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Sourdough Discard Strawberry Cake Recipe

Freshly baked sourdough discard strawberry cake with strawberries
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This sourdough discard strawberry cake is soft, tangy-sweet, and super easy to make with pantry staples. Perfect for using up that sourdough starter discard without wasting it! Packed with fresh or frozen strawberries, this cake is moist, lightly tangy, and totally delicious with your morning coffee or as a dessert. It’s great for spring and summer—and so simple, anyone can bake it.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup granulated sugar (or coconut sugar)
  • ½ cup vegetable oil (or melted butter)
  • 2 large eggs
  • 1 tsp vanilla extract (or ½ tsp almond extract)
  • ½ cup sourdough discard (unfed, room temp)
  • ¼ cup Greek yogurt or buttermilk
  • 1 to 1 ½ cups chopped fresh or frozen strawberries (patted dry)
  • 1 tsp lemon zest (optional but recommended)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat eggs, sugar, oil, vanilla extract, yogurt, and sourdough discard until smooth.
  4. Slowly stir the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Gently fold in chopped strawberries and lemon zest if using.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool in the pan for 10–15 minutes, then transfer to a wire rack.
  9. Serve as is, or top with powdered sugar, glaze, or whipped cream!

Notes

  • If using frozen strawberries, thaw and pat them dry with a paper towel to avoid excess moisture.
  • Want to go gluten-free? Use a 1:1 gluten-free baking flour blend.
  • To make dairy-free, sub Greek yogurt with coconut yogurt or almond milk + 1 tsp vinegar.
  • Add-ins like white chocolate chips, chopped nuts, or a streusel topping take it to the next level!
  • This cake stores well at room temp for 2 days, or up to 5 days in the fridge.
  • Freezes beautifully: wrap slices individually and store in the freezer for up to 2 months.

Nutrition

Find it online: https://www.amgroyal.com/sourdough-discard-strawberry-cake-recipe/