Strawberry Bliss

Introduction & Inspiration: A Unique Twist on Strawberries and Cream

This “Strawberry Bliss” recipe is such a delightful surprise! Instead of a typical cake or biscuit, it features a light, airy base made from choux pastry – the same kind used for cream puffs and eclairs – baked flat in a sheet pan. I love how this unexpected foundation pairs with the creamy, strawberry-swirled filling and fresh berries.

The inspiration came from wanting to create a layered dessert that was different from the usual trifle or icebox cake. Using a choux pastry base adds a unique texture – slightly crisp on the outside, tender and airy within – that beautifully complements the smooth filling. It feels elegant yet comforting.

It combines the richness of a cream cheese pudding, the lightness of whipped cream, the sweetness of strawberry jam, and the freshness of berries, all layered onto that special choux base. It sounds complex, but the steps are quite straightforward!

Perfect for brunches, showers, or anytime you want a dessert that’s a little different but uses familiar, beloved flavors, this Strawberry Bliss is truly, well, blissful!

Nostalgic Appeal (Cream Puffs Meet Strawberry Delight)

There’s a definite nostalgic charm to anything made with choux pastry. It instantly brings to mind classic cream puffs dusted with powdered sugar or elegant eclairs filled with pastry cream. This recipe taps into that classic pastry feeling.

But instead of individual puffs, we’re creating a larger base, which then gets layered with a filling reminiscent of a no-bake cheesecake or a creamy strawberry shortcake topping. It’s like a delightful mashup of comforting dessert memories. It feels both familiar and excitingly new.

The combination of the slightly eggy choux base, the creamy filling, and fresh strawberries offers a unique sensory experience that’s deeply satisfying. It’s lighter than a dense cake but richer than a simple fruit salad.

Making this feels like creating something special, a bit more involved than a dump cake but resulting in a dessert that feels truly celebratory and homemade.

Homemade Focus (Mastering the Choux Base)

I’m a huge fan of homemade pastry, and while choux pastry (pâte à choux) has a reputation for being tricky, this recipe makes it very approachable. The homemade focus here is really on mastering that simple yet magical choux base.

The process involves cooking a simple paste of water, butter, and flour on the stovetop, then beating in eggs until you achieve a smooth, glossy mixture. This technique creates the steam needed for the pastry to puff up beautifully in the oven. It’s a foundational French pastry technique that’s rewarding to learn.

Of course, the creamy filling, blending cream cheese, pudding mix, jam, and whipped cream, is also a key homemade component. You control the sweetness and the intensity of the strawberry flavor.

This recipe is a fantastic way to dip your toes into choux pastry without the pressure of piping perfect individual shapes. Spreading it flat is much easier, and the delicious filling covers any imperfections!

Flavor Goal: Airy Choux, Creamy Strawberry Pudding, Fresh Berries

The flavor goal for Strawberry Bliss is a harmonious blend of textures and tastes. We want a light, airy, slightly crisp choux pastry base with a neutral, slightly eggy flavor. This base should perfectly complement the creamy, smooth, tangy filling which is flavored predominantly with sweet strawberry jam and vanilla. And finally, the fresh strawberries on top provide bursts of natural sweetness and juicy texture.

The choux base shouldn’t be heavy or dense. It’s meant to be a light foundation. The filling achieves creaminess from cream cheese, pudding mix, and whipped cream, with the jam adding the primary strawberry note.

The balance is key – the filling shouldn’t be overly sweet, allowing the tang of the cream cheese and the flavor of the jam to come through. The fresh strawberries add brightness and cut through the richness of the cream.

Each bite should offer a delightful contrast: the slight crispness giving way to the airy interior of the choux, the smooth creaminess of the filling, and the juicy pop of fresh berries.

Ingredient Insights: Building the Blissful Layers

Let’s examine the role of each ingredient in this unique dessert:

For the Choux Base:

• Water & Butter: Heated together to boiling, the butter melts and emulsifies, coating the flour starches when added.
• All-Purpose Flour: Added all at once to the boiling liquid and cooked briefly to gelatinize the starches, forming a thick paste (panade).
• Large Eggs (Room Temperature): Beaten in one at a time off the heat. These are crucial for leavening (the moisture creates steam) and structure, creating the characteristic puff and hollow interior of choux. Room temperature eggs incorporate better.

For the Filling:

• Cream Cheese (Softened): Provides the tangy base, richness, and structure. Softened ensures smoothness.
• Sugar (Granulated): Sweetens the filling. (Self-correction: Recipe lists Confectioners’ sugar for filling). Corrected: Confectioners’ Sugar: Sweetens and helps create a smooth texture.
• Seedless Strawberry Jam: Adds concentrated strawberry flavor, sweetness, and color throughout the filling.
• Cold Whole Milk & Instant Vanilla Pudding Mix: Creates a quick, stable, creamy pudding base that adds volume and vanilla flavor. Using cold milk is essential for instant pudding.
• Heavy Whipping Cream (Whipped): Folded in at the end, it adds significant lightness and airiness to the filling.
• Vanilla Extract: Enhances the overall flavor (though not listed for filling, it’s in the Shortcake version – likely omitted here due to vanilla pudding mix). Re-reading: Not listed for filling, okay.

For the Topping:

• Fresh Strawberries (Quartered): The essential fresh fruit topping, adding flavor, color, and texture.

Essential Equipment: Tools for Choux and Cream

You’ll need fairly standard kitchen equipment:

• Large Saucepan: For making the choux pastry dough.
• Wooden Spoon: Essential for vigorously stirring the choux paste.
• Electric Mixer (Stand Mixer or Hand Mixer): Crucial for beating the eggs into the choux paste thoroughly and for whipping the cream/making the filling.
• 15x10x1-inch Baking Pan (Jelly Roll Pan): The specific size needed to bake the choux base flat.
• Parchment Paper: Highly recommended for lining the pan to prevent sticking.
• Large Mixing Bowls: For the filling components.
• Rubber Spatula: For folding the whipped cream.
• Offset Spatula (Optional): Helpful for spreading the choux batter and the filling evenly.

List of Ingredients with Measurements (Ready for Bliss!)

Here is your ingredient checklist:

Choux Pastry Base:

• 1 cup water
• ½ cup butter, cubed
• 1 cup all-purpose flour
• 4 large eggs, room temperature

Filling:

• 1 package (8 ounces) cream cheese, softened
• ½ cup sugar (Self-correction: Recipe uses Confectioners’)
• Corrected: ½ cup confectioners’ sugar
• 5 tablespoons seedless strawberry jam
• 3 cups cold whole milk
• 1 package (5.1 ounces) instant vanilla pudding mix
• ½ cup heavy whipping cream
• (Optional but recommended: ½ tsp Vanilla Extract for whipped cream)

Topping:

• 3 cups quartered fresh strawberries
• (Optional Garnish: Additional whipped cream)

Ensure eggs are at room temperature and cream cheese is softened for best results. Heavy cream for whipping should be cold.