Easy recipe for Millefeuille with strawberries

Written by on October 3, 2019 in Desserts

Cake made with layers of puff pastry, whipped cream and strawberries

The origins of the famous millefuille (which can also be spelled mille-feuille) cake aren’t known though a cake that was somewhat similar was said to have been first made in the 17th century. It wasn’t the millefeuille as we know it today, that took years of perfecting by various chefs including the famous King of Chefs, Chef of Kings, the great Marie-Antoine Carême.

Traditionally, a millefeuille will have three layers of puff pastry and two or three layers of cream. The puff pastry is what gives it the name “thousand leaves”.

Millefeuille was a favourite of Napoleon Bonaparte. In fact there’s a variation of it with a swirly icing top which is still known as Millefeuille Napoleon.

It’s very easy to make with shop bought puff pastry but is seriously impressive to look at and utterly scrumptious to eat! You can make the cream filling with crème patisserie, mascarpone and cream or as I have, plain cream. Fruit fillings of all types are used, and it can be topped with icing, icing sugar, fruit, cream etc.

How to make strawberry millefeuille for 6

1 block or sheet of puff pastry (350g)
300 ml  Whipped cream
300g Strawberries
Icing sugar for dusting
Strawberry jam

Preheat over to 200C/180C fan/gas 6

If using a block, roll the pastry out to a large rectangle 30cm long. Place on a baking sheet-lined backing tray and prick all over with a fork (this helps to prevent over rishing) Leave to rest for 30 minutes.

Bake in the oven for around 15 minutes. It’s ready when the pastry is crisp and golden. Leave to cool.

Whip the cream until it’s nice and stiff.

Slice the hulled, fresh strawberries in half.

Assemble the cake.

Lay the cooled cooked pastry sheets out and cut into 3 equal strips 30cm long. Trim the edges if necessary to make them nice and sharp.

Spread the first sheet with strawberry jam (the more jam you use the sweeter it is). Then spread half the whipped cream over the jam, place half of the cut strawberries in the cream.

Spread jam on the second sheet and then place it on top of the first sheet. Spread the rest of the cream and strawberries.

Place the third sheet on top and dust with icing sugar.

Cut the cake into 6 equal pieces and serve!

I like to put a dollop of cream onto the middle of each cake when cut and pop a strawberry into it (see top picture). If you really want to impress, brush the strawberry on top with melted redcurrant jelly to make it shiny.You could add a little shredded fresh basil around the strawberry on top or grate some chocolate over it.

More classic French desserts

How to make crème brulee
Recipe for apple tart like maman used to make, by top chef Daniel Galmiche
Parisian legend Pierre Hermé’s chocolate macarons
Pain perdu with raspberry and vanilla

Related Articles

Recipe for apple, pear and speculoos crumble

I live in a tiny village in the middle of nowhere, northern France. But it doesn’t mean I miss out on amazing French gastronomy, and I don’t even need to leave home! Three times a week the Bread Man delivers bread to our village and many others in the area. His deliveries mean we all […]

Continue Reading

How to make Cherries Jubilee

How to make Cherries Jubilee

Written by on September 17, 2020 in Desserts

Cherries jubilee is an old school classic French dessert though it was invented in England. It’s super easy to make and utterly delicious. The recipe is credited to the great French chef Auguste Escoffier, who created the dish in honour of the the Queen Victoria’s diamond Jubilee celebrations in 1897. The dish is made with […]

Continue Reading

Recipe for Flan Pâtissier (Parisian)

Recipe for Flan Pâtissier (Parisian)

Written by on September 13, 2020 in Desserts

Flan Pâtissier (or Parisian) is a simple custard tart and a classic French recipe but it’s origins go back much further. “What have the Romans ever done for us?” The classic line from Monty Python’s Life of Brian got the answer “aqueducts… sanitation… roads… irrigation…” and a whole lot more. They didn’t say flans – […]

Continue Reading

Pastis Gascon | Gascon Apple Pie

I’d never heard of this apple pie until I visited the beautiful area of Gers, AKA Gascony. Deep in the hear of rural southern France, it’s like the land that time forgot. Rolling hills, vineyards, orchards and lakes, peppered with tiny villages and medieval towns. It’s a land of plenty and famous for its speciality […]

Continue Reading

How to make French Brioche at home

Brioche is a classic French pastry. Part cake, part bread, it’s a staple dish in France. Eaten for breakfast or as a snack, it’s buttery-eggy-sweetness make it a firm favourite. For those who love to cook or can’t be in France, here’s how to make French brioche at home. No one knows when it was […]

Continue Reading


If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Comments are closed.