top of page

Strawberry Croissant Cake

15 minutes

12 servings

Our take on the classic strawberry shortcake. Easier than shortcake, but just as delicious.

Strawberry Croissant Cake


  • Cut croissants in half and spread butter on each half

  • Whipped topping

  • Using an electric mixer whip heavy cream, vanilla and powdered sugar until peaks form and store in the refrigerator until ready to use.

  • Toast criossants.

  • Assemble by placing bottom of croissant on a plate, 1/4 strawberries, whipped topping, top of croissant and more whipped topping.  Really no wrong way to assemble. 


  • 12 croissants, cut in half

  • butter (I like to use our strawberry butter)

  • 3 cups strawberries, capped and diced

  • Tbs. sugar

  • 2 cups heavy cream

  • pinch of salt

  • 2/3 cup powdered sugar

  • 2 tsp. vanilla extract

bottom of page