Introduction

This Puff Pastry Berry Cream Cake is a delightful combination of crisp, flaky pastry and light, creamy filling paired with fresh berries. It’s an elegant dessert that’s surprisingly simple to assemble, perfect for special occasions or a sweet treat any day.

A round layered dessert sits on a white plate, featuring a base of thin, flaky golden-brown pastry. The next layer is thick, white cream with a dark purple jam line spread evenly in the middle. Another layer of the thin, crispy golden-brown pastry rests on top of the cream. On this upper pastry layer, there are eight golden-brown pastry cones filled with white whipped cream and arranged in a circle, each dusted with powdered sugar. In the center of the cone circle, there is a small pile of fresh blueberries, adding a dark blue contrast to the light tones of the cream and pastry. The entire dessert is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sheets puff pastry (store-bought or homemade)
Powdered sugar (for dusting)
400 ml (1 ⅔ cups) heavy cream (chilled)
250 g (1 cup) mascarpone cheese (or cream cheese)
80 g (⅔ cup) powdered sugar
1 tsp vanilla extract
150 g (1 cup) blueberries (or mixed berries)
3 tbsp berry jam (blueberry, raspberry, or strawberry)
Fresh blueberries (or mixed berries) for decoration
Extra whipped cream for decoration
Powdered sugar for dusting

Instructions

Step 1: Preheat your oven to 200°C (400°F).
Step 2: Lightly roll out the puff pastry sheets and cut them into circles using a cake pan as a guide.
Step 3: Prick the pastry circles with a fork to prevent excessive puffing during baking.
Step 4: Place the circles on a baking tray, cover with parchment paper, and weigh down with another tray to keep them flat.
Step 5: Bake for 15–18 minutes until golden and crisp, then let them cool completely.
Step 6: Whip the chilled heavy cream in a bowl until soft peaks form.
Step 7: In a separate bowl, beat mascarpone, powdered sugar, and vanilla extract until smooth.
Step 8: Gently fold the whipped cream into the mascarpone mixture to create a light and fluffy filling.
Step 9: Place one puff pastry circle on a serving plate.
Step 10: Spread half of the cream filling evenly over the pastry.
Step 11: Spoon on a layer of berry jam and scatter some fresh berries on top.
Step 12: Place the second puff pastry circle on top of the filling.
Step 13: Pipe the remaining cream decoratively around the edges of the cake.
Step 14: Fold extra puff pastry into triangles and arrange them around the top of the cake.
Step 15: Add a cluster of fresh blueberries in the center for a finishing touch.
Step 16: Dust generously with powdered sugar to give the cake an elegant finish.

Tips & Variations

For a lighter flavor, substitute the mascarpone with cream cheese.
Try using a mix of raspberries, blackberries, and strawberries for more color and flavor.
Chill the puff pastry sheets before rolling to make them easier to handle.
If you prefer, swap out berry jam for lemon curd for a zesty variation.
Make sure to fold the whipped cream gently for the fluffiest filling.

Storage

Store the assembled cake in the refrigerator covered loosely with plastic wrap or in an airtight container. It is best enjoyed within 1–2 days for optimal freshness. If needed, let the cake sit at room temperature for 10 minutes before serving to soften the cream slightly. Avoid freezing as the pastry and fresh berries don’t freeze well.

How to Serve

A round cake with three clear layers sits on a white plate, placed on a white marbled surface. The bottom layer is a light brown cake base, followed by a dark purple berry jam layer, and then a thick white cream layer. On top, there are pointed, flaky golden-brown pastry pieces arranged in a star shape, with a few fresh blueberries in the center. The cream slightly peeks out between the pastry points, and there is a light dusting of powdered sugar over the top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries instead of fresh?

Yes, but make sure to thaw and drain them well to avoid excess moisture that can make the pastry soggy.

Is it possible to make the cream filling ahead of time?

Yes, you can prepare the cream filling a few hours in advance and refrigerate it. Whip it again gently before assembling if it thickens too much.