Awhile back I found myself stocking my cart with boxes of phyllo dough, and while I love the stuff I have no idea why I thought it would be a good idea to have a surplus. So over the weekend (last week), I grabbed a box out of the freezer in hopes of making spanakopita, but I lacked an ingredient or two, so it sat lonesome in my fridge, until I decided that my strawberries and whipping cream needed to be use, and soon. So I whipped out the phyllo, rolled it out, decided I would attempt a strawberry shortcake kind of dessert, and oh my god it was amazing. Crispy, Buttery goodness with sweet strawberries and homemade whipped cream, how can you not love it?
Phyllo Dough Strawberry Short Cake
(Makes 16 Cakes)
5 Sheets of Defrosted Phyllo Dough
1-2 Cups Sliced Strawberries
1 Cup Heavy Whipping Cream
2-3 Tbsp. Sugar (More To Top)
1/8 Cup Melted Butter
Preheat Oven to 350˚
Roll out the dough, and count out 5 sheets, set aside.
Brush the sheets lightly with melted butter, and cut with cookie cutter or knife placing on a non stick cookie sheet.
Bake for 10 minutes or until golden brown.
While they're baking whisk together whipping cream and sugar until stiff peaks are formed.
Remove crust from oven and let cook, then top with strawberries and fresh whipped cream..