Petit Fours Berry Shortcakes
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Petit Fours Berry Shortcakes

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Serves: 36

Ingredients & Directions

  • 1.5 pints fresh strawberries, cut into 36 slices (about 3 cups)
  • 2 tablespoons sugar
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions
  • 1 container (16 ounces) frozen whipped topping, thawed or 4 cups sweetened whipped cream
  • 2 squares (1 ounce each ) semi-sweet chocolate, melted

Heat the oven to 400°F.

Toss the strawberries with the sugar in a medium bowl.

Unfold the pastry sheet on a lightly floured surface. Cut the pastry into 3 strips along the fold marks. Cut each strip into 3 squares, and cut each square into quarters, making a total of 36 (1 1/4-inch) squares. Place the squares 1-inch apart on greased or parchment-lined baking sheets.

Bake the pastries for 15 minutes or until they're golden brown. Remove the pastries from the baking sheets and cool them on wire racks.

Split each pastry into 2 layers. Spread 1 tablespoon whipped topping on each of 36 bottom layers. Top each with 1 strawberry slice, 1 tablespoon whipped topping and a top pastry layer. Drizzle the chocolate over the pastries.