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Slice of strawberry cream puff cake on white cake server.

Strawberry Cream Puff Cake

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling/Cooling: Time: 2 hours
Total Time: 3 hours

Ingredients

Cream Puff Base:

  • 5 tablespoons salted butter
  • ⅔ cup water
  • 1 tablespoon sugar
  • ⅔ cup (95 g) all-purpose flour
  • 3 large eggs

Cream Cheese Filling:

  • 4 ounces (113 g) cream cheese, softened
  • ⅔ cup (76 g) powdered sugar
  • 1 teaspoon fresh orange zest
  • ½ teaspoon vanilla
  • 1 cup heavy whipping cream

Strawberries:

  • 2-3 cups sliced strawberries
  • 1 teaspoon sugar

Instructions 

  • Preheat oven to 375 degrees F. Lightly grease the bottom 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 mix on medium speed until the mixture is shiny, 1-2 minutes.
  • 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 minutes. It is totally normal for it to rise and puff while baking. 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 lightly golden and a toothpick inserted in the thickest part comes out clean (without any doughy residue).
  • 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.
  • To serve, pile the strawberries on top of the cake. Run a sharp, thin knife around the edges of the cake and remove the sides of the springform pan. Slice and serve (alternately, the strawberries can be served on individual pieces rather than on top of the entire cake).

Notes

Pan: if you don't have a 9-inch springform pan, you can use a 9-inch cake pan in a pinch. The slices won't cut as neatly, of course, and the shell will be slightly thicker based on the lower sides of the pan, but it should work.