Easy Strawberry Shortcake Puffs

by Gayle on Jun 21, 2021 (updated Jul 11, 2025) 2 comments »

Easy Strawberry Shortcake Puffs are a simple dessert that contains just five ingredients. By using frozen puff pastry and sweet strawberries, this easy dessert is ready in less than an hour!

You’ll also love my Strawberry Yogurt Bites, Strawberry Poke Cake, and Strawberry Cinnamon Dump Cake, they’re all easy and delicious!

A close-up of easy strawberry shortcake puffs featuring flaky pastry layers, whipped cream, and fresh strawberry slices on a white plate. A fork rests nearby, and powdered sugar is sprinkled on top.

I’ve got the ultimate strawberry dessert for you today, friends! The sun is shining, the weather is warm, and I’m soaking up all the fresh fruit.

This strawberry shortcake recipe puts a fun spin on a classic using puff pastry for an easy, flaky twist.
No mixing, no cutting in butter, no shaping, just one ingredient: frozen puff pastry. It’s quick, it’s delicious, and it’s the kind of shortcut you’ll want to make again and again.

If you’re all about simple summer desserts, these strawberry puff pastry bites are a must!

Plates of easy strawberry shortcake puffs with whipped cream and fresh strawberries sit on a white table, surrounded by whole strawberries, a bowl of sliced strawberries, a striped cloth, and silver forks.

Ingredients in Easy Strawberry Shortcake Puffs:

These delightful treats come together with just a few simple ingredients. Flaky puff pastry, juicy strawberries, and homemade whipped cream create a light, crowd-pleasing dessert.

Frozen puff pastry
Strawberries
Sugar
Heavy whipping cream
Vanilla

How to Make Easy Strawberry Shortcake Puffs:

This dessert is quick to assemble and full of flavor. Bake the puff pastry, layer with macerated strawberries and whipped cream, and enjoy a sweet, summery bite.

Preheat oven to 400°F. Line two large baking pans with parchment paper. Set aside.
On a lightly floured surface, roll puff pastry into a 10-inch square and then cut into 12 rectangles. Place onto baking pans. Bake for 12-15 minutes, or until golden. Remove to wire racks and let cool completely.
While puff pastry is baking, in a large bowl, toss strawberries with ¼ cup sugar. Let stand for 30 minutes, stirring occasionally.
In another bowl, beat the cream with a hand mixer until it begins to thicken. Add vanilla and remaining 3 tablespoons sugar and beat until stiff peaks form.
To serve, split pastries horizontally in half. Top each bottom half with 2 tablespoons of whipped cream and 1 tablespoon of strawberries; add the remaining halves on top. Top each shortcake with additional whipped cream and strawberries. Serve immediately.

A white plate with squares of easy strawberry shortcake puffs, some topped with whipped cream and sliced strawberries, sits next to a glass bowl filled with sliced strawberries and a spoon.

Can I Make This Ahead of Time?

Absolutely! You can bake the puffy pastry (store in an airtight container at room temperature) and prepare the strawberries (store in an airtight container in the refrigerator) for up to one day in advance. However, the whipped cream should be made right before serving for maximum freshness and thickness.

How Long Will This Last?

It is best to eat these strawberry shortcake pastries within an hour or two of serving, as the juices from the strawberries may make the shortcake soggy and the whipped cream will deflate.

Variations of Strawberry Shortcake:

No puff pastry in the freezer? Swap it out with pre-made or refrigerated biscuits for a quick ‘shortcake.’
Don’t like strawberries? Feel free to swap out with blueberries, peach slices, or even raspberries for a different spin on shortcake. Or add one (or more) of those fruits to the strawberries for mixed fruit shortcakes.
If you’re short on time, you can skip the homemade whipped cream and use a whipped topping (such as CoolWhip) in its place.
Add some vanilla ice cream on the side for an extra special treat.

Tips and Tricks:

Thaw puff pastry properly: Let it thaw in the fridge or on the counter until it’s pliable but still cold. Too warm and it gets sticky; too frozen and it won’t puff evenly.
Use a sharp knife or pastry cutter when cutting the pastry squares for clean edges that puff up beautifully.
Don’t overfill! A little whipped cream and strawberries go a long way—overstuffing makes them harder to eat (but still delicious).
Cool the puffs completely before filling to keep the whipped cream from melting and sliding off.

Looking for More Strawberry Desserts? I’ve Got You Covered!

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