Strawberry-Lemon Cream Puff Cake
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There's lots of lemony flavor in every bite of this yummy dessert. And because strawberry and lemon make such a great pair we made sure to top our Strawberry-Lemon Cream Puff Cake with lots of fresh strawberries. It's sure to put a smile on everyone's faces.
What You'll Need
- 1 sheet frozen puff pastry (from a 17.3-ounce box)
- 1 quart heavy cream
- 1 (15.75-ounce) can lemon pie filling
- Lemon zest from 1/2 a lemon, divided
- 2 tablespoons sugar
- 16 whole strawberries, with stems removed
What to Do
- Bake puff pastry according to package directions. Allow to cool, then flatten gently.
- Meanwhile, in a large bowl with an electric mixer, beat heavy cream until stiff peaks form. Equally divide whipped cream into 2 separate bowls.
- In one bowl of whipped cream, add lemon pie filling; mix gently, just until combined. Slowly mix in half the lemon zest. Add sugar to the second bowl of whipped cream, mixing gently.
- Spread lemon mixture over pastry sheet, then evenly spread whipped cream over that.
- Freeze about 4 hours, or until firm. Thaw in refrigerator 2-4 hours before serving. Just before serving, place whole strawberries evenly on top and sprinkle with remaining lemon zest. Cut into squares and serve.
So Many Options!
Not a fan of strawberries? We think this cream puff cake would be just as tasty with loads of fresh blueberries on top, too! Why not give both a try and see which one you like best?
Nutritional InformationShow More
Servings Per Recipe: 16
- Calories 315
- Calories from Fat 236
- Total Fat 26g 40 %
- Saturated Fat 16g 79 %
- Trans Fat 0.0g 0 %
- Protein 2.4g 5 %
- Cholesterol 82mg 27 %
- Sodium 117mg 5 %
- Total Carbohydrates 19g 6 %
- Dietary Fiber 0.6g 2 %
- Sugars 8.8g 0 %
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