These easy and impressive dessert stacks utilize the same almond-flavored marscarpone cream and macerated stone fruit that we use in this simple Puff Pastry Summer Fruit Slab Pie. However, rather than spreading the mixtures over a slab of baked puff pastry, you’ll be sandwiching them between cut, baked squares that stand in as an airy alternative to a traditional shortcake biscuits. You’ll want to wait until right before serving time to assemble your dessert. All of those glorious summer fruit juices are going to start seeping into your puff pastry and will lead to sogginess if prepared too far in advance.

Karen Rankin
Recipe by MyRecipes


Credit: Jen Causey; Food Styling: Karen Rankin; Prop Styling: Kashara Johnson

Recipe Summary test

30 mins
30 mins
Serves 9 (serving size: 1 shortcake with fruit and cream filling)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Line 2 baking sheets with parchment paper, and set aside. Place thawed puff pastry sheets on a lightly floured surface, and roll each out to a 12-inch square. Cut each square into 9 (4-inch) squares. Place 4-inch squares on prepared baking sheets.

  • Whisk together egg and 1 tablespoon of the heavy cream in a small bowl. Lightly brush egg mixture on each square, and lightly sprinkle evenly with 1 tablespoon of the granulated sugar. Place baking sheets in preheated oven, and bake until squares are puffed and lightly golden brown, 10 to 11 minutes. Remove and cool slightly.

  • While puff pastry bakes, combine fruit, lemon juice, and 1 tablespoon of the sugar in a medium bowl, and toss to coat; set aside.

  • Combine marzipan, mascarpone cheese, vanilla extract, and 1/4 cup of the sugar in a food processor. Process until mixture is smooth, scraping down sides as needed.

  • Beat together remaining 1 1/2 cups heavy cream and 2 tablespoons sugar with an electric mixer on high speed until stiff peaks form, about 3 minutes. Gently fold mascarpone cheese mixture into whipped cream until combined. Stir in lemon zest; set aside.

  • Assemble the shortcakes: Place 1 puff pastry square on a plate, spoon 1/2 cup of the cream mixture onto square, top with about 1/2 cup of the fruit and juices, and top with another puff pastry square. Dust with powdered sugar.