If you’re looking for a delicious way to use up sourdough discard, this Sourdough Strawberry Chocolate Chip Loaf Cake is the perfect recipe! It’s soft, moist, and packed with sweet strawberries and melty chocolate chips—ideal for breakfast, a snack, or dessert.
The best part? This loaf cake is easy to make with simple ingredients and minimal effort. Whether you’re a sourdough lover or just want a new way to enjoy your discard, this cake brings together the tangy goodness of sourdough and the sweetness of chocolate and berries in every bite.
This Sourdough Strawberry Chocolate Chip Loaf Cake recipe is inspired by my Sourdough Chocolate Chip Strawberry Muffins, which has become a well-loved recipe on the blog.
This loaf combines the same delicious chocolate and strawberry flavors that readers love, but in a soft, moist loaf form that’s perfect for slicing. If you’ve enjoyed the muffins, you’re going to love this loaf! 
This post may contain affiliate or sponsored content.
Similar posts you might be interested in:
- Sourdough Strawberries and Cream Rolls
- Sourdough Jam Sheet Cake (Active or Discard)
- Sourdough Cherry Cheesecake Buns
- Sourdough Thumbprint Cookies (Discard or Active)
Why You’ll Love This Recipe
• Uses up sourdough discard – No more waste!
• Soft and moist – The sourdough adds a light, fluffy texture.
• Perfectly balanced – Sweet strawberries and rich chocolate make an unbeatable combo.
• Easy to make – Just mix, bake, and enjoy.
Tools needed:
- 9×5-inch loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
- Blender or immersion blender (for optional strawberry puree)
- Measuring cups and spoons
- Parchment paper
- Kitchen scale
Ingredients
Batter Ingredients:
- Sourdough discard – Adds moisture and tang, giving the loaf a light, fluffy texture with a hint of sourness that balances the sweetness. You can use fed or unfed sourdough starter.
- All-purpose flour – Provides the structure for the loaf, creating a soft, tender crumb.
- Sugar – Brings sweetness and helps create that perfect golden-brown crust.
- Baking powder & Baking soda – These work together to help the loaf rise and give it a light, airy texture.
- Salt – Enhances the overall flavor and balances out the sweetness.
- Milk – Keeps the loaf moist and helps the ingredients come together smoothly.
- Softened butter – Adds richness and a soft texture while improving the flavor.
- Egg – Helps bind the ingredients together and contributes to the loaf’s soft crumb.
- Vanilla extract – Adds a warm, aromatic flavor that complements the chocolate and strawberries.
- Chocolate chips – Provide melty chocolate pockets that make every slice extra indulgent.
- Chopped strawberries – Offer freshness and juicy sweetness, adding bursts of flavor in every bite. You can use fresh or frozen strawberries.
Strawberry Puree (optional topping)
- Strawberries – Frozen strawberries work best.
- Powdered sugar – Will add sweetness to the puree.
How to make Sourdough Strawberry Chocolate Chip Loaf Cake
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, salt, and sugar. 
3. Mix Wet Ingredients
- In another bowl, mix milk, softened butter, egg, and vanilla extract. Stir until smooth.
- In a separate bowl neutralize the baking soda in the sourdough discard.
- Add the sourdough into the wet ingredients and mix well.
4. Combine Wet & Dry
Gently fold the wet ingredients into the dry ingredients until just combined—don’t overmix!
5. Fold in the Good Stuff
Gently stir in chocolate chips and chopped strawberries.
6. Transfer to Loaf Pan
Pour the batter into the prepared loaf pan and smooth the top. 
7. Bake
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool & Enjoy!
Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Optional Strawberry Puree Topping
If you want to take your Sourdough Strawberry Chocolate Chip Loaf Cake to the next level, try making a simple strawberry puree. This fresh, sweet topping will add a burst of fruity flavor and a beautiful touch to the loaf.
How to Make the Puree
1. While the loaf is baking. Let 1 cup of frozen strawberries sit on your counter and complete thaw out.
2. Once they’re soft and juicy, use a blender or immersion blender to puree the strawberries until smooth. Or you can just use your fork.
3. Add powdered sugar to taste, stirring until dissolved.
4. Drizzle over each slice of loaf or serve it on the side for dipping.
This strawberry puree adds a sweet and tangy contrast to the richness of the loaf cake and is a perfect finishing touch for any occasion!
Tips for the Best Loaf Cake
• Don’t overmix – This helps keep the loaf soft and light.
• Use fresh or frozen strawberries – If using frozen, don’t thaw first to avoid excess moisture. Let the frozen strawberries sit on the counter for about 10 minutes to be able to chop them up easier.
• Try different mix-ins – Swap chocolate chips for white chocolate, nuts, or even blueberries!
How to Store & Freeze
• Room Temp: Wrap in plastic wrap and store for up to 3 days.
• Fridge: Keep in an airtight container for up to a week.
• Freeze: Wrap slices individually and freeze for up to 3 months. Just thaw at room temp or reheat for a warm, fresh slice!
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Sourdough Strawberry Chocolate Chip Loaf Cake
Ingredients
Sourdough Strawberry Chocolate Chip Loaf Cake
- 150 g Sourdough discard ~⅔ cup
- 140 g All-purpose flour 1 ⅛ cups
- 100 g Sugar ½ cup ½ cup
- 5 g Baking powder 1 tsp 1 tsp
- 2.5 g Baking soda ½ tsp
- 2.5 g Salt ½ tsp
- 120 g Milk ½ cup
- 75 g Softened butter ⅓ cup
- 1 Egg
- 1 tsp Vanilla extract
- 130 g Chocolate chips ¾ cup
- 200 g Chopped strawberries 1 ¼ cups
Strawberries Puree (optional topping)
- 1 cup frozen strawberries
- 3 tbsp powdered sugar (adjust to taste)
Instructions
Preheat & Prep
- Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, salt, and sugar.140 g All-purpose flour, 5 g Baking powder 1 tsp, 2.5 g Salt, 100 g Sugar ½ cup
Mix Wet Ingredients
- In another bowl, mix milk, softened butter, egg, and vanilla extract. Stir until smooth.120 g Milk, 75 g Softened butter, 1 Egg, 1 tsp Vanilla extract
- In a separate bowl neutralize the baking soda in the sourdough discard.2.5 g Baking soda, 150 g Sourdough discard
- Add the sourdough into the wet ingredients and mix well.
Combine Wet & Dry
- Gently fold the wet ingredients into the dry ingredients until just combined—don’t overmix!
Fold in the Good Stuff
- Gently stir in chocolate chips and chopped strawberries.130 g Chocolate chips, 200 g Chopped strawberries
Transfer to Loaf Pan
- Pour the batter into the prepared loaf pan and smooth the top.
Bake
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Enjoy!
- Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
How to Make the Puree
- While the loaf is baking. Let 1 cup of frozen strawberries sit on your counter and complete thaw out.1 cup frozen strawberries
- Once they’re soft and juicy, use a blender or immersion blender to puree the strawberries until smooth. Or you can just use your fork.
- Add powdered sugar to taste, stirring until dissolved.3 tbsp powdered sugar (adjust to taste)
- Drizzle over each slice of loaf or serve it on the side for dipping.
Notes
Optional Strawberry Puree Topping
If you want to take your Sourdough Strawberry Chocolate Chip Loaf Cake to the next level, try making a simple strawberry puree. This fresh, sweet topping will add a burst of fruity flavor and a beautiful touch to the loaf. This strawberry puree adds a sweet and tangy contrast to the richness of the loaf cake and is a perfect finishing touch for any occasion!Tips for the Best Loaf Cake
• Don’t overmix – This helps keep the loaf soft and light. • Use fresh or frozen strawberries – If using frozen, don’t thaw first to avoid excess moisture. Let the frozen strawberries sit on the counter for about 10 minutes to be able to chop them up easier. • Try different mix-ins – Swap chocolate chips for white chocolate, nuts, or even blueberries!How to Store & Freeze
• Room Temp: Wrap in plastic wrap and store for up to 3 days. • Fridge: Keep in an airtight container for up to a week. • Freeze: Wrap slices individually and freeze for up to 3 months. Just thaw at room temp or reheat for a warm, fresh slice!
