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This sourdough strawberry cake is soft, tender, and full of fresh strawberry flavor. It can be baked in a skillet for a rustic cake with golden edges or in a standard cake pan for a more classic look.
With its simple mixing method and balanced flavor, this cake is approachable for everyday baking but still feels special enough to share.
Served with whipped cream and extra strawberries, it’s a perfect seasonal dessert for spring and summer.
Every spring, we love to either go strawberry picking or buy fresh berries from local farms. We started a berry-picking tradition when our kids were small.
Some of my favorite memories are of picking strawberries when they were in season, and picking blueberries and blackberries when their season came.
This lovely and classic sourdough discard strawberry cake is the perfect thing to make with your fresh berries.
If you’re looking for more sourdough strawberry recipes, try this sourdough strawberry galette, sourdough strawberry muffins, and sourdough strawberry pop tarts.
Why You’ll Love Sourdough Strawberry Cake
- Perfect for Strawberry Season: This strawberry sourdough cake is a delicious way to enjoy juicy strawberries, and makes the perfect summer dessert. Instead of making sourdough strawberry shortcakes, make this cake recipe and serve with fresh strawberries and whipped cream.
- Uses Up Discard: If you have leftover sourdough starter you need to use up, this is an easy sourdough discard recipe to help use it. Here are more sourdough discard recipes if you need them.
- Easy to Make: This old-fashioned homemade cake is so easy to make, and looks rustic yet elegant when baked in a skillet.
Ingredients
Find the full list of ingredients, amounts, and instructions in the printable recipe card at the bottom of this post.
- Flour: All-purpose flour is used in this recipe. I always try to buy unbleached flour.
- Baking Powder and Baking Soda: Baking soda is the main leavening agent, with a bit of baking powder also added.
- Sugar: White granulated sugar is the sweetener used.
- Eggs: You’ll need two large eggs.
- Sourdough Starter: Sourdough discard is used, and recently fed discard is preferred to old discard. If you don’t have a starter yet, here’s how to make your own sourdough starter.
- Strawberries: Use fresh, ripe strawberries for the best flavor.
- Sour Cream: Sour cream helps make the cake moist.
- Butter: Use unsalted butter for this recipe. If you only have salted butter, you can reduce the salt in the recipe.
- Heavy Cream: Heavy cream is optional, but I highly recommend making homemade whipped cream to serve on top of the cake.
How to Make Sourdough Strawberry Cake
Here are the step-by-step instructions for making this sourdough discard strawberry cake. Find the complete instructions and amounts in the recipe card below.
Step 1: Make the Batter
Preheat oven to 350 degrees. In a large bowl, whisk together the sugar and eggs. Add the melted butter, oil, sour cream, sourdough discard, vanilla extract, almond extract, and lemon zest. Whisk until fully combined and smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and gently mix with a spatula until just combined.
Step 2: Add Batter to the Pan
Pour the batter into the prepared skillet or cake pan and spread evenly.
Step 3: Add Strawberries to the Batter
Arrange strawberries evenly over the top of the cake, cut side down, gently pressing them in slightly so they adhere but remain visible. Sprinkle the top lightly with sugar.
Step 4: Bake the Cake
Bake for 33–38 minutes, checking early, until the center is set and no longer glossy.
For a skillet cake, the cake is done when the center reaches 195–198°F. The skillet will retain heat and continue baking the cake slightly after it is removed from the oven.
For a cake or pie pan, bake slightly longer if needed and aim for 200–203°F, as these pans do not retain heat the same way.
If you do not have a thermometer, insert a toothpick into the center. The cake is done when it comes out with a few moist crumbs and no wet batter.
Allow the cake to cool in the pan for 15–20 minutes before slicing.
If using, warm the honey slightly and lightly brush over the strawberries for a soft, glossy finish.
Serve slightly warm or at room temperature with whipped cream and extra strawberries. Homemade vanilla ice cream would also be delicious with this cake!
How to Store
This cake is best enjoyed within 1–2 days, as the fresh strawberries will begin to soften and release more moisture over time.
Store leftover cake covered with plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, keeping in mind that the strawberries’ texture may change.
For the best texture and flavor, allow the cake to come to room temperature before serving.
Baking in a Skillet vs Cake or Pie Pan
This recipe is designed for a 10-inch cast iron or enameled skillet, which retains heat and continues baking the cake slightly after it is removed from the oven.
A 9-inch round cake pan or 9×9-inch square pan will give the most similar results and bake time.
An 8-inch round pan can also be used, but the batter will be thicker and may require additional bake time. Begin checking early and bake until the center reaches the proper temperature.
If using a metal cake pan or pie pan, the cake may need a slightly longer bake time. Bake closer to 200–203°F for doneness, as these pans cool more quickly and do not retain heat the same way as a skillet.
Avoid glass pans, as they tend to bake unevenly and can overbrown the edges.
Recipe FAQs
Yes, but if it is very thick, the cake may be slightly less tender. Adjust by reducing the flour slightly or adding a splash of milk.
Fresh strawberries are recommended for best texture. Frozen strawberries can release excess moisture and affect the crumb.
No, but it adds a light crisp texture and enhances the overall finish of the cake.
This is usually due to overbaking. Be sure to pull the cake around 195–198°F when using a skillet, as it will continue baking after removal.
More Sourdough Recipes
- Iced Sourdough Blueberry Bread
- Sourdough Lemon Loaf With Glaze
- Sourdough Carrot Cake
- Sourdough Carrot Cake Bars
- Sourdough Discard Cinnamon Roll Focaccia
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Sourdough Strawberry Cake
Equipment
- 10-inch cast iron skillet or enameled cast iron skillet or a cake pan
- Instant-read thermometer optional
Ingredients
Cake Batter
- ¾ cup granulated sugar, 170g
- 2 large eggs, room temperature
- ¼ cup unsalted butter, 60g, melted and slightly cooled
- ¼ cup avocado oil, 60g, or another neutral oil
- ½ cup sour cream, 120g, room temperature
- ½ cup sourdough discard, 100g, recent is best
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- Zest of 1 lemon
- 1¾ cups all-purpose flour, 210g
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
Topping
- 1 to 1½ cups fresh strawberries, halved
- 1-2 tablespoons turbinado sugar, or granulated sugar
- 1-2 tablespoons honey, optional, for brushing
For Serving (all optional)
- Whipped cream
- Extra fresh strawberries
Instructions
- Preheat the oven to 350°F. Lightly grease a 10-inch cast iron or enameled skillet with butter and dust lightly with flour, tapping out any excess. If using a metal cake pan or pie pan, grease and flour the pan the same way.
- In a large bowl, whisk together the sugar and eggs for about 1 minute, until slightly pale and thickened.
- Add the melted butter and oil and whisk until smooth. Add the sour cream, sourdough discard, vanilla extract, almond extract, and lemon zest. Whisk until fully combined and smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and gently mix with a spatula until just combined. Do not overmix. The batter should be thick and smooth.
- Pour the batter into the prepared skillet or pan and spread evenly.
- If desired, toss the strawberries with 1–2 teaspoons of sugar. Arrange them evenly over the top of the batter, cut side down, gently pressing them in slightly so they adhere but remain visible.
- Sprinkle the top lightly with turbinado sugar or granulated sugar.
- Bake for 33–38 minutes, checking early, until the center is set and no longer glossy.
- For a skillet, the cake is done when the center reaches 195–198°F. The skillet will retain heat and continue baking the cake slightly after it is removed from the oven.For a cake or pie pan, bake slightly longer if needed and aim for 200–203°F, as these pans do not retain heat the same way.If you do not have a thermometer, insert a toothpick into the center. The cake is done when it comes out with a few moist crumbs and no wet batter.
- Allow the cake to cool in the pan for 15–20 minutes before slicing.
- If using, warm the honey slightly and lightly brush over the strawberries for a soft, glossy finish.
- Serve slightly warm or at room temperature with whipped cream and extra strawberries.
Notes
- For the best texture, it is better to slightly underbake than overbake. Skillets retain heat, so the cake will continue baking after it is removed from the oven. Pulling the cake closer to 195°F helps keep it soft and tender.
- Use recent sourdough discard for best results. If your discard is very thick, reduce the flour slightly or add 1 to 2 tablespoons of milk to keep the batter balanced.
- Do not overmix the batter, as this can lead to a dense texture.
- Using closer to 1½ cups of strawberries will create a more moist and flavorful cake. Arrange strawberries evenly to avoid excess moisture in one area.
- Can I use active sourdough starter instead of discard? Yes, but if it is very thick, the cake may be slightly less tender. Adjust by reducing the flour slightly or adding a splash of milk.
- Can I use frozen strawberries? Fresh strawberries are recommended for best texture. Frozen strawberries can release excess moisture and affect the crumb.
- Do I have to use sugar on top? No, but it adds a light crisp texture and enhances the overall finish of the cake.
- Why did my cake turn out dry? This is usually due to overbaking. Be sure to pull the cake around 195–198°F when using a skillet, as it will continue baking after removal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
