These Strawberries & Cream Pastries are the “I totally stopped by a French bakery” vibe—except you made them in your own kitchen, in comfy clothes, with zero intimidation. Think crisp, flaky puff pastry with a cloud-like vanilla cream and juicy strawberries that taste like peak spring.
They’re elegant enough for brunch, easy enough for a weeknight treat, and honestly dangerous in the best way. The contrast of buttery layers + cool cream + fresh fruit? Iconic.
Why You’ll Love This
You get that bakery-level look and texture without laminated dough drama: golden, shattering pastry, not-too-sweet cream, and strawberries that stay bright and glossy. Plus, the components can be prepped ahead so assembly feels effortless.
Ingredients
- 1 sheet all-butter puff pastry (about 8–9 oz), thawed but still cool
- 1 large egg
- 1 tbsp milk or water (for egg wash)
- 2 tbsp granulated sugar (for sprinkling)
- 1 cup cold heavy whipping cream
- 4 oz cream cheese, softened
- 1/3 cup powdered sugar, plus more to finish (optional)
- 1 tsp vanilla extract
- 1/2 tsp lemon zest (optional but very bakery)
- 1 lb fresh strawberries, hulled and sliced
- 2 tbsp strawberry jam or preserves
- 1 tsp lemon juice (for the glaze)
- Pinch of fine salt
How to Make It
- Prep and preheat. Heat oven to 400°F (205°C). Line a baking sheet with parchment. Keep puff pastry in the fridge while the oven heats so it stays cold.
- Cut the pastry. Unfold the puff pastry and cut into 6 equal rectangles (about 3×4 inches). For extra lift, score a smaller rectangle inside each piece (about 1/2-inch border), without cutting all the way through.
- Egg wash + sugar. Whisk egg with milk/water. Brush lightly over the tops (avoid dripping down the sides, which can “glue” layers). Sprinkle with granulated sugar.
- Bake until deeply golden. Bake 14–18 minutes, rotating once, until puffed and golden-brown. If the centers rise too much, you can gently press them down with the back of a spoon while still warm (carefully).
- Cool completely. Transfer pastries to a rack and let cool. Warm pastry + cream = instant melt, so don’t rush this.
- Make the cream filling. In a bowl, beat softened cream cheese with powdered sugar, vanilla, lemon zest (if using), and a pinch of salt until smooth. Add cold heavy cream and whip until thick, fluffy, and holds soft-to-medium peaks (about 1–3 minutes depending on mixer).
- Glossy strawberry situation. In a small bowl, stir jam with lemon juice. Toss sliced strawberries with the jam mixture so they get that shiny, pâtisserie-style finish.
- Assemble. If you scored a border, gently press the center down to create a little “well.” Spoon or pipe cream onto each pastry, then pile on glazed strawberries.
- Finish like a bakery. Dust with a little powdered sugar if you want the full French display-case energy. Serve right away, or chill briefly for a firmer set.
Tips for the Best Results
- Keep puff pastry cold. Cold dough = maximum puff and defined layers. If it starts feeling soft, pop it back in the fridge for 10 minutes.
- Go for golden. Pale puff pastry tastes bland. You want a deeper golden-brown for that buttery, toasted flavor.
- Don’t over-whip the cream. Stop at soft-to-medium peaks for the smoothest, most mousse-like texture. Over-whipped cream can look grainy.
- Use softened cream cheese. If it’s still cool and firm, it can leave lumps. Let it sit out 30–45 minutes.
- Glaze the berries. The jam + lemon makes them glossy and also slows down weeping, so your pastries stay prettier longer.
- Pipe for clean lines. A piping bag (or a zip-top bag with the corner snipped) makes these look instantly bakery-level.
Variations
- Mini pastries: Cut the puff pastry into 12 smaller squares. Bake a couple minutes less and top with just a dollop of cream and 2–3 strawberry slices.
- Lemon cream: Add 1–2 tbsp lemon curd to the cream mixture (reduce powdered sugar slightly). Bright, tangy, and very chic.
- Chocolate drizzle: Finish with a thin drizzle of melted semi-sweet chocolate. Strawberries + chocolate never misses.
- Mixed berries: Swap in raspberries/blueberries for a “berry tart” vibe. Keep the jam glaze to lock in shine.
- Almond bakery moment: Add 1/2 tsp almond extract to the cream and sprinkle toasted sliced almonds on top.
Storage & Serving
These are best assembled right before serving for maximum crispness. If you need to prep ahead, bake and cool the pastry and store it airtight at room temp for up to 2 days; keep the cream covered in the fridge up to 2 days; glaze and slice strawberries up to 1 day ahead. Once assembled, refrigerate and enjoy within 6–8 hours (they’ll still taste great, but the pastry will soften over time).
FAQ
How do I keep the puff pastry from getting soggy?
Assemble close to serving time and make sure the pastry is completely cool before adding cream. The jam glaze helps the strawberries hold onto their juices, and you can also create a slightly deeper “well” by gently pressing the center down after baking.
Can I make the cream filling without cream cheese?
Yes. Swap the cream cheese for 2–3 tbsp extra powdered sugar and whip the heavy cream with vanilla and a pinch of salt until it holds medium peaks. It’ll be lighter and less “cheesecake” creamy, but still very bakery.
What’s the best way to make these look like a French bakery pastry?
Score a border before baking, bake until deeply golden, then pipe the cream in a neat swoosh. Finish with glossy berries (jam + lemon juice) and a light powdered sugar dusting right before serving.
Can I use frozen strawberries?
Fresh is best here because frozen berries release a lot of liquid and can waterlog the pastry. If frozen is all you’ve got, thaw completely, drain well, and pat dry—then use a slightly thicker jam glaze to help them behave.
How far in advance can I assemble Strawberries & Cream Pastries?
For the crispiest result, assemble within 1–2 hours of serving. If you assemble earlier, chill them uncovered for 15–20 minutes to help the cream set, then loosely cover and refrigerate—but expect the pastry to soften the longer they sit.