Strawberry Cream Puff Cake

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Bake for 25-35 minutes or until golden brown. Cool completely.

Step 5

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.

Step 6

Top with fresh sliced strawberries. Keep in the fridge until serving.