Strawberry Shortcake Tea Biscuits



  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup heavy cream
  • 1 cup diced Driscoll’s Strawberries
  • 3 tablespoons coarse sanding sugar


  1. Preheat oven to 375°F.
  2. Line 2 baking sheets with parchment paper.
Whisk together flour, baking powder and salt in a medium bowl.
  3. Beat butter and sugar in a medium bowl with an electric mixer on medium-high until light and fluffy, about 3 minutes.
  4. Reduce speed to medium, add egg and vanilla and beat until incorporated.
  5. Beat in heavy cream. Reduce speed to low and beat in flour mixture just until incorporated.
  6. Fold in strawberries.
Place sanding sugar in a small bowl.
  7. Scoop out dough into a heaping tablespoon and gently roll into a ball.
  8. Dip half of cookie ball into sanding sugar and place on prepared baking sheet sugared side up.
  9. Repeat with remaining dough and sugar.
Bake cookies 16 to 18 minutes or until light golden brown on bottoms, rotating cookie sheets between oven racks halfway through baking.
  10. Let cookies cool on baking sheets 2 minutes then transfer to a wire rack and let cool completely.


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