Table of contents
Table of Contents
💭 A Summer Morning Wrapped in Flaky Layers
Every June in Santa Rosa, when the strawberries ripen under the golden sun, I pull out my sourdough starter, knowing exactly what’s next: strawberry croissants. These aren’t store-bought imitations. They’re buttery, hand-rolled, and filled with juicy berries and luscious cream. My kids call them “cloud pillows,” and honestly, they’re not wrong.
If you’re craving a croissant that bursts with real flavor—not just air—this strawberry croissant recipe is the one. The layers are real, the strawberries are fresh, and the result? Absolutely unforgettable. Whether it’s a cozy Sunday brunch or just a craving you can’t shake, these croissants are a strawberry lover’s dream.
Why This Strawberry Croissant Recipe Works (And What Makes It Unique)
Unlike many quick croissant recipes, this strawberry croissant uses sourdough starter for fermentation instead of commercial yeast. This slow rise not only adds flavor, but makes the pastry more digestible for many people. The use of whipped mascarpone cream gives it a luxurious mouthfeel without the heaviness of buttercream or custard, while the fresh strawberries bring vibrant sweetness and natural acidity. It’s a well-balanced pastry—light, rich, and tangy all at once.
As a longtime home baker and recipe developer, I’ve tested countless versions before landing on this one. I designed it to be repeatable, approachable, and flexible—whether you’re baking on a cozy weekend or prepping for a special brunch. If you’re new to sourdough baking, start with forgiving bakes like Sweet Potato Bread or Gluten-Free Sourdough Bread to build confidence. With the right starter and some patience, you’ll create a strawberry croissant that rivals anything from a Parisian café.
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Strawberry Croissant Recipe That Melts in Your Mouth
- Total Time: 48 hours 25 minutes
- Yield: 12 croissants
Description
Flaky, sourdough-based strawberry croissants filled with whipped mascarpone cream and sweetened strawberries.
Ingredients
Croissant Dough (Détrempe) for 12 Croissants
All-purpose flour: 900 g (7 ⅛ cups)
Granulated sugar: 97.5 g (about ½ cup)
Salt: 18 g (3 teaspoons)
Active sourdough starter (100% hydration): 90 g (6 tablespoons)
Water (room temp): 307.5 g (1 ½ cups + 1 tablespoon)
Whole milk (room temp): 168 g (about ⅔ cup + 2 tablespoons)
Unsalted butter (chilled, ½” pieces): 84 g (6 tablespoons)
Optional: Active dry yeast: 2.25 g (¾ teaspoon)
Freeze-dried strawberries (crushed): 60 g (¾ cup)
Light pink food coloring: As needed
Red food coloring (for darker layer): As needed
Reserved for topping: Freeze-dried strawberries (whole/pieces, soaked): 37.5 g (about ⅓ cup)
Fresh Strawberries (for layering):
Fresh strawberries, stemmed: 255 g (1 ¼ cups)
Butter Block:
Unsalted butter (84–86% butterfat): 510 g (2 ¼ cups)
Egg Wash:
Egg yolk: 1
Heavy cream: 1 ½ Tbsp
(You may not need to increase this unless you use a lot of wash.)
Strawberry Pastry Cream Filling:
Whole milk: 750 g (3 cups)
Granulated sugar: 100.5 g (½ cup)
Cornstarch: 60 g (6 tablespoons)
Egg yolks: 3 large
Vanilla bean paste or extract: 3 teaspoons
Salt: ⅜ teaspoon
Optional: Pureed strawberries: 225 g (1 cup)
Instructions
Day 1 – Make the Dough & Butter Block
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(Optional) Strawberry Milk: Blend fresh strawberries with milk. Reserve 168g. (Skip if using plain milk.)
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Mix Dough (Détrempe): In a stand mixer
Combine flour, sugar, salt, sourdough starter, water, milk (or strawberry milk), food coloring, crushed freeze-dried strawberries, and yeast (if using).
Mix on low 1 min. Add butter and mix until smooth (3–4 min). -
Color Dark Pink Dough
Remove 225g of dough. Add more pink + a touch of red food coloring. Mix until hot pink. -
First Rise
Shape both doughs into balls. Optional: Add soaked strawberry pieces to light pink dough. Cover and proof at room temp 3–6 hrs (until ~1.5x in volume).
Refrigerate 4–12 hrs. -
Make Butter Block
Shape cold butter into an 8”x8” square between parchment sheets. Chill until firm.
Day 2 – Laminate the Dough
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Prepare Dough for Lamination: Roll main dough into 8”x8” square. Wrap and freeze 20 min.
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Roll & Lock in Butter: Roll dough to 16”x8”. Place butter in center. Fold top and bottom flaps over butter. Seal edges.
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First Turn (Book Fold): Roll to 24”x8”. Fold ends to meet in center with ⅛” gap, then fold in half (book fold). Wrap, freeze 15 min, refrigerate 1 hr.
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Second Turn (Simple Fold): Roll again to 24”x8”. Fold into thirds. Wrap, freeze 15 min, refrigerate 1 hr.
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Add Red Dough Layer: Roll red dough to 8”x8”. Lightly dampen top of main dough, layer red dough on top. Gently roll to adhere.
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Preshape: Flip dough (red side down). Roll to 14”x17”. Wrap, freeze 20 min, then refrigerate 8–12 hrs.
Day 3 – Shape, Proof, and Bake
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Cut Dough: Trim edges to a clean 14”x16” rectangle. Slice into four 4”x14” strips, then each strip diagonally into two triangles (8 total).
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Shape Croissants: Trim base of triangle. Gently stretch base to 3”. Slightly elongate dough. Roll from base to tip with red side down. Place on parchment-lined tray.
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Proof Croissants: Cover and proof:
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Room temp: 4–6 hrs
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With steam (70–75°F): 2–3 hrs: Croissants should double in size and jiggle when shaken.
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Preheat & Chill: Preheat oven to 375°F. Chill croissants 15–20 min before baking.
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Egg Wash: Mix egg yolk + cream. Brush over red dough only.
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Bake: Bake 15 min. Rotate tray. Bake another 10–15 min until deep golden brown. Cool completely.
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(Optional) Fill with Strawberry Pastry Cream: Use a piping bag to fill cooled croissants from the bottom with pastry cream.
Strawberry Pastry Cream
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Heat Milk Simmer 375g milk.
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Whisk Remaining Ingredients: In a bowl, mix: 125g milk, 67g sugar, 40g cornstarch, 2 egg yolks, 2 tsp vanilla and ¼ tsp salt
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Temper Eggs Slowly whisk hot milk into bowl. Return all to saucepan.
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Cook Until Thick: Cook on medium-high, whisking, until thickened and bubbling. Cook 1–2 more minutes.
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Chill: Cool slightly. Cover with plastic wrap (directly touching surface). Chill 3+ hrs.
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Add Strawberries: Whisk in 225g strawberry purée. Transfer to piping bag.
Notes
This is a sourdough adaptation of the NYT croissant recipe.
Optional food coloring gives the croissants a beautiful bicolor appearance.
For visual help, refer to NYT & Claire Saffitz videos.
Use a proofing box or warm oven with steam to control temperature during proofing.
You can skip the pastry cream if you prefer a plain croissant.
- Prep Time: 48 hours
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 Croissant
- Calories: 290 kcal
🥐 How to Make Perfect Sourdough Strawberry Croissants
The secret to an irresistible strawberry croissant starts with sourdough. This dough develops slowly, giving it deep flavor and crisp, flaky layers. You’ll need:
- Active sourdough starter
- Bread flour, sugar, salt
- High-quality unsalted butter for lamination
Begin by mixing and kneading your dough the night before. Let it rest cold overnight—this step is crucial for strength and flavor. The next morning, laminate your butter into the dough. Use three classic letter folds, chilling in between. This builds over 27 buttery layers, the very soul of your strawberry croissants.
Roll, cut, and shape each piece. Then cold-proof the croissants overnight to lock in structure and prevent over-proofing.
If you’ve made Sourdough Croissants or even Pistachio Croissants before, the process will feel familiar—but this version adds that sweet berry twist everyone craves.
✅ Pro Tip: Keep everything cold. Warm butter will leak, ruining the layers. Chill between folds!
🍓 Filling: Strawberries + Mascarpone = Pure Magic
Once your strawberry croissants are baked and cooled, it’s time to fill them with the dreamiest combination: sweet strawberries and whipped mascarpone cream.
Chop your fresh strawberries and toss with sugar. Let them sit while you whip together mascarpone, cold cream, and vanilla extract. This silky filling pairs beautifully with the flaky croissant shell.
Carefully slice your croissants and layer the filling generously. Add strawberries on top—and don’t be shy. These aren’t dainty Parisian pastries. They’re made to be devoured.
You can even use the filling in Banana Chocolate Chip Muffins or slathered on Sourdough Cinnamon Raisin Bread for a decadent twist.
⭐️ Bonus Touch: Dust with powdered sugar or drizzle with a quick strawberry syrup to make your croissants look bakery-ready.
🔥 Bake and Serve: Your Home Will Smell Like Heaven
Bake your shaped croissants at 375°F (190°C) for 22–25 minutes. Watch as they puff and turn golden. Once cooled, their shells should be crisp, their interiors tender.
Slice and fill with mascarpone cream and strawberries just before serving. The contrast of crunchy croissant, velvety cream, and juicy fruit is simply sensational.
If you enjoy baking cozy loaves, you’ll also love Spiced Pumpkin Bread with Walnuts or Sourdough Discard Soft French Bread—they’re comforting crowd-pleasers.
🕒 Make-Ahead Tip: Bake and freeze croissants unfilled. Reheat and fill fresh for any brunch or baby shower.
Expert Tips for Flaky Strawberry Croissants Every Time
After baking hundreds of strawberry croissants in both home and professional kitchens, I’ve learned that attention to detail makes all the difference. Use a digital scale for ingredients—croissant dough is delicate and even small measurement errors can affect lamination. Always work on a cold surface when folding butter into the dough, and never rush the resting steps. These pauses are what let your dough relax and your butter stay layered, not melted. If your kitchen runs warm, refrigerate your rolling pin between folds. Mastering this process means your strawberry croissants will always come out flaky, tall, and perfectly layered.
For guaranteed success, choose high-fat European-style butter. It has less water and more flavor, which makes a noticeable difference in your pastry. When it comes to flour, stick with high-protein bread flour for better gluten structure and elasticity—two things every croissant dough needs. For more experience working with enriched dough, try shaping Sourdough Croissant Bread or bake a batch of Sourdough Buns to get comfortable with proofing and folding techniques.
📦 Storing and Reheating Strawberry Croissants the Right Way
Strawberry croissants are best fresh, but here’s how to keep them tasty:
- Unfilled croissants: Store in an airtight container at room temp for 2 days.
- Filled croissants: Refrigerate and eat within 24 hours.
To reheat: pop in the oven at 325°F for 5 minutes. They’ll crisp up beautifully.
Planning ahead? Freeze baked, unfilled croissants for up to 2 months. Let them thaw overnight and warm gently before filling.
Pair with fresh fruit, tea, or a mimosa. Or go bold and serve alongside a Whole Grain Sourdough Bread platter for a full brunch spread.
For more recipes, make sure to follow me on Pinterest.
🙋♀️ FAQ About Strawberry Croissants
How to store strawberry croissants?
Store unfilled croissants in an airtight container for 2 days. Filled ones should be refrigerated and consumed within a day.
How to store strawberry croissants?
Store unfilled croissants in an airtight container for 2 days. Filled ones should be refrigerated and consumed within a day.
Do croissants need to rest?
Yes! Resting dough between folds helps build gluten and keep the dough pliable for better lamination and flavor.
What is the secret to a good croissant?
Cold ingredients, patient folding, and slow fermentation. Use real butter and chill between each fold.
How many layers can a croissant have?
Three letter folds give 27 layers, but more folds can create up to 81 layers. Too many, and you risk a tough bite.
