Strawberry Shortcake Sliders

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
12 cakes

Dessert jumps onto the slider trend with a downsized version of the ever-popular strawberry shortcake. Serve these as part of a shareable dessert sampler, a plated dessert or as a mini indulgence on their own.

Ingredients

2 cups all-purpose flour
3 tbsp. sugar, divided
1 1/2 tbsp. baking powder
1/2 tsp. salt
8 tbsp. cold unsalted butter, cut into 1/2-in. 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

Steps

1. Sift flour, 2 tablespoons sugar, baking powder and salt into a bowl. With fork or pastry blender, cut in butter to fine particles.

2. Stir in 1 to 1 1/2 cups cream (enough so that dough holds together and is soft but not sticky). On floured surface, knead dough lightly a few times to form a ball. Pat into a 1/2-inch-thick circle. Wrap in plastic wrap and refrigerate at least 15 min.

3. Preheat oven to 400 F. With 2-inch round cutter, cut dough into 12 circles. Place on parchment-lined baking sheet and bake 15 to 20 minutes or until golden.

4. Meanwhile, in medium saucepan, simmer 4 cups strawberries with simple syrup until jamlike consistency; cool. Slice remaining 2 cups strawberries and reserve.

5. Whip 3/4 cup cream with vanilla and 1 tablespoon sugar until soft peaks form.

6. For service, split shortcakes in half horizontally. Place 3 shortcake bottoms on each of 4 plates. Top with cooked strawberry mixture, whipped cream and sliced strawberries, dividing ingredients evenly.

7. Place tops on shortcakes; dust with confectioner’s sugar and sprinkle with mint.

Recipe courtesy of California Strawberry Commission  

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources