Cream Horns with Strawberry Cream Filling

These Cream Horns are what happens when pastry dreams go deluxe — crisp, golden puff pastry shells filled with fluffy, strawberry-kissed cream.

They look fancy, but they’re shockingly simple to make! Each horn is flaky on the outside, creamy on the inside, and unapologetically pretty.

The Pastry That Stole My Heart (and My Wallet)

I first spotted these Cream Horns at a pastry shop — glossy, golden, and standing tall like little edible trumpets calling my name. One look and I was gone. I bought one (okay, two), took a bite, and instantly fell in love with that flaky crunch and sweet, cloud-like cream inside.

Then came the problem: I couldn’t stop thinking about them. So naturally, I went full detective mode to recreate them at home. After a few sticky, sugar-dusted test rounds (and a couple of pastry disasters), I finally nailed it — crisp shells, dreamy strawberry cream, and that same bakery-level magic, minus the price tag.

Now they’re my go-to show-off dessert — fancy-looking, easy to make, and dangerously snackable.

🫶 Hui

🧪Recipe Test Log

• #Test 1: Didn’t overlap pastry — they unrolled like cinnamon spirals in rebellion.
• #Test 2: Did not dissolve gelatin completely  — grainy cream city.
• #Test 3: Nailed it. Crisp horns, glossy pink swirl, and cream that held beautifully.

Takeaway? Patience + precision = pastry glory.

Taste and Texture

The moment you bite in, it’s pure magic — the shell crackles between your teeth, buttery layers flaking like edible confetti, and then that smooth strawberry cream hits: cool, velvety, slightly tangy, and perfectly sweet.

The contrast of textures — crisp puff pastry, airy whipped filling, soft strawberry flavors — feels elegant but comforting, like dessert that puts on lip gloss just to make you smile.

Ingredients in Cream Horns

Here’s what you’ll need to make these Cream Horns:

• Puff Pastry: The star of the show — buttery, flaky, and magical once it hits the oven.
• Heavy Cream: Whips up into that cloud-like texture we’re all here for.
• Gelatin Powder: The secret to stable, non-melty whipped cream.
• Strawberry Jam: Adds fruity sweetness and natural pink color.
• White Chocolate Wafers: For a glossy, melt-in-your-mouth coating.
• Pink Food Coloring: Optional, but makes the swirl irresistibly cute.
• Egg Wash: That golden sheen — because presentation matters.s: Bone-in, skin-on is key for juicy meat and crisped edges.

How to Make Cream Horns with Strawberry Cream Filling

1

Make the Strawberry Cream

Mix gelatin, sugar, and a little cream; warm briefly to dissolve. Add the rest of the cream, chill 30 minutes, then whip with strawberry jam until stiff peaks form.

2

Shape the Shells

Cut puff pastry into 2 cm strips. Wrap each strip around a metal mold, overlapping halfway. Place seam-side down, brush lightly with egg, and roll in sugar.

3

Bake

Bake at 400℉ (200℃) for 15–20 minutes until puffed and golden. Cool completely before removing from molds.

4

Dip & Swirl

Melt white chocolate, swirl in a few drops of pink coloring (don’t overmix!), and dip each horn tip. Let it set.

Assemble

Pipe strawberry cream into the cooled shells. Garnish with sliced strawberries and a dusting of icing sugar.

Substitutions/Variations

Pro Tips!

• Stable and firm whipped cream : Gelatin helps keep the whipped cream firm, especially in warm weather. Ensure it’s fully dissolved to prevent graininess.
• Cool Before Filling: Always let shells cool fully before piping in the cream to avoid melting and messiness.
• Beautiful Marble Effect: Gently swirl the food coloring into melted chocolate — overmixing will muddy the colors.

FAQ and Tips

Make these Cream Horns when you want dessert that looks extra but feels easy. Let us know if you try them — and let’s be real, they’ll look so good on your feed you might never buy a bakery pastry again!

Cream Horns with Strawberry Cream Filling

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Chill Time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 cream horns

These Strawberry Cream Horns feature crisp, golden puff pastry horns filled with a smooth, velvety cream filling. Light, airy, and bursting with berry flavor, they strike the perfect balance between flaky and fruity. They may look fancy, but they’re surprisingly easy to make, and even easier to devour!

Print Recipe Pin Recipe

Cream Horns with Strawberry Cream Filling

Ingredients

  

For the Cream Filling

• 2 cups heavy cream, divided
• ¼ cup granulated sugar
• 2 teaspoon gelatin powder
• 1 teaspoon vanilla extract
• ¼ cup strawberry jam
• Pink food coloring

For the cream horns

• 1 sheet puff pastry, 10 x 15 inches
• 1 egg, beaten
• 1 cup white chocolate melting wafers
• ¼ cup granulated sugar

Method

 

Make the Cream Filling

1. In a bowl, combine ½ cup heavy cream, granulated sugar, and gelatin powder. Microwave for 20 seconds.
2. Whisk until everything is fully dissolved and smooth.
   2 cups heavy cream, ¼ cup granulated sugar, 2 teaspoon gelatin powder
3. Add the remaining 1½ cups of heavy cream, mix well, and chill for 30 minutes. (Prepare the cannoncini shells when the cream is chilling)
4. Once chilled and slightly firm, whip the mixture until soft peaks form.
5. Add the strawberry jam and vanilla essences then continue whipping until stiff peaks form.
   1 teaspoon vanilla extract, ¼ cup strawberry jam
6. Transfer the whipped strawberry cream to a piping bag. Keep refrigerated until ready to use.

Form the Shells

1. Preheat an oven to 400℉ (200℃).
2. Unroll the puff pastry and cut into even strips about 0.8-inch (2 cm) wide.
   1 sheet puff pastry
3. Wrap each strip around a metal cannoli mold, overlapping the dough by half its width.
4. Place wrapped molds seam-side down on a baking tray.
5. Brush with beaten egg, ensuring the edges are well coated. Avoid brushing near the mold to prevent sticking.
   1 egg
6. Roll each shell gently in granulated sugar to coat.
   ¼ cup granulated sugar
7. Bake in a preheated oven at 400℉ (200℃) for 15–20 minutes or until golden and puffed.
8. Cool completely before gently removing from the molds.

Dip in White Chocolate

1. Melt white chocolate wafers in the microwave.
   1 cup white chocolate melting wafers
2. Add a few drops of pink food coloring and gently swirl to create a marbled effect—don’t overmix.
   Pink food coloring
3. Dip each cooled shell into the chocolate and let it set.

Assemble of strawberry cream horns

1. Pipe the strawberry cream into each shell.
2. Garnish with fresh sliced strawberries.
3. Dust lightly with icing sugar before serving.

Notes

1. Stable and firm whipped cream : Gelatin helps keep the whipped cream firm, especially in warm weather. Ensure it’s fully dissolved to prevent graininess.
2. Cool Before Filling: Always let shells cool fully before piping in the cream to avoid melting and messiness.
3. Beautiful Marble Effect: Gently swirl the food coloring into melted chocolate — overmixing will muddy the colors.

Storage

1. Filled horns: Refrigerate up to 2 days. Pastry softens slightly but still delicious.
2. Unfilled shells: Room temperature, airtight up to 2 days.
3. Not freezer-friendly — thawed puff pastry and whipped cream don’t vibe.

•