If anyone in Ted Lasso needed a pink biscuit, it was Keeley Jones.
For the next biscuit in my Ted Lasso series, I made these strawberry shortbread biscuits with freeze-dried strawberries folded into my buttery shortbread base. They give the biscuits plenty of real strawberry flavor and a naturally pretty pink color without any food coloring.
Once they cooled, I drizzled them with a simple vanilla cream glaze and finished them with more crushed freeze-dried strawberries.
They’re buttery, strawberry-filled, a little extra, and very Keeley.
Why you’ll love it
- Freeze-dried strawberries add concentrated strawberry flavor without adding moisture to the shortbread.
- The biscuits get their pink color naturally from the strawberries.
- A vanilla cream glaze gives them the strawberries-and-cream finish.
- They’re buttery and tender without being overly sweet.
- The crushed strawberries on top make them especially pretty for the Ted Lasso biscuit series.
Keeley’s Strawberries + Cream Biscuits
Buttery strawberry shortbread made with freeze-dried strawberries, drizzled with vanilla cream glaze and finished with crushed strawberries. Inspired by Keeley Jones from Ted Lasso.
Equipment
- 8- or 9-inch square baking pan
- Food processor or blender
Ingredients
For Strawberry Biscuits
- 1¾ + 2 tsp (215 g) all-purpose flour
- 1 cup (25 g) freeze-dried strawberries
- ¼ tsp kosher salt
- 1 cup (226 g) unsalted butter softened
- ¾ cup (90 g) powdered sugar
For Vanilla Cream Glaze
- ¾ cup (90 g) powdered sugar
- 1½ tbsp heavy cream
- ¼ tsp vanilla extract
- Tiny pinch kosher salt
- Crushed freeze-dried strawberries for finishing
Instructions
- Heat the oven to 300°F. Line an 8- or 9-inch square baking pan with parchment paper.
- Add the freeze-dried strawberries to a food processor or blender and pulse until finely ground into a powder.
- Whisk together the flour, strawberry powder, and kosher salt.
- In a separate bowl, beat the softened butter and powdered sugar until smooth and creamy.
- Add the dry ingredients to the butter mixture and mix just until a soft dough forms.
- Press the dough evenly into the prepared pan, smoothing the top. Score the dough into biscuits before baking.
- Bake for 45–55 minutes, until the biscuits are set and the edges are just beginning to take on a little color.
- Let cool completely before separating along the scored lines.
- To make the glaze, whisk together the powdered sugar, heavy cream, vanilla extract, and a tiny pinch of salt until smooth.
- Drizzle the vanilla cream glaze over the cooled biscuits and immediately sprinkle with crushed freeze-dried strawberries.
- Let the glaze set before serving.
Notes
- Freeze-dried strawberries work especially well in shortbread because they add concentrated strawberry flavor without introducing extra moisture.
- The biscuits will naturally have a soft pink color. No food coloring is needed.
- Make sure the biscuits are completely cool before adding the glaze.
- The glaze should be loose enough to drizzle but thick enough to stay visible on top of the biscuits.
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