Ingredients
Puff pastry sheets: 3
Heavy cream: 2 cups
Powdered sugar: 1 cup
Vanilla extract: 2 tsps
Fresh strawberries (optional): 1 cup, sliced
Raspberry jam (optional): 1/2 cup
Confectioner’s sugar (for dusting): 2 tbsp
Directions
Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface to ensure they are even. Cut each sheet into rectangular shapes, making sure they are of equal size. Place the puff pastry rectangles onto a baking sheet lined with parchment paper. Prick the surface of each rectangle with a fork to prevent them from puffing too much in the oven. Bake the pastry sheets for about 15-20 minutes, or until they are golden brown and crisp. Remove them from the oven and let them cool completely.
In a large mixing bowl, pour in the heavy cream. Using an electric mixer, whip the cream until it begins to thicken, then gradually add the powdered sugar while continuing to beat. Add the vanilla extract and continue to whip the cream until it forms stiff peaks.
Take the first layer of puff pastry and spread a generous amount of whipped cream evenly over the surface. If you’re using fresh strawberries, scatter some sliced strawberries over the whipped cream. Place the second layer of puff pastry on top, and spread a layer of raspberry jam, followed by another layer of whipped cream. Add the final layer of puff pastry on top.
Lightly dust the top layer with confectioner’s sugar. Optionally, you can garnish with more sliced strawberries. Slice and serve immediately or refrigerate until ready to serve.