Strawberries And Cream

This recipe for Strawberries And Cream is a continuation from previous posts.

With the starter enjoyed and the main course devoured, I set my mind to how best to do strawberries and cream – without it being obvious. My friend Chantelle asked for some ‘cross aunts’ and this inspired me to make strawberry filled croissants and a strawberry mille-feuille.

Strawberries and Cream Croissants

all three of the ingredients were on my list of ingredients, and I did not need anything else to make my dessert

Strawberries and Cream Mille-feuille

Strawberries and Cream

Recipe Category: Baking
All Rights Reserved: An original recipe from Lavender and Lime


  • puff pastry
  • strawberries
  • cream


  • Preheat the oven to 180° Celsius
  • whip the cream

to make the croissant

  • cut the pastry into a square
  • slice a couple of strawberries quite thickly
  • place the square of pastry with one of the points facing you
  • layer the strawberries across the pastry, from point to point
  • now roll the pastry over the strawberries until it resembles a croissant
  • tuck in the edges and shape
  • bake for 22 minutes
  • remember, the strawberries will be hot so do not enjoy straight away!

to make the mille-feuille

  • at the same time as you are baking the croissant place two rectangular pieces of puff pastry into the oven
  • when they have cooled pipe on a generous layer of cream onto one piece
  • layer on the strawberries
  • place the second piece of puff pastry on the top

Click on the links for conversions and notes.


When I was still writing my blog over at Letter-Dash and then Food24, this recipe was a continuation of two days’ worth of blogging. I really gave no thought as to how it would read 11 years down the line. And as you can tell,  my recipe writing skills were sorely lacking in this post. I mean, how big a sheet of puff pastry did I use? Did I cut it to a particular size? How many strawberries did I end up using? And how much cream did I whip? So if you find yourself here, wanting to make this recipe, I sincerely apologise.

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