Sourdough Discard Strawberry Shortcake Bars
Sourdough discard strawberry shortcake bars are an easy twist on classic sourdough strawberry shortcake. They feature a buttery sourdough shortcake base topped with cream cheese frosting and sweet sliced strawberries. Make in minutes to please a crowd!
Ingredients
Sourdough Discard Shortcake Bars
- ½ cup butter softened
- 1 cup granulated 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
- 1 pound strawberries hulled and sliced
Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped cream see note about my recipe to make homemade whipped cream
Instructions
- Preheat oven to 350℉ (180℃). Slice strawberries and set aside.
- Mix butter and sugar together in a large mixing bowl until combined. Add vanilla extract, salt, baking powder, eggs, and sourdough discard and mix.
- Pour in half of the milk and half of the flour. Mix and then add the remaining milk and flour. Don't pour all the flour and milk in at once or the batter will be lumpy. Mix until smooth.
- Grease a 9x13 baking dish or line with parchment paper. 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.
- In a large mixing bowl while cake 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 a spatula.
- Spread cream cheese frosting over the cake once it has completely cooled. Add sliced strawberries on top, slice, and serve! Store in the refrigerator.
Notes
- Cool completely - Let the cake completely cool before adding the frosting or it will melt!
- 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!
- Make ahead - This recipe can be made ahead of time by making the cake and frosting and storing in the fridge separately. Just add the frosting to the cake and top with sliced strawberries when ready.
- 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.