Strawberry Cream Puff Cake
User Reviews
4.7
Strawberry Cream Puff Cake
Description
The cake begins with a cream puff base made from a classic choux pastry dough consisting of butter, water, sugar, flour, and eggs, cooked on the stovetop before baking into a light shell with crisp edges and a tender interior. The dough is spread onto the bottom and slightly up the sides of a springform pan to create a shallow crust.
The filling is a smooth blend of softened cream cheese, powdered sugar, orange zest, vanilla, and freshly whipped heavy cream. This mixture provides a balanced sweetness and slight tang complemented by the citrus zest. Fresh sliced strawberries mixed with a touch of sugar add bright, juicy notes and natural sweetness.
The assembled cake layers the cream cheese filling over the baked pastry base and tops it with the macerated strawberries. The resulting dessert is rich yet airy, with contrasting textures between flaky pastry, creamy filling, and fresh fruit. It is well-suited to spring or summer occasions when strawberries are flavorful and abundant.
If a 9-inch springform pan is unavailable, a regular 9-inch cake pan can be used, though cake slices will be thicker and less neat due to the lack of removable sides.
Ingredients
Cream Puff Base:
- 5 tablespoons butter salted
- ⅔ cup water
- 1 tablespoon sugar
- ⅔ cup all-purpose flour
- 3 egg large
Cream Cheese Filling:
- 4 ounces cream cheese softened
- ⅔ cup powdered sugar
- 1 teaspoon orange fresh zest
- ½ teaspoon vanilla
- 1 cup heavy whipping cream
Strawberries:
- 2-3 cups sliced fresh strawberries
- 1 teaspoon sugar
Instructions
- Preheat the oven to 375 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan with nonstick cooking spray.
- For the cream puff base, in a medium saucepan, bring the butter, water and sugar to a boil. Add the flour all at once and stir quickly with a wooden spoon or rubber spatula until the mixture forms a ball and pulls away from the sides of the pan.
- Remove the pan from the heat and stir the mixture until smooth. Scrape the mixture into a medium bowl or into the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.
- Add the eggs one at a time and beat with a handheld electric mixer (or with the stand mixer) until the mixture is shiny, 1-2 minutes. Don’t overbeat.
- Using an offset spatula, spread the mixture on the bottom and 1-2 inches up the sides of the prepared pan. If it's difficult to spread, use your fingers (wetting them with cool water lightly may help) to evenly portion the mixture into the pan and then spread with the spatula.
- Bake the cream puff shell for 20-25 minutes, until just golden. Remove from the oven and prick the bottom and sides with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven).
- Cool completely.
- For the cream cheese filling, beat the cream cheese with an electric mixer until smooth, 1-2 minutes. Gradually add the powdered sugar and continue to beat until mixture is smooth, another 1-2 minutes. Add the orange zest, vanilla, and whipping cream. Whip with the mixer until the mixture is thick and creamy, 2-3 minutes.
- Spread the filling over the cooled cream puff shell, cover with plastic wrap and refrigerate for at least an hour or up to 24 hours.
- Combine the strawberries and sugar and let the mixture sit for 5-10 minutes (or up to several hours) before serving.
- To serve, pile the strawberries on top of the cake. Remove the sides of the springform pan, slice into pieces and serve. Alternately, you can slice the cake before adding strawberries and add them to each individual serving.
Notes
- If a 9-inch springform pan is unavailable, a regular cake pan may be used, though slicing neat pieces may be more difficult.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 334kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 137mg | 46% |
| Sodium | 145mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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