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With ready-made GOYA® Empanada Dough-Puff Pastry for Baking, this quick and easy take on strawberry shortcake delivers crowd-pleasing flavors with little effort.
Ingredients
1 packet (11.6 oz.)
GOYA® Empanada Dough-Puff Pastry for Baking, thawed
1 lb.
strawberries, sliced
⅓ cup
granulated sugar
1 tbsp.
GOYA® Lemon Juice
1 cup
35% heavy cream
¼ cup
icing sugar (approx.), sifted
1 tsp.
vanilla extract
Directions
Step 1
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.
Step 2
Meanwhile, toss together strawberries, sugar and lemon juice; let stand for 15 minutes.
Step 3
Just before serving, whip cream until stiff peaks form. Beat in icing sugar and vanilla.
Step 4
Top half of the pastry rounds with strawberries and whipped cream; cap with remaining pastry rounds. Dust with icing sugar.
Note: Substitute a splash of brandy or orange liqueur for lemon juice if desired.
New from Goya
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