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.
Strawberry Shortcake Biscuit Cookies
Tomorrow is the first day of spring, and as much as I love winter, I am excited for all the bright and refreshing fruit that will soon grace our grocery stores. And even though I seem to be able to find strawberries in the store any month of the year, they are always more vibrant and fresh during spring and summer.
These strawberry shortcake cookies celebrate the vibrant berry. But what exactly is a shortcake biscuit cookie? Think of your favorite scone, combined with a soft cookie, and finished with the buttery goodness of a buttermilk biscuit.
Most importantly, these strawberry cookies deliver all the flavors you love in a classic strawberry shortcake:
- Perfectly sweet
- Bright, fresh strawberries
- Buttery and tender cookie base
- Incredibly easy to make
- Finished with a creamy glaze or topping
Ingredients to Make Strawberry Shortcake Cookies
- Fresh Strawberries – I recommend fresh for flavor and texture. However, you can use frozen strawberries that have been thawed and drained.
- Granulated Sugar – Regular granulated sugar is great, or even organic cane sugar will work.
- All-Purpose Flour – I have not tested a gluten free version, but you can certainly try a cup4cup gluten free flour.
- Baking Powder – We use baking powder in the cookies to give them a little poof.
- Salt – Salt will balance and enhance all the flavors.
- Unsalted Butter – Unsalted because we are adding our own salt. And the butter must be cold to give the cookies their soft texture.
- Heavy Cream – Much like a scone, the heavy cream is what makes these cookies incredibly tender.
- Vanilla Extract – A little vanilla for flavor!
To get the best strawberry texture and flavor, I recoommend fresh in these cookies. Strawberries shine even brighter when in season, and we want these cookies to showcase the star fruit!
Tips For Making Strawberry Shortcake Biscuit Cookies
- 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 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 strawberry shortcake biscuit cookies cool for a few minutes on the baking sheet, transfer them immediately to a wire cooling rack. Otherwise, the steam from sitting on the pan may cause the cookies to be damp.
FAQ
I think that would be just fine!
Keep the cookies covered at room temperature for 3 to 5 days. Or, you can place them in a freezer bag and freeze for up to 3 months.
What is the best topping for these cookies?
In the photos, I used whipped strawberry coconut cream. My creamy strawberry glaze or strawberry whipped cream would be delicious. Or you can keep the cookies au naturel!
Strawberry Shortcake Biscuit Cookies
Ingredients
- 3 ounces fresh strawberries, diced small
- 2 tablespoons heavy cream, cold
- ¼ teaspoon vanilla extract
- ½ cup all-purpose flour (plus 1 teaspoon to coat the strawberries)
- 2 tablespoons granulated sugar (plus 2 teaspoons to coat the strawberries)
- ⅛ teaspoon baking powder
- pinch salt
- 1 ½ tablespoons unsalted butter, cold and cut into cubes
Instructions
- 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.
- Optional – Top with strawberry whipped coconut cream, fresh strawberry glaze, or strawberry whipped cream.
RECIPE NOTES
- 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.
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about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
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