Description
These delightful strawberry shortcake butter cookies offer a refreshing summer experience by combining buttery, flaky biscuit layers with sweet, macerated fresh berries. Using chilled ingredients and careful folding, this recipe creates a light and tender texture that perfectly soaks up the strawberry juices. It is a rustic, approachable dessert that highlights the natural sweetness of peak-season fruit and the richness of fresh whipped cream, resulting in a perfectly balanced handheld treat for any summer gathering.
Ingredients
6–7 cups fresh strawberries, quartered
1/4 cup plus 2 tablespoons granulated sugar, divided
2.75 cups all-purpose flour, sifted
4 teaspoons baking powder
1 cup chilled buttermilk
170g unsalted butter, cold and cubed
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup heavy whipping cream (for topping)
Instructions
Combine quartered strawberries and 1/4 cup sugar in a large bowl, cover, and refrigerate for 30 minutes.
Preheat oven to 400°F and line a baking sheet with parchment paper.
Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
Cut cold butter into the dry mixture using a pastry cutter until crumbly.
Stir in chilled buttermilk until just combined.
Shape into biscuits and place on prepared baking sheet.
Bake for 22 minutes or until golden brown.
While cookies bake, whip the heavy cream with remaining 2 tablespoons of sugar.
Split baked biscuits, top with macerated strawberries and a dollop of whipped cream.
Notes
Keep all dairy ingredients as cold as possible to ensure flaky, high-rising layers. Ensure the baking powder is fresh for the best lift. These are best served immediately after assembly to maintain texture.
- Prep Time: 20
- Cook Time: 22
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit with toppings
- Calories: 285
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg