Layered Pastry Cake with Fruits

Layered Pastry Cake with Fruits is a sweet cake with layers of marshmallow cream. Topped with a variety of fruits.

The inspiration came from the Pastry Cake with Cherries. It was so simple and quick to throw make.

A slice of layered pastry cake on a plate topped with fresh fruit.

I love working with puff pastry. Especially when it comes to making desserts like this layered cake. The crispy and flaky pastry layers in between a sweet cream topped with fresh fruit come together to make the best cake!

I love the balance of flavors between the pastry layers, marshmallow cream, and fresh fruit. You can use whatever fruit you have or like. We had just about everything so used them all, hehe. Strawberries, raspberries or even blueberries may be used.

how to make layered pastry cake-

  • Preheat oven to 400°F. Line baking sheets with parchment paper.
  • Thaw the pastry sheets. Work with one sheet at a time while keeping the other sheets refrigerator.
  • Cut the pastry sheet into three strips.
  • Dust the countertop with flour.
  • Sprinkle flour over pastry sheet.

How to prepare the puff pastry sheet for this simple layered pastry cake.

  • Roll out each section into about 9×12 rectangle. Poke top with a fork for even baking. (They will be very thin.)
  • Bake for about 6-8 minutes.
  • Repeat process with the next two sections (keeping last two refrigerated). There will be 6 layers.
  • Cool completely before assembling.
  • Prepare the cream- Beat cream cheese and butter until smooth.
  • Add condensed milk, powdered sugar, and marshmallow puff creme; beat until incorporated.
  • Lastly, add cool whip; beat on low speed.
  • Once layers have cooled, trim edges so they are straight. Crumble what was cut-off and set aside.

How to assemble this delicious layered pastry cake with fruits.

  • Assemble cake– Add the first layer, cover with cream. Repeat with all of the layers. Cover top and sides with remaining cream.
  • Cover the sides and around the edges on top with the leftover crumbs or the entire cake can be covered with the crumbs. If you don’t have enough crumbs to cover sides of cake you can mix in some crushed graham crackers or vanilla wafers with the pastry crumbs.
  • Add your favorite berries or fruit to top center.  If you are making this the night before you can add the fresh fruit before serving. Dust with powdered sugar.
  • Keep refrigerated. This is a great cake to make the night before (though I personally love the layers when they haven’t softened and are still rather hard, weirdo, I know).

Layered pastry cake with fruits on a cake stand topped with fruits and powdered sugar.

I hope you enjoyed this simple Layered Pastry Cake recipe!

Try these other Cakes:

Print Recipe
5 from 1 vote

Layered Pastry Cake with Fruits

Puff pastry layered cake with a marshmallow cream and topped with fresh fruit. Such an easy cake but so beautiful. 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Desserts
Cuisine: American
Keyword: layered cake
Servings: 14 servings
Calories: 245kcal
Author: Valentina's Corner

Ingredients

  • 1 lb package Puff Pastry (Pepperidge Farms, 2 sheets)
  • 14 oz Marshmallow Puff creme
  • 4 Tbsp unsalted butter, room temp
  • 1/4 cup granulated sugar
  • 1/3 cup sweetened condensed milk
  • 8 oz cream cheese, room temp
  • 8 oz cool whip
  • fresh berries or fruit
  • all-purpose flour

Instructions

  • Thaw pastry sheets. Take out one sheet (keep second refrigerated). Cut sheet into three strips (refrigerate the third one). Work with two at a time, keeping the rest refrigerated. Pastry sheets become sticky and hard to work with if they have thawed too much.
  • Dust countertop with flour. Sprinkle flour over pastry sheet (so it won’t be sticky). Roll out each section into about 9x12 rectangle. Poke top with folk for even baking. {They will be very thin.}
  • Bake 6-8 minute. Keep an eye on the sheets during baking so they don’t burn.
  • Repeat process with the next two sections (keeping last two refrigerated). There will be 6 layers. Cool completely before assembling.
  • Prepare the cream: Beat cream cheese and butter until smooth. Add condensed milk, powdered sugar and marshmallow puff creme; beat until incorporated. Last add cool whip; beat on low speed.
  • Once layers have cooled, trim edges so they are straight. Crumble what was cut-off and set aside.
  • Assemble cake. Add first layer, cover with cream. Repeat with all of the layers. Cover top and sides with remaining cream.
  • Cover the sides and around the edges on top with the leftover crumbs or the entire cake can be covered with the crumbs. (If you don’t have enough crumbs to cover sides of cake you can mix in some crushed graham crackers or vanilla waters with the pastry crumbs.)
  • Add favorite berries or fruit to top center. You can quarter the strawberries and remove stem or left it intact. If you are making this the night before you can add the fresh fruit before serving. Dust with powdered sugar.
  • Keep refrigerated. This is a great cake to make the night before (though I personally love the layers when they haven’t softened and are still rather hard, weirdo, I know)..
Nutrition Facts
Layered Pastry Cake with Fruits
Amount Per Serving
Calories 245 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 11mg4%
Sodium 119mg5%
Potassium 46mg1%
Carbohydrates 22g7%
Fiber 0g0%
Sugar 7g8%
Protein 2g4%
Vitamin A 120IU2%
Vitamin C 0.2mg0%
Calcium 25mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Layered Pastry Cake with fruits recipe

Subscribe to our Family's Newsletter!

Valentina's Corner

Show 33 Comments
  • ann 05/11/2019, 8:22 am Link Reply

    Hi, should the cool whip be refrigerated for a few hours prior or completely thawed on counter? I have it frozen so just wondering! thanks

    • Valentina's Corner 05/11/2019, 8:57 am Link Reply

      It’s best if it’s thawed in the refrigerated for a few hours, I’ll note that. I hope you love the cake as much as we do. Enjoy!

  • Liya 05/08/2019, 9:16 pm Link Reply

    This cake is amazing I have made it so many times in the last 3 year I’m not sure why it took me so long to post a comment!!! Always a hit and always have 2 to 3 people ask me for the recipe!!

    • Valentina's Corner 05/08/2019, 10:32 pm Link Reply

      Liya, what a beautiful and sweet comment. Thank you not only for trying our recipe but also for sharing it with others. Means so much. 🙂 🙂

  • Lena 04/06/2018, 9:39 am Link Reply

    Hello, can I substitute the cool whip with heavy whipping cream (whipping it into thick cream before putting in). I don’t like using cool whip.

    • admin 04/06/2018, 11:59 am Link Reply

      You sure can, Lena. That will be about 1 1/2 cups cold heavy whipping cream, whipped. I hope you love the recipe. Enjoy! 🙂 <3

  • Olga 03/23/2017, 9:58 pm Link Reply

    I made this for our church potluck, I didn’t even get a chance to try it, that’s how fast it went!!!

    • admin 03/24/2017, 5:56 pm Link Reply

      Olga, aww that’s wonderful, thank for sharing. Hey, I just give the inspiration for the recipe. It’s you, the wonderful cook that brought it to life, so pat on the back to you 🙂 :). But I sure love when that happens, especially at potlucks – Score!!

  • Svetlana 01/20/2017, 9:49 pm Link Reply

    What will happen if I don’t add marshmallow puff? I don’t like marshmallows.
    Thank you.

    • admin 01/21/2017, 1:59 am Link Reply

      Svetlana,
      If you would try this cake and not know there’s marshmallow in it, you’d never guess there is. It really won’t work without it. I think you’d be surprised how yummy it is??..

  • Tina 02/25/2016, 6:59 pm Link Reply

    Wow! This recipe was so good! My husband loved it too! It tasted even better the second and third day! Thanks! I will be making more of your recipes.

    • admin 02/25/2016, 8:25 pm Link Reply

      Thank you Tina for the wonderful feedback????.. If the Mr. approves I’d say it’s a two thumbs up????????..????

  • Tina 02/23/2016, 2:20 pm Link Reply

    Is the condensed milk sweetened or unsweetened???

    • admin 02/23/2016, 2:55 pm Link Reply

      Hello Tina:), thanks for catching that, made changed. It’s sweetened condensed milk (unsweetened milk is evaporated milk:)…)

  • Sweet somethings Blog 01/13/2016, 2:48 am Link Reply

    I love puff pastry! Will have to try this soon! Thanks for sharing!

  • Mariya 11/19/2015, 4:02 pm Link Reply

    Can I use heavy whipping cream whipped instead of cool whip? Will it become runny???? I love love love puff pastry dough cakes!

    • admin 11/19/2015, 11:25 pm Link Reply

      Hi Mariya, you mean whip it with sugar to get whipped cream? It would be about 1 1/2 cups cold heavy whipping cream to get 8 oz (3 cups) cool whip:).. It will work but if u mean just pouring whipping cream, then yes, too runny..
      I’m with ya, love puff pastry dough..;) P.S. You’ve gatta try the Cherry Pastry Cake (www.valentinascorner.com/cherry-pastry-cake/)… Mmmm…

  • Marulya 07/31/2015, 9:03 pm Link Reply

    Hi will it hold in fridge for 2 nights?

    • admin 08/01/2015, 9:39 am Link Reply

      Sure will, keep covered tightly. Just add the fruits the day of serving:).

  • Tatyana 07/15/2015, 9:33 pm Link Reply

    Cake looks delicious! Can’t wait to try it! Would it work if I put ganach on the top layer instead of fresh fruit?

    • admin 07/16/2015, 12:55 pm Link Reply

      Oh Yes!!.. Ganache would be wonderful, oh now you have me craving some. Or ganache with shredded chocolate, yummm:-)..

  • Nataly 07/15/2015, 1:23 pm Link Reply

    Beautiful cake!!! I’m going to try making it my for sweet birthday girl!!! But here is my question: What the marshmallow puffs are? How do you add them to the cream?
    Thanks, Natasha

    • admin 07/15/2015, 5:46 pm Link Reply

      Hi Nataly, First off, Happy Birthday to your daughter!! 🙂 We just celebrated both of our daughters; one turned 1 June 22, and second 5, July 12th, soo special. I made the Chocolate Oreo Delights in cups and they were such a HUGE hit at the party, in case you are needing another idea. :)..
      You can find the Marshmallow creme in the baking isle at any store. It’s by the Marshmallows and it’s in a tube. It’s just marshmallows that are a creme. It’s very sticky and kiddos LOVE to help with them, just have fun cleaning them up:). I also uploaded a pic at the end of the recipe so you know what you are looking for. 🙂 🙂

  • Dina 07/14/2015, 7:28 pm Link Reply

    Beautiful photo, looks so light and fresh 🙂

    • admin 07/15/2015, 11:41 am Link Reply

      Thank you. Thank you Dina:)

  • Zoryana 07/11/2015, 2:08 am Link Reply

    Valentina, New to your Blog and am blown away. So organized. So much of Jesus and even your comments are filled with so much love. Thank you so much for what you do. May God reward you and your children. All soo precious. P.S. Have you considered doing like a monthly family update, post or email like for those of us that don’t have social media but would like to follow your family more?? I’m sure many more would love this. Thank you..

    • admin 07/12/2015, 3:06 pm Link Reply

      Thank you so much Zoryana and WELCOME!!. Hhmm. Will take your idea into consideration. 🙂 🙂

  • Tanya 07/10/2015, 10:14 pm Link Reply

    Valechka,
    This cake looks absolutely stunning and beautiful. Thank you for sharing this amazing recipe. I’ve got to try it when I have a company over, because there are just 2 of us and we won’t be able to eat it all. Thank you also for invitation! 🙂 You are so precious!

    • admin 07/11/2015, 2:00 am Link Reply

      Tanya, Or make the cake and share with your mother-in-law. Get some good daughter-in-law points:). He he, just teasing..:)

  • Marina 07/10/2015, 6:17 am Link Reply

    I keep seeing Napoleon cake in my Instagram feed, now you’re tempting me with this beautiful cake… I think it’s a sign that I must make one 😀

    • admin 07/10/2015, 12:47 pm Link Reply

      Marina, I think so too. :). You can never go wrong with any kind of cake that uses pastry sheets:)..

  • This cake looks delicious! Fresh fruit makes this cake look beautiful. I’m sure it tastes just as good as it looks.

    • admin 07/10/2015, 12:44 pm Link Reply

      Thank you. Thank you!! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *