Strawberry Shortcake Puffs

Name: Strawberry Shortcake Puffs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 servings
Ingredients: 1 sheet frozen puff pastry, thawed; 4 cups fresh strawberries, sliced; 1/4 cup plus 3 tablespoons sugar, divided; 1-1/2 cups heavy whipping cream; 1/2 teaspoon vanilla extract

Total Time Prep: 25 min. Bake: 15 min. + cooling

Yield 12 servings

Test Kitchen Approved

An easy and delicious recipe for strawberry shortcake puffs made with store-bought puff pastry dough, whipped cream and fresh strawberries.

Ingredients

1 sheet frozen puff pastry, thawed
4 cups fresh strawberries, sliced
1/4 cup plus 3 tablespoons sugar, divided
1-1/2 cups heavy whipping cream
1/2 teaspoon vanilla extract

Directions

Preheat oven to 400°. On a lightly floured surface, roll puff pastry to a 10-in. square; cut into 12 rectangles (approx. 3x2-1/2 in.). Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks; cool completely.
In a large bowl, toss strawberries with 1/4 cup sugar. Let stand 30 minutes, stirring occasionally. In another bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form.
To serve, split pastries horizontally in half. Top each bottom half with 2 tablespoons whipped cream and 1 tablespoon strawberries; replace top half. Top with remaining whipped cream and strawberries.

Nutrition Facts

1 serving: 246 calories, 16g fat (8g saturated fat), 34mg cholesterol, 76mg sodium, 23g carbohydrate (11g sugars, 2g fiber), 3g protein.

When my wonderful friend Kelly brought me a pint of strawberries, I didn’t want to just eat them straight (tempting as it was). I decided to make strawberry shortcake with my own pretty, elegant spin. These light and airy puff pastry stacks let the fruit shine. —Jenny Dubinsky, Inwood, West Virginia

Recipe Creator