Strawberry Shortcake Horns are the handheld way to enjoy that summertime treat. They’re so fun!
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!
If you like these Strawberry Shortcake Horns you are going to love this Strawberry Shortcake Muddy Buddies or Strawberry Cream Puff Pastry Cups! Give it a try and let us know what you think!
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Strawberry Shortcake Horns Recipe
Ingredients
- 1 sheet Puff Pastry thawed
- 6 ounces Strawberries diced
- 1 cup Whipped Topping
- 12 Sugar Ice Cream Cones use if you do not have cream horn molds
Instructions
- 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!