strawberries and cream pastries;

strawberries and cream pastries;

Light and flaky puff pastry topped with a generous amount of whipped cream and fresh strawberries.

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This is an amazingly simple, make-ahead dessert, perfect for pot locks or picnics or parties, a delicious crowd pleaser requiring just some quick and easy steps. Or in the time of quarantine, it can be a simple spring dessert. You could even go ham with decorating with sprinkles and such to make it even more enjoyable for everyone! You can make the recipe even easier if you use pre-made whipped cream or cool whip, to your preference. Personally, I think there’s no substitute for fresh whipped cream, and I do typically keep cream around for making chocolate truffles or caramels so it usually doesn’t mean an extra trip to the store for me. Whip a cup with a tablespoon of sugar and you’ve got yourself delicious homemade whipped cream for this recipe!

Another thing I love about this recipe is that it’s easily scaled up or down depending on how many mouths you have to feed. I did a full single pastry sheet from a refrigerated brand that made about 24 triangles, but if you use the frozen ones you could use only one sheet and save one for later. And if you have little hands or mouths or just want to make them cute and small, cut the sheets into little squares or smaller triangles to make them bite-sized.

Really when it comes down to it, there are only three steps: (1) whip cream and sugar to make whipped cream, (2) cut and bake pastry puff into triangles, and (3) cut the strawberries and marinate. Okay, there is a fourth step: assemble! But 1, 2, and 3 can all be done ahead of time. I call that a win! And so few ingredients too. You don’t want to assemble the dessert too far ahead though, or the cream will make the puff pastry less crisp. They hold up pretty well, but because they never last long, I don’t actually know how long it takes for them go soggy.

Depending on your sweet tooth, feel free to add a sprinkle of sugar to the strawberries when you marinate them. I personally don’t feel it’s necessary with the richness from the cream and the sugar we added there, but I do know that sugared strawberries are neeeeever bad! It just comes down to preference.

strawberries and cream pastries;

Light and flaky puff pastry topped with a generous amount of whipped cream and fresh strawberries.

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Oven Temp: 350°F

Servings: 15

Author: bestwithchocolate.com

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Ingredients

Pastry Triangles

• 1 sheet frozen puff pastry thawed

Whipped Cream

• 1 cup whipping cream
• 1-2 Tbsp sugar

Strawberries

• 16 oz strawberries
• 1 Tbsp lemon juice juice from approx. ½ a lemon
• 1 Tbsp sugar

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Instructions

Pastry Triangles

• Slice puff pastry into four even strips, then cut into squares, and then cut diagonally to make even triangles.
• Arrange on a baking tray and bake for 10 minutes, or until flaky and golden. Remove from heat and set aside to cool.

Whipped Cream

• In a medium mixing bowl, add the cream and sugar, and whisk with a hand mixer until stiff peaks form. Refrigerate until use.

Strawberries

• Hull and quarter the strawberries and add them into a bowl.
• Squeeze or pour lemon juice over strawberries and add the sugar. Toss together and allow to sit for 15 minutes or overnight.
• Assemble the pastries by layering whipped cream onto a pastry, and topping with strawberries. Top with a second pastry and enjoy fresh!

Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!

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