1. Make the Choux Pastry Base:

• Preheat oven to 400°F (200°C).
• In a large saucepan, bring the water and butter to a rolling boil.
• Add the flour all at once and beat vigorously with a wooden spoon until the mixture is blended and pulls away from the sides of the pan, forming a ball.
• Cook over medium heat, stirring constantly, for about 1-2 minutes to dry out the dough slightly.
• Remove from heat; let stand for 5 minutes to cool slightly.

2. Add Eggs to Dough:

• Add the room temperature eggs, one at a time, beating very well with an electric mixer after each addition. The dough will look separated at first, but keep beating until it becomes smooth and shiny.

3. Bake the Choux Base:

• Spread the choux mixture evenly into a greased 15x10x1-inch baking pan. The surface will likely be uneven, which is characteristic of choux pastry.
• Bake for 20-25 minutes, or until puffed and golden brown.
• Cool completely in the pan on a wire rack. The pastry may deflate slightly as it cools, which is normal.

4. Make the Creamy Filling:

• In a large bowl, beat the softened cream cheese, sugar, and strawberry jam with an electric mixer until smooth.
• Beat in the cold milk and the instant vanilla pudding mix until smooth and thickened.
• In a separate small bowl, beat the heavy whipping cream until stiff peaks form.
• Gently fold the whipped cream into the pudding mixture until well combined.   

5. Assemble the Dessert:

• Spread the creamy filling evenly over the cooled choux pastry crust in the pan.

6. Chill:

• Refrigerate for at least 1 hour to allow the filling to set.

7. Top and Serve:

• Just before serving, top the dessert generously with the quartered fresh strawberries.
• Slice and serve.