What does sourdough do to cake?

Adding sourdough to a cake may sound unusual, but it actually enhances both the flavor and texture. In a Sourdough Strawberry Cake , the sourdough starter brings a light tanginess and helps keep the crumb moist and tender. It also breaks down gluten naturally, making the cake softer and easier to digest. The fermentation process adds depth you simply can’t get from baking powder alone. So, if you’ve ever wondered whether sourdough belongs in a dessert—the answer is yes, especially in fruit-based bakes like this one.

Can I use fresh strawberries in sourdough cake?

Absolutely. In fact, using fresh strawberries is what gives this Sourdough Strawberry Cake its sweet, juicy flavor and soft, moist texture. The natural juices from ripe berries blend with the sourdough base to create a balanced sweetness with just a hint of tartness. That said, if fresh strawberries aren’t available, frozen ones can work—just thaw and pat them dry before folding them into the batter to avoid sogginess.

Why do you throw away sourdough discard?

Discarding part of your sourdough starter is necessary to maintain its balance. If you don’t remove some, the yeast and bacteria population becomes too large for the flour to feed, weakening the starter over time. However, instead of tossing it, you can use that sourdough discard in recipes like Sourdough Strawberry Cake , cookies, muffins, and even pancakes. Discard adds flavor and moisture without needing hours of fermentation.

What is the difference between strawberry cake and strawberry shortcake?

The two desserts may sound similar, but they’re very different in style and texture. A Sourdough Strawberry Cake is a single-layer or stacked baked cake with strawberries mixed into or layered with the batter, often topped with more fruit or whipped cream. Strawberry shortcake, on the other hand, is usually made with a biscuit or scone-like base that’s split and filled with whipped cream and fresh strawberries. It’s more like a quick dessert assembled just before serving. Both are delicious, but this cake offers a tangier, more complex flavor thanks to the sourdough starter.

Sourdough Strawberry Cake – The Best Fresh & Tangy Cake (2025)

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.

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