Strawberries and Cream Croissants
Strawberries and cream croissants are irresistible, flaky and buttery. They’re filled with cream cheese whip cream, homemade strawberry sauce, and fresh strawberries.
This dessert feels like it came straight from the bakery! You can make it easily in your own kitchen, while having the feel of a bakery style treat.
Something I love about summer is the fresh strawberries. Going strawberry picking is something I enjoy doing with the family and I am always looking for recipes to use them up like this one!
Some recipes I enjoy making with strawberries are homemade strawberry jam and strawberry Jell-O fluff.
This dessert is perfect for the warm weather as it is light and its perfect for mother’s day, Easter dessert or on a day you just want something special. The kids loved this recipe so much they asked if it could be a new tradition to make on Christmas morning!
Why you’ll love this recipe
- It uses store bought croissants so no baking is required
- It uses homemade strawberry sauce
- Made with homemade whipped cream
- Looks fancy but it’s not complicated
- Easy to prep ahead of time
Ingredients
Strawberry sauce:
- Cornstarch and water- The combination of the water and cornstarch thickens the strawberry sauce
- Frozen, sliced strawberries- The sliced strawberries cook down best over the whole frozen ones
- Brown sugar and granulated sugar- The mixture of both adds depth and sweetens the sauce perfectly
- Lemon juice- Balances the sweetness and keeps the flavor fresh
Whipped Cream:
- Cream cheese- Softened and sweetened, gives a cheese cake type vibe that pairs wonderfully with the strawberries
- Powdered sugar- Sweetens the whip cream without being grainy
- Heavy cream- Straight from the fridge is best, its important it remains cold so measure that right away and place in back in the fridge until it’s ready to be used
Other:
- Fresh strawberries- A few fresh slices adds more flavor, texture and more aesthetic appeal
- Icing sugar- Gives a bakery type finish when sifted over the strawberries and cream croissants
See recipe card for quantities.
How to make strawberry sauce
1: Whisk together the cornstarch and water then add to a small pot.
2: Add to the pot the frozen strawberries, sugars, and lemon juice. Mix and cook over medium high heat until it starts to boil, reduce to medium heat and simmer for 5 minutes.
3: Smash with the potato masher and cook for 2 more minutes on medium heat.
4: Remove from the heat and transfer to a dish to cool, I place it in a mason jar, cool it slightly then place it in the fridge to chill while assembling the rest.
How to make whip cream with cream cheese
1: Add the heavy cream to a glass measuring cup and place it in the fridge. Add the cream cheese and powdered sugar into a medium bowl and mix with a rubber spatula so icing sugar doesn’t go flying when using the hand mixer.
2: Beat until smooth with the hand mixer.
3: Slowly pour in the heavy cream while beating until stiff peaks form.
4: Transfer to a piping bag, or set aside if you are not using one and using a spoon instead to add the whip cream to the croissants.
5: Slice strawberries then set them aside.
How to make strawberries and cream croissants
1: Slice croissant in half on the curved end, do not cut all the way through.
2: Add strawberry sauce to the bottom
3: Pipe the whip cream over top or just use a spoon to place it over the sauce.
4: Add sliced strawberries on top, sift over icing sugar and serve right away.
Hint: Make the strawberry sauce the day before to save time if wanted or a couple hours before so it can fully chill and thicken. This recipe makes more strawberry sauce than needed, use the extra for topping:
- Homemade vanilla ice cream
- Stir into plain yogurt
- On top of French toast, pancakes or waffles
- Crepes with whip cream
- Cake and whip cream
- Serve on top of pannukakku
- On creamy oatmeal
Substitutions
- Strawberry sauce- Use jam instead if you don’t want to make strawberry sauce
- Whip cream- Use store bought if you do not want to make your own whip cream
Variations
- Whip cream- Add lemon zest to it for a citrusy flavor
- Garnish – Drizzle over melted chocolate to add even more flavor and aesthetic appeal
Equipment
- Hand mixer
- Small pot
- Mixing bowls
- Piping bag, or a spoon
- Fine mesh strainer for sifting over the icing sugar
- Rubber spatula
Storage
Best eaten fresh however, you can store the whip cream for up to 1-2 days in the fridge and the strawberry sauce for up to 7 days.
FAQ
You can make the strawberry sauce and whip cream ahead of time but do not assemble them ahead of time as they will not have the best texture and will become soggy.
No, you can just spoon it onto the croissant.
No, you could use jam if you wanted but I recommend making the sauce.
Yes, but the cream cheese makes a big difference and it won’t be as rich. Homemade whip cream is best in my opinion.
Strawberries and Cream Croissants
Ingredients
Strawberry sauce
- 1 Tbsp. cornstarch
- 2 Tbsp. cold water
- 2 cups frozen, sliced strawberries
- 2 Tbsp. brown sugar, packed
- 2 Tbsp. granulated sugar
- 1 Tbsp. Lemon juice fresh or bottled
Whip Cream
- 4 oz. cream cheese, softened
- 1/2 cup icing sugar
- 1 cup plus 2 Tbsp. heavy cream, chilled
Other
- Fresh strawberries, sliced
- Icing sugar, sifted over
Instructions
Strawberry Sauce
- Whisk together cornstarch and water until combined then add to a small pot.
- To the pot add in the frozen strawberries, sugars and lemon juice. Mix. Cook over medium high heat until it comes to a boil while stirring constantly.
- Once it comes to a boil, reduce heat to medium and cook for 5 minutes while mixing constantly.
- After 5 minutes, mash with a potato masher and continue cooking on medium heat for 2 more minutes while mixing constantly.
- Remove from the heat and transfer to a dish or mason jar to cool slightly then place it in the fridge. It will thicken as it chills.
Whip Cream
- Add cream to a glass measuring cup and place it in the fridge,
- In a medium mixing bowl, add in the cream cheese and powdered sugar. Mix by hand until combined so icing sugar doesn't go flying when using the hand mixer.
- Once combined, beat until smooth with the hand mixer.
- Slowly pour in the heavy cream while beating, scraping the sides of the bowl when needed. Whip until stiff peaks form.
- Place in a piping bag if using one then set aside.
- Slice strawberries, then set aside.
Assemble
- Cut croissants in half on the curved end, but don't cut all the way through.
- Add strawberry sauce to the bottom
- Pipe over whip cream or spoon it on
- Add strawberries then close
- Sift over the icing sugar and serve right away
Notes
More Recipes With Whip Cream
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