Description
Turn your sourdough discard into a soft, tangy, and gorgeous pink dessert! These cake bars are tender, lightly sweet, and perfect for a snack, party, or dessert tray.
Ingredients
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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½ cup sourdough discard (unfed)
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1 cup all-purpose flour
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½ tsp baking powder
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¼ tsp salt
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½ cup crushed freeze-dried strawberries
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Optional: powdered sugar or sprinkles for topping
Instructions
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Preheat Oven: 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving a bit of overhang for easy lifting.
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Cream Butter & Sugar: Beat butter and sugar for 2–3 minutes until pale and fluffy.
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Add Wet Ingredients: Mix in egg and vanilla, then fold in sourdough discard until smooth.
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Mix Dry Ingredients: Whisk flour, baking powder, salt, and crushed freeze-dried strawberries in a separate bowl.
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Combine: Gently fold dry ingredients into wet ingredients until just incorporated. Do not overmix.
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Bake: Spread batter evenly in prepared pan. Bake 25–28 minutes, until a toothpick comes out clean or with a few moist crumbs.
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Cool & Serve: Let bars cool completely before lifting from pan and cutting. Dust with powdered sugar or sprinkles if desired.
Notes
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Batter Thickness: Thick batter is normal; wet your spatula to help spread.
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Freeze-Dried Strawberries: Key for color and flavor; fresh/frozen berries add too much moisture.
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Cut After Cooling: Cutting too early can make bars gummy.
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Storage: Airtight at room temp up to 3 days, or freeze for up to 2 months.