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Strawberry Cream Puff Dessert Cake

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  Sweet cream puff 1 Cup (16 tbs)
  Chantilly cream 1 Cup (16 tbs)
  Strawberries 1 Cup (16 tbs), crushed
  Strawberries 3 Cup (48 tbs)
  Confectioner's sugar 2 Tablespoon

Trace a ring on lightly greased and floured baking sheet.
Spoon Cream-Puff Pastry in large dollops on tracing mark.
Smooth top with small spatula; fill in between dollops.
Bake in preheated 450°F oven 8 minutes.
Reduce oven temperature to 350°F; bake 30 to 40 minutes or until dry.
Cool on wire rack; split in half crosswise.
Place bottom half of ring on serving dish; spread with about 1/2 of Chantilly cream.
Cover with crushed strawberries.
Place top half of ring over strawberries.
Spoon the remaining Chantilly Cream into pastry bag with large star tube affixed.
Pipe around base; pipe dollops of cream over top.
Arrange whole strawberries around base and inside edge.
Dust with confectioners' sugar.
Place remaining whole strawberries in center.

Recipe Summary

Difficulty Level: 

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1986 Calories from Fat 1253

% Daily Value*

Total Fat 139 g214.4%

Saturated Fat 90.6 g453.2%

Trans Fat 2.9 g

Cholesterol 608.5 mg202.8%

Sodium 191.6 mg8%

Total Carbohydrates 152 g50.7%

Dietary Fiber 14 g56.1%

Sugars 114.1 g

Protein 16 g32.5%

Vitamin A 1.7% Vitamin C 687.7%

Calcium 33.1% Iron 16%

*Based on a 2000 Calorie diet


Strawberry Cream Puff Dessert Cake Recipe