Strawberries in Puff Pastry

This recipe is featured in Nova Scotia Cookery, Then & Now – a cookbook  showcasing modern interpretations of heritage Nova Scotia recipes.

Strawberries in Puff Pastry with Chantilly Cream and Chocolate Sauce

“Shortcake is so popular; I love it. It’s really stretching it to change that. The recipe was basic and good. You wouldn’t make your own biscuits unless you’re a home baker and you want to put a personal stamp on it. So I went with frozen puff pastry; it’s easy and anyone can do it. ”

Howard Selig, Valley Flaxflour


1 sheet frozen puff pastry
handful raw macaroni noodles
2 cups (500 ml) fresh, local strawberries
1/2 cup (125 ml) sugar
1 cup (250 ml) whipping cream
1/4 cup (60 ml) sugar
1 tsp (5 ml) vanilla
drizzle milk chocolate sauce


  1. Thaw pastry sheets, cut into 8 squares, lightly perforate top layer to prevent excessive puffing.
  2. Prepare set of large muffin cups by filling one-third with raw macaroni noodles (to prevent sagging). Press pastry into cups, leaving square edges above.
  3. Bake in preheated oven 15 minutes at 425 degrees F (218 degrees C), or follow package instructions.
  4. crush strawberries with sugar. Whip cream with second sugar amount, and vanilla.
  5. To serve, place one baked pastry square on plate, top with crushed berries and whipped cream. Repeat with second layer of pastry and toppings. Drizzle with chocolate sauce.
  6. The colour, the texture, the taste – there is good reason that fresh, local strawberries are one of the best-loved crops of early spring and summer in Nova Scotia!

Local Source Guide

Local Strawberries: : Noggins Corner Farm MarketStirling Fruit FarmsMasstown Market or one of the many other Farmers’ Markets of Nova Scotia.

Recipe provided by: Howard Selig, Valley Flaxflour

For more heritage recipes: Nova Scotia Public Archives Recipe Collection
Nova Scotia Cookery, Then & Now is  presented by: Select Nova Scotia and Nova Scotia Public Archives

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