Triple Berry Shortcake recipe

Serves: 8

1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet)
2 cups heavy cream
1/3 cup granulated sugar
3 tablespoons orange-flavored liqueur
1 teaspoon vanilla extract
3 cups sliced fresh strawberries, blackberries and/or raspberries
Confectioners' sugar

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat oven to 400 degrees F. Line a baking sheet with parchment paper.

Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 10 x 10-inch square. Cut off the corners to make a 10-inch circle. Put the pastry on the prepared sheet. (Reserve the pastry trimmings.)

Cut reserved pastry trimmings with a knife, making oval or spade-shaped leaves with stems. Using the back of the knife, score the pastry leaves to make “veins." Place the pastry leaves on the baking sheet.

Bake for 15 minutes or until golden. Remove from the baking sheet and cool on a wire rack. Split pastry into 2 layers.

Place cream, granulated sugar, liqueur and vanilla in a medium bowl. Beat with an electric mixer at high speed until soft peaks form. Reserve 1/4 cup for garnish.

Spread half of the cream mixture on the bottom layer. Top with 2 1/2 cups of the fruit, the remaining cream mixture and the pastry layer. Garnish with the reserved cream, pastry leaves, remaining fruit and confectioners' sugar.

Recipe and photograph provided courtesy of Campbell's Kitchen.