When my wonderful friend 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, WV
PREP: 25 MIN. • BAKE: 15 MIN. + COOLING • MAKES: 12 SERVINGS
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
1. 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.
2. In a large bowl, toss the strawberries with 1/4 cup sugar. Let stand for 30 minutes, stirring occasionally. In another bowl, beat the cream until it begins to thicken. Add vanilla and the remaining sugar; beat until stiff peaks form.
3. To serve, split pastries horizontally in half. Top each bottom half with 2 tablespoons of whipped cream and 1 tablespoon strawberries; replace the top half. Top with the remaining whipped cream and strawberries.