Strawberry Napoleon cake, a delicious and very simple dessert to prepare, with fresh strawberries, puff pastry, and Chantilly cream. A fresh and beautiful dessert to present, perfect for the end of a meal, even on festive occasions. For this recipe, I chose the original Chantilly cream (that is, sweetened whipped cream scented with vanilla), but if you prefer, you can use diplomatic cream (Italian Chantilly), or mascarpone cream without eggs. Try this delicious Napoleon yourself!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 6-8
- Cooking methods: No-bake
- Seasonality: Spring
- Energy 397.00 (Kcal)
- Carbohydrates 27.54 (g) of which sugars 12.75 (g)
- Proteins 3.46 (g)
- Fat 30.66 (g) of which saturated 1.66 (g)of which unsaturated 9.39 (g)
- Fibers 1.15 (g)
- Sodium 76.44 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz puff pastry (3 pre-cooked sheets)
- 1 lb strawberries
- 2 tbsps sugar
- lemon juice
- 2 cups heavy cream (well chilled)
- 2.25 oz powdered sugar
- 1 pod vanilla
- mint (for garnish, optional)
Tools
- Tray
- Mixer
- Bowl
- Piping Bag
Preparation
Clean the strawberries, wash them and cut them into pieces.
Put them in a bowl, add about 2 tablespoons of sugar, the juice of half a lemon, and mix.
Now prepare the Chantilly cream: pour the cream into a high-sided bowl, previously chilled in the freezer, add the seeds extracted from the vanilla pod and the powdered sugar.
Whip the cream with the electric mixer until it is fluffy and firm. Do not overbeat or the cream will separate and turn into butter.
Transfer the Chantilly cream into a piping bag, being careful not to deflate it.
Now take a pastry sheet and place it on a tray, cover it with the cream and add the strawberries.
Layer a second pastry sheet, add the cream and strawberries.
Cover with the last pastry sheet and garnish as desired, with more cream, strawberries, and mint leaves or simply with powdered sugar.
The strawberry Napoleon is ready to be served, excellent as an after-meal dessert!
Tips and Notes
I recommend preparing the dessert just before serving, to prevent the cream from deflating. If you need to prepare it in advance, it’s preferable to use diplomatic cream or a mascarpone and cream mix (without eggs).
You can reuse the vanilla pod to scent the sugar.
To speed things up, I used pre-cooked puff pastry sheets (easily found in all supermarkets), but if you prefer, you can take fresh puff pastry and bake it in the oven, with a dusting of sugar on top.
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