Berry Mille-Feuille Cake Recipe (video)

Berry Mille Feuille Cake with whipped cream and custard

Can we start by just appreciating the beauty of this stunning berries and cream mille-feuille cake? This French-pastry inspired creation looks like a million dollars but it’s easier to make than it looks! For my berry cake version, I use store-bought puff pastry, which saves a lot of time and energy! I fill the layers with a delicious home-made raspberry pastry cream and a whipped cream filling! I love adding lots of fresh berries for a fruity flavor twist!

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A Thousand Layers

Mille-feuille cake, also known as Napoleon cake has been around for quite some time! The French word translates to ‘a thousand layers’, referring to all the thin, delicate layers in puff pastry. It’s usually made in a square pan with simple custard and cream and a chocolate glaze on top. This berries and cream version is amazing! The raspberry pastry cream filling adds loads of berry flavor, perfectly complemented by all the added berries.

mille feuille cake recipe with raspberries and whipped cream

How to Serve a Mille Feuille Cake

I often get asked, ‘how do you cut this cake?’. First, allow the cake to set overnight in the refrigerator. The chilled cake will hold its shape better and make for easier cutting. I recommend using a sharp, serrated knife for the best results, such as a long bread knife. You can either cut the cake with all the layers in place, or you can take the layers off one at a time and slice that way. Don’t worry if the cake crumbles a bit! The taste will still be fantastic!

berries and cream mille feuille cake with custard filling

More Recipes!

Looking for more French pastry dessert recipes? Check out some of my other delicious dessert recipes!

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Berries & Cream Mille-Feuille video recipe
Berry Mille Feuille Cake with whipped cream and custard
5 from 1 vote

Berry Mille-Feuille Cake Recipe (video)

1 hour 30 minutes prep + 25 minutes cook
10 servings
Flaky mille-feuille cake with puff pastry layers, creamy pastry cream, fluffy whipped cream and berries!


  • 4 sheets puff pastry
  • 1 egg, beaten
  • white granulated sugar

For Custard:

  • 1 1/2 cups whole milk
  • 1 tablespoon flour
  • 2 egg yolks
  • 1/3 cup white granulated sugar
  • 1/4 teaspoon raspberry extract
  • 2 tablespoons cornstarch
  • 2 tablespoons milk

For Whipped Creme Filling:

  • 1/2 cup butter, softened at room temperature
  • 8 ounce whipped cream cheese, softened
  • 3/4 cup heavy cream; cold
  • 1/2 cup sweetened condensed milk


  • 3 cups Fresh berries for filling
  • 1/4 cup dark chocolate, melted; for garnish


  • Prepare the custard first; it needs to cool before being used in the cake. Pour the milk into a medium-sized saucepan and whisk in the 1 tablespoon flour. Heat the milk over medium heat until steaming hot, not boiling. Meanwhile, in a mixing bowl combine the sugar, egg yolks and raspberry extract. Whisk until the mixture is light and pale and ribbons off of your whisk. Prepare the cornstarch slurry. Combine the cornstarch and milk and stir until smooth. Pour the slurry into the egg and sugar mixture and whisk until well combined.
  • Once milk is hot, slowly add it to the egg yolk mixture; pour in a little bit at a time and whisk vigorously after each addition until all of the milk is added. Pour the custard back into the sauce pan and cook over medium heat, stirring non-stop, for about 3 to 4 minutes. The mixture should thicken into pudding-like consistency. If any clumps form, whisk until the custard is smooth. Transfer the custard into a small bowl, covered with plastic wrap and set into the refrigerator to cool completely. The custard can also be prepared the day before.
  • Prepare the puff pastry layers next. Preheat oven to 375F. Thaw the puff pastry sheets overnight in the refrigerator or at room temperature, until soft. Unfold the sheets on parchment paper. Using an 8 or 9-inch round plate or pan, cut out a circle from each pastry sheet. Pierce each layer with a fork to keep the layer flat while baking. Transfer the layers on baking sheets lined with parchment paper, brush the tops with the beaten egg, and sprinkle with sugar for a caramelized finish. Bake the puff pastry until golden brown on top. Allow the pastry to cool on the pan until cool enough to touch, then transfer onto a wire rack to cool completely.
  • Prepare the whipped cream filling. Place the softened butter and cream cheese into a mixing bowl and whisk on high speed until light and fluffy. Add the cold heavy cream and sweetened condensed milk. Mix on medium speed until a smooth and fluffy frosting forms. Take care to not overmix the filling as overmixing will cause it to separate. Transfer the cream into a pastry bag; I used tip #4FT.
  • Assemble the cake. Spread a generous amount of the custard onto each pastry sheet, then pipe dollops of whipped cream along the edges of the layer and into the center. Add fresh berries around the rim as garnish and into the center. Repeat for each layer, including the top.
  • Garnish the top with more whipped cream frosting. If desired, drizzle the top with melted dark chocolate. Melt chocolate in the microwave, then transfer into a ziplock bag, cut off the tip and drizzle over the cake.
  • Once the cake is assembled, it needs to be refrigerated for at least 6 hours, or best overnight, to allow the layers to set.


Calories: 912kcal | Carbohydrates: 73g | Protein: 14g | Fat: 63g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 492mg | Potassium: 316mg | Fiber: 3g | Sugar: 24g | Vitamin A: 906IU | Vitamin C: 2mg | Calcium: 163mg | Iron: 4mg