Strawberry Shortcake Stacks Recipe

Strawberry Shortcake Stacks Recipe
Strawberry Shortcake Stacks Recipe photo by Taste of Home
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Strawberry Shortcake Stacks Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling

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. Yield: 12 servings.
Originally published as Strawberry Shortcake Stacks in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p163

  • 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 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.
  3. 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. Yield: 12 servings.
Originally published as Strawberry Shortcake Stacks in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p163

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