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Puff Pastry Strawberry Shortcake

Prep Time:

20 minutes

Bake Time:

13 minutes

Total Time:

45 minutes


15-20 servings




  • 1 package frozen puff pastry, thawed

  • 1 large egg

  • Coarse (turbinado) sugar, for sprinkling

  • 2 cups heavy whipping cream

  • ¼ cup powdered sugar

  • 2 teaspoons vanilla extract

  • 1 pint fresh strawberries, diced

Tools Needed

Rolling Pin

Cookie Cutter

Basting Brush

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Bake with Me


  1. Preheat oven to 400℉. Line a baking tray with parchment paper and set aside.

  2. Unwrap puff pastry and gently roll it out with a rolling pin. Use a 3-inch round cookie cutter to cut out as many circles of puff pastry as possible. Place the dough circles on the baking tray.

  3. Add the egg to a small bowl and scramble with a fork. Use a basting brush to brush the egg across the dough circles and sprinkle with turbinado sugar.

  4. Bake the puff pastry in the preheated oven for 13-15 minutes, or until golden brown and puffed. Remove from the oven and cool completely.

  5. Once cooled, use a sharp or serrated knife to cut the puff pastry in half, horizontally.

  6. In a medium mixing bowl, combine the cream, powdered sugar, and vanilla extract. Use an electric hand mixer on medium-high speed and mix until stiff peaks form.

  7. Add a heaping spoonful of the whipped cream to one half of puff pastry and top with strawberries. Place the other half of the puff pastry on top and serve immediately. Enjoy!


Dessert, Valentine's Day, Breakfast

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