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Strawberry Shortcake Stacks

Active Time: 30 minutes • Total Time: 30 minutes plus cooling • Serves: 8

6 tablespoons Schnucks unsalted butter, cut up
3 tablespoons plus 1/2 cup Schnucks granulated sugar, divided
18 (14 x 9-inch) sheets frozen (thawed) phyllo dough
1-1/2 pounds fresh strawberries
1 pint (2 cups) Schnucks whipping cream

1. Preheat oven to 350°F. Prepare phyllo rectangles: In small microwave-safe bowl, heat butter in microwave oven on high 1 to 1-1/2 minutes or until butter melts. Place 3 tablespoons sugar in small bowl. Place 1 sheet phyllo on ungreased cookie sheet or rimmed baking pan. Brush phyllo very lightly with some melted butter. Place second sheet phyllo on top, making sure edges align. Brush lightly with butter. Sprinkle 1 teaspoon sugar over butter. Repeat to make 2 more layers. Cut phyllo lengthwise in half, then crosswise into 8 equal rectangles; set aside.

2. On each of 2 more cookie sheets, repeat with remaining phyllo, butter and 2 tablespoons sugar in small bowl to make a total of 24 rectangles. Bake, in batches if necessary, 11 to 13 minutes or until golden brown, watching carefully during last 2 minutes of baking and rotating pans between upper and lower racks halfway through baking. Cool rectangles on pan on wire rack. Stacks can be prepared up to 1 day ahead. Carefully layer prepared rectangles, cover with plastic wrap and store at room temperature until ready to serve.

3. While phyllo bakes, hull and slice strawberries and place in medium bowl. Toss strawberries with 1/4 cup sugar; cover and refrigerate up to 2 hours in advance. Makes about 4-1/2 cups. In large bowl, with mixer at medium speed, beat cream until soft peaks form. Add remaining 1/4 cup sugar and beat just until stiff peaks form. Makes about 4 cups. Whipped cream can be prepared up to 4 hours ahead; cover and refrigerate until ready to serve.

4. To assemble stacks, place 1 phyllo rectangle on each of 8 dessert plates. Divide one-third strawberries (about 1-1/2 cups) amongst rectangles; top with one-third whipped cream (about 1-1/3 cups). Repeat to make 2 more layers with remaining rectangles, strawberry mixture and whipped cream.

Each serving: about 444 calories, 31 g total fat (19 g saturated),
105 mg cholesterol, 106 mg sodium, 38 g carbohydrate,
2 g fiber, 4 g protein