Strawberry Cream Puff Cake – light and airy like an eclair with sweetened cream and strawberries. If you’re looking for a tried and true strawberry recipe, this dessert is for you!
STRAWBERRY CREAM PUFF RECIPE
Here in Florida, they are practically giving strawberries away. We had an unusually cold winter which delayed the strawberry crops.
Usually in January Florida is the main strawberry provider for the country…but since they were delayed and being sold now, the same time as California strawberries, the market is saturated. Thus giving us really cheap strawberries. I’m not complaining.
This is a great light dessert. It reminds me a little of Eclair Cake because of it’s cream puff base. This has a hint of orange that gives it a fresh spring feel. Yes, more orange zest. That’s what happens when you buy a huge carton from Costco.
HOW TO MAKE CREAM PUFF CAKE
OTHER CAKE RECIPES
Strawberry Cream Puff Cake
Light and airy like an eclair with sweetened cream and strawberries. If you’re looking for a tried and true strawberry recipe, this Strawberry Cream Puff Cake is for you!
- 2 cups strawberries, sliced
Cream Puff Base:
- 6 tablespoons butter
- 3/4 cup water
- 1 tablespoon sugar
- 3/4 cup flour
- 3 eggs
Cream Cheese Mixture:
- 4 ounces cream cheese, softened
- 1 teaspoon fresh orange zest
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2/3 cup powdered sugar
For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool slightly so the eggs don’t scramble in the next step.
Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat. Lightly grease the bottom and sides of a 9-inch springform pan or deep dish 9″ pie plate.
Using a spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. This part can be tricky. I’ve found sometimes it’s easier to spread with clean hands.
Bake for 25-35 minutes or until golden brown. Cool completely.
For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar and beat until mixture is smooth. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.
Top with fresh sliced strawberries. Keep in the fridge until serving.