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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