Welcome to my kitchen! Today, I’m so excited to share one of my absolute favorite treats with you: Strawberry Cream Pastry. This recipe is perfect for anyone who loves a little bit of sweetness with a burst of fresh fruit. Trust me, once you try this homemade Strawberry Cream Pastry, you’ll want to make it again and again.
Why You Will Love This Recipe
This Strawberry Cream Pastry is truly special because it brings together flaky, buttery pastry with a luscious, creamy filling and the bright, fresh taste of strawberries. Imagine biting into layers of crisp pastry that give way to a smooth, sweet cream, all topped with juicy strawberries. It’s a delightful combination of textures and flavors that’s not too heavy, making it perfect for a light dessert or a special brunch treat. What makes this recipe stand out is how simple it is to put together, yet it looks and tastes like it came straight from a fancy bakery. Plus, using fresh strawberries gives it a wonderful, summery feel that everyone will love.
Ingredients
Here’s everything you’ll need to make this delicious Strawberry Cream Pastry. Don’t worry, it’s mostly pantry staples and fresh strawberries!
- 1 box (14.1 ounces) refrigerated pie crusts
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 pound fresh strawberries, hulled and sliced
Step-by-Step Instructions
Let’s get started on making our amazing Strawberry Cream Pastry! Follow these easy steps, and you’ll be enjoying a slice in no time.
1. Prepare the Pastry:
First, we need to get our pastry ready. Take your refrigerated pie crusts out of the box and let them sit at room temperature for about 15 minutes. This makes them easier to work with. Gently unfold one pie crust and lay it on a lightly floured surface. Using a rolling pin, roll it out slightly to make it a little thinner and more rectangular. Repeat with the second pie crust. You’re aiming for two slightly larger, thinner rectangles of pie crust.
2. Bake the Pastry:
Now, let’s bake the pastry until it’s golden and crispy. Preheat your oven to 375°F (190°C). Place the pastry rectangles on a baking sheet lined with parchment paper. To prevent them from puffing up too much while baking, prick them all over with a fork. Bake for 12-15 minutes, or until they are golden brown. Keep an eye on them, as ovens can vary. Once baked, let the pastry cool completely on the baking sheet. As they cool, they will crisp up nicely.
3. Make the Cream Cheese Filling:
While the pastry is cooling, let’s make the creamy filling. In a large bowl, put the softened cream cheese, granulated sugar, and vanilla extract. Use an electric mixer (hand mixer or stand mixer) to beat these ingredients together until they are smooth and creamy. Make sure there are no lumps of cream cheese left. This creamy base is what makes our pastry so decadent.
4. Whip the Heavy Cream:
Next, we’re going to make whipped cream to fold into our cream cheese mixture. In a separate clean bowl, pour in the heavy cream. Using the same electric mixer (make sure the bowl and beaters are clean), beat the heavy cream until stiff peaks form. This means when you lift the beaters, the whipped cream holds its shape and doesn’t droop. Be careful not to overwhip, or you’ll get butter!
5. Combine Filling Ingredients:
Gently fold the whipped cream into the cream cheese mixture. Do this in two or three additions, folding gently with a spatula until everything is just combined. We want to keep the whipped cream light and airy, so don’t overmix. This creates a light and fluffy cream filling for our pastry.
6. Assemble the Strawberry Cream Pastry:
Now for the fun part – putting it all together! Once the pastry is completely cool, carefully place one pastry rectangle on a serving plate or platter. Spread the cream cheese filling evenly over the top of the pastry. Arrange the sliced strawberries over the cream filling in a nice pattern. You can make rows, circles, or just scatter them prettily – it’s up to you!
7. Add the Top Pastry Layer (Optional):
If you want to make it more like a layered pastry, you can gently place the second baked pastry rectangle on top of the strawberries. However, it’s also perfectly delicious with just one layer of pastry and the toppings. If you do add the top layer, you can lightly dust it with powdered sugar for an extra touch of sweetness and elegance.
8. Chill Before Serving (Recommended):
While you can eat it right away, the Strawberry Cream Pastry is even better if you let it chill in the refrigerator for about 30 minutes to an hour before serving. This allows the flavors to meld together and the pastry to set slightly, making it easier to slice and serve.
Serving Suggestions
This Strawberry Cream Pastry is fantastic on its own as a dessert or a sweet treat any time of day. For a lovely brunch, you can serve it alongside a fruit salad and some yogurt. It also pairs wonderfully with a light coffee or tea.
When it comes to presentation, you can make it extra special by dusting the top with powdered sugar before serving. A sprinkle of fresh mint leaves can also add a pop of color and freshness. For a more casual setting, simply slice it into squares or rectangles and let everyone dig in.
This dessert is perfect for so many occasions! It’s great for summer picnics, potlucks, family gatherings, or even just a weekend treat. It’s also elegant enough to serve at a slightly more formal gathering, like a birthday celebration or a special occasion dinner. No matter when you serve it, this Strawberry Cream Pastry is sure to be a hit!
Storage and Reheating
If you happen to have any leftover Strawberry Cream Pastry (though it’s so good, that might not happen!), you should store it in the refrigerator. The best way is to place it in an airtight container to keep it fresh. It will keep well in the fridge for up to 2-3 days.
Because it’s a cold dessert, you don’t really need to reheat it. In fact, it’s best enjoyed cold straight from the refrigerator. Reheating it might make the cream filling melt and the pastry lose its crispness, so I definitely recommend enjoying it chilled.
Key Details
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes (plus cooling and chilling time)
Servings: 8-10 servings
Equipment:
- Baking sheet
- Parchment paper
- Rolling pin
- Fork
- Mixing bowls
- Electric mixer (hand or stand mixer)
- Spatula
I hope you love making and eating this Strawberry Cream Pastry as much as I do! It’s a delightful treat that’s sure to bring smiles to everyone’s faces. Enjoy!
Strawberry Cream Pastry
Ingredients
- 1 box 14.1 ounces refrigerated pie crusts
- 8 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 pound fresh strawberries hulled and sliced
Instructions
- Take your refrigerated pie crusts out of the box and let them sit at room temperature for about 15 minutes. Gently unfold one pie crust and lay it on a lightly floured surface. Using a rolling pin, roll it out slightly to make it a little thinner and more rectangular. Repeat with the second pie crust.
- Preheat your oven to 375°F (190°C). Place the pastry rectangles on a baking sheet lined with parchment paper. Prick them all over with a fork. Bake for 12-15 minutes, or until they are golden brown. Let the pastry cool completely on the baking sheet.
- In a large bowl, put the softened cream cheese, granulated sugar, and vanilla extract. Use an electric mixer to beat these ingredients together until they are smooth and creamy.
- In a separate clean bowl, pour in the heavy cream. Using an electric mixer, beat the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in two or three additions, folding gently with a spatula until everything is just combined.
- Once the pastry is completely cool, carefully place one pastry rectangle on a serving plate or platter. Spread the cream cheese filling evenly over the top of the pastry.
- Arrange the sliced strawberries over the cream filling in a nice pattern.
- If desired, gently place the second baked pastry rectangle on top of the strawberries.
- Chill in the refrigerator for about 30 minutes to an hour before serving.
