Millefeuille with cream and strawberries: the recipe for a fragrant and refined dessert

  • Puff pastry
    2 rectangles
    • 470 kcal

  • Granulated sugar
    to taste
    • 389 kcal

  • For the pastry cream

  • Yellows
    • 0 kcal

  • Milk
    300 ml
    • 63 kcal

  • Granulated sugar

    70 grams
    • 600 kcal
  • Flour 00
    25 grams
    • 0 kcal

  • Lemon
    • 750 kcal

  • Liquid cream

    100 grams
  • Strawberries
    • 79 kcal

Calories refer to 100 grams of product

the cream and strawberry millefeuille is a great classic of italian pastry. A simple and refined dessert, suitable for all occasions: from birthday party to family dinner. The flaky pastry bases, light and crumbly, alternate with a soft pastry cream flavored with lemon zest. Among the different layers, even many strawberries in pieces which, ripe and juicy, will give freshness and flavor to the dessert. Find out how to make it by following our recipe step by step.

How to prepare a millefeuille with cream and strawberries

Add sugar

Prepare the cream: collect the egg yolks in a bowl, pour in the sugar (1) and mix with a hand whisk, until the mixture is light and fluffy.

add flour

Add the flour (2) and mix again.

add cream

Incorporate the liquid cream (3) and finely grated lemon zest.

add the mixture to the milk

Heat the milk in a saucepan, pour in the previously prepared mixture (4) and mix. Put on the heat and cook, stirring constantly, until obtaining a smooth and thick cream. Once ready, turn off and let cool.

cut strawberries

Wash the strawberries, remove the stalk and cut them into cubes (5).

prick the puff pastry

Unroll the puff pastry rectangles and cut them in half (we used 3 bottoms). Transfer them to a baking sheet, lined with a sheet of parchment paper, and prick them with the tines of a fork (6). Bake at 190 ° C and cook for about 15 minutes.

add strawberries

Once cooked, take the baking sheets out of the oven and let them cool. Transfer the cream into a piping bag without a piping tip and cover the first layer with numerous tufts. Add the diced strawberries (7) and continue to make the layers, until all the ingredients are used up.

cream and strawberry millefeuille

Sprinkle abundantly the surface of your millefeuille with icing sugar and serve (8).


For convenience, you can use the puff pastry ready (you can find it in the fridge counter in the supermarket); if, on the other hand, you want to try your hand at making it at home, prepare it according to our recipe.

You can reuse the puff pastry base advanced by making delicious swivels filled with ricotta and chocolate chips.

Instead of the classic custard, you can stuff your millefeuille also with a chocolate cream, a delicate diplomatic or ricotta-based garnish.

You can also enrich the layers with chocolate chips and add gods berries, such as blueberries, blackberries and currants.

If you liked this recipe, also try the ricotta millefeuille and custard mats.


The millefeuille with cream and strawberries can be preserved fridge, inside a special airtight container, for approx. 3-4 days.