Strawberry Shortcake Sliders

Mini strawberry shortcakes! Perfect little single bite servings, great for parties.

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Yield: Makes approximately 36 mini strawberry shortcake sliders



  • 2 cups all purpose flour
  • 2 Tbsp granulated sugar
  • 1 Tbsp baking powder*
  • 1/2 teaspoon salt
  • 8 Tbsp (1 stick) cold, unsalted butter (if using salted, skip the salt in dry ingredients), cut into small cubes and chilled (freezer for 15 minutes or longer)
  • 7/8 cup (that's one cup minus 2 tablespoons) heavy whipping cream
  • 1 large egg
  • 1 teaspoon vanilla extract


  • 2 baskets of fresh strawberries, rinsed, stems removed and discarded, sliced (1/8" to 1/4" thick)
  • 1/4 cup granulated sugar

Whipped Cream

  • 1 cup heavy whipping cream
  • 1 Tbsp granulated sugar
  • 1/2 teaspoon vanilla

*Make sure your baking powder is less than 6 months old or it may be flat and your biscuits will have a hard time rising. If you don't have baking powder you can combine two teaspoons cream of tartar (a dry acid) with one teaspoon baking soda (a dry base) for the same effect.


1 Whisk together flour, sugar, salt, baking powder, cut in butter: In a large bowl, vigorously whisk together the flour, sugar, salt, and baking powder for the biscuits. Cut the butter into the flour mixture with a fork or a pastry cutter, or pulse in a food processor until the largest pieces of butter are the size of peas.

2 Stir in cream, egg, vanilla, knead to make biscuit dough: Use a fork to whisk together the cream, egg, and vanilla in a small bowl.

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Make a well in the large bowl of the flour mixture and pour the cream mixture into the center of it. Use a fork to mix until the dough is evenly moistened. The dough mixture should look shaggy.

Knead the dough with your hands 8 turns or so to create a ball.

3 Flatten dough, cut into biscuit shapes, chill: Lightly flour a smooth surface. Turn the dough out onto the surface and pat or roll out until it is between 1/4 and 1/2-inch thick.

Use a 1 1/2-inch diameter biscuit cutter (or a juice glass) to cut out round biscuit shapes from the dough. (It helps to dip the biscuit cutter in some flour before each cut, so that the dough doesn't stick to the form.)

Place rounds on a baking sheet, space about 1 1/2 to 2 inches apart from each other. Chill for 10 minutes in the refrigerator before baking.

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4 Bake biscuits: Heat oven to 425°F. Bake biscuits on middle rack for 12 minutes, or until risen and lightly browned. Remove from oven and let cool.

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5 Macerate strawberries in sugar: While the biscuits are baking, prepare the strawberries and whipped cream. Place the sliced strawberries in a bowl and sprinkle sugar over them. Gently mix so that the sugar coats most of the strawberries.

Let sit until the sugar dissolves and the strawberries release their moisture.

6 Whip cream with sugar and vanilla: To make the whipped cream, make sure you are starting with cream that is very cold. It helps to chill the bowl first too. Use a hand mixer (you can make whipped cream in a blender, but watch out; it's easy to over-whip the cream in a blender) to whip the cream until it just begins to firm up.

Sprinkle the sugar and vanilla over the cream. Continue to whip until it is thick and holds its shape.

Cover with plastic wrap and keep chilled until it's time to assemble the mini strawberry shortcakes.

7 Assemble strawberry shortcake sliders: When the biscuits have cooled to room temperature, gently break them apart, separating the tops from the bottoms.

Place a strawberry slice or two on each bottom, and place a dollop of whipped cream on top of the strawberries.

Then place the top biscuit piece on top of the whipped cream. Voilá! You have your slider. Alternatively, you can serve them without the top.

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  • April

    Can I make the buiscut dough a day ahead, refrigerate and bake the morning I need them?

    • Elise Bauer

      Hi April, the biscuit dough relies to some degree on baking powder for its rise. If you make it a day ahead, the leavening will activate in the dough before you have a chance to bake it, and your shortcakes will not get as much of a rise.

  • Miriam

    I tried these this morning and it was flavorful to taste, but my biscuits didn’t rise very much..only a little. Can you ever use too much baking powder? I measured mine according to the directions.

    Also is there a way to freeze and bake later? If so, at what temperature should frozen biscuits be cooked?

    • Elise

      Could be your baking powder is too old. Baking powder is essentially a dry acid combined with a dry base, and eventually over time the molecules will find each other and combine. If this happens while you are baking, great, because the result is the air pockets that are the leavening you need. If this happens in the can because it’s been sitting around too long, your baking powder isn’t strong and you end up with flat biscuits.

      As for freezing and baking, I haven’t done that with this recipe so don’t know what to tell you.

  • alyson

    I made these yesterday and the biscuits burned at the bottom..has anyone had a problem at 425?

  • Kelly

    I made these for a holiday party and instead of cutting them in rounds, I used holiday-shaped cookie cutters. The stars worked the best – they looked great and tasted wonderful.

  • Taryn

    These are so cute! When I first glanced at the photo I thought the cream was pink, so I might try to achieve that with a touch of jam or food coloring. I have to make the biscuits the day before though to save time – what’s the best way to store them? I don’t want them to get too mushy in a Tupperware but I don’t want them to get stale, either. Any suggestions? And what’s the best way to store any leftovers?

    You need to store the biscuits and the strawberries separately. The biscuits you can wrap tightly in plastic wrap. But be warned, biscuits are best eaten fresh out of the oven, they very quickly get dry, and aren’t nearly as good the next day. ~Elise

  • Emily

    These were a HUGE hit at a party today! Thanks for the great idea! I doctored the strawberries up a bit with some fresh mint and blackberry brandy and I had to use my heart and star shaped cookie cutters to go the extra mile in cuteness. Awesome recipe.

  • Mother of Pearl

    Great idea! One of the best things about having a spring birthday is getting to have strawberry shortcake for my birthday cake every year. Just one question – how big are your strawberry baskets? Quart? Pint? Something else?

    Great question. Okay, so I just measure a basket. It’s 4 1/2 inches long, by 3 3/4 inches deep, by 2 3/4 inches high (or 11cm x 9cm x 6.5 cm) where the strawberries peek way over the top. ~Elise

  • Cindi Richins

    Love this recipe! I make a similar dish that my family LOVES. I put a little lemon zest in with the strawberries. It gives it a great freshness. I also brush the tops of my shortcakes with a little butter and sprinkle with granulated sugar.

  • Elizabeth Robertson

    When cooking scones/sliders/biscuits/shortcakes, if you pace them close together, you will get soft sides. This also prevents lopsided ones. These will work with all sort of fruits, Kiwi’s, peaches, and all types of berries. How pretty it would look with different fruits on them on a party platter.

  • Becky

    These look wonderful, but say, for instance I had to make something quick, what biscuits, from the refrigerated section at the grocery store would you recommend for this? I’m thinking that the ‘butter’ ones wouldn’t be quite right here.

    Great question. I haven’t the faintest idea. There is a lot of butter in these biscuits by the way. ~Elise

  • Kim

    My boyfriend and I will be hosting his parents and grandparents and some other family members for dinner on Friday night…these will be perfect! However, I’m traveling throughout the week so it will be difficult for me to make my own dough and get everything together. Can I improvise with a store bought dough? If so, what kind would you suggest?
    Thank you for an awesome recipe!

    You might try using frozen puff pastry dough. ~Elise

  • Elaine Baker

    Elise, I’m so glad you enjoyed them! They were such a hit at the Ruth Reichl reception that I’m putting on the menu at Grange this week :)

    Elaine Baker, Pastry Chef
    Grange Restaurant/Citizen Hotel

  • Ingrid M.

    A foodie in the checkout line who saw my strawberries and heavy cream told me the best sugar for whipped cream was powdered sugar. I’ve used it ever since, with great success.

    My father is the whipped cream master here and he usually uses powdered sugar. This time we followed David Lebovitz’s approach to whipping the cream, using granulated, and were very pleased with the results. ~Elise