Strawberries and Whipped Cream Pastry

Strawberries And Whipped Cream Pastry

To assemble at serving time, place a pastry square on each of 4 plates, cover with whipped cream and strawberries. Cover with another pastry square. Top with whipped cream and half a strawberry. Repeat for each serving, being sure to divide cream and strawberries evenly among them.


  • 1 L (4 cups) fresh Strawberries
  • 2 cut in half Strawberries (for garnish)
  • (Optional) 60 mL (¼ cup) Port
  • 180 mL (¾ cup) Icing Sugar
  • 1 cut in half Vanilla Bean
  • 500 mL (2 cups) 33% Whipping Cream Whipping Cream
  • 225 g (½ lb) Store-Bought Puff Pastry Dough
  • 60 mL (¼ cup) chopped Pistachios
  • 125 mL (½ cup) grated Maple Sugar


  1. Preheat oven to 200°C (400°F). Wash, hull and quarter strawberries.
  2. In a bowl, combine quartered strawberries, port, 125 mL (½ cup) icing sugar and vanilla bean. Refrigerate for about 1 hour.
  3. In another bowl, whip cream with remaining powdered sugar. Refrigerate.
  4. Cover a baking sheet with parchment paper. Roll dough into a rectangle and cut into 8 squares. Place squares on baking sheet and sprinkle with pistachios and maple sugar.
  5. Bake for about 10 minutes, until golden. Cool.

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