Strawberry Bliss
You'll love this homemade puff pastry crust topped with a soft-set pudding layer that has a hint of strawberry flavor. This dessert needs to chill for at least an hour, so it's a fabulous make-ahead dish. —Candace Richter, Stevens Point, Wisconsin
Reviews
Except for the topping flavor of strawberry, this sounds like the cream puff cake we have made for years. That uses chocolate. But strawberry for the summer sounds excellent. Since we loved the chocolate version, I am sure we will love this one as well.
This looks delicious but honestly when are we going to get rid of fake pudding with that horrible after taste? I made a pineapple cake the used instant pudding in the frosting and was so unhappy with it. If your going to spend the money to make something then make it real. Nothing instant and nothing cancer causing. Be careful on what you are eating.
Why so many great reviews. I followed the directions an although it tasted ok it didn’t cut and serve like the picture. So disappointed
sounds great.....can I use store bought puff pastry for the crust
This is my new show off dessert. I got many compliments, and it was absolutely delicious. Love all the textures and how it looks..
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Very good! My recommendation would be to eat this as soon as possible (which is not hard to do) as it got very watery after a few days in the refrigerator.
This recipe is fabulous - delicious and so easy to make. followed the directions exactly - wish we had summer strawberries that are more red and full of flavor but it was awesome anyhow.
This pastry whips up just like any other reliable choux pastry - super easy! I always let it cool before I add the eggs. I wet my hands generously and patted the dough into a jelly-roll (half-sheet?) pan. It may seem thin at first, but it does cover the pan and can be easily adjusted with gentle, brisk pats. It bubbles up tremendously during baking - it may look disastrous, but this is normal for choux and can be flattened out (I do this while it's hot). It will be very lumpy and uneven!The filling scared me because it was very thin and runny; I beat it vigorously, and patiently waited for it to set – success! I ladled heaps of the pudding mixture over the crust and covered it, refrigerated overnight. By the next afternoon, all we had to do was heap it with sugared strawberries (and/or chocolate!) and an easily sliced dessert was ready to serve! I had no problems with moisture seeping into the pastry overnight – it was perfect.We - including a picky eater who does not like jam or strawberries - could not taste any of the strawberry jam in the pudding; in the case of my picky eater, this was fortunate, but you may like to play with the recipe.