How to use sourdough starter to make authentic shortcake even more amazing, in this laughably simple cake.
Printable recipe at the bottom!
Toys in this video:
Kitchen scale (Restaurant grade, takes AA batteries or plugs in)
Gravy whisk (Fastest way to incorporate starter into liquid ingredients)
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RECIPE
Preheat your oven to 400F / 200C and place the rack in the center of the oven. Grease an 8-9″ cake pan or cast iron skillet.
In a bowl, combine:
8oz / 227g sourdough starter (at 100% hydration)
4oz / 113g buttermilk (or kefir)
Whisk the starter into the buttermilk until the mixture is smooth. Then add:
1 egg
4oz / 113g brown sugar (light or dark, or regular white sugar)
1 Tbsp vanilla
Whisk until smooth. In a separate bowl, combine:
6oz / 170g all purpose flour
1 tsp coarse salt (or 1/2 tsp fine salt)
1 Tbsp baking powder
Mix well. Then incorporate:
4oz / 113g unsalted butter, very cold
I prefer to grate the cold butter directly into the mixture, but you can cut the flour in using a pastry blender, knives, or pinch the flour in with your fingers. Make sure the butter is well coated with the flour. Then add the wet ingredients to the dry and gently mix with a fork until all the dry ingredients are incorporated. Transfer the butter to the prepared pan and smooth the top.
Optionally, top with raw sugar.
Bake for 25-30 minutes, or until the center of the cake is set. Cool fully before slicing.
To prepare storebought strawberries, slice and toss with a little brown sugar and a pinch of salt. Cover and sit at least 1 hour at room temperature to macerate. Stir well before serving. Store up to 2 days in the fridge.
For brown sugar sour cream, sweeten sour cream with brown sugar (to taste) and a pinch of salt and a splash of vanilla. Stir well, let sit a few minutes, and stir again to incorporate the dissolved sugar. Taste for sweetness and sweeten more if necessary. Keeps well in the fridge, but stir together before serving.
