Let’s create this unique and delicious Strawberry Bliss! We’ll start by making the special choux pastry base. Preheat your oven to 400°F (200°C). Line a 15x10x1-inch baking pan with parchment paper, then grease the parchment paper; set aside.

Make the Choux Pastry: In a large saucepan, combine the 1 cup water and 1/2 cup cubed butter. Bring this mixture to a full rolling boil over medium-high heat. Once boiling, remove the pan from the heat and add the 1 cup of all-purpose flour all at once. Immediately start beating vigorously with a wooden spoon or sturdy spatula until the mixture is blended and forms a smooth ball that pulls away from the sides of the pan (this is called the panade). Return the pan to medium heat and cook, stirring constantly, for about 1 minute more to dry the paste slightly.

Remove the saucepan from the heat again and let the dough stand for 5 minutes to cool slightly – this prevents the hot dough from cooking the eggs. Now, add the 4 room temperature eggs, one at a time, beating thoroughly with an electric mixer (or very vigorously by hand) after each addition until the egg is fully incorporated and the dough becomes smooth and glossy again. The final paste should be thick but smooth.

Bake and Cool Base: Spread the warm choux pastry evenly into the prepared 15x10x1-inch baking pan using an offset spatula or the back of a spoon. It will be a relatively thin layer. Bake for 20 to 25 minutes, or until the pastry is puffed, golden brown, and looks dry. The surface will likely be uneven and bubbly – that’s perfectly normal for choux! Place the pan on a wire rack and let the choux base cool completely in the pan.

Make the Filling: While the base cools, prepare the filling. In a large bowl, beat the 8 ounces of softened cream cheese, 1/2 cup sugar, and 5 tablespoons seedless strawberry jam with an electric mixer until smooth and creamy. Gradually beat in the 3 cups cold whole milk and the package of dry instant vanilla pudding mix until smooth and slightly thickened.

In a separate small, chilled bowl, beat the 1/2 cup cold heavy whipping cream until stiff peaks form. Gently fold this whipped cream into the pudding/cream cheese mixture using a rubber spatula until just combined and lightened.

Assemble and Chill: Once the choux pastry base is completely cool, spread the creamy filling evenly over it in the pan. Cover the pan loosely with plastic wrap. Refrigerate for at least 1 hour, or until the filling is well chilled and slightly set.

Serve: Just before serving, uncover the dessert and top generously with the 3 cups of fresh quartered strawberries. Cut into squares or rectangles and serve immediately. Keep leftovers refrigerated.