Strawberry Shortcake Biscotti

These biscotti are loaded with homemade strawberry shortcake crumbs and topped with a simple sugary glaze. Strawberry Shortcake Biscotti are light, airy, and delicious! Super easy to make, and with their cheerful inclination, no one could resist! Treat yourself to one of these with a hot tea on a lazy Sunday afternoon.

Strawberry Shortcake Biscotti is a recipe that everyone should tuck away for when a slightly sweet, nostalgic-tasting treat is needed. Biscotti are not overly sweet on their own, so they can certainly handle the sweetness from the shortcake crumbs and the confectioner’s sugar glaze. These would make a perfect treat or gift for Valentine’s Day!

I’m not a big lover of sugary sweet desserts, which is why these particular biscotti is perfect for someone like me. The dominant flavour in these is strawberry, and the sugary sweetness that you are likely to find in other biscotti is nowhere to be found! Don’t mistake me – this biscotti is anything but bland! Sometimes, you just need to have something simple. There’s a time and a place for fancy desserts. And, most certainly, there’s a time and place for a homemade treat like biscotti. If you’re much like me, the best time to enjoy a biscotti is on a Saturday or Sunday afternoon.

Can you believe there once was a time when I would not eat biscotti? I always felt like what was the point? Why would I want to gnaw on a hard cookie when I could have a soft, chewy cookie? Little did I know that they are so delicious and pair perfectly with a hot cup of coffee. I missed out for so long, but I always make up for lost time whenever I get the chance, so I’ve eaten more than my share of these Strawberry Shortcake Biscotti!

STRAWBERRY SHORTCAKE CRUMBS

Remember those pink and white ice cream bars with the strawberry-flavoured crumb coating? I do! In fact, they were my favourite ice cream bar when I was growing up. Now that I’m older, I don’t care much for ice cream, because it doesn’t seem to agree with me. I’m not lactose intolerant, but ice cream makes me feel bloated and blah, so I stay away from it as much as possible.

Now, in the instance that the ice cream in question is strawberry, I can’t pass it up. Because of the fact that I’m not a fan of ice cream, it is safe to assume that I am not an ice cream connoisseur. So, go easy on me when I tell you that my favourite ice cream is cheap ice cream, and the more artificial the strawberry flavour, the more I love it! I won’t name the brands that I like, but they package their ice cream in boxes. That’s all I’m going to say!

The number of Strawberry Shortcake Ice Cream Bars I ate when I was a kid is too high to count. I don’t remember the brand, but the closest I can find are these by Good Humor. (I had to re-type ‘humor’ about five times before I could get my brain to let go of the O that should be in there – humour – it’s the Canadian in me!) Something tells me that in the 80s, the go-to brand was Nestle. Anyway, I digress!

INGREDIENTS NEEDED FOR THIS RECIPE

You might have guessed by now that you need a batch of Strawberry Shortcake Crumbs. Go ahead, and click on the link. It will open and new page so you won’t lose this one. The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

To Make the Crumbs:

• Vanilla Pudding – Just a plain box of powdered mix is all you need. There’s no need to mix it according to the instructions on the package.
• Strawberry Jello – Again, this is just the powder. You will use the powder as it is – no need to mix it and let it set.
• Flour – Regular all-purpose flour is good.
• Butter – I used salted butter to offset some of the sweetness. Unsalted butter is certainly okay too.
• Golden Oreos – These are vanilla-flavoured Oreos. You’ll use one full package of Golden Oreos.

To Prepare the Remainder of the Recipe:

• Butter – You can use salted or unsalted butter. Melt the butter in the microwave and allow it time to cool. It shouldn’t reharden but should be cool to the touch.
• Sugar – Regular granulated sugar is needed here.
• Salt – This will offset the sweetness and balance the flavours.
• Vanilla Extract – You can use strawberry extract too if you want even more strawberry flavour.
• Baking Powder – For leavening.
• Eggs – Be sure to remove your eggs from the fridge and allow them to warm up to room temperature before baking.
• Flour – All-purpose flour is used here. I have not tested this recipe with other types of flour.
• Strawberry Shortcake Crumbs
• Confectioner’s Sugar
• Milk

HOW TO MAKE STRAWBERRY SHORTCAKE BISCOTTI

Before you begin this recipe, make sure that you have prepared the strawberry shortcake crumbs first. They must be fully cooled before you start to assemble. Once the crumbs have been taken care of, it’s time to prepare the recipe as follows.

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside. Next, in a mixing bowl, beat together the butter, sugar, salt, vanilla extract, and baking powder until well combined and creamy. Add the eggs and beat them into the batter until well mixed. Now, add the flour and one cup of the shortcake crumbs. Beat in until just combined. The dough will be sticky. Turn the dough out onto the prepared baking sheet and form it into a log. (Dust your hands with flour if the dough is too sticky.) Form a log into a rectangle shape that is roughly 4″ wide and 12″ long. Bake for 25 minutes.

Remove from the oven and place the baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 5 minutes. In the meantime, reduce the heat to 325 degrees F. Using the parchment paper, slide the log onto a large cutting board. Slice into 3/4″ slices across the width of the log. Place the slices back onto the baking sheet which has been lined with more parchment paper. Slices are cut side down. Bake for 12 minutes. Remove from the oven. Carefully turn the cookies over and bake for another 12 minutes. Remove from oven and allow to cool on the baking sheet for 3-5 minutes. Transfer to wire cooling rack to finish cooling completely.

TO GLAZE THE BISCOTTI

Once the biscotti are completely cooled, whisk together the confectioner’s sugar and milk until smooth. Drizzle over the surface of the biscotti. Immediately top the biscotti with the remaining half cup of shortcake crumbs so that they stick to the glaze before it hardens. Allow the glaze to firm up before packaging the biscotti into a cookie tin or jar.

MORE STRAWBERRY SHORTCAKE RECIPES

We love the homemade Strawberry Shortcake Crumbs that you will need to prepare first before you start to make your biscotti. In fact, we love those crumbs so much that I will often make a double batch! You will most likely find dozens of ways to use them up, but one of my favourite ways is to stir some into a bowl of plain yogurt and top it with fresh strawberries. Let me share with you some of my favourite strawberry shortcake recipes!

Looking to impress? This Strawberry Shortcake Tiramisu is just the thing! It’s just so gorgeous and is quite the showstopper. Set it whole on your table before serving it and allow everyone to take in the sight! On a smaller scale, I have these Strawberry Shortcake Truffles. They are absolutely delicious! Keep the reddish-pink theme by using candy melts to dip the truffles into! Finally, how about these No Bake Strawberry Shortcake Cheesecakes? I make the in individual glasses so that serving is a breeze!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!