Give your store-bought croissant a delicious upgrade with my semi-homemade Strawberry Croissant recipe. Featuring a buttery bakery croissant that’s stuffed with strawberry almond cream before being topped with toasty sliced almonds, baked, and dusted with strawberry powdered sugar, this delightful pastry is a surefire way to start your day on the right foot.
Is it just me, or do strawberries make everything better? Whether it’s strawberry vodka (perhaps mixed with strawberry lemonade?!?) or strawberry milk, strawberry rice krispie treats or strawberry cookies, as soon as the season hits, I’ll find a way to put these ruby beauties in everything. My newest berry mashup obsession? Strawberry croissants.
Imagine the flaky, stretchy, crispy majesty of a perfectly golden brown croissant. Add to that a hefty smear of almond frangipane for a twice-baked croissant aux amandes, and it’s like I’m right back in Paris again. But what could possibly improve an almond croissant, you ask? STRAWBERRIES. 🍓
This whimsical breakfast treat leans heavily on the magic of freeze-dried strawberries. Much like my strawberry sugar recipe, we’ll blitz up the berries until they’re a fine powder that’s brimming with the bright, sweet-tart flavor of spring’s favorite fruit.
This flavorful pixie dust is then mixed with both almond cream and plain powdered sugar, adding a cheerful pink hue and sprightly flavor to the classic French pastry. And friends? The resulting strawberry-filled croissants are nothing short of magnificent.
⭐ Why You’ll Love This Strawberry Croissants Recipe
- Supremely Simple - Since we’re starting with a pre-made croissant, your active kitchen time is minimal. And if you’ve already mixed up your frangipane and strawberry simple syrup, the prep time is nearly non-existent. It’s about as difficult as making a sandwich!
- Easily Scalable - Hosting a brunch at home, or want to surprise your co-workers? This recipe is for you. It’s nearly as speedy to make a dozen as it is to make just one strawberry cream croissant.
- A Springtime Sensation, All Year Round - The use of freeze-dried strawberries means you can whip up a strawberry-filled croissant whenever the craving strikes. If you’re battling a case of the winter doldrums, this is just what the doctor ordered! (Though, to be fair, it’s equally lovely come sunny weather.)
⏲️ Substitutions & Variations
- Almond Swap - Feel free to swap in other nuts for your frangipane if you’d like. I feel like pistachios would be a fun, colorful twist! You can also make these nut-free by swapping in sunflower seeds or pepitas.
- Different Fruits - Lots of fruit plays nicely with almonds including nearly all berries, stone fruits, and apples. Use any freeze-dried fruit you prefer! Or switch up the strawberry syrup to something different!
- No Croissants? Try using frozen puff pastry! Cut each sheet into triangles, then roll them up starting at the base and ending with the point. Bake until golden, allow to cool, and voila! A full tray of croissants ready to be stuffed with berry goodness awaits.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
📖 How to Make Strawberry-Stuffed Croissants: Step-by-Step Instructions
Step 1: Halve. Slice the croissant in half lengthwise.
Step 2: Brush each interior side of the croissant with strawberry simple syrup
Step 3: Pipe the strawberry almond cream inside the croissant and place the top half on top.
Step 4: Final Assembly. Pipe a few tablespoons of strawberry almond cream on top and press sliced almonds on top. Chill in the fridge for 30 minutes or overnight to bake fresh in the morning!
Step 5: Bake at 350F degrees for 20 minutes until the almonds start to brown.
Step 6: Garnish. Dust the warm strawberry and cream croissant with freeze-dried strawberry powder & powdered sugar before enjoying!
👩🏻🍳 Expert Tips
- Start with a good croissant. The better it is before you add all the strawberry-almond goodness, the more delicious the end result will be.
- Make it fresh. Wait to bake off your strawberry pastries until you’re ready to eat them. A croissant still warm from the oven is akin to taking a bubble bath in a claw foot tub — perfection.
- Plan ahead. Make your almond frangipane and strawberry syrup in advance, so all that’s left to do is quickly assemble and bake it. That way you can make one of these strawberry cream croissants on a random Wednesday, just because. #SelfCareIsAStrawberryCroissant
Recipe FAQs
While I can’t say where they’ll have strawberry croissants for sale, remember: all you need is a plain butter croissant. I’d recommend anywhere they bake the croissants fresh. If you’re trying to feed a crowd, the croissants from Costco are impressively good and inexpensive!
I’d say a plain butter croissant is mildly sweet, but it can be used for sweet or savory applications.
Oh boy! That list is LONG. Chocolate, almond cream, and strawberry almond cream are excellent breakfast pastry choices. Ham and cheese is a great savory option if you prefer salty to sweet first thing. Croissants also make excellent sandwiches — egg salad, chicken salad, turkey and avocado, and scrambled egg breakfast sandwiches are all favorites in our house.
I typically consider them more of a breakfast or coffee snack than a dessert, but when you add strawberry cream and strawberry powdered sugar, I think it could go either way!
As a trained pastry chef, I could write a treatise, but I’ll keep it short. Good butter, proper lamination, and the right oven temperature are the highlights.
More Strawberry Recipes You’ll Love
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Strawberry Croissants - How to Make Bakery Style Croissants
Ingredients
- ½ Cup (115 g) Unsalted Butter, Room Temperature
- ½ Cup & 1 Tbsp (115 g) Granulated Sugar
- 1 Cup (112 g) Ground Almonds
- ¼ teaspoon Kosher Salt
- ¼ cup Freeze Dried Strawberry Powder
- 2 Eggs, large, room temperature
- 1 Tablespoon All-Purpose Flour
- Pink Food Coloring, optional
- 6 Croissants, a few days old
- ¼ cup Strawberry Simple Syrup
- ¼ cup Sliced Almonds
- ¼ cup Powdered Sugar + 1 Tablespoon Strawberry Powder
- ¼ cup Freeze Dried Strawberries
Instructions
- To make the frangipane, combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream for 3 minutes until pale and fluffy.½ Cup Unsalted Butter, ½ Cup & 1 tablespoon Granulated Sugar
- Add the almond flour, strawberry powder and salt in three parts while mixing, alternating with each egg until the ingredients are incorporated evenly.1 Cup Ground Almonds, ¼ teaspoon Kosher Salt, 2 Eggs, ¼ cup Freeze Dried Strawberry Powder
- Add the flour and pink food coloring if desired - mixing to combine. Transfer to a container and refrigerate until ready to use!1 Tablespoon All-Purpose Flour
- Slice the croissant in half lengthwise and brush each interior side of the croissant with simple syrup. *Note - if your croissant is particularly tall (over 4 inches) you'll want to gently flatten the croissant a touch so that the frangipane will properly bake in between the croissant halves. Grocery store croissants are never a problem here, but if you have more of an artisanal croissant from a bakery, this will help!¼ cup Strawberry Simple Syrup , 6 Croissants
- Pipe a few tablespoons of almond cream inside the croissant and place the croissant top half on top. Pipe a few tablespoons of almond cream on top and press sliced almonds on top. Put the assembled croissants in the fridge so the frangipane can solidify for a half hour before baking. You can also store them in the fridge overnight to bake off fresh the next morning.¼ cup Sliced Almonds
- Bake at 350F degrees for 18-20 minutes until the almonds start to brown. Dust with strawberry powdered sugar and a few freeze-dried strawberries before enjoying!¼ cup Powdered Sugar + 1 Tablespoon Strawberry Powder, ¼ cup Freeze Dried Strawberries
Video
Notes
- Best Served Fresh – These croissants are at their peak right after baking, when they’re crisp and caramelized. If possible, enjoy them warm for the best texture!
- Make Ahead for Easy Mornings – Assemble the croissants the night before and store them unbaked in the fridge. In the morning, just pop them in the oven for fresh, bakery-style pastries with no prep!
- Freezing for Later – Want to save some for later? Freeze assembled but unbaked croissants on a tray, then transfer to a freezer-safe bag. When ready to bake, place them straight into the oven and add 2-3 extra minutes to the baking time.
Sarah
These look absolutely delicious!! I love anything strawberry, I can’t wait to add them
to my next brunch menu