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Horizontal photo of Puff Pastry Strawberry Shortcake on a plate. Small bowls of sliced strawberries, fresh mint leaves, a kitchen towel, and fork scattered around the photo.
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Puff Pastry Strawberry Shortcake

This Puff Pastry Strawberry Shortcake is a simple summer dessert made with sugar topped puff pastry, sliced fresh strawberries, and extra creamy whipped cream.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Jessica

Ingredients

  • 1 sheet frozen puff pastry thawed
  • Egg wash
  • 3 tbsp. sugar
  • Extra creamy canned whipped cream
  • 3-4 cups fresh strawberries sliced
  • Optional: mint leaves

Instructions

  • Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
  • Unroll the puff pastry sheet and cut it into four even pieces.
  • Brush each side of the puff pastry with egg wash and sprinkle with sugar.
  • Bake for 20 minutes, or until golden brown and flaky.
  • Allow the puff pastry to cool. Then, cut the pastry horizontally in half.
  • Add a layer of whipped cream on one half of the puff pastry and place sliced strawberries on top.
  • Place the other puff pastry half on top. Then, add a dollop of whipped cream and a strawberry and mint leaf on top.
  • Serve immediately.

Notes

Pro tip: To make a bakery style sugar crust on the puff pastry, sprinkle turbinado sugar on top of the puff pastry instead of white sugar.