Sourdough Shortcake Bars

Sourdough Shortcake Bars are the perfect summer dessert! A moist & long-fermented sourdough shortcake covered in a delectable honey cream cheese topping. Oh, and don’t forget about the fresh picked summer berries on top of it all! Every bite of this sweet dessert will leave you dreaming about long summer days.

There is something so special about summer. It has the magical capability to awaken people- to make them lively and excited to be out in the world again.

The sun and the warm weather beacons people to the great outdoors. The sudden abundance of greenery and flowers brings life back into the world.

And, this new life is so compelling! As it draws people back to the beautiful world outside, it also draws people closer to one another.

It provides opportunities to say hello to that one neighbor out on the street whom you haven’t seen in a while. Or, to delight in a good meal with loved ones while sitting in the warm summer air.

And, these sweet moments of being surround by others also opens up a door for hospitality. It’s a way to bring people a sweet treat or to invite them into your home for a delicious summer meal.

And, what better way to do so than with a treat as delicious, light, and summery as this?

I hope you enjoy these Sourdough Shortcake Bars, my friends. May they accompany you to the precious gatherings of loved ones where sweet memories are created and cherished for a lifetime to come!

Do Sourdough Shortcake Bars have to be long-fermented?

It is not necessary to long-ferment Sourdough Shortcake Bars. It is perfectly okay to skip the long-fermentation step in this recipe. To do so, simply bake the dough immediately after mixing it.

Note: Skipping the long-fermentation step will not reap many of the amazing health benefits that are typically associated with sourdough. Some of these health benefits include: gastrointestinal benefits, controlled glycemic index, and increased amounts of vitamins and minerals (see more here).

How long do Sourdough Shortcake Bars last?

It is best to store Sourdough Shortcake Bars tightly covered in the fridge. This is important to keep the moist cake, fresh berries, and honey cream cheese topping as fresh as possible.

Refrigerate Sourdough Shortcake Bars for up to 5 days after baking. However, for the best flavor, enjoy the bars within the first 2 days after baking.

What alternative ingredients can I use?

• Flour: Substitute with bread flour. Stay away from darker flours (such as wheat and rye), as they would drastically change the taste of the bars.
• Baking Powder: Baking Powder is what helps the bars to become light and fluffy. Omitting baking powder is an option, but it will change the final texture of the bars.
• Unsalted Butter: Use salted butter in place of unsalted butter. However, if you do so, I recommend cutting the fine sea salt measurement in half.
• Pure Cane Sugar: Substitute with granulated sugar.
• Whole Milk: 1% and 2% milk will work fine as well.
• Honey (in the topping): Substitute the honey with Pure Maple Syrup.
• Fresh Berries: Strawberries are the classic berry to pair with shortcake. However, any type of berry you have on hand will be absolutely delicious with these bars.

How do I make Sourdough Shortcake bars?

Preparing the Shortcake

Begin by whisking the flour, baking powder, and salt together in a small bowl. Then, set it aside.

Then, using either a hand mixer or a stand mixer, blend the softened butter and sugar until well combined.

Add the milk, vanilla, and eggs to the butter. Mix it well.

Next, stir in the sourdough starter discard until it is well combined.

Finally, add the flour mixture to the bowl. Blend until the batter is smooth.

Cover the bowl. Allow it to long-ferment for 6-10 hours. Feel free to skip this step if you do not want the dough long-fermented.

Baking the Shortcake

Preheat the oven to 350*F.

Pour the shortcake batter into a 9x13inch glass or nonstick pan. Due to the moistness of the bars, it is not necessary to grease the pan.

Bake the shortcake for 13-14 minutes, or until a toothpick comes out of the center clean.

Preparing the Topping

While the bars cool, prepare the topping.

Mix the heavy whipping cream in a small bowl with a hand mixer until stiff peaks form. Set the whipped cream aside.

In a separate bowl, beat the cream cheese until it is light and fluffy.

Thoroughly mix the honey and vanilla with the cream cheese. Then, gently fold in the whipped cream with a rubber spatula.

Evenly spread the honey cream cheese topping over the cooled shortcake bars. Top the bars with your favorite berry and enjoy!