Strawberry Cream Puff Shortcake

Have your cake and eat it, too, with everyone’s favorite summer dessert, reimagined as a stunning parfait. Delizza Belgian Mini Cream Puffs are layered between sweet strawberries and Chantilly cream for a perfectly sweet treat.

Strawberry Cream Puff Shortcake Recipe created by Delizza

For the Strawberry Cream Puff Shortcake
(Makes 1 serving)

  • 7 Delizza Belgian Mini Cream Puffs
  • 6 ounces macerated strawberries (see recipe)
  • 6 ounces Chantilly cream (see recipe)
  • 1 strawberry, whole
  • Powdered sugar (optional)
  • Chocolate shavings (optional)
  • 1 toothpick

For the Macerated Strawberries
(Makes approximately 2 servings / 12 ounces)

  • ¾ teaspoon lemon juice
  • ½ cup powdered sugar
  • ¾ pint of strawberries, diced

For the Chantilly Cream
(Makes 6 servings / 12 ounces)

  • ¾ cups heavy cream
  • 3 tablespoons granulated sugar

For the Strawberry Cream Puff Shortcake

  1. In a 16-ounce glass jar, layer 2 Delizza Belgian Mini Cream Puffs with 2 ounces of macerated strawberries (see below), and top with 2 ounces of Chantilly cream (see below).

  2. Repeat 2 more times with top layer of Chantilly cream crowning the glass jar.

  3. Sprinkle with chocolate shavings.

  4. Place remaining Mini Cream Puff and whole strawberry on a toothpick. Sprinkle with powdered sugar and place as garnish on jar.

For the Macerated Strawberries

  1. Dice strawberries into small cubes.

  2. Mix diced strawberries with powdered sugar and lemon juice, until fully coated.

For the Chantilly Cream

  1. In a stand mixer with a whisk attachment, whisk heavy cream on medium speed.

  2. Add sugar in slowly, until medium stiff peaks are formed.