Puff Pastry

  • 640 grams (22.6 ounces) flour
  • 400 grams (14.1 ounces) butter
  • 1 tablespoon vinegar 9%
  • 1 egg
  • 1 pinch salt
  • 250 milliliters (1 cup) ice cold water

Ice Cream Buttercream

  • 500 milliliters (2 cups) milk
  • 1 egg
  • 65 grams (2.3 ounces) starch
  • 240 grams (8.5 ounces) sugar
  • 150 grams (5.3 ounces) butter (82.5%)
  • 240 milliliters (1 cup) cream (33%)

Strawberry Curd

  • 300 grams (10.6 ounces) strawberries
  • 50 grams (1.8 ounces) butter
  • juice from 1/2 a lemon
  • 125 grams (4.4 ounces) sugar
  • 2 egg yolks
  • 1 tablespoon cornstarch


  • Rolling Pin

    Essential for rolling out your dough to the perfect thickness. Always ensure it's dusted with flour to prevent sticking.

  • Baking Paper

    Use this to line your baking trays to avoid any mess and ensure easy transfer of baked layers.

  • Springform Cake Pan

    Perfect for assembling the cake layers evenly. Make sure it’s the right size for your cake.

  • Mixing Bowls

    You’ll need several for mixing various components. Glass or metal bowls work best for temperature-sensitive mixtures.

  • Electric Mixer

    Indispensable for whipping up that creamy buttercream effortlessly. A stand mixer can ease the task if you have access to one.

  • Spatula

    Great for folding and spreading creams evenly, ensuring a flawless finish on your cake.


Step 1

1. Sift the flour into a large mixing bowl. Add the cold butter, cut into small cubes. Using a knife, chop the butter and mix it with the flour until the butter pieces are quite small. Then, using your hands, grind the mixture into small crumbs. Make sure the butter stays cold during this process.

Step 2

2. In a 250 milliliter (8.5 fl oz) glass, add the vinegar, pinch of salt, and egg straight from the fridge. Mix with a fork, then add ice cold water to fill the glass completely. Pour this liquid mixture into the bowl with the flour and butter. Quickly knead the dough into a ball but do not mix thoroughly to avoid melting the butter. Cover the dough with cling film to keep it moist.

Step 3

3. Divide the dough into 9-10 equal parts and refrigerate for 2 hours. Take out one piece of dough at a time, keeping the rest in the fridge.

Step 4

4. Sprinkle flour on your work surface and roll out each piece of dough to a thickness of 2-3 millimeters (0.1 inches). Use a plate to cut out a round layer, then roll up the residual dough to make the final cake layer. Refrigerate the rolled layers before baking to help them maintain their shape.

Step 5

5. Preheat your oven to 190-200°C (374-392°F). Bake the cake layers on baking paper until they are golden brown. You should have 11 layers in total: 10 for the cake and 1 for sprinkling.

Step 6

6. For the buttercream, in a bowl, mix the egg, sugar, and cornstarch. If you do not have cornstarch, use potato starch instead. Use a whisk to ensure there are no lumps.

Step 7

7. Pour the milk into a saucepan and bring to a boil. Lower the heat and slowly add the egg mixture, stirring constantly. Cook until thickened, ensuring it does not burn. Add the butter and mix until completely dissolved. Cool the cream to room temperature, then refrigerate.

Step 8

8. Once cold, whip the heavy cream until thickened, then gently fold it into the prepared cream using a spatula. Do not use a mixer for this step.

Step 9

9. Using a round springform cake pan, place the first cake layer at the bottom. Spread with strawberry curd, then buttercream, leveling it out before adding the next layer. Repeat for all 10 layers. Reserve the 11th layer for sprinkling. Refrigerate the cake for at least 3-4 hours or overnight for best results.

Step 10

10. Remove the cake from the pan, coat the sides and top with the remaining cream, and sprinkle crumbs from the 11th layer over the entire cake. Decorate with fresh berries for an elegant finish. Use different berries for a colorful and vibrant presentation.

Step 11

11. For a homemade strawberry puree, blend fresh or frozen strawberries after removing their stems until smooth. Transfer to a saucepan, add cornstarch, and bring to a boil over low heat, stirring constantly. Add butter, sugar, and egg yolks. Continue to cook until thickened. The strawberry curd should not fall off the spoon in drops when ready.


The magic of a Napoleon Cake doesn't stop with its preparation; how you serve it can elevate the experience to a new level. Picture this: you bring out your stunning creation, its layers glistening with ripples of strawberry curd and buttercream, beads of cold condensation teasing on the edges. For an added flourish, adorn it with an array of fresh seasonal berries or delicate edible flowers. Feeling adventurous? Serve slices alongside a drizzle of homemade berry coulis or a dollop of whipped cream infused with a hint of vanilla. Hosting a summer gathering? Pair it with a light, citrusy Sorbetto or a chilled glass of Prosecco to balance the sweetness. If you’re planning a cozy evening, serve each slice with a piping hot cup of espresso or a smooth, rich hot chocolate. Remember, the key to making this dessert shine lies in the small details and personal touches that make every serving an unforgettable experience.


Embracing dietary requirements without compromising on taste is a culinary win for any baker. For a gluten-free rendition, swap out the regular flour for a 1:1 gluten-free baking flour blend, ensuring it has a mix of rice flour, tapioca starch, and xanthan gum for the best texture. To make a vegan version, replace butter with a plant-based alternative, and use flaxseed meal mixed with water as an egg substitute for both the pastry and the creams. Swap out dairy milk with almond or oat milk and opt for coconut cream instead of heavy cream for that luscious buttercream effect. The result? Every bit as delicious and indulgent but friendly to those avoiding gluten or animal products.


  • How do I prevent my dough from sticking while rolling?

    Always ensure your work surface and rolling pin are well-dusted with flour. You can occasionally lift the dough and dust underneath as well.

  • Can I make the cake layers in advance?

    Absolutely! You can prepare and bake the layers ahead of time and store them in an airtight container at room temperature for up to 3 days.

  • What's the best way to know if my pastry layers are cooked properly?

    Look for a consistent golden brown color across the entire layer, and ensure the edges are crisp to the touch.

  • How can I fix curd that is too runny?

    If your curd is too runny, continue to cook it over low heat until it thickens to the desired consistency. Adding a bit more cornstarch dissolved in water can help as well.

  • Can I add different flavors to the buttercream?

    Yes, you can infuse the buttercream with various flavors such as vanilla, almond, or even a splash of liqueur to tailor the taste to your liking.

  • What’s the best way to store leftover cake?

    Place it in an airtight container in the fridge where it can remain fresh for up to 5 days. Allow it to come to room temperature before serving for the best texture.

Nutrition facts

Napoleon with strawberry curd
Recipe Yield:12 servings
Calories:Approximately 450-500 calories per serving
Calories (Min - Max):450 - 500
Total Fat:30g
Saturated Fat:18g
Total Carbohydrate:35g
Total Sugars:20g