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Dessert Misc: Strawberry Shortcake Sliders


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  • biscuits
  • 2 1/2 cups white spelt flour plus more
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/3 cup organic vegetable shortening (or butter)
  • 1/2 cup buttermilk plus more for brushing
  • 1/2 cup plain whole-milk yogurt
  • 3 tablespoons agave syrup (nectar)
  • filling
  • 2 cups fresh strawberries, hulled, halved
  • 2 tablespoons agave syrup (nectar)
  • Balsamic vinegar
  • Whipped cream
  • special equipment
  • 2 "-diameter biscuit cutter
  • ingredient info
  • Agave syrup (nectar) and white spelt flour are available at better supermarkets and at natural foods stores.


Adapted from


Step 1

Preheat oven to 475°. Whisk 2 1/2 cups spelt flour and next 3 ingredients in a large bowl. Using fingertips, blend in the shortening; form a well in center of mixture. Whisk 1/2 cup buttermilk, yogurt, and agave in a small bowl; pour into flour mixture; stir with a fork to blend. Transfer to a lightly floured work surface. Knead 2 or 3 times to bring dough together. Press dough into a 3/4"-thick round. Using biscuit cutter, cut the dough into rounds. Gather scraps; repeat cutting until all dough is used. Place the biscuits on an ungreased baking sheet; brush with buttermilk.

Bake until golden brown and a tester inserted comes out clean, about 10 minutes. Transfer to a wire rack; let cool completely.

Mix strawberries and agave in a medium bowl. Drizzle vinegar over; toss.
Cut biscuits in half. Place 3 biscuit bottoms on each plate. Spoon whipped cream over each and top with strawberry mixture. Place biscuit tops over

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