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Strawberry-Lemon Cream Puff Cake

Strawberry-Lemon Cream Puff Cake
5 Hr

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

  1. Bake puff pastry according to package directions. Allow to cool, then flatten gently.
  2. Meanwhile, in a large bowl with an electric mixer, beat heavy cream until stiff peaks form. Equally divide whipped cream into 2 separate bowls.
  3. 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.
  4. Spread lemon mixture over pastry sheet, then evenly spread whipped cream over that.
  5. 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

  • Amount Per Serving % Daily Value *
  • Calories 315
  • Calories from Fat 236
  • Total Fat 26g 40 %
  • Saturated Fat 16g 79 %
  • Trans Fat 0.0g 0 %
  • Protein 2.4g 5 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 82mg 27 %
  • Sodium 117mg 5 %
  • Total Carbohydrates 19g 6 %
  • Dietary Fiber 0.6g 2 %
  • Sugars 8.8g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This looks delicious! Was wondering is that powdered or granulated sugar?

I have never prepared a recipe using puff pastry. It just seems out of my league. This recipe assures me that using puff pastry is a cinch and I should not be intimidated in trying it. I will grab a box on my next grocery run.

Impressive dessert. Thanks for the notes that any fruit could be used if strawberries are not your favorite or on sale in my case. I am sure fresh would be much better over frozen though so I will not attempt that substitution.

Looks and sound amazing.


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