Strawberry Puff Pastry Shortcakes
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Ingredients
- 1 frozen puff pastry sheet, thawed
- 2 (16-oz) pkg strawberries, quartered
- ¼ cup granulated sugar
- 1½ cups heavy cream
- 3 Tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Unfold pastry sheet on parchment. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles. Arrange pastries ½ inch apart.
- Bake 12 to 14 minutes or until golden brown and puffy. Cool completely.
- Stir together strawberries and granulated sugar in a bowl.
- Beat cream at medium-high speed with an electric mixer until foamy. Add powdered sugar and vanilla; beat until stiff peaks form.
- Cut each pastry rectangle in half lengthwise. Top half of pastries with a dollop of whipped cream. Layer with strawberries, remaining pastries, whipped cream, and remaining strawberries.
- Serve immediately, or store, loosely covered, in refrigerator until ready to serve.
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