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1. Bake the puff pastry (the "mille-feuille" element):
Preheat oven to 200°C (390°F).
Cut the puff pastry into small squares or shards.
Place on a baking sheet, prick with a fork, and sprinkle lightly with sugar.
Bake for 10–15 minutes until golden and crisp.
Let cool completely. Break into pieces if needed.
2. Prepare the cream:
Whip the cream with powdered sugar and vanilla until soft peaks form.
Optionally fold in some mascarpone or crème fraîche for richness.
3. Prep the strawberries:
Toss sliced strawberries with a bit of sugar and lemon juice if using.
Let sit for 5–10 minutes to release their natural juices.
🍨 Assemble the layered glass (like a parfait):
In a clear glass or dessert cup, layer in this order:
Crushed puff pastry pieces (crispy base)
A spoonful of cream
A spoonful of macerated strawberries
Repeat 2–3 layers, ending with strawberries and a few pastry shards on top for crunch
Optional garnish: Mint leaf, white chocolate shavings, or a dusting of powdered sugar.
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