These strawberry shortcake biscuit cookies are like a cookie, scone, and biscuit combined into one delicious spring bite! The small batch of cookies are soft and tender, with each bite bursting with jammy strawberries. Give the cookies a finishing touch with either fresh strawberry glaze or creamy strawberry whipped coconut cream.
Prep Time15 minutesmins
Cook Time22 minutesmins
Total Time37 minutesmins
Course: Dessert, Snack
Cuisine: American
Keyword: Biscuit, Cookie, Shortcake, Small Batch, Strawberry
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
In a small bowl, add the diced strawberries, 2 teaspoons of sugar, and 1 teaspoon flour. Mix until the strawberries are coated. Place in the refrigerator until ready to add to dough.
3 ounces fresh strawberries, diced small
In liquid measuring cup, measure out the heavy cream. Stir in the vanilla.
2 tablespoons heavy cream, cold, ¼ teaspoon vanilla extract
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Using your fingertips, press the butter cubes into small, flat discs, and mix into the flour until the mixture is coarse.
½ cup all-purpose flour, 2 tablespoons granulated sugar, ⅛ teaspoon baking powder, pinch salt, 1 ½ tablespoons unsalted butter, cold and cut into cubes
Add the prepared strawberries to dry ingredients and gently stir to incorporate. Next, add the cream mix and gently stir until no dry streaks remain. The dough will be crumbly. Note - To get all of the flour incorporated, I use a spatula and stir the dough from the bottom of the bowl and flip it over on itself. Almost like kneading dough, but with a spatula. Be careful not to break up the strawberries too much.
3 ounces fresh strawberries, diced small
Using a cookie scoop, scoop 6 evenly sized cookies and place on the prepared baking sheet. Bake the cookies for 22 to 25 minutes, or until the bottoms of the cookies are golden brown. Transfer the baked cookies immediately to a wire cooling rack to cool completely.
Serving Size - This is a small batch recipe that can be doubled.
Yield - As written, the recipe will yield 6 cookies.
Strawberries - I recommend fresh strawberries for texture and flavor. To use frozen strawberries, thaw and drain before adding to dough.
Sugared Strawberries - Toss the strawberries with a little sugar (and flour) to add extra sweetness to the cookies.
Cold Butter and Cream - The butter and cream need to be cold to yield soft and tender cookies. The butter releases steam when baked, to give the cookies height and a soft texture.
Mix Carefully - Mix the dough carefully so as not to break up the strawberries.
Storage - Store the baked cookies in a covered container for 3 to 5 days. Or, they can be placed in a freezer bag and frozen for up to 3 months. Thaw at room temperature.