Fresh Strawberry Sourdough Sheet Cake (with Discard)
This plush strawberry sheet cake is made with sourdough discard for a hint of tang, and baked with fresh, jammy berries that melt into the vanilla-scented batter. Simple, nostalgic, and perfect for spring or summer gatherings.
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Equipment
- 9x13-inch (23x33 cm) Sheet Pan
- Stand Mixer or Hand Mixer
Ingredients
- 125 g butter (room temperature) - 9 tbsp
- ½ tsp fine salt
- 200 g raw cane sugar, divided - 1 cup
- 2 large eggs
- 120 g sourdough discard - ½ cup
- 115 ml whole milk - ½ cup
- 2¼ tsp baking powder
- 260 g all-purpose/plain flour - 2 cups
- 680 g fresh strawberries, hulled and halved - 1½ lbs.
Instructions
- Prep: Wash, hull, and halve strawberries. Set aside 2 tbsp of the sugar. Preheat oven to 175°C (350°F). Grease a 9×13-inch (23×33 cm) pan and line the bottom with parchment (optional).
- Mix Batter: Whisk together flour and baking powder. In another bowl, cream butter, sugar, and vanilla sugar (if using) until pale and fluffy. Add discard and vanilla extract (if using), then beat in eggs one at a time.
- Combine: Add half the milk and mix gently. Add half the flour and mix. Repeat with remaining milk and flour. Batter should be thick and smooth.
- Assemble & Bake: Spread batter evenly into the pan. Top with strawberries (cut side down), fitting them snugly. Sprinkle with reserved sugar. Bake for 45–48 minutes, until golden and a tester comes out clean. Cool in the pan on a wire rack.
Notes
Recipe Notes
- The batter may look slightly gritty after the milk—don’t worry, it smooths out once flour is added.
- Let the cake cool completely, preferably overnight, for the best texture and flavor.
- Store loosely covered at room temp for 1 day, then refrigerate for up to 3 days.
Variations
- Use a mix of berries in late summer or combine rhubarb + strawberries in early summer.
Servings: 16
Calories: 198kcal