Mug filled with strawberry shortcake tea biscuits

Description

Celebrate Mother's Day and National Strawberry Month with these delicious strawberry shortcake tea biscuits!

  • 2 Cups all-purpose flour
  • 2 Teaspoons baking powder
  • 1/2 Tsp. salt
  • 1/2 Cup (1 stick) unsalted butter, at room temperature
  • 2/3 Cup sugar
  • 1 Tsp. vanilla extract
  • 1/3 Cup heavy cream
  • 1 Cup from 1 package (16 ounces) Driscoll's Strawberries, diced
  • 3 Tablespoons coarse sanding sugar
  • 1 large egg
  1. PREHEAT oven to 375°F.

    LINE two baking sheets with parchment paper.

    WHISK flour, baking powder, and salt in a medium bowl.

    SET ASIDE flour mixture.

    BEAT butter and sugar with an electric mixer on medium-high in a medium bowl until light and fluffy, about 3 minutes.

    REDUCE SPEED of electric mixer to medium.

    ADD egg.

    ADD vanilla extract.

    BEAT butter mixture until ingredients are incorporated.

    BEAT IN heavy cream.

    REDUCE SPEED of electric mixer to low.

    BEAT flour mixture into butter mixture just until combined. Don’t over mix.

    FOLD strawberries into dough.

    PLACE sanding sugar in a small bowl.

    SCOOP OUT a heaping tablespoon of dough.

    ROLL dough into a ball.

    DIP dough ball halfway into sanding sugar.

    PLACE biscuit onto baking sheet with sugared side up.

    REPEAT with remaining dough. 

    BAKE biscuits 8 to 9 minutes.

    ROTATE cookie sheets between oven racks.

    CONTINUE BAKING another 8 to 9 minutes or until light golden brown on bottoms.

    COOL biscuits on baking sheets for 2 minutes.

    TRANSFER biscuits to a wire rack.

    COOL completely.
Serving Size:

1 cookie (35g)

Calories 120
Total Fat 5 g
Saturated Fat 3.5 g
Cholesterol 25 mg
Sodium 210 mg
Total Carbohydrates 16 g
Dietary Fiber 0 g
Sugar 8 g
Protein 1 g