STRAWBERRY CREAM PUFF CAKE

Start by making the choux pastry layers.

In a small saucepan, combine the milk, water, sayer, and salt. Bring them to a boil.

Remove from the heat and add all of the flour.

Use a wooden spoon to mix until well incorporated and the mixture is homogeneous.

Return the saucepan back to low heat, and cook for 1 minute while continuously stirring to pull the extra moisture out.

Then transfer the batter to a large bowl. Allow to cool slightly before adding the eggs.

While cooling, preheat the oven to 350F. Grease two 8” or 9” round baking pans with butter, and then line the bottoms with round pieces of parchment paper (for the pans, use 8” for thicker layers or a 9” for thinner and little crispier).

Once the batter has slightly cooled, add in the eggs one at a time, carefully mixing with a wooden spoon or handheld mixer after each addition. The batter should be smooth.

Divide the batter among the baking pans and spread.

Bake  at 350F for 22-25 minutes, until puffed and golden brown.

Remove and allow to cool in the pans for 5 minutes, then transfer to a wire cooling rack to cool completely.

Make the whipped cream. In a medium bowl, whip together all of the ingredients using a handheld or stand mixer, until stiff peaks form.

Once the choux pastry layers are completely cooled, assemble the cake.

Place the first layer of choux pastry on a serving plate. Pile the whipped cream on top, and then top with the sliced strawberries. Top with the second pastry layer, and generously dust the top with powdered sugar.

Slice and serve immediately.

Enjoy!