Strawberries & Cream Puff Pastry Hearts – A Sweet, Simple Treat

This is the kind of dessert that feels fancy but doesn’t ask for much. Flaky puff pastry, silky vanilla cream, and fresh strawberries come together in heart shapes that are perfect for sharing. Whether it’s Valentine’s Day, a birthday, or just a cozy Sunday, these little pastries make the moment special.

You’ll get crisp, buttery layers and a creamy, not-too-sweet filling. And the best part? They’re easy enough for beginners and impressive enough for guests.

What Makes This Special

• Minimal effort, big payoff: Store-bought puff pastry does the heavy lifting.

  You focus on the fun parts—cutting hearts and layering cream and berries.

• Light, fresh flavors: Fresh strawberries and softly sweetened cream keep things balanced and bright, not heavy.
• Pretty presentation: The heart shapes look polished with almost no extra work. A dusting of powdered sugar finishes them off.
• Flexible dessert: Serve as individual treats, or stack two hearts for a layered look. You can even build them like mini napoleons.
• Make-ahead friendly: Bake the pastry and prep the cream ahead, then assemble right before serving.

Ingredients

• 2 sheets puff pastry (frozen, thawed according to package directions)
• 1 large egg, beaten (for egg wash)
• 2 tablespoons granulated sugar (for sprinkling)
• 1 cup heavy whipping cream, cold
• 4 ounces cream cheese, softened (optional but recommended for stability)
• 1/3 cup powdered sugar (plus more for dusting)
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract (optional, adds a bakery-style flavor)
• 1 pound fresh strawberries, hulled and sliced
• 1–2 tablespoons strawberry jam or preserves (optional glaze)
• Pinch of fine sea salt
• Fresh mint leaves, for garnish (optional)

Instructions

1. Preheat and prep: Heat your oven to 400°F (200°C).

   Line two baking sheets with parchment paper. Lightly flour your work surface.

2. Roll and cut: Unfold the puff pastry sheets. If needed, gently roll to smooth creases.

   Use a heart-shaped cookie cutter (about 3 to 4 inches wide) to cut hearts. Gather scraps and re-roll once to cut a few more. Aim for 12–16 hearts total.

3. Dock and glaze: Transfer hearts to baking sheets, leaving space between them.

   Prick each heart a few times with a fork to limit puffing. Brush lightly with the beaten egg and sprinkle with a little granulated sugar for shine and crunch.

4. Bake: Bake for 12–15 minutes, until golden and puffed. Rotate trays halfway for even browning.

   Remove and let cool completely on a wire rack.

5. Make the cream: In a bowl, beat the softened cream cheese with powdered sugar, vanilla, almond extract (if using), and a pinch of salt until smooth. In a separate chilled bowl, whip the cold cream to soft peaks. Fold the whipped cream into the cream cheese mixture until fluffy and spreadable.
6. Prep the berries: Pat the sliced strawberries dry with paper towels so they don’t weep into the pastry.

   If you want a glossy finish, warm the jam in the microwave for 10–15 seconds until loose.

7. Assemble: Gently split some of the puff pastry hearts horizontally with a serrated knife if you’d like layered pastries. Otherwise, use them whole. Spread or pipe a layer of cream onto each base.

   Top with strawberry slices. If using, brush the berries with a little warmed jam.

8. Finish: Place the pastry tops over the filling if making sandwiches, or leave open-faced for tarts. Dust with powdered sugar and add a mint leaf if you like.
9. Serve: Enjoy immediately for the crispiest texture.

   If you need to wait, keep them chilled and uncovered for up to 1 hour before serving.

Storage Instructions

• Unassembled: Store baked pastry hearts in an airtight container at room temperature for up to 2 days. Keep the cream covered in the refrigerator for up to 3 days. Slice berries the day you plan to serve for best texture.
• Assembled: Best eaten the same day.

  If needed, refrigerate for up to 24 hours, but the pastry will soften. For a bit of crispness, assemble just before serving.

• Freezing: Freeze baked, unfilled pastry hearts for up to 1 month. Thaw at room temperature and refresh in a 350°F (175°C) oven for 5–7 minutes.

Benefits of This Recipe

• Quick to make: From start to finish, you can have these on the table in under an hour.
• Looks restaurant-worthy: Heart shapes and glossy berries make it feel special without extra tools or techniques.
• Light and not overly sweet: The cream is softly sweetened, balancing the buttery pastry.
• Customizable: Works with different fruits, fillings, or toppings based on what you have.
• Great for entertaining: Simple to scale up for a crowd.

What Not to Do

• Don’t skip docking the pastry: If you don’t poke it with a fork, the hearts can puff too much and become hollow domes.
• Don’t overload with wet fruit: Too much moisture makes the pastry soggy.

  Pat the berries dry.

• Don’t assemble too early: Wait until close to serving to keep the pastry crisp.
• Don’t overbake: Dark brown edges taste bitter. Pull them when uniformly golden.
• Don’t use warm cream: Cream must be cold for proper whipping and stability.

Variations You Can Try

• Chocolate-dipped edges: Dip half of each cooled heart in melted dark or milk chocolate. Let set, then fill.
• Lemon cream: Add 1–2 teaspoons lemon zest and a teaspoon of lemon juice to the cream for a brighter flavor.
• Mascarpone swap: Replace cream cheese with mascarpone for a lighter, Italian-style cream.
• Berry mix: Add raspberries or blueberries for color and tang.

  Keep slices small to prevent sliding.

• Cinnamon sugar pastry: Sprinkle cinnamon sugar on the egg-washed pastry before baking for a churro-like twist.
• Jam center: Spread a thin layer of strawberry or raspberry jam under the cream for extra fruitiness.
• Mini hearts: Use a smaller cutter for bite-sized desserts. Watch the bake time—start checking at 8–10 minutes.
• Savory-sweet: Drizzle with balsamic glaze and add a crack of black pepper over the strawberries for a grown-up finish.

FAQ

Can I make these without a heart-shaped cutter?

Yes. Cut the pastry into squares or circles with a knife or glass rim.

The flavor and texture will be the same, and the presentation still looks elegant.

What if I don’t have cream cheese?

You can whip the cream with powdered sugar and vanilla alone. For stability, add 1 tablespoon instant vanilla pudding mix or 1 teaspoon gelatin bloomed in warm water and cooled before whipping.

Why did my puff pastry not rise well?

Warm dough or a cool oven can prevent a good rise. Keep the pastry cold until it goes into a fully preheated oven.

Avoid overhandling and use fresh, unexpired pastry.

How do I keep the pastry crispy after filling?

Brush a thin layer of melted chocolate or jam on the pastry and let it set before adding the cream. This creates a moisture barrier and helps maintain crunch.

Can I use frozen strawberries?

Fresh strawberries are best for texture. If using frozen, thaw fully and pat very dry.

Expect a softer bite and more juice.

Is there a dairy-free option?

Use a dairy-free puff pastry and whip coconut cream with powdered sugar and vanilla. Keep everything cold for the best texture.

How many servings does this make?

Depending on your cutter size, you’ll get about 6–8 assembled pastries or 12–16 single hearts. Plan for 1–2 per person.

Can I reduce the sugar?

Absolutely.

Lower the powdered sugar in the cream to taste, and skip the granulated sugar sprinkle. The strawberries provide natural sweetness.

What’s the best way to transport them?

Transport the components separately. Assemble on-site, or assemble and keep them in a shallow container in a single layer, uncovered, for up to an hour before serving.

In Conclusion

Strawberries & Cream Puff Pastry Hearts are simple, pretty, and reliably delicious.

With crisp pastry, smooth cream, and juicy berries, they feel special without extra fuss. Keep the pastry cold, the oven hot, and the assembly quick, and you’ll have a dessert everyone remembers. Mix up the flavors, make them ahead, and enjoy how effortlessly impressive they are.