CLOSE

Triple Berry Shortcake

test

Layers of flaky puff pastry, orange flavored whipped cream and colorful mixed berries combine easily to make this heavenly dessert.

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 8
1 star 2 star 3 star 4 star 5 star
4 8

Recipe

Ingredients

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

  • 2 cups heavy cream

  • 1/3 cup granulated sugar

  • 3 tablespoons orange liqueur

  • 1 tsp. vanilla extract

  • 3 cups sliced fresh strawberries and/or blackberries and/or raspberries

  • 2 tablespoons confectioners' sugar

Directions

  1. Heat the oven to 400°F. Line a baking sheet with parchment paper.

  2. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 10 x 10-inch square. Cut off the corners to make a 10-inch circle. Place the pastry circle on the prepared baking sheet. Reserve the pastry trimmings.

  3. Cut the reserved pastry trimmings with a knife, making oval or spade-shaped leaves with stems. Using the back of the knife, score the pastry leaves to make “veins”. Place the pastry leaves on the baking sheet.

  4. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and cool on a wire rack. Split the pastry circle into 2 layers.

  5. Place the cream, granulated sugar, liqueur and vanilla in a medium bowl. Beat with an electric mixer on high speed until soft peaks form. Reserve 1/4 cup for garnish.

  6. Spread half of the cream mixture on the bottom pastry layer. Top with 2 1/2 cups of the fruit, the remaining cream mixture and the remaining pastry layer. Garnish with the reserved cream, pastry leaves, remaining fruit and confectioners’ sugar.

Watch a how-to demonstration of this recipe technique.

Close

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.

Inspiration

  • VIEW:
  • Sweet, juicy raspberries are delicious and beautiful.

On Social Media, Use #Puffpastry

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Additional comments & ratings
Show / Hide Comments

Submitted by:
Kay H.
Date: 12/15/2006

5 star rating

"It was very easy to make and tasted great!"

More Recipes

  • TOOLS
  • SHARE