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Dutch Strawberry Cake with Puff Pastry and Ice Cream
A delightful combination of puff pastry, strawberry jam, and strawberry ice cream, perfect for warm weather.
Ingredients
- 4 puff pastry sheets
- sugar
- 5 oz strawberry jam
- 96 fl oz strawberry ice cream
- 12 fl oz strawberry syrup
- 14 oz whipped cream
- 6 oz white chocolate
- 16 oz strawberries
Instructions
- Preheat the oven to 375°F. Cut 4 equal circles out of the puff pastry sheets, poke holes into the dough with a fork, and sprinkle sugar on top.
- Stack the puff pastry circles on top of one another, with a piece of parchment paper between each layer of dough. Put the stack on a sheet pan, place an oven grate on top, and bake for 25 minutes.
- While the puff pastry cools, prepare the strawberry compote by chopping 14 oz of the strawberries into small pieces and mixing with 10 fl oz of strawberry syrup.
- Brush the first puff pastry circle with strawberry jam and completely cover the circle with scoops of strawberry ice cream. Spread half of the strawberry compote over the ice cream and top with the second puff pastry circle. Repeat the process with the second layer.
- Coat the entire cake with whipped cream and freeze the cake while you prepare the ingredients in the next step.
- Spread the melted white chocolate and remaining 2 fl oz of strawberry syrup over the last puff pastry circle. Once the chocolate has hardened, cut the puff pastry circle into triangles.
- Cut the remaining strawberries in half and remove the cake from the freezer. Decorate the top of the cake with the puff pastry triangles and halved strawberries.
