Strawberry Eclair Cake

Ingredients

• 1/4 cup butter
• 1/2 cup water
• 1/2 cup flour
• 2 eggs
• 3/4 cup mashed strawberries
• 10 oz vanilla Greek yogurt
• 8 oz cream cheese, soft
• 8 oz cool whip (*In Grandmother's Kitchen we would replace this for 1 cup of heavy cream whipped to make homemade whipping cream)

Directions

1. Preheat oven to 350 F. Grease an 8X8 inch square pan, set aside.
2. In a mixing bowl, beat cream cheese until smooth. Beat in yogurt until creamy then mix in mashed strawberries. Chill in fridge until ready to fill the crust.
3. In a medium saucepan over medium heat, melt butter and water together. Bring to a boil then remove from heat. Immediately whisk in flour, then the eggs, one at a time. Spread the batter into the prepared pan, spreading evenly all around and up the sides of the pan. Bake for about 20 minutes or until golden and puffed up. Remove from oven and let cool.
4. Once cooled, pour the strawberry cream filling into the eclair shell. Spread a layer of cool whip over the top. Chill for one to two hours before serving. Serve with fresh sliced strawberries on top of the cake.