Triple Berry Shortcake
Layers of flaky puff pastry, orange flavored whipped cream and colorful mixed berries combine easily to make this heavenly dessert from Campbell's Kitchen. Make this Triple Berry Shortcake for your next get-together and your guests will be begging you for the recipe! If all shortcake recipes were as easy and delicious as this one, we'd all be in heaven!
Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.
For more delicious dessert recipes, check out the Campbell's Kitchen collection here.
Preparation Time15 min
Chilling Time40 min
Cooking Time15 min
- 1 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
- 2 cups heavy cream
- 1/3 cup granulated sugar
- 3 tablespoons orange-flavored liqueur
- 1 teaspoon vanilla extract
- 3 cups sliced fresh strawberries, blackberries and/or raspberries
- Confectioners' sugar
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Unfold one pastry sheet on a lightly floured surface. Roll the sheet into a 10 x 10-inch square. Cut off the corners to make a 10-inch circle. Place the pastry circle on the prepared baking sheet. Reserve the pastry trimmings.
Cut the reserved pastry trimmings with a knife, making oval or spade-shaped leaves with stems. Using the back of the knife, score the pastry leaves to make â€œveinsâ€. Place the pastry leaves on the baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and cool on a wire rack. Split the pastry circle into 2 layers.
Place the cream, granulated sugar, liqueur and vanilla in a medium bowl. Beat with an electric mixer on high speed until soft peaks form. Reserve 1/4 cup for garnish.
Spread half of the cream mixture on the bottom pastry layer. Top with 2 1/2 cups of the fruit, the remaining cream mixture and the remaining pastry layer. Garnish with the reserved cream, pastry leaves, remaining fruit and confectionersâ€™ sugar.