CLOSE

Strawberry Whoopie Puffs

test

Looking for a simple dessert to satisfy your sweet tooth?  Whip up a batch of these puff pastry "shortcakes" filled with a buttery, strawberry filling.  They're irresistible!

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 10 minutes
  • Cool: 10 minutes
  • Serves: 9
1 star 2 star 3 star 4 star 5 star
4 11

Recipe

Ingredients

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

  • 1/2 cup (1 stick) butter, softened

  • 1/2 cup strawberry preserves

  • 1/2 tsp. vanilla extract

  • 1/4 tsp. grated lemon zest

  • 1/4 tsp. lemon juice

  • 2 cups confectioners' sugar

Directions

  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Using a 3-inch round biscuit cutter, cut the pastry sheet into 9 (3-inch) circles.  Place the pastries onto a baking sheet.

  3. Bake for 10 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.

  4. Beat the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy.  Beat in the preserves, vanilla extract, lemon zest and lemon juice.  Reduce the speed to low.  Beat in the sugar, 1 cup at a time, until just blended. 

  5. Divide the strawberry mixture among the bottom pastry layers.  Top with the top pastry layers.  Sprinkle with additional confectioners' sugar.  Garnish with additional lemon zest, if desired

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.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? Yours could be the next featured 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:
Sindy F.
Date: 8/23/2011

5 star rating

"this is excellent"

More Recipes

  • TOOLS
  • SHARE