Ingredients
Scale
- 1 sheet of puff pastry, thawed
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- Powdered sugar, for dusting
- Optional: 1 tablespoon lemon zest
For those looking to experiment, consider swapping out strawberries for raspberries or adding a drizzle of melted dark chocolate for a decadent twist.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Mama Lou always said, “A well-prepared kitchen is half the recipe.”
- Roll out the puff pastry on a lightly floured surface to smooth it out. Cut into equal squares, about 3×3 inches each.
- Place the squares on the prepared baking sheet, ensuring they have a little space between each. Bake for 12-15 minutes, or until golden brown and puffed.
- While the pastries bake, whisk together the heavy cream, sugar, and vanilla extract in a large bowl. Whip until soft peaks form. This always reminds me of the afternoons Ouma and I spent giggling, pretending to be master chefs.
- Once baked, let the pastries cool on a wire rack. Slice them horizontally with a sharp knife, creating a top and bottom half.
- Layer each pastry with a generous spoonful of whipped cream and a handful of sliced strawberries. Replace the top half of the pastry, gently pressing down.
- Dust with powdered sugar and, if desired, sprinkle with lemon zest to add a citrusy zing. Mama Lou often added this little touch, saying, “It’s the zest that says you care.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International