You will love this recipe for Strawberry Shortcake Croissant Bake if you want something that looks like you got it at a bakery, but it can actually be made at home pretty easily. Buttery croissants soaked in a vanilla custard, baked until golden, then topped with juicy strawberries and fluffy, homemade whipped cream. It’s part bread pudding, part strawberry shortcake, and 100% my favorite brunch treat. If you are planning Mother’s Day brunch, gathering Easter brunch ideas, or just hunting for sweet brunch recipes you can prep ahead, this one checks every box.
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Ingredients for Strawberry Shortcake Croissant Bake
For the Croissant Bake
- 5 to 6 large croissants (or 7 to 8 mini croissants)
- 3 large eggs
- 1 cup milk
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon lemon zest, optional (but recommended)
Strawberry and Whipped CreamTopping
- 3/4 to 1 pound fresh strawberries, hulled and sliced
- 1-2 Tbsp granulated sugar, to taste
- ½ tablespoon lemon juice
- ½–1 cup heavy cream (depending on how much whipped cream you want)
- 2–4 tablespoons powdered sugar (depending on how much cream you use)
- ½–1 tsp vanilla (depending on how much cream you use)
How to Make Strawberry Shortcake Croissant Bake
I love that this entire recipe feels fancy but is really just whisk, pour, and bake. Here is exactly how I do it, step by step.
1. Grease an 8×8-inch baking dish with butter or nonstick spray. Zest and juice the lemon.
2. If croissants are very fresh/soft, leave them out 20–30 minutes to dry slightly (day-old is ideal).
3. Tear croissants into large, golf ball–size chunks and scatter evenly in the pan.
4. Make the custard: whisk eggs, milk, heavy cream, granulated sugar, vanilla, salt, and lemon zest (if using) until smooth and mostly dissolved.
5. Pour custard evenly over croissants. Gently press down with a spoon or your hands. Rest 5–10 minutes so they soak.
6. Cover and refrigerate at least 30 minutes (overnight is great). Pull the pan out while the oven preheats.
7. Preheat oven to 350°F. Remove plastic wrap. If using foil, you can cover for the first part of baking to prevent over-browning.
8. Bake 20–30 minutes, until puffed, lightly golden, and set in the center (a slight jiggle is fine, but it shouldn’t look liquid). Tent with foil for the last 10–15 minutes if browning too fast.
9. Strawberries: toss sliced strawberries with 2 Tbsp granulated sugar + lemon juice. Taste and add more sugar if needed.
10. Whipped cream: beat cold heavy cream with powdered sugar and vanilla to soft peaks. Refrigerate until serving. If you’re using whipped cream from a can, you can skip this step.
11. Cool bake 10–15 minutes, then top with strawberries and whipped cream (or let everyone top their own). Serve warm or room temp.
Serve warm or at room temperature. It is gorgeous on a brunch table for Mother’s Day or Easter (or any day, honestly!)
Pro Tips
- Use slightly stale croissants. Day old croissants absorb the custard more evenly and give you that give you the perfect texture. If yours are very fresh, air–dry them on the counter.
- Adjust sweetness to your taste. If you like a less sweet breakfast, keep the sugar you add the strawberries at the lower end. For more of a dessert vibe, use the higher amount of sugar and add extra powdered sugar to the whipped cream.
- Make it ahead (I did this and it came out great!). Assemble the croissant and custard portion the night before, but don’t bake it. Just cover and refrigerate overnight. Then, in the morning, bake it straight from the fridge. It might need an extra 5 minutes in the oven. Prep the strawberries and whipped cream while it bakes so everything feels fresh.
- Check for doneness properly. When you insert a knife or toothpick in the center, it should come out mostly clean, not wet with loose egg. A little custardy moisture is fine; it just shouldn’t look runny.
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries in a pinch. I recommend thawing them completely, draining off excess liquid and then patting them dry with paper towels. Then toss with sugar and lemon juice, but you will likely need less sugar since frozen berries can be sweeter. The texture will be kind of mushy compared to fresh strawberries, but once the whipped cream is on top, no one will notice.
How do I store leftovers?
Let leftovers cool completely. Cover the pan tightly or transfer slices to an airtight container. Store in the fridge for up to 3 days. Reheat individual portions in the microwave in short bursts or warm the entire pan in a 300°F oven until heated through. Add fresh strawberries and whipped cream just before serving.
Can I double the recipe?
Yes. For a larger group, you can double the ingredients and bake the croissant mixture in a 9×13 pan. The bake time will be slightly longer, but start checking around 30 minutes. You might need up to 45 minutes total to bake a double batch.
What kind of croissants work best?
Plain, bakery–style croissants give the best flavor and texture. You can use mini or large; just make sure you have enough to fill the pan in a full but not tightly packed single layer. I do not recommend flavored or filled croissants like chocolate or almond for this particular recipe since the’lly compete with the strawberry flavors
Is this more of a breakfast or dessert?
It works beautifully as both. On a brunch table, it feels like a sweet main dish similar to French toast casserole. Served after dinner with extra whipped cream and maybe some ice cream, it leans more toward dessert. That flexibility makes it a great option when you are planning Easter brunch ideas or any spring gathering.
You’re going to love how this Strawberry Shortcake Croissant Bake turns simple pantry staples into something that feels like you picked it up from a fancy bakery. The custardy croissants, glossy strawberries, and soft whipped cream make it a showstopper, yet the actual work time is pretty minimal. It is exactly the kind of pretty, low–stress treat that makes you feel like you’re winning brunch..
Print it, pin it, and keep croissants on your shopping list; you will want to make this one again and again.
Strawberry Shortcake Croissant Bake
Ingredients
Croissant Bake
- 5-6 large croissants or 7-8 mini croissants
- 3 eggs
- 1 cup milk
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1/4 tsp salt
- 1/2 tsp lemon zest optional, but recommended
Strawberries and Whipped Cream
- 3/4-1 pound fresh strawberries sliced
- 1-2 Tbsp granulated sugar to taste
- 1/2 Tbsp lemon juice
- 1/2-1 cup heavy cream heavy cream about doubles when you whip it, so it depends on how much whipped cream you want in the end
- 2-4 Tbsp powdered sugar use 2 for 1/2 cup cream and 4 for 1 cup cream
- 1/2-1 tsp vanilla depending on how much cream you use
Instructions
Make Croissant Bake
- Grease an 8x8-inch baking dish with butter or nonstick spray.
- Zest and juice a lemon if using lemon zest and fresh lemon juice
- If croissants are very fresh/soft, leave them out 20–30 minutes to dry slightly (day-old is ideal).
- Tear croissants into large, golf ball–size chunks and scatter evenly in the pan.
- Make the custard: whisk eggs, milk, heavy cream, granulated sugar, vanilla, salt, and lemon zest (if using) until smooth and mostly dissolved.
- Pour custard evenly over croissants. Gently press down with a spoon or your hands. Rest 5–10 minutes so they soak.
- Cover and refrigerate at least 30 minutes to 1 hour (overnight is great). Pull the pan out while the oven preheats.
- Preheat oven to 350°F. Remove plastic wrap. If using foil, you can cover for the first part of baking to prevent over-browning.
- Bake 20–30 minutes, until puffed, lightly golden, and set in the center (a slight jiggle is fine, but it shouldn’t look liquid). Tent with foil for the last 10–15 minutes if browning too fast.
Make Strawberries and Whipped Cream
- Strawberries: toss sliced strawberries with 2 Tbsp granulated sugar and lemon juice. Taste and add more sugar if needed.
- Whipped cream: beat cold heavy cream with powdered sugar and vanilla to soft peaks. Refrigerate until serving. (If using whipped cream from a can, you can skip this step)
- Cool baked croissants 10–15 minutes, then top with strawberries and whipped cream (or let everyone top their own). Serve warm or room temp.
- Store leftovers covered in the fridge for up to 3 days.
