March 2023 Newsletter—Strawberry Shortcake Puffs

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Strawberry Shortcake Puffs

Total Time: 40 minutes Prep: 25 min. Bake: 15 min. + cooling

Yields: 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 or use Reddi-Wip
  • 1/2 teaspoon vanilla extract

Equipment:

Oven

Rolling Pin

Baking Sheet/Pan

Measuring Cups

Plates

Forks

Large Bowl

Whisk

Spatula

Wire Rack

Directions:

Preheat oven to 400°. On a lightly floured surface, roll puff pastry to a 10-in. square; cut into 12 rectangles (approx. 3×2-1/2 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.

(*Skip this step if using Reddi-Wip) 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