Imagine pulling a golden, flaky strudel from the oven — the buttery layers crisp and glistening, the aroma of warm strawberries and vanilla filling your kitchen. With each slice, creamy cheese and juicy fruit peek through delicate pastry folds.
That’s the magic of a Strawberry and Cream Cheese Strudel — a dessert that blends European elegance with homemade comfort. This guide takes you step-by-step through creating your own bakery-quality strudel — crisp on the outside, creamy and fruity inside, and guaranteed to impress at any table.
Whether you’re an experienced baker or just starting out, this version balances simplicity, texture, and flavor for flawless results every time.
🧾 Ingredients
For the Cream Cheese Filling:
- 8 oz (225 g) cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp lemon zest (optional, for brightness)
For the Strawberry Layer:
- 1 ½ cups fresh strawberries, sliced
- 1 tbsp cornstarch
- 2 tbsp sugar
- ½ tsp lemon juice
For the Pastry:
- 1 sheet puff pastry (store-bought or homemade), thawed
- 1 egg (for egg wash)
- 1 tbsp water
- 1 tbsp coarse sugar (for topping, optional)
🔪 Step-by-Step Instructions
Step 1: Prepare the Strawberry Filling
- In a small saucepan, combine strawberries, sugar, cornstarch, and lemon juice.
- Cook over medium heat for 4–5 minutes until the mixture thickens and turns glossy.
- Remove from heat and let it cool completely.
Pro Tip: Allowing the filling to cool prevents sogginess in your pastry.
Step 2: Make the Cream Cheese Filling
- In a mixing bowl, beat the cream cheese, sugar, vanilla, and lemon zest until smooth.
- Set aside in the refrigerator while preparing your pastry.
Expert Note: Use full-fat cream cheese for a richer flavor and better texture.
Step 3: Assemble the Strudel
- Preheat oven to 375°F (190°C).
- Roll out puff pastry on parchment paper into a 10×12-inch rectangle.
- Spread the cream cheese mixture down the center third of the pastry.
- Spoon the strawberry filling evenly over the cream cheese layer.
- Cut slits diagonally along both sides of the pastry, 1 inch apart.
- Fold strips over the filling, alternating sides to create a braid pattern.
Pro Tip: Chill the assembled strudel for 10 minutes before baking — this helps maintain the flaky layers.
Step 4: Bake to Perfection
- Brush the strudel with egg wash (beaten egg + 1 tbsp water).
- Sprinkle coarse sugar on top if desired.
- Bake for 25–30 minutes or until golden brown and puffed.
- Let it cool for at least 15 minutes before slicing.
🧠 Expert Tips for the Perfect Strudel
- Keep Everything Cold: Cold pastry and chilled fillings produce crispier layers.
- Avoid Overfilling: Too much filling can cause leaks during baking.
- For Extra Gloss: Brush with a second layer of egg wash halfway through baking.
- Upgrade Your Flavor: Add a pinch of cinnamon or almond extract for complexity.
- Use Fresh Strawberries: Frozen ones work too, but thaw and drain them first.
🍓 Creative Variations
Make your strudel unique with these creative twists:
- Blueberry & Lemon Cream Cheese Strudel: Replace strawberries with blueberries and add a hint of lemon juice.
- Chocolate Drizzle Delight: Once baked, drizzle melted dark chocolate on top.
- Mini Party Strudels: Cut pastry into smaller rectangles and make individual servings.
- Vegan Version: Use vegan puff pastry and dairy-free cream cheese substitutes.
🍰 Serving Suggestions
Serve your warm strudel with:
- A scoop of vanilla ice cream
- A dollop of whipped cream
- A light dusting of powdered sugar
- A drizzle of homemade strawberry syrup
Serving Tip: For brunch, pair it with a latte or cappuccino — the tangy filling beautifully complements creamy coffee drinks.
🧊 Storage & Reheating Tips
To Store:
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
To Freeze:
Wrap cooled slices individually in foil, then freeze up to 2 months.
To Reheat:
Warm in a preheated 350°F (175°C) oven for 8–10 minutes to restore crispness. Avoid microwaving—it softens the pastry.
⚖️ Nutrition Facts (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 36 g |
| Protein | 6 g |
| Fat | 16 g |
| Sugar | 15 g |
💬 FAQs
Q1: Can I use frozen strawberries?
Yes. Thaw them first and drain excess liquid before cooking the filling.
Q2: Can I make the strudel ahead of time?
Yes. Assemble it, cover tightly, and refrigerate for up to 12 hours before baking.
Q3: What’s the best pastry to use?
Puff pastry is the easiest and gives a flaky texture, but you can also use phyllo dough for a more traditional approach.
Q4: How can I prevent a soggy bottom?
Cool the fillings fully before assembling and use parchment paper for baking.
Q5: Can I add other fruits?
Absolutely! Mixed berries, peaches, or raspberries all work wonderfully.
❤️ Conclusion
This Strawberry and Cream Cheese Strudel is the perfect blend of crisp, creamy, and fruity — a dessert that looks elegant but feels effortless. Whether you serve it at brunch, during tea time, or as a show-stopping dessert, it’s guaranteed to impress with its bakery-quality flavor and stunning presentation.
Bite into the flaky layers, savor the sweet strawberries and smooth cream cheese, and taste the joy of homemade perfection.
