Step 1

Preheat the oven to 400 degrees F.

Step 2

Grease a 15x10x1-inch baking pan.

Step 3

In a large saucepan, bring the water and butter to a rolling boil.

Step 4

Add the flour all at once and beat into the butter mixture until blended.

Step 5

Cook the butter/flour mixture over medium heat, stirring vigorously until it pulls away from the sides of the pan and forms a ball.

Step 6

Transfer the pot away from the heat; let it stand for 5 minutes.

Step 7

Add 1 egg at a time to the butter/flour mixture, beating well after each addition.

Step 8

Continue beating until the mixture is smooth and shiny.

Step 9

Spread the batter into the prepared baking pan.

Step 10

Bake until the batter becomes puffed and golden brown (the surface will be uneven), for about 20-25 minutes.

Step 11

Allow the pastry to completely cool on a wire rack.

Step 12

While the pastry is cooling, in a large bowl, beat the cream cheese, sugar, and strawberry jam until smooth.

Step 13

Beat the milk and pudding mix into the cream cheese mixture until smooth.

Step 14

In a small bowl, beat the heavy whipping cream until stiff peaks form.

Step 15

Fold the cream cheese mixture into the peaked heavy whipping cream, careful not to knock the air out.

Step 16

Spread the icing over the cooled pastry.

Step 17

Chill the icing-covered pastry in the fridge for at least 30 minutes and up to 1 hour.

Step 18

Sprinkle the strawberries over the icing-covered pastry.

Step 19

Serve.