Strawberry Shortcake is a classic dessert that is best when strawberries are in season. It is made with some form of pastry, sweetened strawberries and whipped cream. The combination is delicious and it is simple to make. Strawberry Shortcake Bites are a nice mini version and a great way to serve summer berries. These sweet treats are the perfect little bites to enjoy without being too heavy.
This easy recipe uses frozen puff pastry. Rounds are cut from the dough and baked to a golden brown. The rounds are filled with the strawberries and whipped cream. They are pretty and delicious. If you want more intense strawberry flavor you could use Roasted Strawberries in the recipe. If you want to try another fresh berry recipe made with frozen puff pastry, check out Raspberry Turnovers.
If you want to try some other creamy sweet strawberry desserts check out Strawberry Trifles, Strawberry Bread Pudding and Strawberry Panna Cotta. You might also like 20 Simple Summer Strawberry Recipes.
SOME THINGS TO KNOW: FAQ’S
SPECIAL EQUIPMENT NEEDED:
- 3″ round cookie cutter
- baking sheet
- Puff pastry is a light buttery flaky dough. It is a laminated dough where butter is put inside the dough and repeatedly folded and rolled out before baking. It is readily available at the grocery store frozen, which saves a lot of time and provides a delicious homemade taste.
- If you do not want to use puff pastry, small biscuits or shortbread cookies would make good substitutes.
- If you do not have heavy or whipping cream, check out The Best Substitutes for Whipping Cream.
- If you do not have fresh strawberries, you can use frozen berries that are defrosted.
- Once assembled, the strawberry shortcake bites are best eaten the same day. You can place them into the refrigerator in an airtight container for a day however the whipped cream may not keep well and the puff pastry can become soggy. If you want to make them ahead of time just keep the ingredients separated and make sure that the whipped cream and strawberries are refrigerated.
Strawberry Shortcake BitesPrint This
- 1 sheet puff pastry, thawed
- 2 cups fresh strawberries sliced
- 5 tablespoons granulated sugar, divided
- 1 ½ cups heavy cream
- ½ teaspoon cream of tartar, optional *see note
- 1 teaspoon vanilla extract
- Flour to roll out dough
Preheat the oven to 400 degrees.
Lightly grease a baking sheet.
If your puff pastry is frozen, let it defrost to room temperature.
Unfold the puff pastry and place on a board that has been lightly floured. Sprinkle flour over the top of the dough as well.
Roll the pastry into a rectangle that is 14 inches long by 10 inches wide. It is easier to roll if you place a sheet of wax paper or parchment paper over the top of the dough.
Using a 3 inch round cookie cutter, cut the dough into rounds and place them onto the baking sheet. You should be able to cut 14 from the rectangle. Roll the dough scraps together nice and flat to cut the other 4 rounds.
Bake for 12-15 minutes until puffed and light golden brown.
In a large bowl combine the sliced strawberries with 2 tablespoons of the sugar. Combine well and let them sit for several minutes until the strawberries become juicy. This will enhance the natural flavor of the berries.
In a large bowl beat the cream on high speed with the cream of tartar and vanilla extract.
As the cream starts to thicken, add the remaining 3 tablespoons of sugar, one at a time. Beat well after each addition.
Continue to beat the cream until it is thick and forms peaks.
Cut the pastry rounds through the center. Add 1 tablespoon of the whipped cream to the bottom half. Top the cream with 2-3 strawberry slices. Place the top of the pastry round over the strawberries. Add 1 teaspoon of cream to the top. Add a strawberry slice to cream dollop.
These are best served the same day.
Cream of Tartar is a stabilizer which will help to keep the whipped cream from breaking down as it sits.