Summer is not summer without a classic Strawberry Shortcake to eat. I cranked it up a notch and flipped this classic into a delightful but somewhat elegant dessert by placing the main components into puff pastry horns!
I know what you are thinking, these are not your typical shortcakes. That’s okay, I am about to give you a little history and tell you where my take on this fantastic dessert came from, so stick around!
Strawberry Shortcakes originated somewhere around 1847, which is something I never knew. The cake part is originally a biscuit that derives from a European influence.
The whipped cream used to be icing. Gosh this classic dessert has really changed over time!
I love that it did because I am such a fan of it. There is something about adding whipped cream and strawberries together that is a combination like no other.
Because I work with puff pastry a lot I am always looking and experiment with different types of recipes. One way to use puff pastry is to make horn-like pastries and fill them with anything your heart desires.
I think cream horns are so simple and so pretty. Oh, and they taste pretty good too.
Nevertheless, I was thinking of what to share with you this month and because summer is officially here, finally, I thought why not something with strawberries!
Now you know how I got to my process of making these Strawberry Shortcake Horns! Don’t let making the horns scare you off.
It may take a few minutes of figuring out how to wrap the pastry around your foiled cone, but once you do it a few times it is super simple. A word of advice as well, start from the bottom of your cone and not the top!
I did that the first few times and then realized that the bottoms of my horns were opened and not tightly closed! Oops!
Strawberry Shortcake Horns Recipe
- 1 Puff Pastry thawed
- 6 Strawberries diced
- 1 Whipped Topping
- 12 Sugar Ice Cream Cones use if you do not have cream horn molds
- Preheat oven to 400°F.
- Wrap sugar cones with aluminum foil. Spray with non-stick cooking spray.
- Roll out puff pastry into a square. Cut 12 3/4-inch-wide strips.
- Wrap each strip around cone, starting from the bottom rolling up.
- Place on baking sheet and bake from 15-20 minutes or until golden brown.
- Remove from cone before the pastry cools or it will stick to your cone.
- When completely cooled fill horn with strawberries and whipped topping.
- Serve and ENJOY!