Recipe courtesy of Debi Mazar and Gabriele Corcos

Italian-Style Strawberry Shortcake

  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 8 servings
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Ingredients

Butter, for greasing pan

Flour, for dusting

One 17 1/4-ounce package frozen puff pastry sheets, thawed

1 1/2 pounds strawberries, stems removed and sliced

1/4 cup sugar

Juice of 1/2 a lemon

2 cups heavy whipping cream

1 vanilla bean, seeded

1 tablespoon powdered sugar, plus more for garnish

Directions

  1. Block of bittersweet chocolate, for shavingPreheat the oven to 400 degrees F. Butter 2 sheet trays.
  2. Flour your work surface. Roll out each puff pastry sheet to a 14-inch square. Use a biscuit cutter to cut into 4-inch rounds. Place on the prepared sheet tray and prick with a fork. Bake the pastry until golden brown and puffy, about 15 minutes, rotating the pans halfway through cooking. Remove and let cool. Once cool, slice each puffed round into 3 horizontal pieces. 
  3. Meanwhile, add the strawberries, sugar and lemon juice to a medium bowl and toss. Let sit at room temperature for 30 minutes so the juices develop. 
  4. When ready to serve, add the heavy cream to a large bowl and add the seeds of the vanilla bean. Beat, using a hand mixer, until it thickens. Add the powdered sugar and beat until soft peaks appear. 
  5. To assemble, add a nice dollop of whipped cream to a dessert plate. Top with strawberries and a round of pastry. Repeat the layers, ending with the pastry. Sprinkle with powdered sugar, top with chocolate shavings and serve immediately.
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