Here is another great recipe that Holly brought back from CA Strawberry Tour Dallas blogger event. We are thrilled to share these with you. I must say I jotted down the ingredient list and will definitely be making these soon. They are simply mouth watering.
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.
The recipe was provided by the California Strawberry Commission.
- 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
- 1 cup simple syrup
- 1 teaspoon vanilla extract
- Confectioner's sugar
- Mint chiffonade
- Sift flour, 2 tablespoons sugar, baking powder and salt into a bowl.
- With a fork or pastry cutter, cut in butter to fine particles.
- Stir in 1 to 1 1/2 cups cream (enough so that dough holds together and is soft but not sticky).
- On a floured surface, knead dough lightly a few times to form a ball.
- Pat into a 1/2-inch-thick circle.
- Wrap in plastic wrap; refrigerate at least 15 minutes.
- Heat oven to 400 °F.
- With a 2-inch round cutter, cut dough into 12 circles.
- Place on parchment-lined baking sheet; bake 15-20 minutes or until golden.
- In a saucepan, simmer 4 cups strawberries with simple syrup until jam-like consistency; cool.
- Slice remaining strawberries.
- Whip 3/4 cup cream with vanilla and 1 tablespoon sugar until soft peaks form.
- 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; dust with confectioner's sugar and sprinkle with mint.
Makes 4 servings