You can't go wrong with strawberries, whipped cream and puff pastry. This was one of the easiest, but most impressive looking recipes I've seen in a long time. I was crunched for time so had to skip a few steps and assemble it quickly (hence the messy whipped cream and one less layer than in the regular recipe). I figure if I put the whole thing together in five minutes and it looked like that, imagine what 10 minutes could do.
I don't quite know what is the best thing to cut it with. I think it's virtually impossible to get whipped cream to say in its place while cutting. I had a cake cutter with a serrated edge, but that didn't work very well. Regardless, everyone loved it. Taste is what matters most anyways.
The only change I made to the recipe is instead of simply whipping cream, I made real whipped cream. I wanted it a little sweeter so I went ahead and added sugar and vanilla.
Recipe from Sea Salt with Food ( adapted from Williams-Sonoma Cooking for Friends by Alison Attenborough and Jamie Kimm)
1 Sheet Puff Pastry (1/2 package), thawed according to package instructions and unfolded
1 Egg, lightly beaten
1 ½ Cups Thinly Sliced Strawberries
Juice of ½ Lemon
1 Tbsp Granulated Sugar
1 Cup Heavy Cream
Confectioner’s sugar for dusting
Preheat the oven to 375˚F.
On a lightly floured board, roll out the pastry sheet to ¼ inch thickness. Cut in half lengthwise. Transfer the 2 rectangles to a rimmed baking sheet. Prick them evenly all over with a fork and brush with the beaten egg. Bake until the pastry is puffed and golden, about 20 minutes.
Meanwhile, in a bowl, stir together the strawberries, lemon juice and sugar. Set aside.
In another bowl, using a whisk, whip the cream until soft peaks form.
Using a serrated knife, slice 1 rectangle horizontally to create 2 layers. Use the uncut rectangle as the base. Top with half of the whipped cream and 1/3 of the strawberries. Repeat with the remaining ingredients to create 2 more layers, finishing with just strawberries. Dust with confectioners’ sugar just before serving