This Sourdough Discard Strawberry Cake is a delicious, fluffy, snacking cake that is not overly sweet and is perfect for an afternoon treat or dessert. With no icing, it comes together quickly with just 15 minutes of hands-on time. It's also best with fresh, in-season strawberries, really making the fruit the star of the show!
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I've made this recipe 3 times now and it's just perfect every time. Simply delicious - perfect recipe! My family loves it.
- Brenda
Why you'll love this recipe
- This Sourdough Discard Strawberry Snacking Cake is easy to make, with just 15 minutes of hands-on time.
- This cake is not overly sweet and doesn't have icing, making it a perfect snacking cake or to serve for dessert.
- If you're looking for other snacking cakes, try my Sourdough Lemon Loaf Cake or my Sourdough Discard Carrot Cake.
- You can use sourdough discard or active sourdough starter to make this recipe.
- Fresh strawberries are the star of the show here - a great way to use those beautiful early summer fruits!
- In a strawberry mood? You might also love this Sourdough Discard Strawberry Galette and these Sourdough Discard Strawberry Bagels.
- You can also easily adapt this recipe to use other fresh fruits.
Ingredients
This Sourdough Discard Strawberry Cake only needs a few ingredients - you'll be ready in no time!
- Sourdough discard: The discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter that uses a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a homemade sourdough starter.
- Fresh strawberries: Fresh strawberries are the star of the show! Use the best berries you can find to make this dessert really stand out.
- Looking for other strawberry recipes? Try this Sourdough Strawberry Donut Foaccia and these Strawberry Marshmallows, too!
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd rather use active sourdough starter instead of discard, you can! Simply replace the sourdough discard with active sourdough starter (200g). You don't need to change any other ingredients in the recipe.
- Use regular dairy yogurt - This recipe is written using non-dairy yogurt (I'm lactose-intolerant!), but you can also use regular, unflavored dairy yogurt.
- Use different fruit - This cake is very flexible when it comes to the fruit! It would be great with other berries (blackberries, blueberries, raspberries), or stone fruit (peaches, plums, etc.).
- You might also like this Sourdough Lemon Blackberry Cake and this Sourdough Fig Cake!
- If you're looking for other summer fruit recipes, you might like these Sourdough Discard Blueberry Bagels and this Sourdough Peach Cobbler!
How to Make Sourdough Discard Strawberry Cake
There are just a few easy steps to bring this cake together. The full recipe with detailed directions is at the bottom of this post.
- Step 1: Trim and halve your strawberries. Ideally, try to choose strawberries that are all about the same size.
- Step 2: Whisk together the dry ingredients in a small bowl.
- Step 3: Cream together the softened butter and granulated sugar in a large bowl.
- Step 4: Add the sourdough discard, egg, yogurt and vanilla extract. Mix until smooth.
- Step 5: Add the flour mixture and mix until no dry spots remain, scraping the sides of the bowl if needed.
- Step 6: Transfer the cake batter to your prepared cake pan. Spread it evenly across the pan.
- Step 7: Press the halved strawberries into the batter, cut-side down. Sprinkle with 2 Tablespoons granulated sugar, then bake until golden.
- Step 8: After the cake has cooled, remove from the springform pan. Sprinkle with confectioner's sugar, and serve.
Expert Baking Tips
- Make sure your butter is softened to room temperature. This will give your batter (and cake) the correct consistency.
- Spread the batter evenly across your cake pan. It will be thick, so you'll need to use a spatula.
- Press the halved strawberries, cut-side down, into the batter. You don't need to press them in deeply - the cake will rise up around the berries while it bakes.
- Try this Sourdough Lemon Blueberry Cake, too!
- Bake until golden and a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool fully before sprinkling with confectioner's sugar!
- Looking for a fun spring cookie recipe, too? Try these Sourdough Lofthouse Cookies and these Sourdough Discard Sugar Cookie Bars!
Storage
Refrigerator Storage: The cake can be stored at room temperature for about 24 hours (really, the same day that you bake it). Beyond that, make sure the cake has cooled, then cover and store in the refrigerator for up to 2-3 days.
Freezer Storage: You can also freeze this cake. Make sure it has cooled fully, then slice and transfer to a freezer-safe container and freeze for up to 3 months. When you're ready to serve, thaw overnight in the refrigerator, then let it come to room temperature and dust with confectioner's sugar before serving.
Recipe FAQs
Yes! You can use either sourdough discard or sourdough starter (in a 1:1 substitution) for this recipe.
Yes! This cake would be delicious with other berries (raspberries, blackberries, blueberries), or stone fruit (plums, peaches, etc.).
And if you're looking for another fun summer dessert, try these Sourdough Discard Mango Bars and this Sourdough Peach Cobbler!
Fresh strawberries will be best, but yes, you could use frozen strawberries. No need to thaw the berries before adding to the batter. You may need to increase the baking time by 5-10 minutes.
Sourdough discard is what is left over after you feed your sourdough starter (especially if you're just making a new sourdough starter from scratch). You can either literally discard it (in the compost or trash) or use it in sourdough discard recipes like this one!
If you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
More Sourdough Discard Cake Recipes
If you tried this Sourdough Discard Strawberry Cake or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Discard Strawberry Cake
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 6 Tablespoons unsalted butter softened
- 1 cup + 2 Tablespoons granulated sugar divided
- 1 egg
- ¼ cup non-dairy or regular dairy yogurt
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries trimmed and halved
- Confectioner's sugar for serving
Instructions
- Preheat the oven to 350℉. Grease the sides and bottom of a 9-inch springform pan* (or 9-inch round cake pan) with cooking spray, then line the bottom with parchment paper. Grease the top of the parchment paper as well.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, add the softened butter and 1 cup granulated sugar. Mix on medium-high speed for 2-3 minutes until pale and fluffy.
- Add the egg, yogurt, sourdough discard, and vanilla extract to the butter mixture and mix on low speed until smooth and combined. Slowly add the flour mixture and mix until no dry spots remain.
- Transfer the batter to the prepared pan, using a spatula to spread it evenly. Press the halved strawberries into the batter, cut-side down, keeping the berries as close together as possible.
- Sprinkle the top of the cake with the remaining 2 Tablespoons of granulated sugar. Bake for 60-65 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool for at least 30 minutes, then dust with confectioner's sugar and serve.
Jennie says
This was delicious! I live in the tropics so I substituted mango for the strawberries, and it was so good!
Julie says
Delish. I subbed almond extract for the vanilla and used raspberries then topped with a lemon glaze and sliced almonds and everyone loved it. Love finding great ways to use up all my discard from young Sourdough Sally.
Jane says
Hello Jessica. I have just tasted this cake and it is delicious. However there is 1/4" of soggy berries on the bottom which does not affect the taste but looks grim and grey. I cannot serve it to the amazing foodie dinner guests for which I planned. There is no way a cake batter with 1 cup of flour can hold a pound of strawberries unless they are like red bullets. The top of your cake in the photo does not contain a pound of berries. I live in the north so perhaps our berries are luscious compared to Florida berries which are pretty awful in comparison. No insult intended; it is just the soil and climate differences.
I will try this recipe again but with blueberries.
Jessica Vogl says
Hi Jane. This review is a bit insulting, but I'll take your feedback. I suggest using metric measurements for at least your flour and sourdough discard to make sure you have the right amounts there. If you were low on either, that will cause issues. I live in Chicago, so am working with "Northern berries" as you're referring to them, and I have made this cake several times this summer, so I can assure you that yes, there is 1lb of berries on the cake in the picture, and the cake does in fact hold that much fruit.
Tammy says
So delicious and tender thank you jess for all of your recipes as I trust each one with ease strawberry cake
Tanya says
I made this pie with fresh apricots, it's delitiousI used lievito madre and one more egg. Thank you for the recipe, I like it very much
Wanda F says
Tastes like its missing something. Very bland recipe. Strawberries fell to bottom of the cake. Wont make again.
Coggon says
Jess--absolutely fabulous cake and first time I've uniform LOVE of a dessert by everyone in the family. Trying with apricots the next time. Thanks for all the great recipes!!
Sandy Bentley says
Can you substitute blueberries for the strawberries?
Jessica Vogl says
Yes!
Kelly says
Can you use almond flour?
Jessica Vogl says
This isn't something I've tried, and it seems like it's not an easy 1:1 substitution. King Arthur has a good article on baking with almond flour, if you'd like to experiment a bit! https://www.kingarthurbaking.com/blog/2017/03/20/baking-with-almond-flour
Ally says
Can I use thawed frozen strawberries for this recipe instead?
Jessica Vogl says
You could use frozen berries here (no need to thaw first), but of course they'll be hard to slice in half. You may also need to add some additional baking time (estimating 5-10 minutes).
Linda S says
Made this today for my father’s birthday and it was A HIT! Didn’t change a thing, except I had to use vanilla flavored yogurt instead of plain. I couldn’t fit all the strawberries in it but I put as much as I could. Very light cake and not overly sweet. It was perfection! My second recipe I’ve made from here.
Christine says
It is sooo good! Nothing else to say, I followed the recipe and it turned out absolutely perfect! Thanks for ANOTHER fantastic recipe!
Alice Perry says
This is such an easy & delicious recipe, I’ve made it more than a dozen times. To increase size of cake, I prepare 1.5x’s the recipe for a 9” pan. I also pour a layer of cake, add sliced strawberries and then pour the remaining batter on top. I top it off with the 1/2’ed strawberries & sparkle sugar. It’s amazing!
Gail says
Can I use sour cream instead of the plain yogurt?
Jessica Vogl says
Yes, that would work!
Kimberly Edwards says
Can I let the batter sit and ferment for awhile before cooking to help break down the gluten?
Jessica Vogl says
I haven't tested this, but I'd be worried about the cake still rising as it's supposed to. I plan to test a longer fermentation version of this cake as I have gotten this question a few times!
Leah says
This was absolutely divine!! My husband and I both had two slices after the 30 minute cool time and powdered sugar-ing. Deliiicious! Thank you for sharing!!
Samantha says
How do I store this overnight? Making it for my daughters smash cake
Jessica Vogl says
Yes! This cake can sit at room temperature for the same day, but longer than that, I would cover and put it in the fridge!