Homemade Strawberry Sourdough Cake

This Strawberry Sourdough Cake is made with tender Sourdough cake layers filled with homemade strawberry cake filling, is the perfect breakfast treat or brunch.

This cake is so good and so easy to make that I’m honestly debating whether to make it instead of a pan of brownies for today’s family gathering. It is a strawberry Cake lover’s dream.

It started as one of those mornings. You know the kind. Kids hungry now, sourdough staring at me from the kitchen like, So… what’s the plan, And strawberries on the counter getting dangerously soft.

So I did what any brunch-loving, slightly under-caffeinated mama would do. I threw them all together and hoped for the best. So this cake has become one of those brunch table regulars.

Let’s get into it.

Kitchen Equipment Needed :

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Spatula or wooden spoon
• Measuring cups and measuring spoons
• Cutting board
• Knife
• 9 inch round or square baking pan
• Parchment paper or nonstick spray
• Oven

Tips for Strawberry Sourdough Cake

– If your sourdough discard has been in the fridge and is cold let it sit at room temperature for about 15 minutes before using. This helps it mix better into the batter.

– If you want a little extra sweetness on top you can sprinkle a tablespoon of sugar over the batter before baking.

– You can use frozen strawberries if fresh ones are not available. Just thaw them first and gently pat them dry with a paper towel before chopping. This prevents too much extra moisture in the cake.

What to Eat with Strawberry Sourdough Cake ??

This strawberry sourdough cake has a light tang and sweet berry flavor that makes it perfect for so many occasions.

When we’re hosting brunch, I like adding yogurt banana overnight oats or fruit jucy on the side to keep the table balanced.

Ingredients :

– Sourdough starter ‘ discard or active ‘ is the star of this cake.

– Fresh strawberries bring natural sweetness, moisture, and a beautiful pop of color.

– All-purpose flour forms the base of the cake and gives it structure while keeping the crumb soft and tender.

– Butter adds richness and that classic cake flavor.

– Sugar sweetens the cake and balances the tang from the sourdough.

– Eggs bind everything together and help the cake rise properly

– Milk or yogurt adds moisture and keeps the cake soft.

How to Make Strawberry Sourdough Cake :

Step 1

The first thing you’ll do you preheat your oven to 350 degrees Fahrenheit and prepare your baking pan by greasing it well or lining it with parchment paper. This step is important so the cake does not stick and comes out easily later.

Step 2

As you continue you take a large bowl and whisk together the melted butter and sugar until they look smooth and slightly creamy. Then you add the eggs one at a time and whisk again until everything looks combined and glossy.

After that you mix in the sourdough discard milk and vanilla extract. At this point the batter will look loose and a little creamy which is exactly what you want.

Step 3

Coming up next in a separate bowl you whisk together the flour baking powder baking soda and salt. This helps spread the leavening evenly so the cake rises nicely.

Then you slowly add the dry ingredients into the wet ingredients. Use a spatula or wooden spoon and mix gently. Go slowly and stop mixing as soon as you do not see dry flour anymore. Overmixing can make the cake tough so gentle mixing is key.

Step 4

Together you prepare the strawberries. Place the chopped strawberries in a small bowl and toss them with one tablespoon of flour. This helps keep the strawberries from sinking to the bottom of the cake while it bakes.

Gently fold the strawberries into the batter using your spatula. Try not to mash them so they stay in nice juicy pieces.

Step 5

Not only that pour the batter into your prepared pan and smooth the top. If you want you can sprinkle a few extra strawberry pieces on top for a pretty look.

Place the pan in the oven and bake for 40 to 45 minutes. The cake is done when the top looks lightly golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

Step 6

When done let the cake cool in the pan for about 10 minutes then carefully move it to a cooling rack. Let it cool completely before slicing so it holds together well and the flavors settle.

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