Description
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 cream puff base.
Ingredients
Units
Scale
For the Crust
- 1 cup water
- 1/2 cup butter
- 1 cup flour
- 4 eggs
For the Filling
- (2) 8 oz packages of cream cheese
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 1/2 teaspoons pure vanilla extract
For the Topping
- 2–3 cups fresh strawberries, sliced
Instructions
- Preheat the oven to 400°F and grease a jelly roll pan. Set them aside.
- 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.
- Add the flour and mix it all up until a ball of dough forms.
- Add the eggs one at a time, mixing well after each addition
- Spread the dough evenly into the prepared pan using a spoon or spatula.
- Bake for 15-20 minutes, or until the edges are a nice golden brown. Remove from the and let it cool completely.
- In a medium mixing bowl, beat the cream cheese on medium-high speed until it’s nice and creamy.
- Add the powdered sugar and vanilla, and keep beating until it’s smooth and well combined.
- 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.
- Spread that creamy mixture evenly over the cooled crust.
- Top the cake with freshly sliced strawberries and refridgerate until you’re ready to serve.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 308
- Sugar: 11.8 g
- Sodium: 181 mg
- Fat: 23 g
- Carbohydrates: 20.3 g
- Protein: 6.4 g
- Cholesterol: 117.6 mg