Strawberry Shortcake Pastries
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Strawberry Shortcake Pastries

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Serves: 9

Ingredients & Directions

  • 3 cups sliced strawberries
  • 2 tablespoons sugar
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 3 cups sweetened whipped creamor thawed frozen whipped topping

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

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.

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.

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.


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.