clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Berries and Cream Mini Puff Pastry Cakes

Mini Berries and Cream Puff Pastry “Cakes”

  • Author: Life, Love and Sugar
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 6 Mini "Cakes"
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Mini Berries and Cream Puff Pastry “Cakes” are made with layers of Puff Pastry Sheets, fresh berries and fresh almond mascarpone whipped cream!


  • 1 package Pepperidge Farm Puff Pastry, thawed*
  • 1 egg white
  • Fresh blueberries, strawberries and raspberries


  • 1/2 cup + 2 tbsp (180ml) heavy whipping cream, cold
  • 6 tbsp (43g) powdered sugar
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 4 oz (113g) mascarpone cheese, chilled**


1. Preheat oven to 400°F and line a cookie sheet with parchment paper.
2. Unfold the puff pastry sheets and use a circle cutter that’s about 3 inches in diameter to cut out 9 circles per puff pastry sheet, for a total of 18 circles.
3. Brush the pastry circles with a little egg white, then bake 10-12 minutes or until lightly golden.
4. Remove the pastry circles from the oven. They will have puffed up a good bit, so you’ll want to gently press them down to flatten them out a bit. Place an oven mitt (or something similar) over your hand when pressing down, since the circles are still hot. Allow them to cool.
5. To make the whipped cream, add the heavy whipping cream, powdered sugar, almond extract and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form.
6. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
7. To build the “cakes”, start with one pastry circle on the bottom. Add a swirl of whipped cream, then top with berries.
8. Repeat with two more layers of pastry, whipped cream and fruit, with the third layer of whipped cream and fruit being the top. Pipe a small dollop of whipped cream on top of the fruit before adding the next pastry layer to help the layers stick together.
9. You should end up with a total of 6 mini “cakes”. Set in the refrigerator well covered until ready to use. These are best eaten within 24 hours, but will be fine in the fridge for 2-3 days.

*Thaw at room temperature for no more than 40 minutes.

**I prefer to use the mascarpone cheese when still chilled, but soft, so that it’ll incorporate with the whipped cream well and without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it’s too thin and won’t firm up well again.


  • Serving Size: 1 Mini "Cake"
  • Calories: 237
  • Sugar: 9.8 g
  • Sodium: 45.1 mg
  • Fat: 18.9 g
  • Carbohydrates: 14.5 g
  • Protein: 3.2 g
  • Cholesterol: 46.4 mg