This strawberry sourdough cake is a wonderfully moist, tender loaf that puts your sourdough discard to delicious use. The natural acidity of the starter tenderizes the crumb and deepens the flavor of ripe strawberries, while a simple vanilla glaze adds just the right touch of sweetness. It’s an easy, no-fuss cake that comes together in minutes and tastes like a rustic bakery treat.
Ingredients
- 1 cup (240g) sourdough discard (unfed, straight from the fridge)
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) neutral oil (like canola or sunflower)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (about 250g) fresh strawberries, hulled and chopped into small pieces
- 1 tablespoon all-purpose flour (for tossing with strawberries)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy lifting.
- In a large bowl, whisk together the sourdough discard, sugar, oil, eggs, and vanilla extract until smooth and well combined. The mixture will look slightly curdled—that’s fine.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt together.
- Add the dry ingredients to the wet mixture and stir with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are okay.
- In a small bowl, toss the chopped strawberries with the 1 tablespoon of flour. Gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine, but no wet batter). If the top is browning too quickly, loosely cover with foil after 30 minutes.
- Let the cake cool in the pan for 15 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.
Tips
- Use ripe strawberries: The sweeter and more flavorful the berries, the better the cake. Avoid overly watery or mushy ones, as they can make the batter too wet.
- Coat the berries in flour: This simple step prevents them from sinking to the bottom of the loaf. Toss them well and shake off excess flour before folding.
- Don’t overmix: Overmixing develops gluten, which can make the cake tough and dense. Stir just until the flour disappears.
- Check for doneness: Ovens vary, so start checking at 50 minutes. If the top springs back when lightly pressed and a toothpick comes out clean, it’s done.
Serving Suggestions
Serve slices of this strawberry sourdough cake slightly warm or at room temperature. It’s lovely on its own, but a dusting of powdered sugar or a dollop of lightly sweetened whipped cream takes it over the top. For a summery dessert, pair it with a scoop of vanilla ice cream or a spoonful of macerated strawberries.
Variations
- Lemon-Strawberry: Add the zest of one lemon to the batter and a tablespoon of lemon juice for a bright, citrusy twist.
- Almond: Replace 1/4 cup of the flour with almond flour and add 1/2 teaspoon of almond extract for a nutty flavor.
- Glaze: Whisk 1 cup of powdered sugar with 2–3 tablespoons of lemon juice or milk until smooth, then drizzle over the cooled cake.
- Use frozen berries: If using frozen strawberries, do not thaw them first. Toss them in flour while still frozen and add to the batter—this prevents them from bleeding too much color.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 5 days. You can also freeze the whole loaf or individual slices for up to 3 months—wrap well in plastic and foil. To reheat, place a slice in the microwave for 15–20 seconds or in a toaster oven at 300°F (150°C) for 5 minutes to refresh the crumb.
Frequently Asked Questions
Can I use sourdough starter instead of discard? Yes, you can use active, bubbly starter, but the texture may be slightly different. Since active starter is less tangy, the cake will be milder. You may also need to adjust the liquid slightly if your starter is very thick or thin.
Why did my strawberries sink to the bottom? This usually happens if the berries are too wet or not coated in flour. Make sure to pat them dry after chopping and toss them thoroughly with the flour before folding into the batter.
Can I make this cake gluten-free? Yes, you can substitute a 1:1 gluten-free flour blend. The texture will be a bit more crumbly, but it should still be delicious. Add 1/4 teaspoon of xanthan gum if your blend doesn’t include it.
Why is my cake dense or gummy? Overmixing the batter or using too much sourdough discard can make the cake dense. Also, make sure your baking powder and baking soda are fresh—they lose potency over time.
Can I reduce the sugar? You can reduce the sugar to 3/4 cup, but the cake will be less sweet and may be slightly more tender. Keep in mind that sugar also helps with browning and moisture.
How do I know when the cake is done? Insert a toothpick into the center—it should come out clean or with a few moist crumbs. If it has wet batter, bake for another 5–10 minutes. The internal temperature should read around 200°F (93°C) on an instant-read thermometer.