Strawberry Bliss

BakedColdCreamyCrunchyDessertsDiner-StyleEasterFruitHolidayIndependence DayKid-FriendlyLow-CostOld-FashionedOvenParty FoodPastryPotluckPrep-AheadSpecial OccasionSpringSummerSweetValentine's DayVegetarian
Time :1 hour 20 minutes
Yield :12 servings
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The Scoop

This strawberry bliss is not subtle in any way. And this is exactly why it will blow your mind. Again and again. 
Layers of light pastry, followed by a super creamy filling, whipped topping, and lovely strawberries, all come together to create a dessert that doesn’t know how to hold back. It’s both elegant and hard to resist, justifying going back for yet another slice.  
The name says bliss. The taste tends to agree.
Hack it:
Don’t let the name restrict your creativity. Use cherries, peaches, or berries to create endless variations according to the season and what’s available to you.
Use fruit or caramel instead of vanilla pudding mix to add complexity to the flavor.
Short on time? Use store-bought puff pastry and make a much quicker version of the recipe.
Leftovers:
Enjoying a slice straight from the fridge at midnight is a valid life choice. But if you have any leftovers the next day, combine them into layered desserts like a fruit trifle.
Make a quick mason jar cake by adding leftovers to the bottom, then fruit and whipped cream on top.
Soak the leftovers in a mixture of milk and strawberry puree, then bake for 15 minutes to make a pudding-style cake.

Ingredients

For the pastry:

  • 1 cup water
  • 1/2 cup butter, cubed
  • 1 cup all-purpose flour
  • 4 large eggs, room temperature

For the icing:

  • 1 (8-ounce) container cream cheese, softened
  • 1/2 cup sugar
  • 5 tablespoons strawberry jam, seedless
  • 3 cups whole milk, cold
  • 1 (5.1-ounce) instant vanilla pudding mix
  • 1/2 cup heavy whipping cream
  • 3 cups fresh strawberries, quartered

Directions

  • Preheat the oven to 400 degrees F.
  • Grease a 15x10x1-inch baking pan.
  • In a large saucepan, bring the water and butter to a rolling boil.
  • Add the flour all at once and beat into the butter mixture until blended.
  • Cook the butter/flour mixture over medium heat, stirring vigorously until it pulls away from the sides of the pan and forms a ball.
  • Transfer the pot away from the heat; let it stand for 5 minutes.
  • Add 1 egg at a time to the butter/flour mixture, beating well after each addition.
  • Continue beating until the mixture is smooth and shiny.
  • Spread the batter into the prepared baking pan.
  • Bake until the batter becomes puffed and golden brown (the surface will be uneven), for about 20-25 minutes.
  • Allow the pastry to completely cool on a wire rack.
  • While the pastry is cooling, in a large bowl, beat the cream cheese, sugar, and strawberry jam until smooth.
  • Beat the milk and pudding mix into the cream cheese mixture until smooth.
  • In a small bowl, beat the heavy whipping cream until stiff peaks form.
  • Fold the cream cheese mixture into the peaked heavy whipping cream, careful not to knock the air out.
  • Spread the icing over the cooled pastry.
  • Chill the icing-covered pastry in the fridge for at least 30 minutes and up to 1 hour.
  • Sprinkle the strawberries over the icing-covered pastry.
  • Serve.
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