Italian-Style Strawberry Shortcake

Preheat the oven to 400 degrees F. Butter 2 sheet trays. Flour your work surface. Roll out each puff pastry sheet to a 14-inch square. Use a biscuit cutter to cut into 4-inch rounds. Place on the prepared sheet tray and prick with a fork. Bake the pastry until golden brown and puffy, about 15 minutes, rotating the pans halfway through cooking. Remove and let cool. Once cool, slice each puffed round into 3 horizontal pieces. Meanwhile, add the strawberries, sugar and lemon juice to a medium bowl and toss. Let sit at room temperature for 30 minutes so the juices develop. When ready to serve, add the heavy cream to a large bowl and add the seeds of the vanilla bean. Beat, using a hand mixer, until it thickens. Add the powdered sugar and beat until soft peaks appear. To assemble, add a nice dollop of whipped cream to a dessert plate. Top with strawberries and a round of pastry. Repeat the layers, ending with the pastry. Sprinkle with powdered sugar, top with chocolate shavings and serve immediately.