A perfect spring or summer dessert!
The puff crust is awesome and the sweet, creamy filling is delightful with a hint of orange. Fresh strawberries just put it over the top. I definitely recommend this recipe as a light, fresh summer dessert that everyone will enjoy!
Get the strawberries sliced and “marinating” in a bit of sugar, then measure out all of the puff crust ingredients so they are ready to go. Don’t be intimidated by the puff crust if you haven’t made one before. It is not difficult!
Boil, add flour, stir, remove from heat and stir some more. Then you have a thick, yellow mixture – kind of reminds me of play dough. 
Time to beat in some eggs. I use a silicone whisk and some awesome arm strength to get the job done so I don’t scratch up my pan. (Just kidding about me having strong arms – maybe some day. Come on, Jillian!)
An angled or offset spatula is really handy for basically any type of culinary spreading. I tell my sisters and mom that once they try it, they will never want to go back to using a butter knife for frosting and things like this.
It bakes up into a puffy pie shell – almost like a German pancake. So yummy with the whipped cream cheese filling! I love my ZestNest for zesting – been using it for years now. Be sure to zest only the top layer of the fruit peel and avoid the white pith.
It tastes like a fresh, summery cream puff, but in pie form, of course!
Ingredients
- 2 cups sliced fresh strawberries
- 1 teaspoon sugar
- 5 tablespoons butter
- 2/3 cup water
- 1 tablespoon sugar
- 2/3 cup flour
- 3 eggs
- 4 ounces cream cheese, softened
- 1 teaspoon fresh orange zest
- 1/2 teaspoon vanilla
- 1 cup heavy whipping cream
- 2/3 cup powdered sugar
Instructions
- Slice strawberries, about 2 cups, and put them in a bowl. Sprinkle the sugar over the the strawberries and gently stir. Set aside in the fridge.
- 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 overbeat.
- Lightly grease the bottom and sides of a 9-inch springform pan (or you can use a 9-inch round cake pan, if needed). 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 the crust with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overcooked. 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 mixture, beat the cream cheese until smooth. Gradually sift the powdered sugar into the cream cheese and beat 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 the strawberries and enjoy!
This recipe is from Mel’s Kitchen Cafe.
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A few years back, I splurged on the Frieling Handle-It Glass Bottom Springform because I read that America’s Test Kitchen recommended it and I don’t mind paying more for nice kitchen stuff. It has been a great pan for me, I like the glass bottom and the handles, but there are other great options for any budget! I also have and like the Nordic Ware Leakproof Springform Pan.
Photos updated 7/2015