Strawberry Whipped Cream with Puff Pastry

Strawberry Whipped Cream with Puff Pastry
  • Prep Time: 15
  • Total Time: 45
  • Servings: 4

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About this Recipe

Create a yummy strawberry dessert pastry that can serve as the motivation needed to get your kids to eat their vegetables.


1 package (397 g) Tenderflake® Frozen Puff Pastry, defrosted
1 Egg
1.5 cups (375 mL) Whipping cream (35%)
.66 cup (150 mL) Seedless strawberry jam
2 cups (500 mL) Diced fresh strawberries
.25 cup (60 mL) White balsamic vinegar
Icing sugar


PRHEAT oven to 400°F (200°C). On a lightly floured work surface with a lightly floured rolling pin, roll each puff pastry square to a 9”x6” (23x15 cm) rectangle. Whisk egg with 1 tbsp (15 mL) of water. Brush over pastry. Place on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden and crispy. Cut each rectangle into six equal pieces.

HEAT vinegar in a small saucepan over medium-low heat. Cook stirring occasionally until thickened to a syrup and reduced by half. Let cool. Drizzle vinegar syrup over fresh strawberries, toss gently to coat.

BEAT whipping cream and jam together, using a stand mixer or electric beater until firm peaks form.

ASSEMBLE by topping four pieces of puff pastry with ¼ cup (60 mL) of whipped strawberry cream, then another puff pastry, followed by another 1/4 cup (60 mL) of whipped strawberry cream. Top with final puff pastry squares. Divide strawberries between the four desserts and garnish with a dusting of icing sugar.


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