Strawberry Cream Croissant (Printable)

Flaky croissants filled with vanilla cream and fresh strawberries for a delightful breakfast or dessert.

# What You Need:

→ Croissants

01 - 6 large all-butter croissants (store-bought or homemade)

→ Strawberry Cream Filling

02 - 1 cup heavy whipping cream, cold
03 - 2 tablespoons powdered sugar
04 - 1 teaspoon vanilla extract
05 - 4 oz cream cheese, softened
06 - 1 cup fresh strawberries, hulled and diced

→ Finishing

07 - 1/2 cup sliced strawberries
08 - 2 tablespoons powdered sugar (for dusting)
09 - Fresh mint leaves (optional)

# Steps:

01 - Slice each croissant horizontally, leaving a small hinge at the back so they open like a book.
02 - In a medium bowl, whip the cold heavy cream with 2 tablespoons powdered sugar and vanilla extract until stiff peaks form.
03 - In another bowl, beat the softened cream cheese until smooth. Gently fold the whipped cream into the cream cheese until fully combined.
04 - Fold in the diced strawberries until evenly distributed throughout the cream mixture.
05 - Spoon or pipe the strawberry cream filling evenly into each opened croissant.
06 - Top each filled croissant with sliced strawberries and dust generously with powdered sugar.
07 - Garnish with fresh mint leaves if desired. Serve immediately or refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • The contrast between the shatteringly crisp croissant shell and that silky strawberry cream is absolutely worth the minimal effort
  • These look like something from a French patisserie but come together in about 25 minutes with ingredients you can grab anywhere
  • The fresh strawberries bring such bright sweetness that balances the rich cream filling perfectly
02 -
  • The filling will make the croissants soggy if they sit too long, so assemble these no more than two hours before you plan to serve them
  • Room temperature cream cheese incorporates much more smoothly into the whipped cream, so take it out of the fridge about 30 minutes before you start
  • These really are best the same day, but the cream filling itself can be made a day ahead and kept refrigerated in an airtight container
03 -
  • Chill your mixing bowl and whisk for 10 minutes before whipping the cream, especially on warm days, and you will achieve those stiff peaks much faster
  • Buy one or two extra croissants because there will inevitably be some cream left over and it makes the perfect little midnight snack

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