Strawberry Shortcake Puffs

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<p>With ready-made GOYA® <a title="Empanada Dough-Puff Pastry for baking" href="https://www.goya.com/en/products/empanada-dough-puff-pastry-for-baking/" data-udi="https://goya.com/en/products/empanada-dough-puff-pastry-for-baking">Empanada Dough-Puff Pastry for Baking</a>, this quick and easy take on strawberry shortcake delivers crowd-pleasing flavors with little effort.</p>

Total Time

30m

Prep Time:20m

Yields:8 Servings

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Ingredients

1 lb.

<p><span>strawberries, sliced</span></p>

⅓ cup

<p><span>granulated sugar</span></p>

1 cup

<p><span>35% heavy cream</span></p>

¼ cup

<p><span>icing sugar (approx.), sifted</span></p>

1 tsp.

<p><span>vanilla extract</span></p>

Directions

Kitchen View

Step 1

<p>Preheat oven to 425°F. Using 2-inch round cutter, cut out 2 circles from each puff pastry dough round. Arrange on parchment paper–lined baking sheet; bake for 7 to 9 minutes or until golden brown. Let cool completely on rack.</p>

Step 2

<p>Meanwhile, toss together strawberries, sugar and lemon juice; let stand for 15 minutes.</p>

Step 3

<p>Just before serving, whip cream until stiff peaks form. Beat in icing sugar and vanilla.</p>

Step 4

<p>Top half of the pastry rounds with strawberries and whipped cream; cap with remaining pastry rounds. Dust with icing sugar.</p> <p><strong>Note:</strong> Substitute a splash of brandy or orange liqueur for lemon juice if desired.</p>

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