Looking for a fun summer dessert recipe? Try this Strawberry Napoleon, which is a fun riff on the classic shortcake recipe and takes the familiar flavors and concepts of our favorite summer dessert and spins in unexpected Italian flavors. Then to surprise guests at a dinner party or for something a little elegant to mix it up, I love this easy to make Strawberry Napoleon. Store bought puff pastry is amazingly easy to find and gives you no excuse to try this simple to make version of the classic. The balsamic and basil interplay against the fresh berries for a richness that echoes summer through it’s Mediterranean flavors, and all of the elements can be made a day ahead to assemble at the last minute to surely impress your guests.
Strawberry Napoleon (Serves 4)
1 sheet Prepared Puff Pastry
1 Egg, beaten
1 lb. Strawberries, hulled and quartered
2 T Sugar
1/4 c Basil, torn into large pieces
3 T Balsamic Vinegar
8 oz. Mascarpone Cheese
2 T. Honey
1 T. Orange Zest
2 T. Orange Juice
- Thaw puff pastry in fridge according to package instructions.
- Cut sheet 3×3 into 9 squares, each approximately 3 inches across.
- Brush with beaten egg and bake according to package instructions. Set aside to cool.
- Meanwhile, in a medium sized bowl gently mix strawberries, sugar, basil and balsamic vinegar and set aside to macerate, about 10 minutes.
- In a small bowl, blend together mascarpone, honey, orange zest, and orange juice.
- After pastry has cooled split pieces in half and set aside. Each dessert will need 3 halves.
- Spread a tablespoon of the sweetened mascarpone onto each layer and top with macerated strawberries until you have a layered dessert stacked 3 high with berries and sweetened cream in between. Enjoy!