If you love desserts that look like they came from a cute little bakery case (but secretly take minimal effort), these strawberries & cream puff pastries are your moment. Flaky, golden puff pastry + softly sweet whipped cream + juicy strawberries = the easiest way to serve “I’m hosting” energy.
They’re light, crisp, creamy, and bright, with that perfect sweet-tart balance. Bonus: you can make the components ahead and assemble right before serving so everything stays ridiculously pretty.
Why You’ll Love This
These pastries deliver maximum wow with store-bought puff pastry, a quick vanilla cream, and fresh berries—so you get crisp layers, fluffy filling, and glossy fruit without complicated piping skills or fussy pastry techniques.
Ingredients
- 1 sheet puff pastry (from a 17.3 oz/490 g box), thawed but still cold
- 1 large egg
- 1 tbsp water
- 2 tbsp granulated sugar (for sprinkling)
- 1 1/2 cups cold heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 4 oz cream cheese, softened (optional but recommended for extra stability)
- 1 tbsp lemon zest (optional, for brightness)
- 2 cups strawberries, hulled and sliced
- 1–2 tbsp strawberry jam or preserves (optional, for shine)
- Pinch of salt
How to Make It
- Prep the oven. Heat to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the puff pastry. Unfold the cold puff pastry sheet on a lightly floured surface. Cut into 6 rectangles (for bigger pastries) or 9 squares (for mini-ish pastries).
- Create a border. With a small knife, score a border about 1/2 inch in from the edge of each piece (don’t cut all the way through). This helps the edges puff up into a little frame for the filling.
- Egg wash + sparkle. Whisk egg with water. Brush lightly over the pastry (especially the border). Sprinkle with granulated sugar for a delicate crunch.
- Bake. Bake 14–18 minutes (depending on size), until deeply golden and puffed. If the centers balloon up, you can gently press them down with the back of a spoon right after baking (be careful—steam is hot).
- Cool completely. Transfer pastries to a wire rack and let cool to room temp. This is key for keeping the cream from melting and the pastry from getting soggy.
- Make the cream. In a bowl, beat cream cheese (if using), powdered sugar, vanilla, salt, and lemon zest until smooth. Add cold heavy cream and whip until thick, fluffy peaks form (2–4 minutes). Don’t overwhip into butter territory—stop when it holds its shape.
- Prep the strawberries. Slice strawberries. If you want that glossy bakery finish, warm the jam for 10–15 seconds and toss with the strawberries lightly.
- Assemble. Press the center of each cooled pastry down slightly if needed. Spoon or pipe the cream into the center. Top with strawberries.
- Finish and serve. Serve right away for the crispiest bite, or chill for 15–30 minutes if you like the cream a little more set.
Tips for the Best Results
- Keep puff pastry cold. If it starts feeling soft, pop it back in the fridge for 10 minutes—cold pastry = higher puff and flakier layers.
- Score, don’t slice. That shallow border is the secret to a neat “frame” that holds the filling.
- Cool fully before filling. Warm pastry will melt the cream and speed-run sogginess.
- Use cold cream. Cold heavy cream whips faster and holds structure better. Chill your bowl if your kitchen runs warm.
- Stabilize if you’re serving later. The optional cream cheese makes the whipped cream thicker and more pipeable, which is a win for make-ahead plans.
- Go for deep golden. Pale puff pastry tastes underbaked. You want crisp edges and a toasty, buttery vibe.
Variations
- Chocolate strawberries & cream: Spread a thin layer of melted chocolate (or Nutella) in the center before adding cream, or drizzle chocolate on top.
- Lemon berry: Add 1–2 tbsp lemon juice to the strawberries and bump the zest in the cream for a brighter, tangier finish.
- Mixed berry: Swap in raspberries, blueberries, or blackberries (or do a mix). A little jam glaze makes it look extra polished.
- Vanilla bean vibes: Use vanilla bean paste instead of extract for tiny speckles and a richer vanilla flavor.
- Mini party pastries: Cut smaller squares, bake a couple minutes less, and set up a DIY topping bar so everyone builds their own.
Storage & Serving
For the crispiest pastry, assemble right before serving. You can bake the puff pastry shells up to 1 day ahead (store airtight at room temp) and whip the cream up to 24 hours ahead (covered in the fridge). Once assembled, these are best enjoyed within 2–3 hours; leftovers can be refrigerated, but the pastry will soften as it sits.
FAQ
Can I make these strawberries & cream puff pastries ahead of time?
Yes—just keep things separate. Bake and cool the puff pastry shells, then store them airtight at room temp. Make the cream and refrigerate it. Slice strawberries close to serving time. Assemble within 1–2 hours of serving for the best crunch.
How do I keep the puff pastry from getting soggy?
Cool the pastry completely before filling, and don’t let the strawberries sit on the cream too long. If your strawberries are extra juicy, toss them with a tiny spoonful of jam (it lightly coats them) or blot slices with a paper towel before topping.
My centers puffed up a lot—what should I do?
Totally normal. Right after baking, gently press the center down with the back of a spoon while the pastry is still hot and flexible. The scored border should stay lifted, creating that perfect spot for cream.
Can I use whipped topping instead of homemade whipped cream?
You can. It will be sweeter and a little less rich, but it’s convenient and holds well. If you want a more “real dessert” flavor, homemade whipped cream (especially with a little cream cheese) gives a fresher, not-too-sweet finish.
What’s the best way to serve these so they look fancy?
Pipe the cream (even with a zip-top bag with the corner snipped) and pile strawberries high in the center. A quick jam glaze makes the fruit shiny, and a light dusting of powdered sugar right before serving makes everything look bakery-level with basically zero extra effort.