Name: Strawberry Cream Puffs
Prep time: 25 min
Cook time: 30 min
Total time: 1 h
Cuisine: French
Ingredients: 1 cup water; 1/2 cup (1 stick) unsalted butter; 1/4 tsp salt; 1 cup all-purpose flour; 4 large eggs; 1 cup heavy cream; 1/4 cup powdered sugar; 1/2 tsp vanilla extract; 1/2 cup finely chopped fresh strawberries (plus extra for garnish)

These Strawberry Cream Puffs are the perfect blend of delicate pastry and sweet, fruity filling. Each puff is light, airy, and filled with whipped cream and fresh strawberries, making them an elegant treat for any occasion—whether I’m hosting brunch, celebrating a birthday, or simply indulging in something special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Choux Pastry

1 cup water

½ cup (1 stick) unsalted butter

¼ tsp salt

1 cup all-purpose flour

4 large eggs

For the Strawberry Cream Filling

1 cup heavy cream

¼ cup powdered sugar

½ tsp vanilla extract

½ cup finely chopped fresh strawberries (plus extra for garnish)

Directions

Make the Choux Pastry:

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment.

In a saucepan, I bring water, butter, and salt to a boil. Then I remove it from heat and stir in the flour all at once until the dough forms a ball.

After letting the mixture cool for 5 minutes, I beat in the eggs one at a time until the dough is smooth and glossy.

Using a piping bag or spoon, I drop 12 mounds (about 2 tablespoons each) onto the baking sheet.

I bake them at 425°F for 10 minutes, then reduce the heat to 350°F (175°C) and continue baking for 20 minutes until golden and puffed.

I let the puffs cool completely on a wire rack.

Make the Strawberry Cream Filling:

I whip heavy cream with powdered sugar and vanilla until stiff peaks form, then gently fold in the chopped strawberries.

Assemble the Cream Puffs:

Once the puffs are cool, I slice them in half horizontally.

I spoon or pipe the strawberry cream into the bottom halves, then replace the tops.

For a final touch, I garnish with more strawberries or a light dusting of powdered sugar.

Servings and timing

This recipe makes approximately 12 cream puffs. From start to finish, it takes about 1 hour, including cooling time. Prep time is around 25 minutes, and baking takes about 30 minutes, followed by 5 minutes of resting before assembly.

Variations

I sometimes swap the strawberry filling for a classic vanilla pastry cream and top with sliced berries for a more traditional taste.

For a chocolate twist, I drizzle melted chocolate over the filled cream puffs.

To make them citrusy, I fold lemon zest into the cream or use a lemon curd filling instead.

Storage/Reheating

I always store filled cream puffs in the refrigerator. They stay freshest for 1–2 days. I don’t recommend freezing them once filled, but the baked (unfilled) shells can be frozen in an airtight container for up to a month. To re-crisp, I bake them at 300°F (150°C) for about 5–7 minutes.

FAQs

How do I keep cream puffs from getting soggy?

I make sure the puffs are completely cooled before filling and store them uncovered or loosely covered to help maintain their crispness.

Can I make the cream puffs ahead of time?

Yes, I often bake the shells a day ahead and store them in an airtight container. I fill them just before serving to keep them fresh.

What if I don’t have a piping bag?

No problem—I just use a spoon to drop the dough onto the baking sheet and another spoon to fill them later.

Can I use frozen strawberries?

I prefer fresh strawberries for better texture and flavor, but thawed and well-drained frozen berries can work in a pinch.

Why did my cream puffs collapse?

They might not have baked long enough. I make sure to bake until they’re golden and dry inside—resist opening the oven door early, as that can cause them to deflate.

Conclusion

These Strawberry Cream Puffs are light, creamy, and just the right amount of sweet. I always enjoy how they combine a bit of pastry-making technique with the bright flavor of fresh strawberries. They’re perfect for spring and summer gatherings, but honestly, I love making them all year round.

📖 Recipe:

Strawberry Cream Puffs

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Author: Sophia
Total Time: 1 hour
Yield: 12 cream puffs
Diet: Vegetarian

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Description

These Strawberry Cream Puffs combine airy choux pastry with a fresh strawberry whipped cream filling. Light, elegant, and perfect for any special occasion or sweet indulgence.

Ingredients

1 cup water

1/2 cup (1 stick) unsalted butter

1/4 tsp salt

1 cup all-purpose flour

4 large eggs

1 cup heavy cream

1/4 cup powdered sugar

1/2 tsp vanilla extract

1/2 cup finely chopped fresh strawberries (plus extra for garnish)

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Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a saucepan, bring water, butter, and salt to a boil.
Remove from heat and stir in the flour all at once until a dough forms.
Let cool for 5 minutes, then beat in the eggs one at a time until the dough is smooth and glossy.
Drop 12 mounds (about 2 tablespoons each) onto the baking sheet using a piping bag or spoon.
Bake at 425°F for 10 minutes, then reduce heat to 350°F (175°C) and bake for another 20 minutes until golden and puffed.
Let the cream puffs cool completely on a wire rack.
Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Gently fold in the chopped strawberries.
Slice the cooled cream puffs in half horizontally.
Spoon or pipe the strawberry cream into the bottom halves and replace the tops.
Garnish with extra strawberries or a dusting of powdered sugar.