1-Preheat oven to 400°F (200°C) to get started on the crust base.

2-In a large saucepan, bring water and butter to a rolling boil, ensuring the butter is fully melted for a smooth mixture.

3-Add flour all at once and beat until blended, then cook over medium heat while stirring vigorously until the mixture pulls away from the pan sides and forms a ball.

4-Remove from heat and let stand for 5 minutes to cool slightly before adding the eggs.

5-Add eggs one at a time, beating well after each addition until the mixture is smooth and shiny for the perfect dough texture.

6-Spread the mixture into a greased 15x10x1-inch baking pan and bake for 20-25 minutes, or until puffed and golden brown; remember, an uneven surface is normal.

7-After baking, cool completely in the pan on a wire rack to prepare for the filling.

8-In a large bowl, beat cream cheese, sugar, and jam until smooth to create the creamy layer.

9-Beat in milk and pudding mix until smooth, then in a small bowl, beat heavy cream until stiff peaks form and fold it into the pudding mixture.

10-Spread the filling over the cooled crust and refrigerate for at least 1 hour to set properly.

11-Just before serving, top with quartered fresh strawberries for a fresh finish.