Strawberry season is in full swing here in Colorado and I couldn’t be more excited. I love those few short months of the year when I can pick up fresh, locally grown strawberries at my farmers’ market. There are just so many delicious ways to use fresh strawberries, and these Strawberry Lemon Cream Napoleons may just be at the top of my list.
Believe it or not, this impressive layered dessert is actually pretty easy with the help of frozen puff pastry. The lemon cream could be a dessert on its own, but sandwich it alongside some fresh strawberries between layers of flaky pastry and you’ve got a fabulous and fancy dessert that tastes even better than it looks. Really, you must make this!
- 1 sheet frozen puff pastry, thawed
- 2 cups sliced strawberries
- 1 1/2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 cup lemon curd or canned lemon pie filling
- Zest of one lemon
- Preheat oven to 400 degrees F.
- Unfold the puff pastry sheet onto a floured surface. Cut puff pastry along seams to make 3 large rectangles. Cut each rectangle in half horizontally to make 2 smaller rectangles. You should have 6 rectangles.
- Arrange the puff pastry on a large baking sheet and bake in preheated oven for 10-12 minutes, or until golden. Cool completely.
- While the pastries cool, make the lemon cream. With an electric mixer, beat the whipping cream, sugar and vanilla until very soft peaks form. Beat in the lemon curd and zest.
- Cut each pastry in half horizontally (you should be able to make a “sandwich” with the pastry after it’s been cut). Set aside 4 top halves.
- Spread 1/3 cup lemon cream over one bottom pastry half. Repeat with three more bottom pastries. Layer sliced strawberries over the layers of lemon cream.
- Top each with another slice of cooled pastry and repeat the layers of lemon cream and sliced strawberries.
- Top each pastry with the reserved pastry tops. Refrigerate until serving.
Who Dished It Up First: This is an original recipe.