Easy Strawberry Shortcake Puffs
Easy Strawberry Shortcake Puffs are a simple dessert that contains just five ingredients. By using frozen puff pastry and sweet strawberries, this easy dessert is ready in less than an hour!
Strawberry Shortcake Puff Pastries
I’ve got the ultimate strawberry dessert for you today, friends!
The sun is shining, the weather is warm, and I’m soaking up all of the fresh fruits.
This easy strawberry shortcake recipe might just be one of the simplest desserts around. It has all of the flavors of classic strawberry shortcake, but in puff pastry form.
And while puff pastry desserts are a great time saver, it’s extra delicious in this recipe.
This strawberry shortcake using puff pastry is an easy shortcut that you’ll want to make over and over again. Unlike homemade shortcake, this version requires just one ingredient: frozen puff pastry. That means there’s no mixing the dough, cutting in cold butter, or shaping into cakes.
If quick and easy recipes are the name of your game, then strawberry puff pastry bites are a must for dessert!
Ingredients in Easy Strawberry Shortcake Puffs:
- Frozen puff pastry
- Strawberries
- Sugar
- Heavy whipping cream
- Vanilla
How to Make Easy Strawberry Shortcake Puffs:
- Preheat oven to 400°F. Line two large baking pans with parchment paper. Set aside.
- On a lightly floured surface, roll puff pastry into a 10-inch square and then cut into 12 rectangles. Place onto baking pans. Bake for 12-15 minutes, or until golden. Remove to wire racks and let cool completely.
- While puff pastry is baking, in a large bowl, toss strawberries with ¼ cup sugar. Let stand for 30 minutes, stirring occasionally.
- In another bowl, beat the cream with a hand mixer until it begins to thicken. Add vanilla and remaining 3 tablespoons sugar and beat until stiff peaks form.
- To serve, split pastries horizontally in half. Top each bottom half with 2 tablespoons of whipped cream and 1 tablespoon of strawberries; add the remaining halves on top. Top each shortcake with additional whipped cream and strawberries. Serve immediately.
Can I Make This Ahead of Time?
Absolutely! You can bake the puffy pastry (store in an airtight container at room temperature) and prepare the strawberries (store in an airtight container in the refrigerator) for up to one day in advance. However, the whipped cream should be made right before serving for maximum freshness and thickness.
How Long Will This Last?
It is best to eat these strawberry shortcake pastries within an hour or two of serving, as the juices from the strawberries may make the shortcake soggy and the whipped cream will deflate.
Variations of Strawberry Shortcake:
- No puff pastry in the freezer? Swap it out with pre-made or refrigerated biscuits for a quick ‘shortcake.’
- Don’t like strawberries? Feel free to swap out with blueberries, peach slices, or even raspberries for a different spin on shortcake. Or add one (or more) of those fruits to the strawberries for mixed fruit shortcakes.
- If you’re short on time, you can skip the homemade whipped cream and use a whipped topping (such as CoolWhip) in its place.
- Add some vanilla ice cream on the side for an extra special treat.
Looking for More Strawberry Desserts? I’ve Got You Covered!
- No Bake Strawberry Cheesecake
- Easy Strawberry Poke Cake
- Strawberry Cake Mix Cookies
- Strawberry Pound Cake
- Strawberry Cinnamon Dump Cake
- Strawberry Peach Smoothie
An Easy Video Tutorial on How to Make Strawberry Shortcake Puffs:
Easy Strawberry Shortcake Puffs
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 cups fresh strawberries, sliced
- ¼ cup +3 tablespoons granulated sugar, divided
- 1½ cups heavy whipping cream
- 1 teaspoon vanilla bean paste, or vanilla extract
Instructions
- Preheat oven to 400°F. Line two large baking pans with parchment paper. Set aside.
- On a lightly floured surface, roll puff pastry into a 10-inch square and then cut into 12 rectangles. Place onto baking pans. Bake for 12-15 minutes, or until golden. Remove to wire racks and let cool completely.
- While puff pastry is baking, in a large bowl, toss strawberries with ¼ cup sugar. Let stand for 30 minutes, stirring occasionally.
- In another bowl, beat the cream with a hand mixer until it begins to thicken. Add vanilla and remaining 3 tablespoons sugar and beat until stiff peaks form.
- To serve, split pastries horizontally in half. Top each bottom half with 2 tablespoons of whipped cream and 1 tablespoon of strawberries; add the remaining halves on top. Top each shortcake with additional whipped cream and strawberries. Serve immediately.
Notes
- See my tips and tricks for making this Easy Strawberry Shortcake above the recipe box.
- Recipe from Taste of Home: Five ingredients - 2018
