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Light, creamy, and oh, SO delicious! These strawberry napoleons are perfectly refreshing for summer! 

Nothing says summer like strawberries. And here in New England, strawberry-picking is just around the corner! Soon enough, I’ll be visiting a great local farm to get basket-fulls of these deliciously ripe and juicy rubies!

If you’ve never been strawberry-picking, then I hope that you’ll give it a try this year. It’s a fantastic family activity that is so much fun! Plus, you’ll have the sweet reward of juicy, ripe strawberries…

All those strawberries aren’t going to eat themselves – and there are SO many great recipes to use them for! Recipes like strawberry butter, strawberry shortcake, and of course, these amazing strawberry napoleons!

I’m glad you asked! Strawberry Napoleons are light and refreshing pastry desserts that are made up of layers of puff pastry, strawberries, and cream filling.

It may look or sound complicated, but these pastries are actually very easy and simple to make! And these strawberry napoleons are always a hit for summer parties and get-togethers.

Though you might want to double these – or set a few aside first. Otherwise, you might not get any before they’re all snatched up. Just saying… I won’t judge you if you sneak a few before anyone else.

The Health Benefits of Strawberries

First of all, I’m going to be really honest with you… When it comes to desserts especially, “healthy” isn’t exactly a word I’m shooting for. If it’s a holiday or I’m just “splurging,” then I. AM. SPLURGING.

I love baking with sugar, milk, and butter – lots and LOTS of butter! Because I love eating old-fashioned desserts that have SO much flavor – or, as my older brother would say, desserts with “soul.”

Strawberries are actually very good for you! Here are just a few good reasons to eat more strawberries (if you even need some):

  • Can help prevent heart disease, stroke, and cancer
  • Can help alleviate blood pressure, constipation, and even some symptoms of diabetes!
  • Are a good source of vitamin C, manganese, folate (vitamin B9), and potassium

Pretty cool, right? There are several other nutrients and benefits from eating strawberries. So, here are a few articles to read for more info:

See how amazing strawberries are? I’m going to eat a strawberry napoleon now and pretend I’m being good – because hey, it has strawberries!

Looking for some more great summer recipes?! Check out these great and refreshing drinks for summer…

These are both perfect for summer – and are SO refreshing!

Ingredients And Prep Work for Strawberry Napoleons

First, we need to gather our ingredients and do a little bit of prep work…

  • 1 sheet of frozen puff pastry (I use 1/2 a package from Pepperidge Farm)
  • 3/4 cup heavy cream
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla extract
  • 1 package of vanilla instant pudding mix (about 3 1/2 ounce package – mine was 3.4 ounces)
  • 1 cup milk
  • 10-13 strawberries

Thaw the pastry sheet at room temperature for about 30 minutes (remember: you don’t want to leave this out for too long or it will get “doughy” and won’t work properly. It should still feel cold when you’re using it). Preheat the oven to 400 degrees F.

Unfold the pastry sheet on a lightly floured surface and cut along the 2 fold lines (you will have 3 strips). Cut each strip into 3 squares and place 2-in apart on an ungreased baking sheet. Bake 10-15 minutes, or until golden brown. Remove from the baking sheet and let them cool on a wire rack.

Cut each pastry square into 2 two layers – making 18 layers. Set aside your tops and place the bottom layers on a clean tray or large plate.

Before we make the cream filling, we need to make a sweetened whipped cream and the vanilla pudding separately. So let’s get started!

Beat together the heavy cream, sugar, and vanilla extract in a chilled bowl until stiff peaks form; set aside.

In a separate bowl, whisk together the vanilla instant pudding mix with the milk for about 1-2 minutes, or until thickened. Scoop the pudding into the sweetened whipped cream and gently fold in until completely mixed.

Cut off the tops of your strawberries and wash them. Take 2-3 of your strawberries and cut them into wedges (depending on the size of your strawberries you might need to cut these into 8 wedges – typically, I do just cut them into quarters). Cut the rest of the strawberries into thin slices and put into a bowl.

Assembling Your Strawberry Napoleons

Spread about 2-3 tablespoons on each bottom layer. If you have a bunch of cream filling left, add a little bit more to each (you should only have about 1/4 cup of the cream filling left for the topping).

Place a single layer of the strawberry slices on top of the cream layer. When using store-bought strawberries, you will probably only need 4-5 slices because of how much larger the strawberries will be. If you’re using strawberries from a farm, you will probably need more slices – so just use however many slices it takes to make a single layer of strawberry slices.

Place the top pastry layers on top of the strawberry layer. Scoop a small dollop of the cream filling on top of each napoleon and gently press a strawberry wedge into your dollop of cream. And there you have it – beautiful and delicious strawberry napoleons!

Quick note: these DO need to be refrigerated. So, if you’re not going to serve the right away, please set them in the fridge.

Strawberry Napoleons

These delicious strawberry napoleons are a perfectly refreshing dessert for summer!!
Prep Time50 mins
Cook Time15 mins
Total Time1 hr 5 mins
Course: Dessert
Keyword: easy, summer
Servings: 9 people
Author: Lydia

Ingredients

  • 1 sheet frozen puff pastry (1/2 package from Pepperidge Farm)
  • 3/4 cup heavy cream
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla extract
  • 1 package vanilla instant pudding mix (3.4 ounce package)
  • 1 cup milk
  • 8-10 whole strawberries, washed and thinly sliced (might need more if using strawberries from a local farm)
  • 2-3 whole strawberries, washed and cut into small wedges

Instructions

  • Thaw pastry sheet at room temperature for about 30 minutes (should still be cold when using). Preheat oven to 400 degrees F.
  • Unfold the pastry on a lightly floured surface and cut along the 2 fold lines (will have 3 strips). Cut each strip into 3 squares and place 2-inches apart on an ungreased baking sheet. Bake for 10-15 minutes, or until golden brown. Remove from the baking sheet and place pastry squares onto a wire rack.
  • Beat together the heavy cream, sugar, and vanilla extract in a chilled bowl until stiff peaks form; set aside.
  • In a separate bowl, whisk together vanilla instant pudding mix and milk for 1-2 minutes, or until thickened. Scoop the pudding into the cream mixture and gently fold in until completely mixed.
  • Cut each of the pastry squares into 2 slices and set aside the 9 top halves. Place the 9 bottom halves on a clean tray or a large plate. Spread about 2-3 tablespoons of the cream filling onto each. Top with a single layer of strawberry slices and top with the 9 top halves of the pastry squares.
  • Scoop a small dollop of the cream filling on each napoleon and gently press a small strawberry wedge into each cream dollop.
  • Serve immediately or store in the fridge for up to a day or 2.
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Please let me know what you think in the comments below! I will answer any questions as quickly as I can. 

Happy DIYing!