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Phyllo Shortcakes with Strawberries & Raspberries

Total Time: 40 MIN Makes: 8 shortcakes
Prep Time: 25 MIN Cook Time: 10 MIN

You’ll be singing “strawberry phyllo forever” once you whip up this fantastically fruity dessert. Tart raspberry flavors swirl with sweeter strawberries in a sea of whipped cream and Athens Phyllo Dough for a finger-licking-good dish.

  • 1 1/2 cups sliced strawberries
  • 1 1/2 cups raspberries
  • 3 tablespoons sugar
  • 1/4 cup Grand Marnier
  • 1 cup frozen fat-free whipped topping, thawed
  • 1 teaspoon vanilla extract
  • 5 sheets Athens Phyllo Dough (9” x 14”), thawed
  • Cooking Spray
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil


In a medium bowl, mix strawberries, raspberries, sugar and Grand Marnier. In a medium bowl, gently fold vanilla into whipped topping.
Layer 5 Phyllo sheets, spraying each sheet with cooking spray as you layer them. Cut sheets widthwise into twenty-eight ½ -inch strips. Place 3 strips in layered free form circles (3-4 inches in diameter) on an ungreased baking sheet. In a small saucepan, melt butter with oil over medium heat. Brush circles with butter-oil mixture. Repeat 8 times to make 9 circles of Phyllo. Bake in preheated 375°F oven for 8 – 10 minutes or until golden brown. Cool.
Assemble by placing a small dollop of whipped topping, then 1/4 cup of fruit mixture onto 8 Phyllo circles. Place a second dollop of whipped topping on top of the fruit. Crumble remaining Phyllo circle into large pieces to garnish the top of each shortcake. Serve cool or chilled.