My co-worker, Sherry, is a self-proclaimed Pillsbury lover. She subscribes to their daily newsletter (which she always forwards to me), took a baking class in high school that revolved around using Pillsbury biscuits in recipes, and is constantly bringing me their recipes to try. So when I mentioned we wanted to recreate the classic strawberry shortcake into a “slider”, Sherry’s first response was, “use Pillsbury biscuits!”.
How fun would these be to serve at a backyard BBQ?! I’m thinking they should be your go-to recipe for Memorial Day weekend. And when served three to a tray, they look just like sliders you would order at a restaurant, but much sweeter :)
These strawberry shortcake sliders are the definition of easy. They take less than 15 minutes to make and are incredibly simple to assemble (perfect job for the kiddos!). So what are you waiting for? Get to yo’ kitchen and make them!
2 containers Pillsbury biscuits
¼ cup butter
1 cup sugar
1 lb California Giant strawberries
Fresh whipped cream (use your favorite recipe, this is mine)
California Giant blueberries for garnish
Preheat oven to 375 degrees. Dip Pillsbury biscuits into butter, and then dip in sugar. Lay on baking sheet. Repeat this step, this time laying the biscuit on top of previous (see picture for detail). Continue to repeat these steps, until all biscuits are used. Bake for 11 minutes or until biscuits are slightly browned. Let cool.
While biscuits are baking, prepare fresh whipped cream. Slice strawberries.
Once biscuits are cool, assemble your sliders. I used a layer of strawberries, a layer of whipped cream, followed by another layer of strawberries, but feel free to assemble how you like! Use a toothpick to keep together, threading blueberries on top.