This strawberry pastry captures the feeling of long summer days with its perfect balance of flaky puff pastry, sweet strawberry jam, fluffy whipped cream, and juicy fresh strawberries. Topped with a drizzle of silky chocolate and a dusting of powdered sugar, this treat is easy to make but looks bakery-worthy.
Why You’ll Love This Recipe
I love how this strawberry pastry looks so elegant and fancy, yet it’s incredibly simple to put together thanks to ready-made puff pastry. It’s the kind of dessert I turn to when I want something impressive without much effort.
What makes this recipe even more appealing is how adaptable it is. I can switch out the strawberries for other fruits, play with different fillings, and even reshape the pastry for different occasions. Despite how indulgent it looks, it’s light enough for a morning treat or a quick dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Puff pastry squares (or cut from a sheet/block)
1 egg, lightly beaten
Granulated sugar (for sprinkling)
Strawberry jam
Double cream/heavy cream
Icing sugar/powdered sugar
Vanilla extract (optional)
Fresh strawberries
Melted milk or dark chocolate (optional)
Directions
Thaw the puff pastry according to package instructions.
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
Lay out four equal puff pastry squares. Brush two of them with beaten egg and sprinkle with sugar.
Cut circles out of the remaining two squares and place them on top of the base squares. Brush the top layer with egg and sprinkle with more sugar.
Bake for 18–20 minutes or until puffed and golden.
Once out of the oven, gently press down the puffed-up centers to create a well and let them cool.
In a bowl, whip cold cream, icing sugar, and optional vanilla until medium peaks form.
Spoon strawberry jam into the center of the cooled pastries, then pipe whipped cream on top.
Add fresh strawberries (whole or chopped).
Finish with a drizzle of melted chocolate and a dusting of powdered sugar.
Servings and Timing
Yield: 2 large pastries Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes
If I want to serve more people, I just double or triple the ingredients and make smaller-sized pastries for easy sharing.
Variations
Swap out the strawberries for raspberries, blueberries, or even peaches.
Use chocolate spread, cream cheese, or custard instead of strawberry jam.
Add a bit of lemon zest to the whipped cream for a tangy twist.
Make mini pastry bites by cutting smaller squares or circles.
Shape the pastry into hearts or stars for special occasions.
Storage/Reheating
Once assembled, I prefer eating these pastries within a few hours to enjoy the crispy texture. If I need to store them:
Refrigerator: Store in an airtight container for up to 2 days. The pastry will soften slightly.
Reheating: I don’t recommend reheating once filled, but I can re-crisp the unfilled baked pastry shells in a hot oven for 3–5 minutes if needed.
Make ahead: I usually prepare the components separately (baked pastry, jam, whipped cream) and assemble just before serving.
FAQs
Can I make this strawberry pastry without egg?
Yes, I can skip the egg and use milk or melted butter for a golden crust. It won’t be as shiny, but it still bakes beautifully.
What can I use instead of strawberry jam?
I often use chocolate spread, cream cheese, lemon curd, or even caramel sauce instead. It’s fun to play around with different flavors.
Can I make this without vanilla extract?
Definitely. The vanilla adds a subtle flavor, but the pastry is still delicious without it.
How long does this pastry stay fresh?
I find it’s best enjoyed within a few hours of assembling. If stored in the fridge, it’s still tasty up to 2 days later, though the puff pastry will soften.
Can I use an air fryer instead of an oven?
Yes! I’ve made these in an air fryer at 200°C (400°F) for 8–10 minutes. Just make sure the pastries aren’t touching and keep an eye on them to avoid burning.
Conclusion
This strawberry pastry is everything I want in a summer dessert: easy to make, gorgeous to look at, and absolutely delicious to eat. Whether I’m baking for a brunch, a picnic, or just treating myself on a lazy afternoon, this recipe always delivers something special with minimal effort.
A flaky puff pastry filled with strawberry jam, topped with whipped cream, fresh strawberries, and a drizzle of chocolate and powdered sugar—a light yet elegant dessert.
Ingredients
Puff pastry squares (or cut from a sheet)
1 egg, lightly beaten (for egg wash)
Granulated sugar, for sprinkling
Strawberry jam
Double cream / heavy cream
Icing sugar / powdered sugar
Vanilla extract (optional)
Fresh strawberries
Melted milk or dark chocolate (optional, for drizzle)
Instructions
Thaw the puff pastry according to package instructions.
Preheat oven to 200 °C (400 °F) and line a baking tray with parchment paper.
Lay out four puff pastry squares. Brush two of them with beaten egg and sprinkle with granulated sugar.
Cut circles (or shapes) out of the remaining two squares and place them on top of the base squares. Brush top layer with egg and sprinkle with sugar.
Bake for 18–20 minutes or until puffed and golden.
Once out of the oven, gently press down the centers to form a well. Allow pastries to cool.
Whip cold cream with icing sugar and optional vanilla until medium peaks form.
Spoon strawberry jam into the center of each cooled pastry, then pipe or spoon whipped cream on top.
Add fresh strawberries (whole or chopped).
Drizzle with melted chocolate and dust with powdered sugar. Serve immediately.
Notes
You can omit the egg wash and still get a good puff, though won’t be as glossy.
Use other fruit jams or fresh fruit like raspberries or peaches as variations.
Make mini-sized pastries (cut into smaller squares) for serving a crowd.
Assemble just before serving to keep the pastry crisp.
You can bake and store pastry shells ahead; fill later when ready to serve.
