EASY Strawberry Shortcake [Share Your Recipes]

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Remember when I mentioned we love tradition here in the OBX? Okay, I could have sworn I did... Anyways, every year, my parents' anniversary is during the trip. They go out for a nice dinner and, when they get home, we've baked up a variety of desserts to surprise them.  [Not sure how much of a surprise it is anymore, since we've been doing it every year for 5 years, but... hmm...]

This year, when they returned, the spread consisted of: chocolate covered strawberries, banana cream pie, chocolate chip cookies, and strawberry shortcake. 

This is the easiest, simplest, healthiest version of a strawberry shortcake -- ever.

What you need:

• Strawberries
• Cool Whip
• Puff Pastry Shells

What you do:

1. Prep: Let the puff pastry shells thaw for 40 minutes. Cover a cookie sheet in lightly floured parchment paper. Open (unfold) the puff pastry and cut into pieces. You can make them any size you want - even vary the sizes.  It doesn't matter if they match up well or are the same size.
   
2. Cook the puff pastry in the oven at 400 degrees for 10 minutes.  Once they look golden brown, take them out and let them cool on a cooling rack.
   
3. Meanwhile, cut the washed (WASH THEM! SERIOUSLY!) strawberries into slices.
4. For the next step, wait until the pastries are fully cooled. If you're in a rush, stick them in the fridge or freezer for a bit.
5. Pull open each puff pastry using a spoon or knife. You can treat it like a pita pouch or just separate it into two pieces entirely.
6. Using a spoon, add cool whip to each pastry and add a few pieces of strawberries.

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