Strawberry Cream Puffs


Strawberry Cream Puffs

Course Baking, Dessert
Cuisine American
Author Catherine’s Plates


  • floured work surface
  • 3 inch biscuit cutter
  • large mixing bowl
  • electric hand mixer
  • teaspoon


  • 1 sheet pepperidge farm puff pastry sheet, thawed
  • 1 (8oz) block cream cheese, softened
  • 1/2 cup white granulated sugar
  • 2 TBS heavy whipping cream
  • 1 lb fresh strawberries, rinsed , stems removed, sliced
  • 1/2 cup strawberry jelly, jam, or preserves
  • powdered sugar


  • Preheat oven to 400 degrees. Line a large sheet pan with parchment paper.
  • Unfold 1 sheet of thawed puff pastry dough on a lightly floured work surface. Using a rolling pin, roll out dough thinly. Cut out circles using a 3 inch biscuit cutter. Place pastry circles onto a parchment lined sheet pan.
  • Bake in preheated oven for 12-15 minutes until golden brown and puffy. Remove from oven and place puffed pastries on a cooling rack and allow to cool.
  • In the meantime while the puff pastries are cooling, add softened cream cheese, white granulated sugar, and heavy whipping cream to a large bowl. Beat with an electric hand mixer for 2-3 minutes until creamy and smooth.
  • Cut cooled puff pastries in to 2 layers. Place 1 tsp of strawberry jelly on each puff pastry and spread evenly. Spoon 1 TBS of the cream cheese mixture on top of the jelly. Place 3-4 slices of strawberries on top of the cream cheese mixture in a fan shape.
  • Dust with powdered sugar. Enjoy.