We didn’t do a whole lot for Easter this year. We stayed at home and didn’t have any company (well, except for Nana, she came to see the little one). I made a simple crock pot roast, mashed potatoes, and roasted asparagus. It was super simple and delicious. I wanted to find a great dessert that wouldn’t be too sweet (because we would be so full from dinner) and used in season fruit. I scoured my Pinterest page until I found the perfect one, Strawberry Cream Puff Cake from The Girl Who Ate Everything. It was super easy and used strawberries which are my favorite.
I made the “pie” crust earlier in the day so that it could cool before I filled it with the cream. This reminded me of a pie more than a cake. That is why I am calling it strawberry cream puff pie!
This is the mixture after I added the flour and it turned into a “dough” consistency.
I tried to use my fingers to spread the batter up the sides of the pan like the original recipe said, but that didn’t work out so well for me. I ended up using a spatula.
This was the finished cream puff “pie” shell. Not too pretty, but who cares! I am about to top that thing with some yumminess.
After I creamed the sugar and cream cheese together, I added the orange zest, vanilla and whipping cream. I whipped it all together until the mixture was smooth and had nice stiff peaks.
I added the finished cream filling to the puff pie shell.
I sliced my strawberries earlier in the day and put 1 tsp of sugar on them just to give them this shiny, sweet glaze. They were definitely ripe and sweet enough without the sugar, but I love how pretty they look with that glaze on top.
I left the ring on the pan until it was time to serve it up. It was so pretty!
I made a little whipped cream (without any sugar) from the leftover heavy cream. This was such a perfect dessert. Not too sweet and so yummy. I will definitely be making this again while it is still strawberry season here!