Strawberry Shortcake Sliders with Greek Yogurt Whipped Cream

12 slider-sized shortcakes


1 quart of fresh strawberries, rinsed under cool water

2 tablespoons sugar (more or less depending on how sweet the berries are)

1 cup heavy whipping cream, well chilled

1 cup full-fat Greek yogurt

2 tablespoons sugar (more or less to your taste)

2 teaspoons vanilla extract

12 freshly baked 1-inch biscuits (see recipe here)

12 mini cupcake liners

  1. Hull and slice strawberries and place in a medium bowl. Sprinkle with sugar, adjusting as needed based on sweetness of the berries. Toss gently with a spoon. Cover and refrigerate for at least 30 minutes before serving to allow berries to release their juices.
  2. Meanwhile, place chilled whipping cream in the bowl of stand mixer and beat with whisk attachment on high speed for 2 minutes, until soft peaks begin to form. Add Greek yogurt and continue whipping until the mixture is thick and rich. Add sugar and vanilla extract and beat until well combined and smooth.
  3. To serve, arrange mini cupcake liners on a large serving platter or tray. Flatten each cupcake liner. Split biscuits in half and place the bottom half of each biscuit on a cupcake liner. Top bottom half of each biscuit with a spoonful of strawberries and juices and a large dollop of the whipped cream mixture. Top with biscuit tops and serve immediately.