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Stack of strawberry shortcake biscuit cookies on a pink plate
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Strawberry Shortcake Biscuit Cookies

Strawberry Shortcake Biscuit Cookies are soft and tender cookies spiked with fresh strawberries.  This is a small batch recipe for shortcake cookies that are similar in texture to buttery biscuits.  The cookies are sweet and bright and can be finished with a strawberry whipped cream topping. 
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Biscuit, Cookie, Shortcake, Small Batch, Strawberry
Servings: 6 Cookies
Author: Erin Cernich


  • 3 ounces fresh strawberries, diced small
  • 2 tablespoons granulated sugar plus 2 teaspoons to coat the strawberries
  • 1/2 cup all-purpose flour plus 1 teaspoon to coat the strawberries
  • 1/8 teaspoon baking powder
  • pinch salt
  • 1 and 1/2 tablespoons unsalted butter, cold and cut into cubes
  • 2 tablespoons heavy cream
  • 1/4 teaspoon vanilla extract
  • Strawberry Whipped Coconut Cream optional


  • 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 freezer until ready to add to dough.
  • In another small bowl, or liquid measuring cup, stir together the cream and vanilla extract.
  • In a medium mixing bowl, add the flour, sugar, baking powder, and salt. Stir to combine. Add in the cold cubed butter and cut the butter into the flour - using your fingers, two forks, or a pastry cutter - until the mixture is coarse.
  • Add the prepared strawberries to the flour mixture, and gently stir to incorporate the strawberries. Then add the cream mix and gently stir the dough 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.
  • Using a cookie scoop, scoop 6 evenly sized cookies and place on the prepared baking sheet. Bake the cookies for 22 - 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.
  • Top with our Strawberry Whipped Coconut Cream, or any topping you like. Enjoy!


  • Go fresh - If you can, I would recommend fresh strawberries.  I think frozen fruit - while good - looses some of the bright flavor.
  • Sugar the strawberries - Strawberries can be a little tart and I find this especially true when they are baked.  I recommend giving them a little sugar shower keeps the sweet.
  • Start cold - This is one cookie recipe where the butter and cream can (and should be) cold.  The butter releases moisture when the cookies bake, which gives them their height and tender texture.
  • Mix carefully - When you are mixing the dough, you want to be careful not to break up the strawberries too much. They are so delicate and can be quickly turned to mush with aggressive mixing!
  • Dough expectations - This cookie dough will not be your typical sugar cookie dough.  It behaves more like a biscuit dough and will be rough and crumbly.
  • Cool on a wire rack - Rather than letting the cookies cool for a few minutes on the pan, transfer them immediately to a wire cooling rack.  Otherwise, the steam from sitting on the pan may cause the cookies to get damp.