Strawberry Shortcake Biscuit Treats
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
36
- Ingredients
- 2 cups fresh Strawberries (hulled and cut into 1/4-inch dice)
- 1 tsp fresh lemon juice
- ½ cup granulated sugar (plus 1 tablespoon)
- 2 cups all-purpose flour
- ½ tsp kosher salt
- 2 tsps Baking powder
- 6 Tbsps cold unsalted butter (cut into small pieces)
- ⅔ cup heavy cream
- sanding sugar for sprinkling (optional)
Preparation steps
1.
Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
2.
Combine strawberries, lemon juice, and 2 tablespoon granulated sugar. Whisk flour, salt, baking powder, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter using a pastry cutter, or rub in using your fingers, until mixture resembles coarse crumbs.
3.
Stir in cream until dough starts to come together, add strawberry mixture, stirring gently.
4.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto lined baking sheets, leaving appropriate spacing. Sprinkle with sanding sugar (if using), and bake for 23-25 minutes, or until golden brown. Transfer to a wire rack to cool.
5.
Cookies are best served on the day they are baked. Can be stored at room temperature in an airtight container for 1 day.
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