Strawberry Shortcake Sliders

Strawberry shortcake is the best dessert. Make it after a bbq, after a heavy dinner, family get together. It’s a light, sweet, delicious dessert, perfect for spring time or summer time. The whole family will love these strawberry shortcake sliders. It’s easy, cheap, and oh so decadent.

Strawberry Shortcake Sliders Recipe

Strawberry Shortcake Sliders Recipe

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.

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 Needed To Make Delicious Strawberry Shortcake

Ingredients for strawberry shortcake sliders
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

process steps of how to make strawberry shortcake showing ingredients being mixed in a bowl
Add your dry ingredients, and then mash butter in. The butter should be cold.

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).

Strawberry shortcake dough patted into a circle on a marble counter.
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.

Process steps for cutting out strawberry shortcake slider tops and bottoms.
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.

Step 10:

In a saucepan, simmer 3 cups sliced strawberries with 3/4 cup sugar and 3/4 cup water.

Step 11:

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.

Step 12:

Set it aside to cool completely before assembling shortcake sliders.

How To Make Homemade WHipped Cream

Step 13

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

Steps for how to assemble these 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.

strawberry shortcake sliders on serving plate
Yield: 4

Strawberry Shortcake Sliders

Strawberry Shortcake Sliders

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

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How did your strawberry shortcake turn out? Comment below and let us know, we’d love to hear from you!

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