It’s getting warm and that means strawberries! I love a simple, quick strawberry shortcake with puff pastry sheets.
Now, you can make regular whipped cream based on my homemade whipped cream recipe (this would need to be multiplied by 2.5 – 3 times for a serving of 12). For a lighter, healthier option, try this Greek Yogurt Whipped Cream recipe. It contains 5.4g of protein per serving, decreases the fat content, and halves the calories while staying oh so delicious!
Note: You can use one fold of the puff pastry and make 3-4 small strawberry shortcake pieces for a small batch by dividing this recipe by 3. You can also make the filling and the puff pastry beforehand and assemble them later for a fresh quick dessert.
Puff Pastry Strawberry Shortcake
Ingredients
Shortcake
- 1 sheet puff pastry
- 1 lb strawberries
- 3 tbsp granulated sugar
Lemon Greek Yogurt Whipped Cream:
- ¾ cup heavy whipped cream
- 3 tbsp powdered sugar
- 21 oz 0% greek yogurt (3 single-serve containers, I prefer Fage brand)
- 3 tsp lemon juice
Instructions
Shortcake
- Pre-heat the oven to 400°F
- Cut the puff pastry sheet into 12 pieces and when the oven is heated, bake for 10 minutes turning the sheet 5 minutes in.
- Place on a cooling rack and cool to room temp.
Strawberries
- Slice the strawberries into thin strips. Cover the strawberries in the sugar, mix, and leave for 30 minutes to soak.
Lemon Greek Yogurt Whipped Cream
- Whip the heavy cream with powdered sugar either by hand or a magic bullet. I prefer using a small blender/magic bullet.
- Add the 0% Fage Yogurt, the lemon juice, and blend/whip again.
- Put the whipped cream in the fridge until assembly.
Assembly
- Once the strawberry finishes soaking, cut the puff pastry in half and assemble.
- Add ~1 tbsp of whipped cream to the inside of the bottom half of the puff pastry.
- Add a few slices of strawberries.
- Add another ~tbsp of whipped cream.
- Put the top of puff pastry on. Add ~1 tbsp of whipped cream.
- Top off with a few strawberries
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