Cream puffs are made from pâte à choux (choux pastry)—a simple dough that puffs up in the oven to create golden, hollow shells. Fill them with sweetened whipped cream (or pastry cream if you’re feeling extra), top with macerated strawberries, and you’ve got a dessert that’s light but luxurious, fresh but decadent.
These strawberry cream puffs are like biting into a cloud filled with sunshine. And yes—you’re going to want to eat more than one.
Why You’ll Love These
- Light and airy pastry with creamy, fruity filling
- Fresh strawberries + whipped cream = pure bliss
- Elegant and impressive—but simple with step-by-step instructions
- Can be made ahead and assembled just before serving
- Endlessly customizable—add chocolate, lemon curd, or swap in other berries
Time & Yield
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes
- Cool & Fill Time: 30 minutes
- Total Time: ~90 minutes
- Servings: 10–12 cream puffs
- Calories per puff: ~220
Ingredients
For the Choux Pastry:
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup all-purpose flour
- 4 large eggs, room temperature
For the Filling:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- Optional: 1 teaspoon sugar or honey to macerate berries
To Finish:
- Powdered sugar, for dusting
- Optional: melted chocolate drizzle, extra whipped cream, or mint leaves
How to Make Strawberry Cream Puffs
1. Make the Choux Pastry (Pâte à Choux)
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- In a medium saucepan, combine butter, water, salt, and sugar. Bring to a boil.
- Once boiling, remove from heat and stir in flour all at once.
- Return pan to medium heat and stir vigorously until a smooth dough forms and pulls away from the sides (1–2 minutes).
- Transfer dough to a mixing bowl and let cool for 5–10 minutes.
- Add eggs one at a time, beating well between each, until dough is smooth and glossy.
The dough should be thick but pipeable—like silky mashed potatoes.
2. Pipe and Bake
- Transfer dough to a piping bag fitted with a round or star tip (or use a spoon).
- Pipe or scoop 2-inch mounds onto prepared baking sheet, leaving 2 inches between.
- Lightly wet your finger and smooth any peaks.
- Bake for 25–30 minutes until puffed and deep golden brown.
- Turn off oven, crack the door, and let puffs cool inside for 10 minutes to prevent collapse.
Cool completely before filling! You can also make them a day ahead.
3. Make the Strawberry Cream Filling
- In a cold mixing bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Gently fold in diced strawberries.
- Optional: Let strawberries sit with 1 tsp sugar or honey for 10 mins to draw out juices for extra flavor.
4. Assemble the Cream Puffs
- Slice puffs in half horizontally (like little sandwich buns).
- Pipe or spoon whipped strawberry cream onto the bottom half.
- Top with the other half.
- Dust with powdered sugar and garnish with a strawberry slice or mint leaf if you’re feeling extra fancy.
Optional Extras:
- Drizzle with melted chocolate (white or dark!)
- Add lemon zest to the whipped cream for a citrusy twist
- Use pastry cream instead of whipped cream for a bakery-style filling
- Add a layer of strawberry jam for extra fruity sweetness
Tips for Perfect Cream Puffs
- Don’t open the oven while baking! That steam is key to the puff.
- Use room temp eggs. They incorporate better and give better lift.
- Cool the pastry completely before filling to prevent sogginess.
- Pipe whipped cream just before serving for the freshest texture.
- Make ahead: Bake puffs 1 day ahead and store unfilled in an airtight container.
Variations
- Chocolate cream puffs: Add cocoa powder to the whipped cream and drizzle with ganache
- Berry mix: Use raspberries and blueberries along with strawberries
- Lemon-berry: Fold lemon curd into whipped cream and top with berries
- Mini puffs: Make smaller puffs for bite-sized treats—great for parties!
Storage
- Filled puffs: Best enjoyed fresh, but store in the fridge for up to 1 day
- Unfilled puffs: Store in an airtight container at room temp for 2 days or freeze for up to 1 month
- Reheat (unfilled): Warm in a 300°F oven for 5 minutes to refresh before filling
FAQ
Can I make these without a piping bag?
Totally! Just use two spoons to drop the dough in mounds onto the baking sheet.
Why did my puffs deflate?
Usually from underbaking or opening the oven too soon—let them get deep golden and cool slowly.
Can I use frozen strawberries?
Yes—just thaw and drain them well, or use them to make a quick compote for the filling.
Are these halal-friendly?
Yes! No alcohol or gelatin needed—just dairy, eggs, and fresh fruit.
Final Thoughts
These Strawberry Cream Puffs are light, elegant, and completely delicious. They’ve got that wow factor, but they’re also totally approachable. Whether you’re baking for a crowd or just treating yourself, these little puffs will bring joy to any table.
