Makes 2 dozen cookies


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 Driscoll’s Strawberries, diced

3 Tablespoons coarse sanding sugar

1 large egg



  1. LINE two baking sheets with parchment paper.


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


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


  1. REDUCE SPEED of electric mixer to medium and ADD egg. Then ADD vanilla extract. BEAT butter mixture until ingredients are incorporated. BEAT IN heavy cream.


  1. REDUCE SPEED of electric mixer to low. BEAT flour mixture into butter mixture just until combined. FOLD strawberries into the dough.


  1. 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 a baking sheet with the sugared side up. REPEAT with remaining dough.


  1. 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.


  1. COOL biscuits on baking sheets for 2 minutes.


  1. TRANSFER biscuits to a wire rack. COOL completely.