Strawberries & cream layer

Strawberries & cream layer

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Prep: 20 mins Cook: 20 mins

Skill level



Serves 4

Turn strawberries and cream into a pudding to remember with the simple addition of puff pastry sheets

Nutrition and extra info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


  • 375g block all-butter puff pastry
  • 4 tbsp icing sugar
  • 450g ripe strawberries, or normal and wild
  • 1 vanilla pod, or 1 tsp vanilla extract
  • 284ml pot double cream
  • 140g golden caster sugar

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Heat oven to 220C/fan 200C/gas 7. Roll the pastry out to a square about 30 x 30cm. Lay on a large baking sheet, place another sheet on top and bake for about 20 mins until golden. Heat the grill to high, dust the pastry liberally with icing sugar and carefully caramelise under the grill. Dust with another layer of icing sugar and return to the grill to caramelise again. While warm, cut the pastry biscuits into 12 neat rectangles, trimming the edges as you go. These can now be kept in an airtight container for a day.
  2. Halve or quarter the strawberries, depending on their size, then dust with a little icing sugar and set aside. Split the vanilla pod and scrape the seeds into the cream, then whip lightly with the caster sugar until it just holds its shape.
  3. To assemble, place a blob of cream on each plate and, at jaunty angles, stack the biscuits, cream and strawberries.

Recipe from Good Food magazine, July 2007

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
Annette A's picture

Quite simply delicious and so easy to make

maypolemafia's picture

Linda, I believe another sheet means another baking sheet. If I am correct it its to ensure the pastry bakes and rises evenly.

jayneives's picture
  • 1
  • 2
  • 3
  • 4
  • 5

great recipe - easy! works well with raspberrries too. I used a blow torch instead of under the grill.

landiloo's picture

I do not understand what it meant by place another sheet on top, another sheet of what? can anyone help?

mizzdee97's picture
  • 1
  • 2
  • 3
  • 4
  • 5

looks goooood

mira28's picture

I agree, making the pastry strips was a little tricky, but it got easier with practice. The end result looked so yummy, it really was well worth the effort. The bonus of this dish is being able to make the pastry a day ahead. I assembled it on the day for 18 people which was really easy to do. Can only recommend this!

c_cummings's picture

This looked great and tasted delicious. Quite messy grilling the pastry - but well worth the effort.