Strawberry Shortcake Sourdough Cookies
Buttery sourdough cookies topped with fresh strawberries and sweet crumble, everything you love about strawberry shortcake in a handheld treat.
Calories: 285kcal
Ingredients
Sourdough Cookie Base
- 120 g active sourdough starter or discard
- 113 g unsalted butter softened
- 80 g powdered sugar
- 67 g brown sugar
- 50 g egg 1 large
- 5 g vanilla extract 1 teaspoon
- 2.5 g almond extract 1/2 teaspoon
- 270 g all-purpose flour
- 2 g baking powder 1/2 teaspoon
- 1.5 g salt 1/4 teaspoon
- 1/8 teaspoon cream of tartar
Fermented Crumble Topping
- 120 g all-purpose flour
- 80 g brown sugar
- 30 g active sourdough starter or discard
- 60 g cold butter cubed
- 1/2 teaspoon salt
- 5 g vanilla extract 1 teaspoon
- 30 g powdered sugar 2 tablespoons
Strawberry Compote
- 2.5-3 cups fresh strawberries hulled and sliced into 1/4" chunks frozen approx 375-400g.
- 30 g granulated sugar 2 tablespoons
- 16 g cornstarch 2 tablespoons
- 15 ml fresh lemon juice 1 tablespoon
White Chocolate Drizzle
- 100 g white chocolate chopped
- 1 to 2 teaspoons coconut oil
Instructions
Day 1: Prepare Dough and Crumble for Fermentation
- Make the cookie dough.
- In a large bowl, cream together softened butter, powdered sugar, and brown sugar until light and fluffy. Add egg, vanilla extract, and almond extract, mix well. Add sourdough starter and mix until combined. In a separate bowl, whisk together flour, baking powder, salt, and cream of tartar. Gradually add dry ingredients to wet ingredients, mixing until just combined. Wrap in plastic and refrigerate for 12 to 48 hours.
- Make the fermented crumble.
- By Hand
- In a medium bowl, mix flour, brown sugar, salt, powdered sugar, and sourdough starter. Add cold cubed butter and cut in using a pastry cutter or your fingers until mixture resembles coarse crumbs. Add vanilla and mix gently.
- With the Food Processor
- Add flour, sugars, salt, and butter. Pulse until combined and grainy. Add vanilla and sourdough starter, pulse until it turns into a wet sand or brown sugar consistency. You should be able to squeeze it together and it stay formed.
- Cover and refrigerate alongside the cookie dough for 12 to 48 hours.
Day 2: Assembly and Baking
- Prepare the strawberry compote.
- In a medium saucepan, combine sliced strawberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring gently, for 5 to 7 minutes until mixture thickens and becomes glossy. Strawberries should hold their shape but be coated in thick, jam-like syrup. Remove from heat and let cool completely, at least 30 minutes.
- Prepare for assembly. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper. Get your 2.5 to 3 inch circle cutter or wide mouth canning jar ready.
- Assemble the cookies.
- Using your circle cutter as a guide, spread about 1 heaping tablespoon of fermented crumble mixture on the parchment in circles. Top each crumble circle with 2 teaspoons of cooled strawberry compote. Roll out the fermented cookie dough on a floured surface to a rough rectangle, approximately 1/4 to 1/2 inch thick. Using your circle cutter, cut out circles from the dough. Gently gather scraps, press together to form another rectangle, and continue cutting until all dough is used. Place each cookie circle on top of the crumble and strawberry layers. Gently press down to adhere.
- Bake.
- Bake for 18 to 22 minutes, until cookie tops are golden brown and set. Remove from oven and let cool completely on the baking sheet, at least 1 hour. The strawberry compote will continue to thicken and set as it cools. The cornstarch will firm up considerably during the cooling process, creating that perfect gel-like consistency that won't be sticky to the touch.
- Add white chocolate drizzle.
- Melt white chocolate with 1 to 2 teaspoons coconut oil in a microwave or double boiler until smooth. Using a spoon or piping bag, drizzle melted white chocolate over the cooled cookies.
- Serve.
- Once chocolate has set, carefully remove cookies from parchment using a thin spatula. Serve immediately or store covered for up to 3 days.
Notes
Gentle handling: Use a thin, flexible spatula to remove cookies from parchment to prevent breaking.
Complete cooling is crucial: Removing too early will cause the cookies to fall apart. The compote needs time to fully set.
Dough thickness matters: 1/4 to 1/2 inch thick ensures the cookie bakes through without being too thick or thin.
Fermentation time: 12 to 48 hours develops the best sourdough flavor in both the dough and crumble. 24 hours is the sweet spot.
Assembly spacing: Leave about 2 inches between cookies on the baking sheet to allow for slight spreading.
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Make ahead: The dough and crumble can ferment for up to 48 hours. The strawberry compote can be made up to 3 days ahead.
