Sourdough American Flag Shortcake
This sourdough American flag shortcake is perfect for summer parties! Fluffy sourdough vanilla shortcake topped with sweet cream cheese frosting and berries, it's a festive and refreshing sourdough summer dessert everyone will love. Made in a 9x13 pan, it's perfect for a crowd!
Ingredients
Sourdough Vanilla Shortcake
- ½ cup salted butter 1 stick, softened
- 1 cup white sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 eggs
- ¾ cup sourdough discard
- ¾ cup milk
- 1½ cups all-purpose flour
Cream Cheese Frosting
- 8 ounces cream cheese 1 block, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped cream see note about my recipe to make homemade whipped cream
Berries
- 1 cup blueberries washed and dried
- 1 pound strawberries 2 cups sliced, use the rest for serving
Instructions
Berries
- Wash all berries and lay out to dry while you make the cake and frosting. When dry, slice the strawberries and set aside.
Sourdough Vanilla Shortcake
- Preheat oven to 350℉ (180℃).
- Mix butter and sugar together in a large mixing bowl until combined.
- Add vanilla extract, salt, baking powder, eggs, and sourdough discard. Mix to combine.
- Pour in half of the milk, half of the flour, and mix. Add the remaining milk and flour and mix until smooth. Don't pour all the flour and milk in at once or the batter will be lumpy.
- Grease a 9x13 baking dish and pour batter into the dish.
- Bake for 20-25 minutes at 350℉ (180℃) until edges start to get lightly gold brown and a toothpick inserted into the center comes out clean. The cake will be flat and light; it will not rise like a typical cake.
Cream Cheese Frosting
- In a large mixing bowl while shortcake cools, beat together softened cream cheese, powdered sugar, and vanilla extract. Scrape down the side of the bowl as needed and beat until well combined.
- Fold in whipped cream with spatula. Spread cream cheese frosting over the cake once it has completely cooled.
Flag Design
- Arrange blueberries in the upper left corner of the cake in a small rectangle. You may not use the entire 1 cup of blueberries or you may need a few more. Use as many as you need to achieve your desired look.
- Arrange the slice strawberries in 4 stripes so the slices are slightly overlapping one another. You will not use all of the sliced strawberries. Serve any extras in a bowl alongside the cake for extra topping.
- Slice and serve this cake right away or chill in the refrigerator until ready to serve.
Notes
- Whipped cream - You can make my easy homemade whipped cream in less than 5 minutes. It's my go-to and makes for delicious, creamy frosting!
- Keep cold - This cake needs kept cold so store in the fridge until ready to serve. If serving at an outdoor event where it's warm, you can nest the cake pan in a tray of ice so the icing doesn't melt.
- Dry berries - Make sure berries are dry before adding to frosting or extra moisture will make it runny.