could be the culprit. Ensure ingredients are fresh and mix gently.

4. Can I use a different fruit?

Yes! Blueberries, raspberries, or peaches work great too.

Happy baking! 🍓

Try These Recipes Next !!
If you love cooking and are looking for more recipes, we have a selection you’ll enjoy.

• Sourdough Discard Sandwich Bread! 
• Sourdough Discard Pizza Dough
• Sourdough French Toast
• Sourdough Discard Bagels