Sourdough Strawberry Shortcakes

Good morning! I hope you had a healthy breakfast today. I’m not going to tell you that I did – exactly – but it was delicious. Last night for dessert, I made sourdough strawberry shortcakes. I didn’t have any then, so I gave myself permission for a shortcake breakfast. So yummy!

There are many ways to do the cake/bread part of shortcakes, but I grew up having them as biscuits, so that’s what I made. Specifically, I used this Flaky Sourdough Biscuit recipe. The only change that I made was a little sugar on top before baking. They came out lovely!

While the biscuits were cooking, I made the strawberry topping. I made it with a wee bit of rhubarb, which you can’t taste much. It just gives a hint of something to the strawberry. If you like rhubarb (I love it, but not everyone in the house does), you can certainly add more here!

4 cups strawberries, cleaned and sliced
1-2 large rhubarb stalks, cleaned and chopped
2 cups water
4 cups sugar

– Add water and sugar to a pan, whisk, and cook over low-medium heat until the sugar dissolves.
– Add rhubarb and continue to cook until the rhubarb breaks up to the degree you want (if you like rhubarb, just get it tender; if you are not a fan, keep going until it pretty much dissolves when you stir it).
– When complete, remove from heat and allow to cool.
– Once cool, if you don’t really like rhubarb much, optionally use an immersion mixer to fully incorporate it into the sauce.
– Add berries and chill an hour or until you are ready to serve!

Vegan Strawberry Rhubarb Pie


Strawberry rhubarb in back and strawberry apple in front!

The pie filling recipe came from Post Punk Kitchen.


2 ½ cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
½ cup or cold vegan stick butter/margarine, cut into ¼ inch cubes
½ cup vegan shorting , cut into ¼ inch cubes
3-5 tablespoons ice cold water
3 tablespoons cold vodka

3 cups rhubarb, sliced 1/2 inch thick
4 cups strawberries, fresh or frozen (see tips page XX), sliced 1/4 inch thick
2/3 cups sugar
2 tablespoons tapioca flour
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/8 teaspoon salt

1 cup all-purpose flour
1/3 cup brown sugar
2 tablespoons white sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup vegan margarine, melted (or canola oil)

Alternate Topping (which I think might be better as it won’t get as soggy):
½ cup whole wheat pastry flour
½ cup rolled oats
½ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup vegan margarine, melted


Mix dry ingredients.
Cut in butter and margarine, until the mixture is like coarse sand.
Add ½ of the liquids and toss with hands.
Add ½ of the liquids and toss with hands.
Press into bottom of bowl. Break up. Press again.
Divide in ½ with your spatula.
Wrap each half in plastic wrap as a disc.
Place in refrigerator for 1 hour to 3 days.
Lay out a large piece of parchment paper (12×12).
Place disc in center.
Cover with a second 12×12 piece of parchment.
Roll dough out from the center until it reaches the edges of the parchment.
Remove top sheet, flip dough into pie pan, remove bottom sheet, and press into pan.
Trim, tuck, and press edges as needed.

Combine all of the filling ingredients together in a large mixing bowl.
Fill crust.

Combine all dry ingredients for the topping.
Drizzle in the margarine and use your fingers to swish around the mixture until crumbs form.
Sprinkle over filling.

Cover pie loosely with foil. Bake at 425* for 20 minutes. Remove foil and bake at 350* for 35-40 minutes. Crumbs should be browning, along with edges, and pie “sauce” bubbling. Allow to cool at least 30 minutes before serving.