Strawberry Shortcake Sliders

• From: California Strawberry Commission

Ingredients

• 2 cups all-purpose flour

• 3 Tbs sugar, divided

• 1 1/2 Tbs baking powder

• 1/2 tsp salt

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

• 2 1/4 cups heavy cream, divided

• 6 cups stemmed fresh strawberries, divided

• 1 cup simple syrup

• 1 tsp vanilla extract

• confectioner's sugar

• mint chiffonade

Sliders are showing up on menus everywhere, but these strawberry shortcake sliders take the cake!

Directions

• 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.