Sourdough Strawberry Cake isn’t just a recipe—it’s a celebration of flavor, tradition, and creativity, all baked into one unforgettable dessert. At Dish RCP, we believe that every recipe tells a story. And this one? It started with a craving for something sweet, bright, and a little nostalgic—something that captures the joy of strawberry season, the resourcefulness of sourdough baking, and the warmth of home kitchens.

This Sourdough Strawberry Cake was born on a quiet Sunday morning when our test kitchen was overflowing with ripe strawberries and a jar of sleepy sourdough starter sitting in the fridge. Rather than toss the discard, we challenged ourselves to make something new—a bake that honored the tangy depth of sourdough and the juicy burst of fresh strawberries. The result was this Sourdough Strawberry Cake—a soft, moist, beautifully balanced treat that feels both rustic and refined.

What sets this Sourdough Strawberry Cake apart goes beyond just the ingredients. It’s the way they come together to tell a story. The sourdough adds subtle tang and texture. The strawberries add sweetness and freshness. The yogurt and lemon bring moisture and lift. And every slice brings comfort, creativity, and just the right amount of surprise.

Whether you’re trying to reduce waste in your baking routine or searching for the ultimate summer cake, this recipe is for you. In the steps ahead, we’ll guide you through the how and why—from ingredient swaps to baking techniques—and show you how this humble discard can transform into something truly extraordinary.

Why Sourdough Works Beautifully in Cakes

What Makes Sourdough a Great Addition to Cakes?

Sourdough starter, whether active or discard, adds more than just a tang. It enhances moisture, improves texture, and provides a unique depth of flavor. Unlike commercial leavening agents, sourdough helps cakes stay moist longer and gives a soft crumb that’s hard to beat.

The Science Behind Sourdough’s Magic in Baking

When added to cakes, sourdough starter contributes lactic acid from fermentation, which reacts with baking powder to yield a soft, fluffy texture. The starter’s wild yeast and bacteria also break down gluten, making cakes easier to digest. Plus, that subtle sour note pairs beautifully with sweet fruits like strawberries.

Sourdough vs. Traditional Cake Recipes

While most traditional cakes rely purely on baking powder or soda, incorporating sourdough gives a more tender interior and layered flavor. Think of it as cake with character—it’s nostalgic and modern at the same time.

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Sourdough Strawberry Cake – A Sweetly Tangy Masterpiece from Your Kitchen

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• Author: dishrcp
• Total Time: 1 hour 20 minutes

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Description

A wonderfully easy strawberry cake made with a sourdough starter, fresh berries, and everyday pantry staples. Enjoy it warm from the oven for dessert or let it cool and serve with a light dusting of icing sugar for a sweet afternoon treat.

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Ingredients

Wet Ingredients    

▢2 Eggs (large, around 70g each)

▢75 g Vegetable Oil (any light flavored oil is fine)

▢65 g Greek Yogurt (or any natural, plain yogurt or sour cream)

▢15 g Lemon Juice

▢180 g Sourdough Starter (active or discard, just not too sour)

▢5 g Vanilla Extract

Dry Ingredients

▢160 g Sugar (fine white sugar is best)

▢270 g All Purpose Flour

▢12 g Baking Powder (approx. 2 tsp)

Strawberries

▢500 g Strawberries (hulled, washed and dried)

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Instructions

1. Prep the Oven and Pan:
Preheat your oven to 180°C (350°F). Lightly grease a round cake pan with butter or spray with cooking oil. Set aside.

2. Prepare the Strawberries:
Hull, wash, and dry all the strawberries.

• Slice 100g of strawberries thinly (lengthwise, then into smaller pieces) and set aside for the batter.

• Cut the remaining 400g of strawberries in half and set aside for topping the cake.

3. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the eggs, vegetable oil, lemon juice, Greek yogurt, vanilla extract, and sourdough starter until smooth.

4. Combine the Dry Ingredients:
Add the flour, baking powder, and sugar directly on top of the wet mixture. Stir everything together until a thick batter forms.

5. Assemble the Cake:

• Spread half of the batter into the prepared cake pan.

• Layer the 100g of sliced strawberries evenly over the batter.

• Spoon the remaining batter over the strawberries.

• Arrange the halved strawberries (cut side down) on top.

6. Bake:
Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.

 

7. Cool and Serve:
Let the cake cool in the pan for about 30 minutes before carefully removing it to a wire rack to finish cooling. This helps prevent the cake from breaking apart.
Serve dusted with icing sugar or with a dollop of whipped cream and extra fresh strawberries.

Notes

At Dish RCP, we believe every recipe has a story—and this Sourdough Strawberry Cake is one that brings together tradition, flavor, and creativity. Whether you’re baking with leftover discard or looking to impress with a fruity showstopper, this cake is proof that simple ingredients can do extraordinary things.

Tried this recipe? We’d love to hear how it turned out. Leave a comment, share a photo on social media, and don’t forget to tag us. Happy baking—and keep that sourdough starter ready for more delicious ideas.

• Prep Time: 20minutes
• Cook Time: 1hour
• Category: Baking, Side Dish, Sides
• Cuisine: American

Nutrition

• Serving Size: 100g
• Calories: 264kcal
• Sugar: 24g
• Fat: 2g
• Saturated Fat: 0.4g
• Unsaturated Fat: 0.5g
• Trans Fat: 0.004g
• Carbohydrates: 56g
• Fiber: 2g
• Protein: 7g

Ingredient Breakdown for a Moist and Tangy Sourdough Strawberry Cake

The Wet Ingredients That Make It Moist and Flavorful

When it comes to crafting a perfect Sourdough Strawberry Cake, the wet ingredients are what give this dessert its tender crumb, richness, and a slightly tangy backbone that keeps each bite interesting.

• Eggs (2 large) – These help bind everything together and add structure while keeping the texture soft.
• Vegetable Oil (75g) – Instead of using butter, this light oil helps produce a moister cake with a softer texture that stays fresh longer.
• Greek Yogurt (65g) – Offers a creamy element and boosts the cake’s moisture level. Can be substituted with sour cream or plain yogurt if preferred.
• Lemon Juice (15g) – This adds a fresh, citrusy note and activates the leavening agents for extra rise.
• Sourdough Starter (180g) – The key ingredient that brings this Sourdough Strawberry Cake to life. You can use a fed starter or discard—as long as it’s not overly sour or too old. It brings natural tang, extra hydration, and a delightful complexity to the cake.
• Vanilla Extract (5g) – Gives the cake a sweet, rounded base flavor that ties everything together.

If you enjoy using discard in creative ways, don’t miss our sourdough peanut butter oatmeal cookies, which are chewy, nutty, and deeply satisfying.

The Dry Ingredients for Structure and Sweetness

These ingredients ensure your cake holds its shape while remaining soft and light.

• White Sugar (160g) – Standard granulated sugar works best. It provides the right sweetness to balance the tang from the sourdough and the tartness of the lemon.
• All-Purpose Flour (270g) – Your go-to flour for this recipe. Avoid overpacking your cup—fluff, scoop, and level for accuracy.
• Baking Powder (12g or 2 tsp) – Essential for leavening. It helps lift the batter alongside the acidity from the lemon juice and sourdough.

Fresh Strawberries – The Star Ingredient

What sets this Sourdough Strawberry Cake apart is the generous use of fresh strawberries. You’ll need 500g total, split for different stages in the recipe.

• 100g finely chopped – These are folded into the middle layer of batter for sweet bites throughout.
• 400g halved strawberries – Used to crown the cake before baking, cut side down. They roast in the oven, releasing their juices and giving the top a glossy, fruit-studded finish.

You can use frozen berries, but be sure to thaw and pat them dry to prevent excess moisture in the batter.

Easy Ingredient Substitutions

Why Every Ingredient Counts

Each component in this recipe has a role beyond flavor. The sourdough starter naturally softens the texture and boosts the flavor. The strawberries, in contrast, brighten the cake with sweet acidity and seasonal charm. Together, they create a balance that transforms this from just another fruit cake into a signature bake.

Step-by-Step Instructions to Bake a Flavor-Packed Sourdough Strawberry Cake

Step 1: Prepare Strawberries and Preheat Your Oven

Begin by cleaning and drying 500 grams of fresh strawberries. Divide them as follows:

• 100 grams, chopped into small pieces for layering within the cake batter.
• 400 grams, halved to be placed on the top before baking.

Next, preheat your oven to 350°F (180°C). Lightly coat a round cake tin with oil or softened butter. For added assurance, line the bottom with parchment paper to make removal easier after baking.

Getting your fruit and pan ready beforehand speeds things up and keeps your mixing process smooth and uninterrupted.

Step 2: Mix the Wet Ingredients to Create a Smooth Base

In a large mixing bowl, combine:

• 2 eggs
• 75 grams of a neutral-flavored oil (such as canola or sunflower)
• 15 grams of lemon juice
• 65 grams of Greek yogurt
• 5 grams of vanilla extract
• 180 grams of sourdough starter (either bubbly or discard)

Whisk everything until the mixture becomes smooth and cohesive. These ingredients form the flavor-rich foundation of your Sourdough Strawberry Cake. The starter adds tang and moisture while the yogurt contributes creaminess for a delicate crumb.

Step 3: Fold in the Dry Ingredients Without Overmixing

To the same bowl, add:

• 270 grams of all-purpose flour
• 160 grams of sugar
• 12 grams of baking powder

Stir gently with a silicone spatula or wooden spoon until everything is just combined. It’s important not to overmix here—keeping the batter slightly lumpy ensures your Sourdough Strawberry Cake bakes up light and tender rather than dense or rubbery.

The combination of flour and baking powder works with the acidity of the starter and lemon juice to give your cake its soft rise.

Step 4: Assemble the Cake in Two Layers

Here’s how to build your batter:

1. Spoon half of the batter into the greased cake pan and smooth it out into an even layer.
2. Evenly scatter the 100 grams of diced strawberries across the top.
3. Spoon the rest of the batter over the fruit and gently even out the top with a spatula.
4. Arrange the halved strawberries (400g), cut-side down, gently pressing them onto the top of the batter.

These halved berries will roast during baking, sinking slightly into the batter while releasing their juices and forming a beautiful, sweet topping.

Step 5: Bake and Cool for Best Texture

Place your pan on the center rack of your oven and bake for approximately 50 minutes. You’ll know it’s done when a toothpick inserted in the middle comes out mostly clean, and the top is golden with caramelized strawberries.

Allow the Sourdough Strawberry Cake to rest in the pan for 30 minutes, then gently move it to a cooling rack to cool completely. This rest period allows the crumb to firm up, making slicing and serving much easier.

Optional Toppings and Serving Ideas

• Sprinkle powdered sugar lightly over the cooled cake for an elegant finish.
• Pair slices with whipped cream or a spoonful of thick yogurt.
• Garnish with more strawberries or fresh mint for added color and freshness.

This Sourdough Strawberry Cake delivers soft texture, juicy fruit, and balanced sweetness in every bite. It’s a perfect choice for weekend brunch, casual gatherings, or a quiet afternoon with tea.

Expert Tips to Perfect Your Sourdough Strawberry Cake Every Time

Achieving Moisture Without Making It Dense

One of the standout qualities of a good Sourdough Strawberry Cake is its ability to stay moist without becoming heavy. To maintain this balance:

• Use full-fat Greek yogurt – It offers creaminess and helps retain moisture without thinning the batter.
• Avoid overmixing – Mix until just combined. Overworking the batter develops gluten, which makes the crumb dense and tough.
• Use the correct method to measure flour — Gently spoon the flour into your measuring cup, then level it off with a flat edge like a knife. Too much flour can ruin texture.

Getting the Right Rise and Lightness

A common question is how to get a good rise in a cake made with discard. While sourdough doesn’t work like commercial yeast, you can still get great results:

• Use fresh baking powder – Old leavening won’t give you the lift you need.
• Keep the batter thick – This helps trap air pockets during baking, giving you a soft, airy cake.
• Use room temperature ingredients – They incorporate better, helping the batter hold more volume.

Even when using sourdough discard, this cake will still rise beautifully thanks to the acidity from the lemon juice and the boost from the baking powder.

Balancing Sweetness and Tang

Since sourdough starter introduces a subtle tang, the cake’s sweetness must balance it out. Here’s how to achieve harmony:

• Use ripe strawberries – They’re naturally sweeter and reduce the need for extra sugar.
• Don’t skip the vanilla – It rounds out the sourness and brings warmth to the flavor profile.
• Taste your discard – If it’s too sour, mix it with a small amount of active starter or reduce the lemon juice slightly.

Adapting the Recipe for Every Season

The beauty of a Sourdough Strawberry Cake is its flexibility. While strawberries are best in spring and early summer, here are ideas for other times of year:

Whatever the fruit, keep the base the same and make small adjustments to flavoring for a whole new twist.

Fixing Common Baking Mistakes

Even seasoned bakers can run into trouble. Here’s how to troubleshoot:

• Cake too dense? You might have mixed the batter too much or added more flour than needed.
• Cake not rising? Check the freshness of your baking powder and avoid overloading the batter with fruit.
• Too sour? Your discard might be too old. Stick with fresh or recently fed starter for baking.

By following these steps, your Sourdough Strawberry Cake will consistently come out soft, flavorful, and perfectly balanced.

How to Store, Serve, and Prep Sourdough Strawberry Cake Ahead of Time

Best Ways to Store Your Cake and Keep It Fresh

Proper storage is essential if you want your Sourdough Strawberry Cake to stay moist and flavorful after baking. Here’s how to do it right:

• Room Temperature (1–2 days): Let the cake cool completely, then cover it with plastic wrap or place it in an airtight container. Store on the counter if your kitchen is cool and dry.
• Refrigerator (up to 5 days): Wrap the cake tightly or place it in a sealed container. This slows moisture loss and preserves the fruity flavor.
• Freezer (up to 3 months): Slice the cake into portions and wrap each piece in parchment paper, followed by plastic wrap or a freezer-safe bag.

To thaw, remove slices and leave them at room temperature for 1–2 hours or microwave gently. The texture and flavor of your Sourdough Strawberry Cake will hold up beautifully when stored this way.

Serving Ideas to Make It Shine

This cake is versatile—it works for dessert, brunch, or even as a snack. Here are some tasty ideas for serving it:

• Classic: Dust with powdered sugar and serve at room temperature.
• With toppings: Add whipped cream, crème fraîche, or Greek yogurt for creaminess.
• With fruit: Serve alongside extra sliced strawberries, raspberries, or a spoonful of berry compote.
• Warm and comforting: Gently heat and top with a scoop of vanilla ice cream for the ultimate cozy indulgence.

Whatever way you slice it, your Sourdough Strawberry Cake is sure to impress guests and satisfy cravings.

Make-Ahead Options to Save Time

This cake recipe lends itself well to preparation ahead of time. Here’s how to make it work on your time:

• Prep the dry mix in advance: Combine flour, baking powder, and sugar in a sealed container and store for up to 5 days.
• Mix the wet ingredients ahead: Store in the fridge for up to 24 hours, then whisk again before combining with dry ingredients.
• Chop strawberries ahead of time: Wash, dry, and chop berries the night before. Store them in an airtight container in the fridge.
• Bake and freeze: If needed, you can bake the entire cake a day or two in advance, wrap it well, and store at room temperature or chilled.

Nutrition Profile and Why Sourdough Strawberry Cake Can Be a Smarter Dessert Choice

Breaking Down the Nutrition of Sourdough Strawberry Cake

While it’s still a sweet treat, Sourdough Strawberry Cake offers a more balanced option compared to many standard cakes. Here’s a general nutritional snapshot based on one slice (assuming 12 servings per cake):

These values may vary depending on your specific ingredients (yogurt type, sugar level, etc.), but they show how this recipe offers a moderate-calorie option that doesn’t sacrifice flavor.

Why Sourdough Makes This Cake Healthier Than You Think

Unlike traditional cakes made with only baking powder and refined flour, this Sourdough Strawberry Cake uses sourdough starter to enhance the nutritional profile. Here’s how it benefits your body:

• Improved Digestibility: The fermentation in sourdough breaks down gluten and phytic acid, making it easier on the stomach.
• Lower Glycemic Impact: The slow-fermenting nature of sourdough helps reduce blood sugar spikes.
• Prebiotics and Probiotics: Although some are lost during baking, sourdough still contributes beneficial byproducts from the fermentation process.
• Enhanced Mineral Absorption: Sourdough improves your body’s ability to absorb essential minerals such as zinc, magnesium, and iron more effectively.

Plus, Greek yogurt adds protein and healthy fats, and fresh strawberries bring in antioxidants and vitamin C.

Making Smart Swaps for Even Healthier Baking : Sourdough Strawberry Cake

You can adjust the original Sourdough Strawberry Cake recipe with healthier substitutions depending on your goals:

Small tweaks make this cake more aligned with your nutritional needs—without giving up the amazing taste.

Frequently Asked Questions About Sourdough Strawberry Cake

Creative Variations and Flavor Twists for Sourdough Strawberry Cake

Add a Citrus Twist for Bright, Zesty Flavor

Looking to brighten up your Sourdough Strawberry Cake? Citrus is your best friend. Try adding lemon zest or orange zest to the batter to enhance the tart strawberry notes and elevate the overall flavor. A little bit goes a long way—just 1 to 2 teaspoons of zest gives the cake a lively, fresh edge.

Try drizzling the finished cake with a lemon glaze made of powdered sugar and lemon juice for a bright burst of flavor and a pretty finishing touch.

Chocolate Lovers? Add Chips or Cocoa

For a decadent take, fold in dark chocolate chips or chopped chocolate pieces before baking. Strawberries and chocolate are a timeless pair, and the sourdough tang balances the richness beautifully.

Alternatively, you can replace 2 tablespoons of flour with unsweetened cocoa powder to create a chocolate-strawberry hybrid version of this Sourdough Strawberry Cake. Just keep the balance right so the cocoa doesn’t overpower the fruit.

Make It Nutty: Almond, Pistachio, or Walnut Add-Ins

Nuts introduce crunch and contrast into your soft, moist crumb. Try folding in chopped almonds, pistachios, or walnuts. For even more flavor, toast them lightly before adding.

You can also top the cake with slivered almonds or crushed pistachios after baking for texture and color. It’s a simple way to add elegance without complicating the recipe.

Make It Dairy-Free or Gluten-Free

Want to make your Sourdough Strawberry Cake accessible to more people? Here are some easy swaps:

You may need to test bake times slightly, but these substitutions generally hold up very well with the sourdough base.

Add a Seasonal Spin with Different Fruits

Strawberries aren’t the only fruit that work well here. This versatile recipe welcomes seasonal changes:

• Spring: Strawberries, rhubarb, or apricots
• Summer: Blueberries, raspberries, cherries
• Fall: Apples or pears with a touch of cinnamon
• Winter: Cranberries and orange zest combo

Just remember to dry your fruit thoroughly before adding it to the batter to avoid excess moisture.

Final Thoughts – How to Present, Share, and Gift Your Sourdough Strawberry Cake

Turn Your Bake into a Stunning Centerpiece

A Sourdough Strawberry Cake isn’t just delicious—it can also be a showstopper when presented right. Whether you’re hosting brunch, celebrating a birthday, or simply impressing guests, here’s how to elevate the visual appeal:

• Dust with powdered sugar for a soft, rustic finish.
• Add fresh strawberry slices and mint leaves after baking for a pop of color.
• Use a cake stand or wood serving board to create a natural, inviting look.

Serve It for Any Occasion—From Breakfast to Dessert

The best thing about a Sourdough Strawberry Cake is that it’s versatile enough to fit almost any gathering:

• Morning meeting? Serve thin slices with coffee or tea.
• Afternoon treat? Add whipped cream or vanilla yogurt for a light dessert.
• Dinner party dessert? Warm it slightly and pair with a scoop of vanilla bean ice cream.

Whether you’re enjoying it solo or serving a crowd, this cake always delivers a balance of comfort and flavor.

Make It a Homemade Gift They’ll Remember

This cake also makes an amazing gift. It’s homemade, thoughtful, and unique—especially when made with sourdough. Here are a few packaging ideas:

• Wrap slices individually in wax paper, tie with twine, and place in a bakery-style box.
• Use a round cake container with a handwritten tag for a rustic, farm-to-table look.
• For holidays, wrap in parchment, place in a tin, and add a fresh sprig of rosemary or thyme.

Bringing a homemade Sourdough Strawberry Cake to a birthday, housewarming, or holiday gathering shows effort, creativity, and care—something store-bought cakes just can’t match.

Final Note: Share the Love (and the Recipe)

Don’t forget to snap a photo and share your Sourdough Strawberry Cake creation online. Tag friends, inspire followers, and let them know how easy it is to turn sourdough discard into something absolutely stunning.

This cake proves that baking with sourdough isn’t just for bread lovers—it’s a flavorful, creative path to beautiful, bakery-worthy desserts.