1/2 lb (225 g) puff pastry

1 tbsp butter, softened

1 tbsp sugar

1 1/2 cups (375 ml) 35% whipping cream

1/2 cup (65 g) icing sugar

1/2 tsp (2.5 ml) vanilla extract

1/2 cup (60 ml) strawberry jam

With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the puff pastry into a 10-inch (25 cm) square. Brush the surface of the dough with the butter and sprinkle with the sugar. Cut into six 3 x 5-inch (7.5 x 13 cm) rectangles. Place the dough on the prepared baking sheet.

Bake for 20 minutes or until golden brown. Let cool completely.

Using a breadknife, cut each puff pastry rectangle in half horizontally and set aside.

In a bowl, whip the cream, icing sugar and vanilla using an electric mixer until stiff peaks form.

Spread the bottom halves of the puff pastry with the jam, then the whipped cream. Freeze for 3 hours or until firm.

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