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Strawberry Shortcake Pastries

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For a show-stopping strawberry shortcake, serve this one featuring layers of puff pastry, sweetened strawberries and lots of whipped cream .

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 9
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4 7

Recipe

Ingredients

  • 3 cups sliced strawberries

  • 2 tbsp. sugar

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 3 cups sweetened whipped cream or thawed frozen whipped topping

Directions

  1. Heat the oven to 400°F.  Stir the strawberries and sugar in a medium bowl.

  2. Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 3 strips along the fold marks.  Cut each strip into 3 squares.  Place the pastries onto a baking sheet.

  3. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Split each pastry into 2 layers, making 18 in all.

  4. Spread the whipped cream on the bottom pastry layers.  Top with the strawberry mixture and the top pastry layers.  Garnish with additional whipped cream and strawberries, if desired.

  5. Ingredient Note: For 3 cups sweetened whipped cream, beat 1 1/2 cups heavy cream, 3 tablespoons sugar and 1/2 teaspoon vanilla extract in a large bowl with an electric mixer on high speed until stiff peaks form.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

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