Makes: 12 slices 

Time: 40 minutes

This twist on a classic summer strawberries and cream dessert is simple to make and bake. The enjoyable challenge lies in eating without making a mess! Download the recipe here.   


  • 1 packet of frozen ready-rolled puff pastry sheet – defrosted
  • 1 egg white
  • 1 dessertspoon caster sugar


  • 250ml double cream
  • 2 teaspoons vanilla extract 
  • 1 dessertspoon icing sugar
  • 250g berries


1. Set the oven to 200c/180 fan

2. Unroll the pastry, and with a sharp knife, cut down the middle of the pastry lengthways, and then cut each half into 6 widthways, giving 12 slices in total.

3. Line two baking sheets with parchment paper and place six pastry slices on each. Score one set of six with the back of a knife to make a criss-cross pattern, brush with the beaten egg white (it should be foamy) and then sprinkle with sugar – these will be the top of your slices.

4. Place a piece of parchment on top of both sets and then another baking sheet on each – this is to stop them rising too much.

5. Bake for 15-20 minutes – the pastry should be golden. Remove from the oven, take off the baking sheets and parchment and allow the pastry to cool.

6. While the pastry is cooling, make the filling. Whip together the filling ingredients (minus the berries) to form soft peaks.

7. Pipe or spoon half the cream on the six cooled unglazed pastry slices and top with the berries. Pipe or spoon the remaining cream on top of the layer of berries.

8. Place the remaining six pastry slices, glazed side up, on top.

9. Sprinkle with icing sugar to serve.

Chef’s Tip

In autumn, use stewed apples in place of the berries and flavour the cream with a little cinnamon in addition to the vanilla.