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Strawberry & lemon cream puff cake

30 mins Cook
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Light, zesty, and irresistibly indulgent, this strawberry & lemon cream puff cake is a showstopping dessert that tastes as good as it looks. A crisp, golden choux pastry shell forms the base, filled with silky lemon curd and a cloud-like lemon cream filling that’s both rich and refreshing. Finished with a generous layer of sweet, juicy strawberries, every bite strikes the perfect balance between tangy citrus and delicate sweetness. It’s an elegant yet comforting bake—ideal for gatherings, celebrations, or whenever you want to bring a little sunshine to the table.

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Strawberry & lemon cream puff cake

Strawberry & lemon cream puff cake

katrina
prep time
1hr 10mins
cooking time
30 mins
servings
10
total time
1hr 40 mins

Equipment

  • Whisk

  • Wooden spoon

  • Knife

  • Mixing bowl

  • Saucepan

  • Baking tin

Ingredients

  • For the lemon curd (or use 380g of shop-bought lemon curd):

  • 4 large egg yolks

  • 135g Gem Caster Sugar

  • 3 lemons, zest and juice

  • ¼ tsp salt

  • 90g unsalted butter, cubed and softened

  • For the topping:

  • 350g fresh strawberries, sliced

  • 1 tsp Gem Granulated Sugar

  • For the pastry case

  • 160ml water

  • 75g unsalted butter

  • 1 tbsp Gem Granulated Sugar

  • 80g Gem Plain Flour

  • 3 large eggs

  • For the filling:

  • 125g cream cheese, softened

  • 65g Gem Icing Sugar

  • 240ml double cream

  • 1 tsp lemon zest

Instructions

1
To make the lemon curd, place the egg yolks, sugar, lemon zest and juice and salt in a bowl set over a pot of simmering water.
2
Whisk for about 10 minutes, until the mix becomes thick and well combined; whisk constantly to prevent curdling.
3
Remove the curd from the heat and gradually whisk in the butter, one cube at a time, allowing each to melt before adding the next. Pour into a jug and set aside to cool.
4
Preheat the oven to 190˚C/170˚C fan/gas mark 5 Lightly grease the sides and bottom of a 24cm springform cake tin.
5
In a bowl, toss the strawberries with the sugar and place in the fridge until needed.
6
In a medium saucepan, bring the water, butter and sugar to a boil. Add the flour all at once and quickly stir the mixture until it begins to pull away from the sides of the pan. Remove from the heat and keep stirring until the mixture is smooth. Allow to cool for five minutes.
7
Using a handheld electric mixer, beat the eggs in one at a time until well combined, smooth and shiny. Spread the mixture in the bottom of the prepared cake tin and around 3cm up the sides. Bake for 30-35 minutes until golden brown and crisp to the touch.
8
Prick the cake all over with a toothpick (if there is a lot of sticky batter on the toothpick, bake for another five minutes). Turn the oven off, put the cake back in and prop the oven door open with a wooden spoon. Allow to dry in the open oven for 40-45 minutes. Remove to a wire rack to cool completely.
9
In a large bowl, whip the cream cheese until smooth. Slowly add the icing sugar, and whip until light and fluffy. Add the cream and lemon zest and continue whipping until the mixture forms stiff peaks.
10
Spread the lemon curd over the bottom of the cream puff shell. Spread the cream filling over this and top with the sugared strawberries.
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