✨Sourdough discard → strawberry cake✨
Zero waste, big flavor, and way too easy not to try 😌
Ingredients
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
6 Tablespoons unsalted butter softened
1 cup + 2 Tablespoons granulated sugar divided
1 egg
¼ cup non-dairy or regular dairy yogurt
200 grams (about ¾ cup) sourdough discard unfed, at room temperature
1 teaspoon vanilla extract
1 pound fresh strawberries trimmed and halved
Confectioner's sugar for decor
Preheat the oven to 350℉. Grease the sides and bottom of pan.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, add the softened butter and 1 cup granulated sugar. Mix on medium-high speed for 2-3 minutes until fluffy.
Add the egg, yogurt , sourdough discard, and vanilla extract to the butter mixture and mix on low speed. Slowly add the flour mixture and mix well.
Transfer the batter to the prepared pan, using a spatula to spread it evenly. Press the halved strawberries into the batter, cut-side down, keep the berries as close together as possible.
Sprinkle the top of the cake with the remaining 2 Tablespoons of granulated sugar. Bake for 60-65 minutes, until the cake is golden brown (you can use a toothpick to poke in the middle to see if it’s ready).
Let the cake cool for at least 30 minutes, then dust with confectioner's sugar (optional) and serve. I prefer eating it with ice cream.
Enjoy!!
Using sourdough discard in baking is a fantastic way to reduce waste while adding unique flavor and texture to your creations. I recently tried this strawberry cake recipe and was amazed at how moist and flavorful it turned out. The sourdough discard not only prevented waste but also contributed a subtle tanginess that complemented the sweetness of the fresh strawberries beautifully. One thing I found helpful was to ensure the sourdough discard was at room temperature and unfed, as this gave the best consistency for mixing. Also, pressing the strawberries cut-side down into the batter as instructed helped keep them in place and created a lovely pattern on top of the cake after baking. I recommend using either a non-dairy or dairy yogurt depending on your dietary preference, which adds extra moisture and richness. Adding the extra sugar on top before baking creates a slight caramelized crunch which was irresistible. For serving, I tried it plain and with a scoop of vanilla ice cream, and both were delightful. This recipe is perfect for home bakers looking to experiment with sustainable cooking and for those who love easy recipes with impressive results. It's also a great conversation starter about reducing kitchen waste with friends and family. If you want to expand on this approach, you can try swapping strawberries for other seasonal fruits like blueberries or peaches. Just be mindful of moisture content and adjust baking time accordingly. Overall, incorporating sourdough discard into sweet recipes like this strawberry cake is a delicious way to embrace zero waste baking and enjoy something truly special at home.
