Strawberry Napoleons

These Strawberry Napoleons are a classic dessert made with puff pastry, pastry cream and fresh strawberries! A simple dessert that looks great and is so fresh and tasty!

Strawberry Napoleon - a class, fresh, fruity dessert perfect for any occasion!

Strawberry Napoleon displayed on white platter

So bringing home newborns for the first time is definitely a learning curve. One of the best things I did before the twins’ arrival was to read some baby books so I wasn’t totally clueless. But even so, there’s a lot to figure out and if you don’t get it right, there’s a screaming baby (or two) who let you know.

There was a pretty funny moment the night we brought Brooks home. He needed to have his outfit changed and we were downstairs. Not knowing exactly how we’d want to have things set up after we got home, we didn’t have any clothes downstairs to change him into even though we were changing him down stairs.

So the hubs ran upstairs to save the day and bring down a cute outfit. He comes down the stairs with a big smile on his face – so proud of the onesie he picked out (Go Panthers!). Sadly, he wasn’t used to having to look at the sizes of baby clothes yet and he’d brought down a 6 month sized onesie. For a somewhat preemie baby, a 6 month size was going to swallow him so we had to pick another one out. 🙂 Lesson learned.

serving of Strawberry Napoleon

Fortunately making these napoleons doesn’t have nearly as much of a learning curve. 😉

Putting them together starts with making the pastry cream. If you’ve never made homemade pastry cream, you’re totally missing out. It’s SO good! And it’s especially good with fresh fruit and whipped cream.

What you want is a nice, stable pastry cream. The egg yolks and the cornstarch are the thickeners in this case, along with cooking it over the stove. Too little cooking time and it’s too thin, too much and it’s a bit too thick. Keep in mind that it will continue to thicken as it cools. So if you cook it until it looks as thick as you’ll want it to be when it’s cool, it’ll be much too thick when actually cool.

You’ll start out combining the sugar, cornstarch and milk in a saucepan and allowing it to heat, thicken and bubble. Then slowly add some of the milk mixture to the egg yolks, whisking to combine. This process is called tempering the eggs and basically is a way off heating them without getting scrambled eggs.

The mixture is then cooked for a little bit longer to continue to thicken. At the end, a little butter and vanilla are added for flavor and you’ve got pastry cream! Before using the pastry cream, also I added a bit of whipped cream to it to lighten it up a bit.

Once you’ve got the pastry cream, it’s a quick process to bake the puff pastry, chop the strawberries and assemble everything. The final napoleons look great and like you slaved away on them, but they are actually quite quick to make. And with the fresh cream and berries, they are totally to die for!

angled view of decorated Strawberry Napoleon

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A mille-feuille on a long platter with a bowl containing fresh strawberries in the background

Strawberry Napoleons

  • Author: Lindsay
  • Prep Time: 40 minutes
  • Cook Time: 13 minutes
  • Total Time: 53 minutes
  • Yield: 12
  • Category: Dessert
  • Method: Stove
  • Cuisine: American


Flaky strips of puff pastry are layered with velvety homemade pastry cream and fresh berries in this easy Strawberry Napoleon dessert! Topped with vanilla icing, whipped cream and more fresh strawberries, get ready to serve up a gorgeously sophisticated treat.


For the Strawberry Napoleons

  • 2 egg yolks
  • 1/4 cup (52g) sugar
  • 1 tbsp cornstarch
  • 3/4 cups (180ml) milk
  • 1 tbsp (14g) salted butter
  • 3/4 tsp vanilla extract
  • 1/4 cup (60ml) heavy whipping cream, cold
  • 2 tbsp (15g) powdered sugar
  • 17.3 oz box Puff Pastry Sheets
  • 3/4 cup chopped fresh strawberries

For the Icing

  • 1 cup (115g) powdered sugar, sifted
  • 2 tsp corn syrup
  • 1 tbsp unsalted butter, melted
  • 1/2 tsp vanilla extract
  • 12 tbsp (15-30ml) milk

For the Whipped Cream Topping

  • 1/4 cup (60ml) heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/4 tsp vanilla extract


Prepare the Pastry Cream

  1. Add the egg yolks to a medium sized bowl and gently beat them together. Set aside.
  2. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
  3. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
  4. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
  5. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t scramble the egg yolks.
  6. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
  7. Remove from heat and add butter and vanilla extract. Stir until smooth, then top with clear wrap that touches the top of the cream (it helps prevent a film from forming on top). Refrigerate until cool and ready to use.

Assemble the Napoleons

  1. Remove the two sheets of puff pastry from the box and cut each set into 3 strips, for a total of 6 strips.
  2. Place on a baking sheet and bake for about 13 minutes.
  3. Remove them from the oven and allow to cool. Press the baked pastry down just a bit, if needed so they layers are relatively flat.
  4. To finish making the pastry cream, add the heavy whipping cream and powdered sugar to a large mixer bowl and whip until stiff peaks form.
  5. Gently fold the whipped cream into the pastry cream.
  6. To layer everything together, place a layer of puff pastry onto a serving plate and top it with some chopped strawberries.
  7. Pipe or spread some pastry cream on top of the berries, then repeat another layer of puff pastry, strawberries and pastry cream.
  8. Top off the pastry with a third pastry strip on top. Repeat the layering process with the remaining puff pastry, pastry cream and strawberries.
  9. To make the icing, add all ingredients to a small bowl and whisk until smooth. Spread the icing onto the top of the completed napoleons.
  10. To add the whipped cream topping, add the ingredients to a large mixer bowl and whisk until stiff peaks form.
  11. Pipe swirls of the whipped cream on top of the napoleons and top with a few additional chopped berries. Refrigerate until ready to serve.


  • Each napoleon contains 5-6 servings.
  • To Store: These are best fresh, but leftovers can be refrigerated in an airtight container for 1-2 days.


  • Serving Size: 1 Sice
  • Calories: 340
  • Sugar: 35 g
  • Sodium: 59 mg
  • Fat: 17.5 g
  • Carbohydrates: 40.9 g
  • Protein: 5.7 g
  • Cholesterol: 99.1 mg

Keywords: napoleon dessert, mille feuille, napoleon cake

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Strawberry Napoleon - a class, fresh, fruity dessert perfect for any occasion!

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Recipe rating

  1. Lucile Sorenson

    Your srrawberry napoleons look wonderful. The icing recipe calls
    For syrup. Is this corn syrup?

    Thanks, lucile

  2. Nicole Davidson

    Can’t wait to try this recipe! I’m making it for my Mom’s birthday ☺ Why does the recipe call for 6 sheets of puff pastry when I only see 3 stacked in your photos?

    1. Lindsay

      It uses two full puff pastry sheets that come in the box. Each sheet is cut into 3 pieces. Three pieces are used for each napoleon and this recipe makes 2, so it uses 6 pieces. Does that help and make sense?

      1. Nicole

        Hi Lindsay, yes thank you so much for clarifying. Can’t wait to try this! I don’t always comment but I’ve been following your blog for a long time and every recipe I’ve tried has been amazing. I make a lot of desserts for other people and even if I have never made or tried the recipe before I have full confidence it will be amazing. Everyone is also always impressed! Thank you for all the hard work you put into your recipes and this blog! It is my favorite.

        Congratulations on your twins!

  3. Erin R.

    Ha ha! This makes me so happy! I love to read about you two learning how to operate your new babies. I’m really, really happy for you, Lindsay.

  4. Lianne

    Oh wow! This is my kind of dessert!! I love anything with strawberries and cream in them.
    Congratulations on the birth of your twins!
    Lianne | Makes, Bakes and Decor

  5. Lynn M.

    I am not a big fan of pastry puff from the freezer section (I’s sad). I have never found a recipe to make my own..seems like it would be a lot of work. But, I am excited about your cream filling for cream puffs I am making this Sunday for a brunch at my home for my ever-growing family. This cream filling sounds perfect for what I’m doing with these cream puffs I make. It will give me another filling to add to some of the cream puffs along with a strawberry creamy cheesecake filling that I normally use to fill the cream puff shells. Top it off with a drizzle of chocolate ganache. Perfect timing when I got the email of your napoleon. Your napoleon looks beautiful! I love cream filled baked goods..and my body proves that. (sigh..winter is killing exercise). I am, also, making your Ultimate Breakfast Cake…my great grandchildren will love this. I have 3 great grands with one more on the way. YAY! (I am blessed with 6 adult grand children).

    Congratulations on your baby boys…there’s a lot to learn. Enjoy the time..for each moment builds memories for a lifetime. 🙂

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yolk upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29