These Strawberry Napoleons may be a quick and simple puff pastry dessert, but with vanilla and honey scented berries topped with Whipped Meyer Lemon cream, it has a WOW factor.
When it comes to cooking, there’s nothing I love more than something that looks extra fancy and is super simple to make. These Strawberry Napoleons with Whipped Meyer Lemon Cream fit the bill!
Because this dessert is so simple, it’s a perfect recipe for spring entertaining. These Strawberry Napoleons are great for your Easter menu!
But, like all of my favorite recipes, these are so easy that you don’t need to wait for an excuse to make them. As soon as the fresh strawberries start showing up in the markets, whip this up for a deliciously simple weeknight treat.
I love cooking with Puff Pastry. It’s so simple to use and so delicious. It’s all those deliciously flaky pastry layers – they get me every time.
Traditionally Napoleons are layers of puff pastry filled with pastry cream or pudding and berries. I took a little detour with these Strawberry Napoleons.
Instead of pastry cream or pudding, I used a Whipped Meyer Lemon Cream. Just a few ingredients – Meyer Lemons, Mascarpone, Whipping Cream, and a little Sugar. It’s thicker and richer than just whipped cream, and full of bright spring flavors that pair perfectly with the juicy strawberries.
Speaking of strawberries, these tasty berries marinate in a spoonful of vanilla and honey. By the time you are ready to eat them they are extra juicy and sweet.
The pictures really don’t do them justice.
Once the strawberries and whipped Meyer Lemon cream are ready, it’s time to layer. Smear two golden puff pastry squares with a generous helping of each. Then top it all with one more pastry square. Sprinkle with powdered sugar and a little drizzle of honey.
It’s not overly sweet, but rather a light, fresh Spring dessert. The bright flavors of the strawberries and Meyer lemons are the perfect antidote to all those dreary winter days that Spring just left behind.
I really can’t over exaggerate how easy and how delicious these Strawberry Napoleons really are. All the most scrumptious adjectives apply!
Watch for those ripe strawberries, and then get cooking.
- 1 sheet frozen puff pastry
- 8 to 10 ounces sliced, ripe strawberries
- 1 tablespoon pure vanilla extract
- 1 to 2 tablespoons honey
- pinch of flaky sea salt (like Maldon's)
- powdered sugar for sprinkling
- 4 ounces cream cheese or mascarpone
- juice from 1 meyer lemon
- ⅓ cup heavy whipping cream
- 2 or 3 tablespoons powdered sugar (or to taste)
- 1 to 2 teaspoons lemon zest
- Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment.
- Thaw the sheet of puff pastry according to package instructions. When thawed, roll out on a lightly floured surface into a 10x15 inch rectangle. Gently transfer to prepared baking sheet. Cover with another piece of parchment paper and lay a second baking sheet (the same or slightly smaller size) on top to keep the pastry from puffing up unevenly. Bake for 15 minutes, or until golden.
- While the puff pastry is thawing, combine the sliced strawberries, vanilla, honey, and salt in a bowl. Stir to combine well and let sit for at least 15 minutes and up to 30 to really let the juices marinate.
- When the puff pastry is done baking, cool for about 5 minutes then transfer to a large cutting board. Use a pizza wheel to cut the sheet into 12 equal pieces.
- Using an electric mixer, whip together the cream cheese/mascarpone and lemon juice until smooth. Add the whipping cream and sugar and beat until stiff peaks form. Fold in the lemon zest. Refrigerate until ready to use.
- Put a large dollop of cream on 8 of the pastry squares. Top with a generous spoonful of strawberries and their juices.
- To assemble the Strawberry Napoleons, stack two pieces of pastry squares topped with berries and cream and then top with a plain pastry square. Dust with powdered sugar. Garnish with a sprig of fresh thyme (optional) and a drizzle of honey. Eat immediately.