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.
Ingredients
For the Macerated Strawberries
(Makes 1 serving)
- 1 pint strawberries, diced
- ¾ cup powdered sugar
- 1 teaspoon lemon juice
For the Chantilly Cream
(Makes 1 serving)
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1 tablespoon powdered sugar
For the Strawberry Cream Puff Shortcake
(Makes 1 serving)
- 7 Delizza Belgian Mini Cream Puffs
- 6 ounces whipped cream
- 1 strawberry, whole
- ½ ounce chocolate shavings (as garnish)
- Powdered sugar (for dusting)
- 1 toothpick
Directions
For the Macerated Strawberries
Dice strawberries into small cubes.
Mix diced strawberries with powdered sugar and lemon juice until fully coated.
For the Chantilly Cream
With a handheld mixer, whisk together heavy cream, vanilla and sugar until medium stiff peaks are formed.
For the Strawberry Cream Puff Shortcake
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In a 16-ounce glass jar, layer 2 Delizza Belgian Mini Cream Puffs with 2 ounces of macerated strawberries (see recipe), and top with 2 ounces of Chantilly Cream.
Repeat 2 more times with top layer of whipped cream crowning the glass jar.
Sprinkle with chocolate shavings.
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Place remaining mini cream puff and whole strawberry on a toothpick. Sprinkle with powdered sugar and place as garnish on jar.