These Strawberry Shortcake Napoleons with Maple Mascarpone Cream are a simple, yet elegant dessert, made with flaky pie crust layers, maple mascarpone cream, and fresh strawberries. The crisp, sugar-topped pastry layers create the perfect contrast to the light and creamy filling, making this dessert ideal for spring, summer, or whenever you’re craving something a little special.
Using ready-to-bake, frozen pie dough from Wick’s Pies makes this recipe surprisingly easy to prepare, while still delivering bakery-style results. Be sure to follow Wick’s Pies on Facebook and Instagram for more recipe inspiration, and creative ways to use their pie crust products.
Why You Will Love This Strawberry Shortcake Napoleons Recipe
- Simple, Yet Impressive: These Strawberry Shortcake Napoleons look bakery-worthy, but are surprisingly easy to make.
- Perfect for Spring and Summer: Fresh strawberries and the maple mascarpone cream make this a light, and seasonal dessert.
- Flaky Layers in Every Bite: The sugar-topped pie crust layers add the perfect crunch.
- Great Make-Ahead Components: The pastry and cream can be prepared in advance and assembled before serving.
Ingredient Substitutions
- Mascarpone Cheese: Substitute cream cheese for a tangier filling.
- Maple Syrup: Honey can be used in place of maple syrup.
- Fresh Strawberries: Try raspberries, blueberries, blackberries, or a mixed berry combination.
- Vanilla Extract: Substitute vanilla bean paste for additional flavor.
- Coarse Sugar: Turbinado sugar works beautifully for topping the pastry layers.
- Heavy Cream: Do not substitute milk, as the filling will not whip properly.
How to Prepare Strawberry Shortcake Napoleons
- Preheat the oven to 400°F (200°C).
- Roll out the pie crust and cut it into 6 equal rectangles.
- Place the rectangles on a parchment-lined baking sheet and prick each rectangle several times with a fork.
- In a small bowl, whisk together the egg and water. Brush each rectangle with the egg wash and sprinkle with coarse sugar.
- Place a second sheet of parchment paper over the rectangles and gently place a second baking sheet on top.
- Bake for 8-10 minutes.
- Remove the top baking sheet and parchment paper.
- Transfer the pastry rectangles to a wire rack and cool completely.
- Add the mascarpone cheese to a large mixing bowl and gently stir until smooth.
- In a separate bowl, combine the heavy whipping cream, maple syrup, powdered sugar, and vanilla extract. Beat until stiff peaks form.
- Add about one-third of the whipped cream to the mascarpone and gently fold to combine.
- Fold in the remaining whipped cream until no streaks remain.
- Fold in the finely diced strawberries.
- Place one pastry rectangle on a serving plate or platter. Pipe or spread a layer of the maple mascarpone cream over the pastry.
- Arrange a layer of sliced strawberries over the cream.
- Top with a second pastry rectangle and repeat the layers of cream and strawberries.
- Place the final pastry rectangle on top. Repeat with the remaining pastry.
- Dust generously with powdered sugar.
- Garnish with additional strawberries if desired, and serve immediately.
How to Serve and Store
- Serve these Strawberry Shortcake Napoleons chilled, or at cool room temperature.
- Pair with coffee, tea, or a glass of sparkling wine.
- Store the pastry layers and cream separately.
- Once assembled, enjoy within a few hours for the best texture.
Frequently Asked Questions
The pastry layers and mascarpone cream can be prepared a day in advance. Assemble shortly before serving for the best texture.
Docking prevents the pastry from puffing unevenly and helps create flat layers for stacking.
Fresh strawberries are recommended for the best texture and presentation.
Don’t let those pie crust scraps go to waste! Brush them with egg wash or melted butter, sprinkle with coarse sugar or cinnamon sugar, and bake until golden for an easy sweet treat. You can also cut them into fun shapes with cookie cutters, or twist them into cinnamon sugar sticks for a delicious snack.
If you’re looking for a beautiful dessert that’s easier than it looks, these Strawberry Shortcake Napoleons are the perfect choice. The combination of crisp pastry, maple mascarpone cream, and fresh strawberries creates a dessert that’s both elegant and approachable.
If you enjoyed this dessert, be sure to check out my Chicken Cordon Bleu Pot Pie made with Wick’s Pies products for a savory recipe that’s equally delicious.
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Strawberry Shortcake Napoleons with Maple Mascarpone Cream
- Total Time: 20 minutes
- Yield: 2 to 4 servings 1x
Description
These Strawberry Shortcake Napoleons with Maple Mascarpone Cream are a simple, yet elegant dessert made with flaky pie crust layers, fresh strawberries, and a light maple mascarpone filling. The crisp, sugar-topped pastry layers create the perfect contrast to the creamy filling, making this dessert ideal for spring, summer, or whenever you’re craving something a little special.
Ingredients
For the Pastry Layers:
- 1 Wick’s Pies refrigerated pie crust
- 1 egg
- 1 tablespoon water
- 2 tablespoons coarse sugar
For the Maple Mascarpone Cream:
- 8 ounces mascarpone cheese
- 1 cup heavy whipping cream
- 2 tablespoons pure maple syrup
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup finely diced fresh strawberries
For Assembly:
- 2 cups sliced fresh strawberries
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the pie crust and cut it into 6 equal rectangles.
- Place the rectangles on a parchment-lined baking sheet and prick each rectangle several times with a fork.
- In a small bowl, whisk together the egg and water. Brush each rectangle with the egg wash and sprinkle with coarse sugar.
- Place a second sheet of parchment paper over the rectangles and gently place a second baking sheet on top.
- Bake for 8 to 10 minutes.
- Remove the top baking sheet and parchment paper. Continue baking for an additional 3 to 5 minutes, or until the pastry is golden brown.
- Transfer the pastry rectangles to a wire rack and cool completely.
- Add the mascarpone cheese to a large mixing bowl and gently stir until smooth.
- In a separate bowl, combine the heavy whipping cream, maple syrup, powdered sugar, and vanilla extract. Beat until stiff peaks form.
- Add about one-third of the whipped cream to the mascarpone and gently fold to combine.
- Fold in the remaining whipped cream until no streaks remain.
- Fold in the finely diced strawberries.
- Place one pastry rectangle on a serving plate or platter. Pipe or spread a layer of the maple mascarpone cream over the pastry.
- Arrange a layer of sliced strawberries over the cream.
- Top with a second pastry rectangle and repeat the layers of cream and strawberries.
- Place the final pastry rectangle on top.
- Dust generously with powdered sugar.
- Garnish with additional strawberries if desired and serve immediately.
Notes
- Dock the pastry well to keep the layers flat.
- Use very finely diced strawberries in the cream for the smoothest texture.
- Check the pastry at the 8 minute mark. You do not want the pastry to burn.
- Gently lift the pastry off the parchment to prevent breaking.
- Allow the pastry layers to cool completely before assembling.
- Dust with powdered sugar just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Easy
- Cuisine: American
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