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picture of strawberry napoleons

Strawberry Napoleons

These delicious strawberry napoleons are a perfectly refreshing dessert for summer!!
Prep Time 50 mins
Cook Time 15 mins
Total Time 1 hr 5 mins
Course Dessert
Servings 9 people


  • 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


  • 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.
Keyword easy, summer