More About Puff Pastry Summer Fruit Shortcakes





1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
1 large egg
1 ½ cups plus 1 Tbsp. heavy cream, divided
½ cup granulated sugar, divided
1 ½ cups sliced strawberries (from 1 pt. berries)
1 ½ cups sliced ripe peaches (from 2 peaches)
1 ½ cups sliced ripe red plums (from 2 plums)
1 teaspoon lemon zest, plus 1 Tbsp. fresh juice, divided (from 1 lemon)
8 ounces marzipan (almond paste), broken into 1/2-in. pieces
4 ounces mascarpone cheese, slightly softened
1 teaspoon vanilla extract
Powdered sugar


1 Preheat oven to 400°F. Line 2 baking sheets with parchment paper, and set aside. Place thawed puff pastry sheets on a lightly floured surface, and roll each out to a 12-inch square. Cut each square into 9 (4-inch) squares. Place 4-inch squares on prepared baking sheets.
2 Whisk together egg and 1 tablespoon of the heavy cream in a small bowl. Lightly brush egg mixture on each square, and lightly sprinkle evenly with 1 tablespoon of the granulated sugar. Place baking sheets in preheated oven, and bake until squares are puffed and lightly golden brown, 10 to 11 minutes. Remove and cool slightly.
3 While puff pastry bakes, combine fruit, lemon juice, and 1 tablespoon of the sugar in a medium bowl, and toss to coat; set aside.
4 Combine marzipan, mascarpone cheese, vanilla extract, and 1/4 cup of the sugar in a food processor. Process until mixture is smooth, scraping down sides as needed.
5 Beat together remaining 1 1/2 cups heavy cream and 2 tablespoons sugar with an electric mixer on high speed until stiff peaks form, about 3 minutes. Gently fold mascarpone cheese mixture into whipped cream until combined. Stir in lemon zest; set aside.
6 Assemble the shortcakes: Place 1 puff pastry square on a plate, spoon 1/2 cup of the cream mixture onto square, top with about 1/2 cup of the fruit and juices, and top with another puff pastry square. Dust with powdered sugar.

Date & Time

June 21, 2025

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