Ever notice how people from big families eat fast? That’s because if you finish your food first, you’ll be assured of seconds. In our family we kids perfected the art of eating quickly with strawberry shortcake. If there was one food we dreamt of, fought over, couldn’t get enough of, it was strawberry shortcake. Made with biscuits. And real whipped cream. Sigh. There is no more of a perfect dessert than this.

Which is why, when my mother asked me to make something for her book club meeting, and with big, juicy, sweet strawberries showing up in the markets all over town (even at a street vendor on the corner of my block), that I couldn’t wait to make these mini shortcakes. I don’t take credit for the idea, or the name for that matter. We were served mini strawberry shortcakes at an event for Ruth Reichl when she was in town recently, and my pals Garrett and Amber took one look at them and called them “sliders”. Why a slider? Because like a burger slider, you can hold them in your hand to eat. They are perfect little finger food shortcakes.

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