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Triple Berry Shortcake

Triple Berry Shortcake

5 1

Layers of flaky puff pastry, orange flavored whipped cream and colorful mixed berries combine easily to make this heavenly dessert.

serves 8 people

Ingredients

cost per recipe: $10.03

The price is determined by the national average.

  • 1/2

    of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 2

    cups heavy cream

  • 1/3

    cup granulated sugar

  • 3

    tablespoons orange liqueur

  • 1

    teaspoon vanilla extract

  • 3

    cups sliced fresh strawberriesand/or blackberries and/or raspberries

  • 2

    tablespoons confectioners' sugar

view nutrition info

How to Make It

Heat the oven to 400°F. Line a baking sheet with parchment paper. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 10 x 10-inch square. Cut off the corners to make a 10-inch circle. Place the pastry circle on the prepared baking sheet. Reserve the pastry trimmings. Cut the reserved pastry trimmings with a knife, making oval or spade-shaped leaves with stems. Using the back of the knife, score the pastry leaves to make “veins”. Place the pastry leaves on the baking sheet. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and cool on a wire rack. Split the pastry circle into 2 layers. Place the cream, granulated sugar, liqueur and vanilla in a medium bowl. Beat with an electric mixer on high speed until soft peaks form. Reserve 1/4 cup for garnish. Spread half of the cream mixture on the bottom pastry layer. Top with 2 1/2 cups of the fruit, the remaining cream mixture and the remaining pastry layer. Garnish with the reserved cream, pastry leaves, remaining fruit and confectioners’ sugar.
Step 1

Heat the oven to 400°F. Line a baking sheet with parchment paper.

Step 2

Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 10 x 10-inch square. Cut off the corners to make a 10-inch circle. Place the pastry circle on the prepared baking sheet. Reserve the pastry trimmings.

Step 3

Cut the reserved pastry trimmings with a knife, making oval or spade-shaped leaves with stems. Using the back of the knife, score the pastry leaves to make “veins”. Place the pastry leaves on the baking sheet.

Step 4

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and cool on a wire rack. Split the pastry circle into 2 layers.

Step 5

Place the cream, granulated sugar, liqueur and vanilla in a medium bowl. Beat with an electric mixer on high speed until soft peaks form. Reserve 1/4 cup for garnish.

Step 6

Spread half of the cream mixture on the bottom pastry layer. Top with 2 1/2 cups of the fruit, the remaining cream mixture and the remaining pastry layer. Garnish with the reserved cream, pastry leaves, remaining fruit and confectioners’ sugar.

Recipe Tips

  • Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

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Made With
of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Ratings & Reviews

(1)
  • jkelly1

    December 15, 2006

    Triple Berry Shortcake

    It was very easy to make and tasted great!

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