Celebrate the Queen’s Platinum Jubilee with these 4 ingredient Vegan Strawberries and Cream Puffs filled with vanilla whipped cream, fresh strawberries, strawberry jam and topped with a dusting of icing sugar. These delicious little hand held pastries would be perfect for summer, Mothers Day or any celebration in need of a fresh and fruity dessert.
Strawberries and cream puffs
Summer is fast approaching so that call’s for one thing….STRAWBERRIES!
Strawberries and cream are a classic British dessert combination which is simply scrumptious! These mini strawberry pastries contain fresh berries along with a delicious whipped cream filling, strawberry jam and layers of delicate puff pastry which tastes truly divine. They’re my favourite to bite into as the pastry is crispy and flaky and the filling is soft and creamy.
Why make strawberries and cream pastries?
There are so many things to love about these adorable little pastries. They are the perfect blend of a flaky puff pastry case, sweet berries, and cream. The ultimate dream trio!
Mini pastries are a fun take on the classic ‘strawberry and cream puffs’, which usually contain Choux pastry. First of all, they take a fraction of the time to make, and the steps are extremely easy. If you’re after a scrumptious treat for Mothers day or the Jubilee in June, you gotta make these!
Ingredients you’ll need to make this dessert:
Puff pastry: My favourite puff pastry is Jus-Rol. Although you can get supermarket brands that are also vegan friendly and gluten free. Jus-Rol pastry bakes to perfection. It leaves you with a crisp, flakey and ultra tender pastry, which is simply delicious along-side the berries and cream.
Fresh strawberries: Thankfully it’s coming up to summer which means strawberries will be in season. That means that there is more of selection of strawberries and they are more reasonable to buy as well. For this recipe, you’ll want to remove strawberry leaf and thinly slice the strawberries. Place them on some kitchen paper to remove any excess moisture. Too much moisture will make the pastry soggy, and could melt the cream.
Strawberry jam: Spread strawberry jam over the pastry before piping on the cream. It is a step you don’t want to miss. It adds so much flavour to the overall dessert.
Whipped cream: You’ll want a whipped cream which is thick and will hold it’s shape for this dessert. My two favourite vegan whipped creams are ‘Elmlea Plant Based Double Cream’, and Natures Charm Coconut Whipping Cream. They both whip up and taste glorious inside these little sweet, summery parcels.
Decorations: Finish off the pastries with a dusting of icing sugar. It add’s extra sweetness and makes the dessert look gorgeous! Go all out and add a fresh sprig of mint on top for colour.
How to make strawberries and cream puff pastries?
This recipe couldn’t be easier, with minimal steps and only a handful of ingredients, which you can easily print off, can be found at the bottom of the blog.
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Cut the puff pastry into rectangular shapes and place on a baking tray lined with greaseproof paper. Brush the pastry with dairy-free milk and sprinkle over some caster sugar. This is optional but helps the pastry turn a gorgeous golden brown.
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Bake in the oven for 8-10 minutes until golden then remove and allow to cool before filling.
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Whip up some dairy-free cream, transfer into a piping bag fitted with a star tip nozzle. I have linked the one I use here.
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Remove the strawberry leaves and cut them into thin slices.
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Slice the pastries in half, spread some strawberry jam over the pastry, pipe on some of the cream.
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Lay on some strawberry slices.
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Place the other half of the pastry on top.
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Finish with a generous dusting of icing sugar.
Serve and enjoy.
FAQ:
Will they hold at room temperature? They can stand at room temperature if the room is cool, but if warm, the cream will melt making for a very sloppy pastry- haha! Keep them chilled then serve.
Can I make them the day in advance? As these pastries contain whipped cream and fresh fruit, they are best made and enjoyed the day of making.
Can I use a homemade jam / compote? 100%!! If using a homemade jam or compote, make it the day before so it has time to full cool before using or it could melt the cream. Check out my homemade berry compote recipe here.
Looking for more fruity desserts? Check these out:
No-Bake Vegan Strawberry Shortcake Cheesecake
Best EVER Vegan Baked Lemon Tart
Easy Vegan Lemon Crinkle Cookies
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Print
Strawberries and Cream Puffs
- Total Time: 20 minutes
- Yield: A dozen
- Diet: Vegan
Description
Layers of flakey puff pastry filled with dairy-free whipped cream, fresh strawberries and strawberry jam. A summer classic!
Ingredients
- 2 sheets of vegan puff pastry ( I use Jus-Rol which is also gluten-free)
- 180ml of dairy-free whipping cream
- 1 punnet of fresh strawberries
- 1 jar of strawberry jam
+
- Icing sugar (for dusting)
Instructions
Method
- Preheat oven to 180°C fan, and line 2 baking trays with greaseproof paper.
- Unroll the sheets of puff pastry, slice into 4 inch by 3 inch rectangles. Place onto a lined baking tray. Spread them out as the pastry will puff up.
- Brush the pastries with dairy-free milk and sprinkle over some caster sugar. This is optional but helps the pastry turn a gorgeous golden brown.
- Place into the middle of the oven and bake for 8-10 minutes until golden in colour. Once ready, remove the tray from the oven. Allow the pastries to cool on the tray before transferring them onto a cooling track to cool fully before filling.
- Place the dairy-free whipping cream into a bowl and whip up until thick. I use a stand mixer with balloon whisk attachment. You can use a hand whisk but it will take longer. Transfer the cream into a piping bag fitted with a star-tip nozzle.
- Cut the strawberries into thin slices, then place onto some kitchen paper to soak up any excess moisture.
Assemble
- Slice the pastries in half horizontally. Spread some strawberry jam over one half of the pastries.
- Pipe 3 large stars of cream on-top of the jam, then lay on some strawberry slices.
- Place the other half of the pastry rectangle on top.
- Dust the pastries with a generous dusting of icing sugar. Top with a mint sprig (optional)
- Serve and enjoy.
Notes
To store: Best enjoyed day of making. Store in the fridge before serving.
- Prep Time: 5 minutes
- Cook Time: 8-10 minutes
- Category: Tarts and pies
- Method: Baking
- Cuisine: French
Which whipping cream do you use please?
Author
Hello, For this recipe I used Elmlea Plant Based Double Cream 🙂 Hope this helps x
I made this today as an early mother’s day brunch and my whole family enjoyed it. Visually, they look scrumptious as well. Thank you for this wonderful, easy recipe! ^__^
I made this today as an early mother’s day brunch and my whole family enjoyed it. Visually, they look scrumptious as well. Thank you for this wonderful, easy recipe! ^__^