Strawberry Eclair Cake
A delightful dessert featuring layers of eclair-like pastry, velvety cream, and fresh strawberries, perfect for gatherings.
Ingredients
For the Cake Layer
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
For the Filling
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 2 cups whipped cream (or cool whip)
For the Topping
- 2 cups fresh strawberries, hulled and halved
- to taste Additional whipped cream (for serving, optional)
Instructions
Prepare the Cake Layer
- In a medium saucepan, combine the water and butter, bringing it to a boil over medium heat.
- Once boiling, remove from heat and add in the flour, stirring until it forms a ball of dough. Let it cool for about 5 minutes.
Add the Eggs
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Your dough will become smooth and shiny.
Bake
- Preheat your oven to 400°F (200°C). Spoon the dough into a greased 9x13-inch baking dish and spread it evenly.
- Bake for 30-35 minutes or until the top is golden brown and the cake has puffed up nicely. Allow it to cool completely.
Prepare the Filling
- In a mixing bowl, combine the softened cream cheese and powdered sugar until creamy. Gently fold in the whipped cream until smooth.
Assemble the Cake
- Once cool, cut the cake lengthwise in half. Spread the cream filling over the bottom layer and top with halved strawberries.
- Place the top layer back on and allow it to chill in the refrigerator for 4 hours or overnight for the best flavor.
Serve
- Slice the cake and serve with additional whipped cream and strawberries if desired.
Notes
Store leftovers covered in the refrigerator for up to 3 days or freeze in individual portions for up to 2 months.