Strawberry Shortcake Sliders

1. Sift flour, 2 tbsp. 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 ½-in. thick circle. Wrap in plastic wrap and refrigerate at least 15 min.

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

4. Meanwhile, in med. saucepan, simmer 4 cups strawberries with simple syrup until jam-like consistency; cool. Slice remaining 2 cups strawberries and reserve.

5. Whip 3/4 cup cream with vanilla and 1 tbsp. 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