Strawberry Cream Puffs

Why I’ll Love This Recipe

I’m drawn to how this recipe transforms classic choux pastry into a fresh, fruity treat. The puffs are crisp on the outside, tender inside, and each bite is a perfect harmony of airy texture, whipped cream, and juicy strawberries. Whether I’m serving them for a special occasion or treating myself, they always feel indulgent yet delightfully simple.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the choux pastry

• Water

• Butter

• All-purpose flour

• Eggs

• Pinch of salt

• Optional pinch of sugar

For the filling

• Heavy whipping cream, sweetened with powdered sugar

• Vanilla extract (optional)

• Fresh strawberries, sliced

directions

1. Preheat the oven and prepare a baking sheet with parchment.

2. In a saucepan, combine water, butter, salt (and sugar if using); bring to a boil.

3. Add flour all at once, stirring vigorously until the mixture forms a smooth ball.

4. Remove from heat and let cool slightly, then beat in eggs one at a time until the dough is glossy and pipeable.

5. Pipe dough into small rounds (about 1–2 inches) and bake until golden puffed and dry on the inside.

6. Whip heavy cream with powdered sugar and vanilla until soft peaks form.

7. Let the puffs cool, then slice them in half horizontally.

8. Assemble by layering whipped cream and sliced strawberries inside each puff. Dust with powdered sugar and serve.

Servings and timing

• Yields about 8–12 puffs (depending on size)

• Prep time: ~20 minutes

• Bake time: ~25–30 minutes

• Total time: ~45–60 minutes

Variations

• Add a thin layer of strawberry jam inside for extra fruitiness.

• Include a strawberry-infused craquelin topping for added crunch.

• Fill with pastry cream or sweet mascarpone whipped cream instead of plain whipped cream.

• Use heart-shaped puff pastry for a fun, romantic twist.

storage/reheating

I store any leftovers in an airtight container in the fridge, best enjoyed within 1–2 days. To revive crispiness, I gently warm the puffs in a low oven (about 300°F) for 5 minutes, then refill them.

FAQs

How can I be sure the shells are fully baked?

I look for golden-brown shells that feel hollow and sound dry when tapped. Underbaked shells collapse and end up soggy.

Can I use store-bought pastry shells?

Yes, pre-made shells or puff pastry hearts work well—just fill them the same way after baking and cooling.

Can the cream filling be made in advance?

Absolutely. I make the whipped cream a few hours ahead and refrigerate it lightly. I fill the puffs just before serving to keep them fresh.

Do I need to slice the strawberries?

Slicing helps distribute their flavor in each bite and makes assembly neater, but I sometimes add small whole berries for a pretty effect.

Can they be made ahead for a party?

I bake shells ahead of time and store them in a sealed container. On the event day, I whip the cream, slice strawberries, and assemble just before serving for best texture.

Conclusion

These strawberry cream puffs are a fresh, elegant twist on classic cream puffs, bringing together crisp pastry, fluffy sweet cream, and vibrant strawberries. I love how easily I can elevate them with a jam layer or decorative shapes. Perfect for any celebration—or whenever I feel like treating myself to something special.