Strawberry Cream Cheese Shells: Flaky Puff Pastry Filled with Creamy Strawberry Bliss
This recipe for Strawberry Cream Cheese Shells comes straight from my cookbook Everything Is Better with Puff Pastry, and it perfectly captures what I love most about puff pastry. Simple ingredients, beautiful presentation, and that irresistible flaky texture in every bite. These delicate pastry shells are filled with a smooth vanilla cream cheese filling and fresh strawberries, creating a dessert that feels elegant but is surprisingly easy to make at home. If you enjoy recipes like my Easy Berry Puff Squares or Nutella Banana Bites, this is another one you will want to add to your rotation. Light, crisp, and perfectly balanced between creamy and fruity, these shells are ideal for brunch tables, afternoon tea, or when you want to serve something that looks impressive without spending hours in the kitchen.
If you enjoy baking with puff pastry, you will love my cookbook Everything is Better with Puff Pastry, which is filled with 60 easy and delicious savoury and sweet recipes. A huge thank you to everyone who has already ordered it and taken the time to leave a review on Amazon. Your support genuinely means a lot. And if you have not had a look yet, you can check it out here! If you want a feel for the style of recipes inside, have a look at Nectarine Frangipane Tartlets, Avocado Mousse and Salmon Tartare Vol-au-Vent and Pesto Twists.
Scroll down or tap ‘Jump to Recipe’ for the full printable recipe card with exact measurements.
Simple Ingredients, Beautiful Results
What makes this recipe so appealing is how a handful of everyday ingredients come together to create something that looks bakery-worthy. Just like with my Strawberry Nutella Puffs or Sticky Pecan Puff Buns, it is all about letting each component shine:
- Puff pastry – Ready-rolled pastry keeps things simple while still delivering those buttery, flaky layers we all love.
- Egg yolk and milk – This creates that glossy, golden finish on the shells.
- Cream cheese – The base of the filling, giving it a rich and slightly tangy flavour.
- Heavy cream – Whipped into the cream cheese for a lighter, airy texture.
- Icing sugar and vanilla – Adds just the right level of sweetness and warmth.
- Fresh strawberries – Juicy, naturally sweet, and the perfect contrast to the creamy filling.
How to Make Strawberry Cream Cheese Shells
Preparing the Puff Pastry Shells
So first, get your oven preheating to 190°C/375°F (fan) and line a baking tray with parchment paper. Take your puff pastry and roll it out into a rectangle, roughly 24 x 36 cm (9½ x 14¼ in). Then grab a round cutter, about 8 cm (3 inches), and cut out 12 circles.
Once you have them, just fold each one in half to create little semicircles and place them onto the tray.
Adding the Egg Wash and Baking
Now take a knife and lightly score a pattern on top of each one. It just gives them a really nice finish once baked. In a small bowl, whisk together the egg yolk and milk, then brush it over the tops. Pop them into the oven for 13 to 15 minutes, until they’re beautifully golden. Once they’re done, take them out and let them cool completely.
Making the Cream Cheese Filling
While the pastry is cooling, you can make the filling. In a bowl, combine the cream cheese, heavy cream, icing sugar, and vanilla. Then just whip everything together with a hand mixer until it becomes smooth, thick, and holds its shape nicely. Once that’s ready, transfer it into a piping bag and keep it in the fridge until you’re ready to use it.
Preparing the Strawberries
For the strawberries, hull them first, then cut them in half lengthwise. Slice them thinly, and use the smaller, less neat pieces for layering inside the pastry and nicer, more even slices, keep aside for the final decoration so everything looks clean and pretty.
Filling and Finishing the Pastry Shells
Once your pastry shells have cooled, take a small knife and make a cut along the side of each one, just enough to create an opening without slicing all the way through. Then pipe a bit of cream inside, add some of the strawberry slices, and finish with a little more cream.
If there is any excess, just clean it up with a knife or spatula, then decorate the tops with the more neat strawberry slices you kept earlier. Serve straight away.
Why We Love These Strawberry Cream Cheese Shells
There is something incredibly satisfying about a dessert that looks this refined but is actually very approachable to make. Just like my Blueberry, Banana & Nutella Puffs or Cottage Cheese Berry Tartlets, this recipe plays with texture in the best way. You get the crisp, flaky pastry on the outside, followed by a smooth, lightly sweet cream, and then bursts of fresh strawberry. It is not overly rich, which makes it easy to enjoy more than one, and it feels fresh rather than heavy. Another reason this recipe stands out is its versatility. You can easily swap strawberries for raspberries, blueberries, or even a mix of berries depending on the season. The base recipe stays the same, giving you endless variations with minimal effort.
Perfect for Any Occasion
These Strawberry Cream Cheese Shells are one of those desserts that just fit anywhere. They’re light, fresh, and look beautiful on the table, whether you’re putting together a brunch spread, hosting afternoon tea, or simply want something sweet without spending hours in the kitchen. If you enjoy desserts like my Pistachio Puffs or Passion Fruit Curd and Strawberry Puffs, this is another one that brings that same effortless, bakery-style feel at home. They are also great for entertaining because you can prepare most components ahead of time. Bake the shells in advance, keep the filling chilled, and assemble just before serving. This way, you keep the pastry crisp while saving time when your guests arrive.
Instagram Tutorial & More
Want to see exactly how these come together? Watch our quick step-by-step video tutorial on Instagram and don’t miss out on our savoury puff pastry creations. If you loved this recipe, you might also enjoy:
- Chicken and Feta Puff Quiches
- Mini Cheeseburger Puff Pastry Bites
- Cheesy Beef Puffs
- Mozzarella Puff Pastry Boats
- Mini Sausage Puffs
- Cheesy Pepper Olive Twists
Scroll down for the full printable recipe card with exact measurements and step-by-step instructions.
Happy baking,
Izabella
Description
These Strawberry Cream Cheese Shells are made with crisp, flaky puff pastry filled with a smooth vanilla cream cheese filling and fresh strawberries. They come together easily using ready-rolled pastry, making them perfect for when you want something impressive without too much effort. The combination of buttery layers, lightly sweet cream, and juicy strawberries makes every bite balanced and fresh. Ideal for brunch, afternoon tea, or a simple dessert that looks as good as it tastes. You can prepare the shells in advance and fill them just before serving for the best texture. A beautiful, crowd-pleasing treat that feels a little special without being complicated.
Ingredients
Shells:
Strawberry Cream Cheese filling:
Instructions
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Make the shells: Preheat the oven to 375°F (190°C) on the convection setting and line a baking sheet with parchment paper.
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Roll out the puff pastry into a rectangle approximately 24 x 36 cm (9½ x 14¼ inches) and use an approximately 8-cm (3-inch) round cookie cutter to cut out 12 circles from the pastry sheet. Fold the circles in half and gently press them down to create semicircles, then transfer them to the prepared baking sheet. Use a knife to score a pattern on each pastry top. In a small bowl, whisk together the egg yolk and the milk, then brush each pastry top with this mixture. Bake for 13 to 15 minutes, or until golden. Remove from the oven and allow them to cool.
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Make the filling: In a medium-sized bowl, combine the cream cheese, heavy whipping cream, confectioners’ sugar, and vanilla. Use an electric hand mixer to whip everything together until thickened and well incorporated, creating a smooth and firm cream. Transfer the mixture to a piping bag and place it in the fridge until needed. Hull the strawberries and cut them in half lengthwise. Then, slice the halves thinly and reserve some nice pieces for the decoration later.
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When the pastry semicircles have cooled down, made a cut on the side on each semicircle without cutting all the way through. Place the tip of the piping bag in the opening and fill the puffs with a bit of cream, then add some strawberry slices, and then more cream. Remove any excess cream, using knife or a spatula. Decorate the strawberry puffs with the remaining sliced straw-berries and serve.
Nutrition Facts
Servings: 12 ServingCalories:249.64kcalTotal Fat:18.26gCholesterol:33.34mgSodium:125.2mgPotassium:65.45mgTotal Carbohydrate:18.23gDietary Fiber: 0.67gSugars: 4.93gProtein:3.5gVitamin A: 71.83IUVitamin C: 7.37mgCalcium: 26.42mgIron: 0.83mgVitamin D: 0.13IUVitamin E: 0.39IUVitamin K: 5.31mcgVitamin B6: 0.02mgVitamin B12: 0.07mcgPhosphorus: 45.47mgMagnesium: 8.14mgZinc: 0.29mg
Note
- Puff pastry tips: Use well-chilled puff pastry straight from the fridge. If it gets too soft, it won’t puff properly and you’ll lose those defined layers. If needed, pop the cut circles back into the fridge for 10 minutes before baking.
- Egg wash finish: Brush only the top surface, not the cut edges. If egg wash drips down the sides, it can seal the layers and prevent proper rise.
- Baking precision: Bake until deeply golden, not just pale golden. That deeper colour gives you crispness and flavour. If your oven has hot spots, rotate the tray halfway through baking for even browning.
- Cooling is essential: Let the shells cool completely before filling. If they’re even slightly warm, the cream will melt and lose structure.
- Cream cheese filling texture: Use full-fat cream cheese at room temperature for the smoothest result. If it’s too cold, the filling can turn lumpy. Whip just until thick and pipeable. Overmixing can loosen the texture.
- Sweetness balance: Taste your strawberries first. If they’re not very sweet, you can lightly toss them with a teaspoon of icing sugar and let them sit for a few minutes to enhance flavour.
- Best serving timing: Fill the shells just before serving for maximum crispness. If filled too early, the pastry will soften from the moisture in the cream and strawberries.
- Make-ahead option: You can bake the shells up to 1 day in advance and store them in an airtight container at room temperature. The filling can be made a few hours ahead and kept chilled. Assemble right before serving.
- Storage: Once filled, they’re best eaten the same day. If needed, store in the fridge for a few hours, but expect the pastry to soften slightly.
