Sourdough Shortcake with Fresh Berries


As seen on WIBW 13 News This Morning as part of Chef Alli’s Farm Fresh Kitchen, April 2014.  My guests were the Bathhurst Family from Salina, KS and Charity Bathhurst provided this recipe for sourdough shortcake.  She also brought me my own sourdough starter and I’ve enjoyed creating some new recipes that incorporate sour dough.   

1 ½ cups all-purpose flour

2/3 cup sugar

1 tsp. soda

Dash baking powder

½ cup vegetable or canola oil

1 cup sourdough starter

2 Tbs. milk

Mix dry ingredients together, then add oil, starter and milk; pat out with floured hands onto a greased jelly roll pan.  Sprinkle with sugar.  Bake in preheated 375 degree oven for 6-8 minutes, or until golden brown.  Do not over bake.  Serve in layers with fresh berries and whipped topping.

(For more information on sourdough starter (it’s uses, how to start and how to manage) here’s a good website: and also a good post on the King Arthur Flour blog, Flourish:

Berry Topping

4-6 cups sliced strawberries

1 pint blueberries

1/3 – ½ cup granulated sugar

Zest of 1 orange

Zest of 1 lemon

Drizzle of vanilla extract

Splash of Triple Sec

Gently combine strawberries and blueberries with sugar, zest, vanilla and triple sec; let rest at room temperature for 30 minutes.  Serve with juices over shortcake; top with whipped topping.

Now You’re Cookin’,

Chef Alli


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