Strawberry Napoleons are an easy dessert recipe made with puff pastry, pudding, strawberries & dusted with confectioners sugar. The perfect summer dessert.
I have a thing for pastries. I think it’s because they are so pretty. Something about sitting in front of something that is not only beautiful but sweet too just makes my heart sing.
When I graduated from high school my mom, grandmother & aunt took me on a girls weekend to a place near the CA coast called Solvang. It was a favorite place for my mom & I, so of course when we thought about a weekend get-away, that was our place of choice. It’s this little Scandinavian type town filled with little shops & Bakeries.
Of course, we ate our weight in pastries that weekend. But I wasn’t even 100 lbs at the time- so I suppose it wasn’t all that bad.
But we sure enjoyed ourselves & I found a deep love for pastries like these Strawberry Napoleons.
Because I love them so much I knew this would be the recipe of choice when I joined my friends for our first Feast & Devour challenge this month. The theme- strawberries. These Strawberry Napoleons were the first thing that popped into my head.
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I just laid out my puff pastry on my “go-to” baking sheet & baked to package directions. Then I whipped up the pudding & added that on there along with the strawberries & confectioners sugar.
I also thought these Strawberry Napoleons needed a little-whipped cream on top. Because really, whip cream makes it better.
Honestly- these Strawberry Napoleons just made me swoon! I loved every single bite & they are definitely the perfect summer dessert.
Other Sweet Pastries
- 2 sheets Puff Pastry thawed
- 2 pkgs. about 3 ounces each instant vanilla pudding mix
- 2 cup milk
- 3 cups thawed frozen whipped topping
- 2-1/2 cups sliced strawberries
- 6 tbsp. confectioners' sugar
- Preheat the oven to 400°F.
- Unfold the pastry sheet on a lightly floured surface.
- Cut each pastry sheet into 3 strips along the fold marks.
- Cut each strip into 4 rectangles.
- Place the pastries on the baking sheet.
- Bake for 15 minutes or until golden brown.
- Transfer to cooling rack & cool for 10 minutes.
- Split each pastry into 2 layers, making 48 in all.
- Prepare the pudding mix according to the package directions except use 1 cup milk.
- Fold in the whipped cream.
- Reserve 16 top pastry layers- set aside.
- Spread 2 tablespoons pudding mixture on each of 16 bottom pastry layers.
- Top each with 1 tablespoon strawberries and another pastry layer.
- Top with the remaining pudding, strawberries and the reserved top pastry layers.
- Sprinkle with the confectioners’ sugar.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Don’t miss these other FABULOUS summer strawberry recipes from my friends!
Strawberry Caprese Salad from Bread Booze Bacon
Strawberry Napoleons from Kleinworth & Co.
Classic Strawberry Shortcake from Cooking with Curls
No Bake Strawberry Summer Cake from Home.Made.Interest
Strawberry-Raspberry Lime Chia Jam from Frugal Foodie Mama
Strawberry Cheesecake Icebox Cake from Julie’s Eats & Treats
Scrumptious Strawberry Lemonade Poke Cake from Liz on Call
Strawberry Fluff from Around My Family Table
Awesome Strawberry Mango Salsa from A Simple Pantry
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