Strawberry Cream Puff Cake

Strawberry cream puff cake is an easy recipe that is delicious and beautiful enough for entertaining. It has a light and creamy topping with fresh strawberries over a flaky puff pastry base.

Does anything feel more like summer than fresh strawberries? For me, they bring back memories of sunny picnics and pool parties, which is why I love this strawberry cream puff cake.

It’s not just beautiful and perfect for entertaining, but also super easy to make. Give it a try I think you’ll love it!

Why I love this recipe

• The combination of textures, light and airy crust, creamy filling, and juicy strawberries is simply unbeatable.
• It’s one of those desserts that isn’t too sweet, making it hard to resist taking a second slice.
• I love how customizable this recipe is, from the filling to the toppings. You can change up the toppings to suit any season or occasion.

If you love our strawberry cream puff cake, you’ll also adore our Strawberry Brownies and Strawberry Cheesecake Cookies.

Ingredients

For the crust

• water
• butter
• flour
• eggs

For the Filling

• cream cheese
• heavy whipping cream
• powdered sugar
• vanilla extract

For the Topping

• fresh strawberries

Step by step

1. Preheat your oven to 400°F and grease a jelly roll pan or rimmed baking sheet. Set that aside for now.
2. In a medium saucepan, cook the water and butter over medium heat until it starts to boil. Once it’s boiling, remove it from the heat.
3. Add the flour and mix it all up until a ball of dough forms.
4. Add the eggs one at a time, mixing well after each addition
5. Spread the dough evenly into the prepared pan using a spoon or spatula.
6. Pop it into the oven and bake for 15-20 minutes, or until the edges are a nice golden brown. Remove from the and let it cool on a wire rack completely.

1. While the crust is cooling, grab a medium mixing bowl and beat the cream cheese on medium-high speed until it’s nice and creamy.
2. Add the powdered sugar and vanilla and keep beating until it’s smooth and well combined.
3. In a separate bowl, beat the heavy cream until you get stiff peaks. Gently fold the whipped cream into the cream cheese mixture until everything is combined.
4. Spread the creamy mixture evenly over the cooled crust.
5. Finally, top the cake with fresh sliced strawberries. Pop it in the fridge until you’re ready to serve. Enjoy!

Variations

While strawberries are a classic choice, you can easily switch up the fruit depending on what’s in season. Try this cake with fresh raspberries, blueberries, or a mix of berries for a summery twist.

For a more decadent version, add a layer of chocolate ganache between the crust and the filling. If you’re feeling adventurous, you could even play around with flavored cream cheese (lemon or fresh orange zest, anyone?) for an extra zing.

Serving suggestions

This cream puff cake is perfect for dessert but would also be wonderful for hosting a brunch along with other dishes like apple danish, quiche, and of course, mimosas or champagne punch!

Storage

This cake is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator. It will keep for up to 2 days, though the strawberries may lose some freshness.

For the best texture, I recommend waiting to top the cake with strawberries until right before serving.

If you try this recipe please comment and rate it below, I love hearing from you!

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