Serves 6
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  1. Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line two baking trays with parchment paper. Roll out the puff pastry and cut each sheet into nine squares. Arrange on the prepared baking trays.
  2. Use a sharp knife to score a border around each square, being careful not to cut all the way through the pastry. Prick the inside of each border with a fork.
  3. Bake the pastry for 20 minutes until puffed and golden. 
  4. Meanwhile, toss the strawberries together with the icing sugar and leave to sit until slightly syrupy.
  5. Use an electric whisk to beat the cream, vanilla and sugar until soft peaks form.
  6. Place a dollop of the cream into the centre of a pastry square, top with strawberries and then add a second layer of pastry. Top this with cream and strawberries, then add a final layer of pastry. Repeat with the remaining pastry squares. Dust with icing sugar and serve immediately.

Nutrition Facts

Per serving: 740kcals, 43.1g fat (11.7g saturated), 81.9g carbs (32g sugars), 8.6g protein, 3.1g fibre, 0.28g sodium

TEST KITCHEN TIP
Use custard instead of the whipped cream if preferred, and/or try using a combination of strawberries and stewed rhubarb.

Sweet thingsValentine’s DaySpecial OccasionsPastryAfternoon teaBakingFruit dessertsDinner partyVegetarian

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