- 2 x 500 g frozen butter puff pastry packets
- 1 free-range egg, beaten
- 1 cup double cream
- 1 x 400 g ripe strawberries punnet, sliced
- Icing sugar for dusting
Preheat the oven to 200°C. Cut the slightly softened butter puff pastry into rectangles and lightly brush with beaten egg. Place on a preheated baking tray and bake for 20 to 25 minutes, or until puffed, golden and crispy.
Spoon some of the double cream onto a layer of pastry and top with sliced strawberries.
Repeat with the remaining layers of pastry and strawberries, dust liberally with icing sugar and serve.