Thursday, April 19, 2012

Strawberry Cream Puff Cake

Pinterest is one of my newest addictions. I am always on there searching for the next great recipe idea. Right before Easter, I came across this one. Strawberry Cream Puff Cake. WOW. Looks fabulous, so I had to try it out. This is now a staple for any cookout, family get-together, or any fun event. This is definitely a MUST TRY recipe. I promise, you will not be sorry. The recipe came from another fellow blogger,  The Girl Who Ate Everything. I did however add chocolate drizzle to the top of mine. Strawberries + Chocolate = Heaven!

3-4 cups of sliced fresh strawberries
Cinnamon sugar

Cream Puff Base:
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
3 eggs

Cream Cheese Mixture:
4 ounces cream cheese, softened
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar

1 cup Chocolate chips
2-3 TBSP heavy cream

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 for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t over beat. Lightly grease the bottom and sides of a 9-inch spring form pan (or in a pinch, you could use a 9-inch circle cake pan). 

Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. 

Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not over baked (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.

Meanwhile, slice the strawberries and sprinkle cinnamon sugar on top. This allows the juices to come out of the berries a little bit more.

For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (sift if necessary)and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.

Top with fresh sliced strawberries. 

To make the drizzle, in a double boiler add chocolate chips and heavy cream & melt completely. Take a fork or whisk and drizzle or splatter the chocolate all over the top of the cake.

Keep in the fridge until serving.


Let me know what you think about this one if you make it!


  1. Regarding how to link up to Sweets for a Saturday: I open a new linky every Friday afternoon at 3pm PST. That's when I post that week's Sweets for a Saturday. It then stays open until the following Monday at 8pm PST. Can't wait to have you join the fun, especially with that sensational eye-catching and mouthwatering cake.