Description
Berry Cream Pastry Cake is a stunning dessert featuring flaky puff pastry layered with sweetened mixed berries and luscious whipped cream. This elegant cake combines fresh strawberries, blueberries, and raspberries with a smooth vanilla-infused cream, making it perfect for celebrations or a delightful treat anytime.
Ingredients
Scale
Puff Pastry
- 2 sheets Puff Pastry (pre-made or homemade)
Berry Filling
- 2 cups Mixed Berries (strawberries, blueberries, and raspberries)
- 1/4 cup Granulated Sugar
- 2 tablespoons Cornstarch
Cream Filling
- 2 cups Heavy Whipping Cream
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Prepare Workspace: Gather all your ingredients and baking tools, including a baking sheet, mixing bowls, and a wire rack to ensure smooth workflow.
- Bake Puff Pastry: Preheat your oven to 400°F (200°C). Place the puff pastry sheets on a lined baking sheet and bake until golden brown, about 25 minutes, allowing the pastry to puff and become crisp.
- Cool Pastry: Transfer the baked puff pastry sheets to a wire rack to cool completely so the cream and berry fillings do not melt upon assembly.
- Prepare Cream Filling: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a stable and fluffy cream layer for the cake.
- Prepare Berry Filling: In another bowl, gently mix the fresh mixed berries with granulated sugar and cornstarch to sweeten and thicken the fruit filling.
- Assemble: Starting with one cooled puff pastry sheet, spread a generous layer of whipped cream over its surface, then evenly distribute the berry mixture on top. Repeat layering with the remaining pastry sheet and fillings.
- Chill: Refrigerate the assembled cake for at least one hour to allow the flavors to meld and the layers to set for easier slicing.
- Serve and Enjoy: Garnish with fresh mint leaves or additional fresh berries before slicing and serving to add a fresh and decorative touch.
Notes
- Ensure puff pastry sheets are fully cooled before layering to prevent the cream from melting.
- You can use frozen berries if fresh ones are unavailable, but thaw and drain excess liquid to avoid sogginess.
- For added flavor, consider folding a tablespoon of lemon zest into the berry mixture.
- Use chilled heavy cream for best whipping results.
- This cake is best served within one day to enjoy the pastry’s crispness.
