Strawberry Cream Napoleon Recipe

There’s something magical about the flaky, buttery layers of puff pastry paired with the sweet, fluffy whipped cream and fresh strawberries in this Strawberry Cream Napoleon. It’s like treating myself to a mini-vacation in the French countryside with every delightful bite!

I adore making desserts that are both visually captivating and decadently tasty. My Strawberry Cream Napoleon takes the exquisite layers of a single sheet of puff pastry and pairs them with fresh strawberries.

The filling, a cup of heavy whipping cream sweetened with sugar and vanilla, adds such a luxurious flavor that I sometimes hesitate to call this dessert a “napoleon.” A napoleon, I remind myself, is simply a French pastry that is made with layers of something—be it puff pastry or, in this case, cream—which you can eat and enjoy with abandon.

Ingredients

Puff Pastry: Light and flaky, rich in carbs and fats.

Whipping Cream: Provides creaminess; very high in fats and calories.

Sugar that has been granulated: It sweetens the cream; it is a form of pure carbohydrate.

Extract of Vanilla: Infuses sweet aromaticness; not much in the way of calories.

Strawberries: Juicy, full of vitamin C and fiber; they are delicious.

Confectioners’ Sugar: Final step; provides sweetness and visual charm.

Ingredient Quantities

• 1 sheet puff pastry, thawed
• 1 cup heavy whipping cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries, sliced
• Powdered sugar for dusting

Instructions

1. Set your oven to 400°F (200°C). Cover a baking sheet with parchment paper.

2. On a lightly floured surface, roll out the puff pastry sheet to eliminate any wrinkles.

3. The puff pastry should be divided into three equal rectangles, which should then be arranged on the baking sheet that has been prepared in advance.

4. Poke the pastry with a fork to keep it from puffing too much, and bake for 15-20 minutes, or until golden brown. Cool completely.

5. In a large mixing bowl, combine the heavy whipping cream, granulated sugar, and vanilla extract. Use an electric mixer to whip the mixture until it forms stiff peaks.

6. After the pastry has cooled, cover the first rectangle of pastry with a layer of whipped cream.

7. Layer the whipped cream with a layer of sliced strawberries.

8. Place on the second rectangle of puff pastry and repeat the layers of whipped cream and strawberries.

9. Lay the last rectangle of puff pastry on top. Generously dust the top with powdered sugar.

10. Use a sharp knife to slice with care and serve without delay. Your enjoyment of the Strawberry Cream Napoleon can commence at any moment after this final step.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Fork
6. Large mixing bowl
7. Electric mixer
8. Sharp knife
9. Measuring cups and spoons
10. Flour (for dusting surface)

FAQ

• Can I make the puff pastry from scratch?Indeed, puff pastry can be made from scratch; however, using the store-bought version saves time and is equally delicious.
• How should I store leftovers?Any leftovers may be stored in an airtight container in the refrigerator for up to 2 days; the pastry may not be as crisp, though.
• Can I use a different fruit?For certain! Blueberries, raspberries, or a combination of berries would be excellent in this recipe.
• What if I don’t have a mixer for the cream?It is possible to whip cream by hand using a whisk and some energetic movements, but you must chill the bowl and the whisk beforehand to produce the best results.
• How do I prevent the pastry from getting soggy?Put together the Napoleons right before you serve them, so the pastry remains crisp. Or, if you plan to make them ahead of time, use a thin layer of chocolate to seal the pastry and act as a moisture barrier.
• Can I make this dessert in advance?Whipped cream and puff pastry can be prepped ahead of time, but it’s best to put the dish together closer to service for the best texture.
• Can I use frozen strawberries?Using fresh strawberries is best for achieving the optimal texture, but if using frozen strawberries, be sure to thaw them entirely and then dry them thoroughly to remove any excess moisture.

Substitutions and Variations

Puff Pastry: Replace with layers of phyllo dough that have been baked and stacked.
Use coconut cream for a dairy-free option.
Sugar, granulated: Replace with honey or maple syrup, adjusting to taste.
Almond extract is a good substitute for vanilla extract, which would give the dish a nice, nutty flavor.
Use raspberries or blueberries for a different berry twist.

Pro Tips

1. Chill your tools and ingredients Before whipping the cream, chill your mixing bowl and beaters in the freezer for about 10-15 minutes. Cold tools help the cream whip up more efficiently and maintain stability.

2. Uniform puff pastry Ensure that the puff pastry rectangles are cut as evenly as possible. This will help the finished dish have a clean, professional appearance and make layering easier.

3. Prevent pastry from getting soggy As an optional step, you can brush the baked and cooled puff pastry with a thin layer of melted chocolate. This creates a moisture barrier, helping to prevent the pastry from getting soggy once assembled.

4. Even strawberry slices Slice the strawberries evenly and pat them dry with a paper towel if they are particularly juicy to prevent excess moisture from affecting the consistency of the layers.

5. Serve immediately To enjoy the contrast of textures and flavors at their best, try to assemble and serve the Strawberry Cream Napoleon as soon as possible after completing the layering process. If you must prepare it in advance, store it in the refrigerator and dust the powdered sugar on top just before serving.