Strawberry Sourdough Cake Discard Recipe

Indulging in a delicious slice of cake does not need to be a guilty pleasure, especially when it comes to a wholesome option like strawberry sourdough cake. Following the Weston A. Price Foundation’s dietary principles, I’ve crafted a delightful twist on the classic. By starting the batter the night before, you allow the fermentation process to begin, transforming the grains into a more digestible form and reducing phytic acid, which inhibits nutrient absorption. This not only elevates the flavor but also enriches the nutritional profile of this beloved treat.

I always joke that Jo is Justin’s little girl, but she definitely got something from me: my love of strawberry cake! Once I started having kids though, I began to worry about the refined sugar, white flour, and red dye that went into many cake mixes. But thank goodness for sourdough and real strawberries to make a delicious dessert we can feel good about. Join me on one of my culinary adventures as we make this cake together!

This cake is perfect for warm weather when fresh berries are everywhere, but I honestly haven’t noticed the slight tang that usually comes with sourdough recipes.

Since the entire family was sick on Jo’s actual birthday, we had to push back her party. Fortunately for her, I had already prepped the cake—so she got to have strawberry sourdough cake not once, but twice this year. This cake is light, fluffy, and has just the tiniest hint of sourdough twang. I will admit, making the buttercream was a bit of a nail-biter for me, but it was eaten to the last bite… so I’m calling it a win. Next time, I may try turning this into sourdough strawberry muffins. It would also make a great smash cake for a little one!

tips for making strawberry sourdough cake

Ferment your batter for the health benefits.
If you want to decrease phytic acid and make your cake more digestible, mix the flour, sourdough discard, butter, coconut oil, and milk, then let it sit overnight at room temperature. Just cover the bowl with plastic wrap so the mixture doesn’t dry out. You can skip the fermenting step if needed.

Check your baking soda and baking powder.
Both lose effectiveness after they’ve been open a couple of years, which can affect the rise.

Use fresh strawberries if you have them.
Just chop them small and save all that juice—it adds so much flavor.

Store leftovers in an airtight container.

Try a strawberry-lemon variation.
Dust with powdered sugar and add a little fresh lemon zest.

Use parchment paper to prevent sticking.
I trace the bottom of my cake pan on a sheet of parchment, cut it out, then place it into my oiled pan. It helps so much.

Level your cakes.
Take a long bread knife and trim off the “hump” that forms while baking so the layers stack nicely.

Ingredients to make a Strawberry Sourdough Cake

• Organic Frozen Strawberries – Use fresh when they’re in season. Ice the cake and top with ripe berries for extra flavor! The strawberries honestly make the whole cake.
• Sourdough starter discard – Another great discard recipe! But you can use active sourdough starter if you need to. 
• Flour -I use all purpose (King Arthur or Azure Standard). I haven’t tested freshly milled flour for this one.
• Large Eggs – We prefer getting some from a local farm and pasture raised.
• Vanilla Extract – Adds to the sweet flavor!
• Butter and Coconut Oil- I use homemade, unsalted butter but salted would probably be fine too. These helps to give it it’s light flavor.
• Sucanat – This is a less processed version of sugar. But if you don’t have any, you can swap for 2 c sugar. 
• Whole milk 
• Baking Soda and Baking Powder – These help to make the cake light and fluffy. Make sure your’s is not too old. 
• Salt – I use Celtic Salt or Redmond Real Salt

Special Equipment 

• Cake Pans – I have one 9-inch pan, but two pans make things quicker.
• Wire Rack
• Stand Mixer or Hand Mixer
• Large Mixing Bowl

How to Make a Sourdough Strawberry Cake

• Ferment the batter (optional but recommended). In a large bowl or the bowl of your stand mixer, combine the sourdough discard, flour, butter, coconut oil, and milk. Cover with plastic wrap and let it sit overnight at room temperature.
• The next day, preheat your oven to 350°F. Add the rest of your dry ingredients to the fermented dough ball and mix.
• Add the remaining wet ingredients and mix on medium speed until smooth. A whisk attachment may help remove lumps.
• Oil your cake pans and line with parchment if you’re using it.
• Split the batter evenly between the cake pans.
• Bake at 350°F for 35–50 minutes, depending on thickness. The top should be golden brown and a toothpick should come out clean.

FAQs about this sourdough strawberry cake recipe

Can I skip the fermenting step?
Yes! The cake will still turn out great. Fermenting just helps with digestibility and reducing phytic acid.

Can I use fresh flour or freshly milled flour?
I haven’t tested freshly milled flour for this recipe yet, so I stick with all-purpose.

Can I use active starter instead of discard?
Yes, either works.

Can this be made into muffins?
Absolutely. I plan to try sourdough strawberry muffins next time.

Can I freeze the cake?
Yes. Freeze the layers individually, wrapped well, for best results.

Why didn’t my cake rise well?
Old baking soda or baking powder is usually the culprit.

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I want to hear from you! Have you ever made a sourdough cake before?