Start by lining a half-sheet pan with parchment paper. Preheat your oven to 400°F (204°C) so it’s hot and ready when your Sourdough Strawberry Shortcakes are shaped and ready to bake.

In a mixing bowl, combine all-purpose flour, kosher salt, baking powder, baking soda, and granulated sugar. Whisk these dry ingredients together until they're well blended.

Grate cold, frozen unsalted butter into the bowl with the dry ingredients. Use your fingers or a pastry cutter to mix it in until it resembles coarse crumbs.

In a separate bowl, whisk together buttermilk and your sourdough discard until smooth.

Make a well in the center of the dry mixture, then pour in the wet ingredients. Stir gently until just combined.

Turn the dough onto a lightly floured surface. Pat the dough into a rectangle, about 1-inch thick. Gently fold the dough over itself 5-6 times.

Roll out the dough to about 1.5 inches thick. Using a biscuit cutter, cut out 8-10 shortcakes and place them on the prepared pan.

Brush the tops of the shortcakes with buttermilk and sprinkle with raw sugar. Bake for 20 minutes.

While the shortcakes bake, slice your strawberries and add granulated sugar, lemon zest, and vanilla extract; let sit for at least 30 minutes.

In a clean mixing bowl, whip heavy cream with a pinch of kosher salt and granulated sugar until stiff peaks form.

Once the shortcakes have cooled slightly, cut them in half horizontally. Fill each half with macerated strawberries and top with whipped cream.