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Easy Strawberries & Cream Pastries

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12


  • BUBBL’R pitaya berry nect’r for serving
  • 1 sheet frozen puff pastry thawed
  • 1 egg beaten
  • ¾ cup heavy whipping cream
  • ¼ cup granulated cane sugar
  • 1 tsp. vanilla bean paste
  • ½ cup strawberry preserves
  • fresh strawberries sliced, for garnishing


  • Preheat oven to 400F. Line a large baking tray with parchment paper.
  • Gently roll out the thawed puff pastry sheet on a floured surface to remove any kinks from the packaging.
  • Slice into 10-12 squares, or 8 rectangles.
  • Score the edges of each puff pastry to help you press in the centers after baking.
  • Brush each with the beaten egg, then bake 18-20 minutes, rotating the pan halfway through baking, until a deep golden brown and puffed up.
  • If needed, use a small, serrated knife to slice along the scored edges then gently press in the centers with your fingers.
  • Spoon a dollop of strawberry jam into the center of each.
  • In the bowl of a stand mixer, combine the heavy whipping cream, sugar, and vanilla paste. Beat on medium high speed for 5-6 minutes, until fluffy. Transfer to a piping bag.
  • Pipe the whipped cream onto the cooled pastries, then garnish with the sliced fresh strawberries to enjoy!