Sourdough Discard Strawberry Shortcake Cobbler
A dreamy mix of juicy strawberries and tender, golden shortcake topping — made better with sourdough discard!
Ingredients:
For the Filling:
4 cups fresh strawberries, hulled and halved
¼ cup sugar
1 tbsp lemon juice
1 tbsp cornstarch
For the Shortcake Topping:
1 cup all-purpose flour
1 cup sourdough discard
¼ cup sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
6 tbsp cold butter, cubed
¼ cup milk or heavy cream
1 tsp vanilla extract
Instructions:
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
In a bowl, toss strawberries with sugar, lemon juice, and cornstarch. Pour into the baking dish.
For the topping, mix flour, sugar, baking powder, baking soda, and salt. Cut in cold butter until crumbly.
Add sourdough discard, milk, and vanilla. Stir just until combined.
Drop spoonfuls of the dough over the strawberries.
Bake for 30–35 minutes, until the top is golden and the filling is bubbly.
Let cool slightly and serve warm — perfect with whipped cream or vanilla ice cream.
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