Sweet Berry Shortcakes

Sweet Berry Shortcakes

Prep Time


Cook Time

15 minutes



This luscious recipe uses three different kinds of berries for triple the flavor and fun.

Recipe courtesy of Pink Princess Cookbook by Barbara Beery.


  • 1 package frozen puff pastry dough
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar for shortcakes
  • 1 1/2 to 2 cups raspberries, blueberries and sliced strawberries
  • 1 tablespoon sugar for berries
  • 1/2 teaspoon vanilla
  • Whipped cream
  • Assorted berries for garnish


  • 1 Thaw dough for 30 minutes before using.
  • 2 Preheat oven to 375 degrees.
  • 3 Open one sheet of puff pastry and place on floured work area. Gently roll out and smooth pastry.
  • 4 Use a cookie cutter to cut out a total of 12 to 15 pastries.
  • 5 Place individual pastries on a foil-lined cookie sheet sprayed with nonstick cooking spray. Brush pastries lightly with melted butter and sprinkle lightly with sugar.
  • 6 Bake for about 15 minutes. Remove from oven and cool for 5 minutes before removing from cookie sheet.
  • 7 Combine assorted berries, sugar and vanilla in a bowl. Set aside.
  • 8 Place one puff pastry round on a plate and spoon berries on top.
  • 9 Put a second pastry round on top of that and add more berries.
  • 10 Top with a third pastry round. Finish off with a dollop of whipped cream and assorted berries.
  • 11 If your shortcake stack begins to slide, secure each pastry round to the next with a toothpick. Be careful not to bite the toothpick!


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