Strawberry Shortcake Sliders

By: Holly

Update: This post was updated May, 2021 with new photos, recipe card, and additional information for the reader.

Take traditional strawberry shortcake up a notch with this dessert recipe. With moist and tender shortcake bottoms and tops, they are layered with strawberry filling, juicy fresh strawberries, and whipped cream. Served as mini sliders, they make a delicious – and beautiful – dessert.

Strawberry Shortcake Sliders Recipe

This strawberry shortcake slider recipe has 3 delicious parts to it – shortcake, strawberry filling, and whipped cream. Combined together, they make a delightfully tasty trio. Here’s how to make them.

Ingredients

This strawberry shortcake recipe is delicious – even without much sugar!

• 2 cups all-purpose flour

• 3 tablespoons sugar, divided

• 1 1/2 tablespoons baking powder

• 1/2 teaspoon salt

• 8 tablespoons cold unsalted butter, cut into 1/2-inch pieces

• 2 1/4 cups heavy cream, divided

• 6 cups stemmed fresh California strawberries, divided

• 3/4 cup sugar

• 3/4 cup water

• 1 teaspoon vanilla extract

• Fresh Mint for garnish

How to make strawberry shortcake from scratch

Step 1: Stir flour, 2 tablespoons sugar, baking powder and salt into a bowl.

Step 2: With a fork or pastry cutter, cut in butter to fine particles.

Step 3: Stir in 1 to 1 1/2 cups cream (enough so that dough holds together and is soft but not sticky).

You don’t need the rolling pin for this shortcake recipe! Just pat the dough into a circle with your hands.

Step 4: On a floured surface, knead dough lightly a few times to form a ball.

Step 5: Pat into a 1/2-inch-thick circle.

Step 6: Wrap in plastic wrap; refrigerate at least 15 minutes.

Step 7: Heat oven to 400 °F.

Although the original recipe says that you will get 12 shortcakes from this dough recipe, I got 17! More shortcake for all!;)

Step 8: With a 2-inch round cutter, cut dough into 12 circles.

Step 9: Place on parchment-lined baking sheet; bake 15-20 minutes or until golden.

How to make strawberry shortcake filling

While the shortcakes are baking, prepare the filling.

In a saucepan, simmer 3 cups sliced strawberries with 3/4 cup sugar and 3/4 cup water. Cook and simmer until the filling becomes thick and jam-like – (about 10 minutes). You’ll know it is done if you dip the back of a spoon in it and the mixture sticks to it.

Set it aside to cool completely before assembling shortcake sliders.

Whip the cream 

Whip 3/4 cup cream with vanilla and 1 tablespoon sugar until soft peaks form. (Or, if you want to save time, canned whipped cream works great, too!)

Assemble the strawberry shortcake sliders

Serving strawberry shortcake as sliders is a new and beautiful way of presenting a classic recipe from the past.

To serve, cut shortcakes in half horizontally. Place 3 shortcake bottoms on each of 4 plates. Top with cooked strawberries, whipped cream and sliced strawberries, dividing ingredients evenly.

 Place tops on shortcakes; add more whipped cream, fresh strawberry slices, and sprinkle with mint.

Where this recipe idea came from:

This great recipe is one that Holly brought back from  CA Strawberry Tour Dallas blogger event. It was great fun to try it out first hand and discover how mouth-wateringly delicious it is!

Sliders are showing in menus everywhere, but these strawberry shortcake sliders take the cake! For some additional, savory scrumptious slider recipes you should check out Laurie’s post at Tip Junkie.

Yield: 4

Take traditional strawberry shortcake up a notch with this dessert recipe. With moist and tender shortcake bottoms and tops, they are layered with strawberry filling, juicy fresh strawberries, and whipped cream. Served as mini sliders, they make a delicious - and beautiful - dessert.

Prep Time 25 minutes

Cook Time 15 minutes

Additional Time 15 minutes

Total Time 55 minutes

Ingredients

• 2 CUPS ALL-PURPOSE FLOUR
• 3 TABLESPOONS SUGAR, DIVIDED
• 1 1/2 TABLESPOONS BAKING POWDER
• 1/2 TEASPOON SALT
• 8 TABLESPOONS COLD UNSALTED BUTTER, CUT INTO 1/2-INCH PIECES
• 2 1/4 CUPS HEAVY CREAM, DIVIDED
• 6 CUPS STEMMED FRESH CALIFORNIA STRAWBERRIES, DIVIDED
• 3/4 CUP SUGAR
• 3/4 CUP WATER
• 1 TEASPOON VANILLA EXTRACT
• FRESH MINT FOR GARNISH

Instructions

To make the shortcake:

Step 1: Stir flour, 2 tablespoons sugar, baking powder and salt into a bowl.

Step 2: With a fork or pastry cutter, cut in butter to fine particles.

Step 3: Stir in 1 to 1 1/2 cups cream (enough so that dough holds together and is soft but not sticky).

Step 4: On a floured surface, knead dough lightly a few times to form a ball.

Step 5: Pat into a 1/2-inch-thick circle.

Step 6: Wrap in plastic wrap; refrigerate at least 15 minutes.

Step 7: Heat oven to 400 °F.

Step 8: With a 2-inch round cutter, cut dough into 12 circles.

Step 9: Place on parchment-lined baking sheet; bake 15-20 minutes or until golden

To make the filling:

While the shortcakes are baking, prepare the filling.

In a saucepan, simmer 3 cups sliced strawberries with 3/4 cup sugar and 3/4 cup water. Cook and simmer until the filling becomes thick and jam-like – (about 10 minutes). You’ll know it is done if you dip the back of a spoon in it and the mixture sticks to it.

Set it aside to cool completely before assembling shortcake sliders.

To make the whipped cream:

Whip 3/4 cup cream with vanilla and 1 tablespoon sugar until soft peaks form. (Or, if you want to save time, canned whipped cream works great, too!)

To assemble the strawberry shortcake sliders:

To serve, cut shortcakes in half horizontally. Place 3 shortcake bottoms on each of 4 plates. Top with cooked strawberries, whipped cream and sliced strawberries, dividing ingredients evenly.

 Place tops on shortcakes; add more whipped cream, fresh strawberry slices, and sprinkle with mint.

Notes

Although the original recipe says "serves 4", I found that I got 17 shortcakes out of the recipe instead of the 12 it mentions. Also, 3 of these served as one dessert is a big serving! You may find that you might want to serve only 1 or 2 per person.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1158Total Fat: 73gSaturated Fat: 45gTrans Fat: 2gUnsaturated Fat: 23gCholesterol: 212mgSodium: 859mgCarbohydrates: 120gFiber: 7gSugar: 64gProtein: 12g

 This recipe was adapted from the California Strawberry Commission.

For more easy dessert recipes, you might want to check out:

Source: https://kidsactivitiesblog.com/21958/strawberry-shortcake-sliders/

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