Giant Strawberry Shortcake Dessert with Puff Pastry

A giant strawberry shortcake dessert made with puff pastry on a cutting board.

Giant Strawberry Shortcake Dessert with Puff Pastry

This Giant Strawberry Shortcake made with puff pastry is a new spin on the classic dessert. It’s gorgeous and impressive, yet an easy recipe perfect for feeding a large group. Inspired by 'Giant Almond Croissant' recipe by Sohla El-Waylly for the New York Times.

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Dessert

American

321 kcal

Equipment

Ingredients

1 sheet frozen puff pastry, thawed (see notes)
1 pint heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
32 ounce fresh strawberries, hulled + sliced
½ cup strawberry preserves, or jam

Optional

small mint or basil leaves, to garnish
1 tablespoon liqueur, like Gran Marnier or Kirsch (see notes)

Instructions

Preheat oven to 425°F. Line a sheet pan with parchment paper.
Unfold the pastry onto the parchment. Bake for 10 minutes. Reduce the oven temperature to 350°F and continue baking for another 20 to 30 minutes; rotate the pan halfway through. The pastry is ready when it is puffy, deep golden brown and crispy. Set aside to cool.
Using an electric hand mixer or stand mixer fitted with a whisk attachment, whip the cream, confectioner's sugar and vanilla extract together until it forms medium peaks (a consistency just right for topping dessert; not too stiff and not too soft and runny). Cover and refrigerate until assembly.
Place the strawberries in a large mixing bowl. Heat the strawberry preserves until it is loose and drips easily off a spoon. (You can do this in the microwave or cooktop.) Gently toss the strawberries with warm preserves until coated. Cover and refrigerate if not assembling right away.
Once the pastry is cool enough to handle, use a long serrated knife to cut the pastry in half horizontally. Set the top aside and place the bottom on a serving platter. Spread half the whipped cream over the pastry, then spoon on half the strawberries. Cover with the top half of pastry and repeat. Decorate the top with a few herb leaves, if desired.
Cut into 12 pieces just before serving.

Notes

Brand of pastry: Dufour (all-butter pastry) comes one sheet of puff pastry to a box. Pepperidge Farm (shortening pastry) comes two sheets to a box. Once unfolded, they are also different sizes. The quantities in this recipe were made and tested with Dufour (which is larger). You can use any brand, but depending on the size, you may end up with a taller dessert, or have some extra whipped cream and strawberries.

Thawing pastry: I prefer to thaw puff pastry in the refrigerator overnight. If you quick thaw at room temperature per the package directions, I recommend popping it back in the fridge for about 30 minutes before you unfold it.

Liqueur: if desired, mix a tablespoon into the warmed strawberry preserves for another flavor component.

Make ahead: Assemble just before baking to maintain a crispy pastry, but the components can be made ahead.

The puff pastry can be baked up to 3 days ahead. Cover and store it at room temperature.
Make the whipped cream up to 12 hours ahead; cover and store it in the refrigerator.
Make the strawberry filling several hours ahead. Store it in an airtight container in the fridge. The strawberries will give up some of their moisture as they rest. Strain off the excess or use a slotted spoon when transferring them during assembly.

Nutrition

make ahead, oven, semi-homemade

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