Strawberry Cream Croissants are one of my absolute favorite treats to whip up, especially when fresh, ripe strawberries are in season. The combination of flaky, buttery croissants with sweet, tangy cream and juicy strawberries is just AMAZING.
This recipe is perfect for a weekend brunch, a special breakfast, or even a delightful dessert. What makes it special is how surprisingly easy it is to create something that looks and tastes so impressive!
Recipe Overview: Strawberry Cream Croissant
These Strawberry Cream Croissants are all about the delicious contrast of textures and flavors. We’re talking crispy, buttery layers of croissant giving way to a light, fluffy cream filling and bursting with the sweetness of fresh strawberries.
It’s a treat that feels fancy but is truly simple to make.
You can serve these beauties at room temperature or slightly chilled – either way, they’re a guaranteed crowd-pleaser. They’re also great for potlucks or picnics because they travel well.
The best part is you can put it together rather quickly.
Detailed Ingredients for Strawberry Cream Croissant
Here’s what you’ll need to make these delicious pastries:
- Croissants: 4 large, store-bought croissants. You can use any kind you like, but the larger ones work best for holding all the filling.
- Heavy Cream: 1 cup. Make sure it’s very cold – this helps it whip up nice and thick.
- Powdered Sugar: 1/4 cup. This adds sweetness to the cream without making it grainy. You can adjust the amount to your liking.
- Vanilla Extract: 1 teaspoon. This adds a lovely flavor to the cream. You could also use almond extract for a different twist.
- Fresh Strawberries: 1 pint (about 2 cups), hulled and sliced. Choose ripe, flavorful berries for the best results.
- Optional Garnish: A sprinkle of powdered sugar or a few extra strawberry slices.
If you don’t have powdered sugar, you can use granulated sugar, but the cream might be slightly less smooth. And if you’re out of vanilla extract, don’t worry – the cream will still be delicious!
Step-by-Step Instructions: Making Your Croissants
Let’s get baking! Here’s how to assemble your Strawberry Cream Croissants:
- Prepare the Croissants: Carefully slice each croissant horizontally, almost all the way through, like you’re making a sandwich. Be gentle so you don’t tear the pastry.
- Whip the Cream: In a large mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract.
- Use an electric mixer (handheld or stand mixer) to beat the cream on medium-high speed until stiff peaks form. This means that when you lift the beaters, the cream should hold its shape. Be careful not to overwhip, or it will become grainy.
- Assemble the Croissants: Gently open each croissant. Spread a generous layer of whipped cream on the bottom half.
- Arrange a layer of sliced strawberries over the cream.
- Top with the other half of the croissant.
- Garnish (Optional): Dust the tops of the croissants with a little powdered sugar, and add a few extra strawberry slices for decoration, if desired.
- Chill the croissants (Optional): Put the ready croissants inside the fridge to get that cold refreshing taste. 30 minutes will be enough.
Variations & Tips for Strawberry Cream Croissant
Here are a few ideas to customize your croissants and ensure they turn out perfectly:
- Different Berries: Feel free to swap the strawberries for other berries, like raspberries, blueberries, or blackberries. A mixed berry filling would be delicious!
- Chocolate Drizzle: For an extra touch of indulgence, drizzle some melted chocolate over the finished croissants.
- Make-Ahead: You can whip the cream and slice the strawberries a few hours ahead of time. Store them separately in the refrigerator, and assemble the croissants just before serving.
- Storage: These croissants are best enjoyed the day they’re made. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
- Reheating: While these are best served fresh, you can gently warm them in a low oven (around 250°F) for a few minutes if desired. But I recommend enjoying them cold.
- If you do not have an electric mixer, you can use your hand and a whisk, it will take longer to reach the desired cream.
Key Details
- Prep time: 15 minutes
- Chill time: 30 minutes (optional)
- Total time: 45 minutes
- Servings: 4
- Equipment you’ll need: Mixing bowl, electric mixer (or whisk), knife, cutting board.
Strawberry Cream Croissant
Ingredients
- 4 large croissants
- 1 cup heavy cream cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries hulled and sliced
Instructions
- Carefully slice each croissant horizontally, almost all the way through.
- In a large mixing bowl, combine cold heavy cream, powdered sugar, and vanilla extract.
- Use an electric mixer to beat the cream until stiff peaks form.
- Gently open each croissant and spread a generous layer of whipped cream on the bottom half.
- Arrange sliced strawberries over the cream.
- Top with the other half of the croissant.
- Optionally, dust with powdered sugar or garnish with extra strawberries.
- Optionally, chill in the fridge for 30 minutes before serving.
