Description

Indulging in a puff pastry berry cream cake is like taking a delightful bite of summer, all year round. This recipe encapsulates the perfect harmony of textures and flavors — the light, flaky layers of puff pastry complemented by the airy whipped cream and vibrant fresh berries create a dessert that is not only elegant but also utterly irresistible.

Ingredients

Scale

2 puff pastry sheets, thawed
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh raspberries
1 cup fresh blueberries
1 tablespoon cornstarch or mascarpone (optional, for stabilizing cream)

Instructions

Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
Add the cold heavy whipping cream, powdered sugar, and vanilla extract to a mixing bowl. Beat the mixture on medium speed until soft peaks start to form.
On a floured surface, roll out each puff pastry sheet until it’s slightly larger, then dock the pastry by making small holes all over the surface.
Transfer the docked pastry sheets to the prepared baking sheets and place another baking sheet on top of each. Bake for 12-15 minutes until golden brown, then allow to cool completely.
Cut each puff pastry sheet into equal rectangles or squares, assemble on a serving platter with layers of whipped cream and fresh berries, and dust with powdered sugar.

Notes

Make sure your heavy whipping cream is cold for better whipping results. Assemble shortly before serving to keep the pastry crispy.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert

Nutrition

Calories: 400 kcal
Sodium: 50 mg
Protein: 3 g