Today, I'm so excited to tell you that I've been asked to participate in my friend Courtney's virtual baby shower. Not too long after I started blogging, I made the fortunate discovery of fellow food blogging friends who live right in my own town! How great is that? People who like to blog and talk about cooking and food as much as I do? Yay! Courtney writes the killer blog, Cook Like a Champion and I've so enjoyed getting to know her over the past year. She is the sweetest person and has been such an encouragement to me as a new blogger. We were thrilled when she announced that she was expecting her first baby and I am happy to be baking a dish to celebrate Courtney, Eric, and Baby C for this virtual shower.
I thought long and hard about what I should make for my dish and had many bouts of indecisiveness. Finally, after digging through cookbooks, magazines and favorite food blogs, I remembered that I had bookmarked this recipe for Strawberry Shortcake Sliders a year or so ago thinking that it would be the perfect thing to make for a shower. There is something so festive and fun about making miniature versions of your favorite dishes to serve as hors d'oeuvres, and I love how cute and tiny these shortcake sliders are. It's perfect finger food for guests to help themselves without all of the mess of the full size version of strawberry shortcake.
The biscuits are slightly sweet with a hint of vanilla and were crunchy on the outside and soft on the inside. I know biscuit recipes can be hit or miss sometimes, but I couldn't be happier with how these turned out. The biscuits were flaky and rose evenly, and the dough was easy to mix and roll out. It is a little time-consuming to make and assemble these sliders but you can make the biscuits a day in advance to help cut down on day-of preparations. Then, once you have prepared your whipping cream and strawberries and are ready to make the sliders, I would create an assembly line of biscuits (already sliced) strawberries, and whipped cream to help streamline the process.
You can see the other delicious dishes from the round-up that were prepared for Courtney's shower by clicking on Josie's blog who organized this fantastic event, or on Courtney's blog here. While you're at it, you can wish the new Mama-to-be congratulations!
Strawberry Shortcake Sliders
2 cups all purpose flour
2 Tbsp. granulated sugar
1 Tbsp. baking powder*
1/2 tsp. salt
8 Tbsp. (1 stick) cold, unsalted butter, cut into small cubes and chilled (freeze for 15 minutes or longer)
7/8 cup (that is one cup minus 2 Tbsp.) heavy whipping cream
1 large egg
1 tsp. vanilla extract
2 baskets of fresh strawberries, rinsed, hulled, and sliced (1/8" to 1/4" thick)
1/4 cup granulated sugar
1 cup heavy whipping cream
2 Tbsp. powdered sugar
1/2 tsp. vanilla
*Make sure the baking powder is less than 6 months old or your biscuits will have a hard time rising
1. 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. Use a fork to whisk together the cream, egg, and vanilla in a small bowl. 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 will still be lumpy. Knead the dough with your hands for about 8 turns or so to create a ball.
3. 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 small glass) or other small round cookie cutter 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 lined with parchment paper and space about 1 1/2 inches to 2 inches apart from each other. Chill the dough in the refrigerator for about 10 minutes before baking.
4. While the dough is chilling, heat the oven to 425 degrees F. Bake biscuits on the middle oven rack for 8-12 minutes, or until risen and slightly browned. Remove from oven and let cool. *The biscuits can be made 1 day ahead and stored an air-tight container.
5. While the biscuits are baking or shortly before you are ready to serve the sliders, prepare the strawberries and whipped cream. Place the sliced strawberries in a bowl and sprinkle sugar over them. Gently mix to allow the sugar to coat the berries. Let sit until the sugar dissolves and the strawberries release their moisture.
6. To make the whipped cream, start with whipping cream that is very cold. You may want to chill your mixing bowl as well. Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the cream until it begins to firm. Sprinkle the powdered sugar and the vanilla and continue to whip until the cream is thick and holds its shape. Cover with plastic wrap and keep chilled until it's time to assemble the sliders.
7. When the biscuits have cooled to room temperature, gently break them apart, or slice them in half with a serrated knife. Separate the tops from the bottoms. Place a strawberry slice or two on each bottom, and place a dollop of whipped cream on top. Then place the top of the biscuit back on top of the whipped cream.
This recipe makes about 36-42 shortcake sliders
Adapted from Simply Recipes via Grange Restaurant