Phil Vickery's strawberry mille feuille

It’s the first day of Wimbledon which can only mean one thing - strawberry season is in full swing!

We’ve sent Phil Vickery to a pick your own farm in Surrey to whip up a dish with the freshest strawberries.

Strawberry mille feuille

Serves: 4


1 large sheet ready rolled puff pastry

1 tbsp vanilla extract

560ml double cream, very lightly whipped

4-5 tbsp good quality strawberry jam

300g ripe, fresh English strawberries, hulled and sliced

8-10 tbsp icing sugar

For the strawberry sauce:

300g fresh ripe strawberries

About 100g castor sugar, depending on the sweetness of the strawberries

2-3 tbsp good quality strawberry jam, if strawberries are a little tasteless


  • Preheat the oven to 200°C, Gas 6. Unwrap the puff pastry carefully, and re-roll it so it gets nice and thin.

  • Place on a baking sheet and dock really well with a fork

  • Pop the pastry in the hot oven and cook for 20-25 minutes or until nicely risen and golden brown

  • Take care with puff pastry it tends to burn very quickly once you take your eyes off it, remove from the oven and transfer to a cooling rack and cool. It must be cooked right through, it’s very important.

  • Next place the vanilla and cream into a bowl and whip, but do not over whip. Keep as cold as possible.

  • Once cooked and cooled, cut the pastry into three equal pieces lengthways

  • Spread two of the layers with the jam, this is a novel idea not only does it sweeten the dessert, but it also brings out the flavour of the strawberries. Don’t skimp on the jam. Place the strawberries on top of the jam.

  • Using a palette knife spread a thick layer of whipped double cream on top of the strawberries and jam. Then carefully using a palette knife lift one of the strips of pastry on to the top of the other and nestle down nicely.

  • Sprinkle the icing sugar evenly over the last piece of pastry. Very carefully heat a metal skewer over a flame, then press down onto the icing sugar to make a seared pattern.

  • Place on top of the pastry and strawberry stack

  • Chill until set, press lightly and slice. Serve with the extra double cream and strawberry sauce.

  • To make the sauce, place the washed then and berries in a liquidizer along with the sugar, jam and lemon juice. Blitz until smooth you may need to add a touch of cold water to let the sauce down if it’s too thick. Pass through a fine sieve and chill well.