Strawberry Shortcake Sliders

I don’t have a recipe for you today.  Mine didn’t exactly work out as planned.  It got to the point where I honestly couldn’t tell you how much flour I used.  And that just isn’t useful.

But I thought the idea was adorable and perfect for the strawberry season, and thus, I must share.

On Simply Recipes, I saw this idea for miniature strawberry shortcake sliders.  How cute! went through my head over and over again.  And then I began making the mini shortcakes when I realized I have half-and-half instead of heavy cream, like the recipe calls for.  I decide to give it a whirl anyways, but ended up with the wettest dough EVER.  So I started adding flour, then more flour…and more flour.  And more flour.  Eventually, an immeasurable amount of flour later, I could roll out my dough.

And it all worked out perfectly.  Except that I have no idea how much flour to tell you to use.  So I’ll just link back to the original recipe and also suggest that this Buttermilk Biscuit recipe from TheRedBirdLife might work splendidly too.  Really, all you need are itty bitty biscuits, sliced strawberries and some whipped cream and you can put these together in a flash.  (Note:  I used a 1 1/2 inch diameter round cookie cutter for the shortcakes.  It fits one strawberry slice perfectly.)  And what a cute, summery end to a meal.

All my birds enjoyed them very much.

You may also like:

No-Bake Fresh Strawberry Pie

Mini Puffed Pancakes with Strawberry Sauce

Peach and Strawberry Soda