Strawberry Cream Croissant (Printable)

Flaky croissants stuffed with vanilla cream and fresh strawberries

# What You'll 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)

# Directions:

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 fresh sliced strawberries.
07 - Dust generously with powdered sugar and garnish with fresh mint leaves if desired.
08 - Serve immediately for best texture, or refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • They come together in under 30 minutes but taste like something from a French patisserie
  • The creamy filling strikes that perfect balance between rich and refreshing
02 -
  • These start getting sad after a couple hours so assemble them right before serving
  • Room temperature cream cheese is non negotiable unless you want lumpy filling
03 -
  • Chill your bowl and beaters for 10 minutes before whipping the cream
  • Use a piping bag if you want that professional look but a spoon works honestly just as well

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