Strawberry Cream Puff Cake
User Reviews
5
Strawberry Cream Puff Cake
Description
Strawberry Cream Puff Cake features a baked choux pastry shell formed in a pan, creating a textured base with a tender crumb and subtle crunch from the golden crust. The filling blends softened cream cheese with powdered sugar, fresh orange zest, vanilla extract, and heavy whipping cream beaten to soft peaks, which creates a light, creamy filling with balanced sweetness and citrus notes. Freshly sliced strawberries layered on top add natural juiciness and contrast the smooth cream.
The method involves careful preparation of the cream puff base, with boiling butter, water, and sugar before adding flour and eggs to create a thick dough. The batter is spread in a pan and baked until set and golden, then cooled. The cream cheese mixture is prepared by whipping the cheese and sugar until smooth, incorporating the zest and extracts, then folding in whipped cream for volume. The strawberries are arranged on the set cream layer just before serving.
This cake works well chilled and is an elegant but approachable dessert option that pairs well with light beverages like tea or coffee. It’s suitable for occasions where a lighter, fruity dessert is desired. The recipe requires some attention to spreading the choux dough evenly, but the finished texture and combination of cream and fruit is refreshing and refined.
Ingredients
- 2 cups strawberry sliced
Cream Puff Base:
- 6 tablespoons butter
- 3/4 /4 cup water
- 1 tablespoon sugar
- 3/4 /4 cup flour
- 3 egg
Cream Cheese Mixture:
- 4 ounces cream cheese softened
- 1 teaspoon orange fresh zest
- 1/2 /2 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2/3 /3 cup powdered sugar
Instructions
- 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.
User Reviews
Overall Rating
5
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