Puff Pastry Berry Cream Cake with Whipped Cream Layers
A light and flaky Puff Pastry Berry Cream Cake with layers of golden pastry, fluffy whipped cream, and fresh berries—easy to make and perfect for warm-weather desserts.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour (with cooling and assembly)
- Yield: 8 servings 1x
Ingredients
2 sheets puff pastry, thawed
1 egg, beaten (for egg wash)
2 cups heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
3 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
1 teaspoon lemon zest (optional)
Powdered sugar, for dusting
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
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Place puff pastry sheets on baking sheet, prick with a fork, and brush with egg wash.
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Bake 15–18 minutes until golden. Cool completely.
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Whip cream with powdered sugar and vanilla until stiff peaks form.
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Rinse and dry berries. Slice strawberries if using.
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Layer one sheet of pastry, then whipped cream, then berries. Repeat for remaining layers.
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Finish with pastry on top, dust with powdered sugar, and garnish with berries.
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Serve immediately or chill up to 4 hours.
Notes
Use all-butter puff pastry for best flavor. Swap berries based on season. Assemble close to serving time to maintain crisp texture.