Strawberry Cream Puffs

Strawberry Cream Puffs are light, fluffy, and packed with fresh, juicy strawberries and sweet, creamy filling. The soft, airy choux pastry gives just the right amount of crispness on the outside, making every bite delightfully fun and flavorful. These little treats are the perfect mix of fruit and cream nestled inside a perfectly baked puff.

I love making strawberry cream puffs when the berries are in season because the aroma of fresh strawberries fills the kitchen—it feels like a little celebration every time. One tip I’ve found helpful is to chill the cream filling well before filling the puffs, as it makes stuffing them so much easier and keeps everything fresh and dippable.

These cream puffs make a wonderful dessert for gatherings or a sweet treat to brighten a quiet afternoon. I like to sprinkle a little powdered sugar on top for a touch of extra sweetness and that classic look. Sharing them always brings smiles, and I think it’s the delicious combo of creamy texture and fresh strawberries that everyone can’t get enough of.

Key Ingredients & Substitutions

Choux Pastry Basics: Water, butter, flour, and eggs form the light, airy shell. Butter adds richness, but you can use margarine if needed. Use all-purpose flour for structure; cake flour will be too soft.

Eggs: They give structure and help the puffs rise. Use large eggs for best results. Room temperature eggs mix more easily into the dough.

Whipped Cream: Heavy whipping cream creates the fluffy filling. If you want a lighter option, try half-and-half with gelatin for stability, though it won’t be as rich.

Strawberries: Fresh is best for flavor and juiciness. You can substitute raspberries or blueberries if you like other berries.

Powdered Sugar: A classic finish that melts lightly on the cool cream. You can skip it or dust with cocoa powder for a twist.

How Do You Make Perfect Choux Pastry Every Time?

Getting choux pastry just right may seem tricky, but there’s a simple approach.

• Start by boiling water, butter, and salt to get the proper mix. It must boil to help cook the flour later.
• Stir in flour quickly and vigorously until the dough forms a ball and pulls away from the pan—this step is important for the right texture.
• Cool the dough a bit before adding eggs one by one; this prevents them from cooking and ensures smooth batter.
• Beat well after each egg for an even, glossy dough that will puff nicely.
• Space your piped or spooned dough on the tray to give room for them to expand.
• Don’t open the oven during baking—the steam helps puff them up. At the end, open the door to dry them out slightly for crispness.

Patience and these little tricks make the difference between dense puffs and light, airy shells perfect for filling. I always keep an eye on the dough’s consistency—it should be thick but pipeable!

Equipment You’ll Need

• Medium saucepan – perfect for making the choux dough evenly without sticking.
• Wooden spoon – helps you stir the dough well and prevent burning.
• Piping bag with round tip – makes shaping the puffs easy and uniform.
• Baking sheet lined with parchment paper – keeps puffs from sticking and helps them bake evenly.
• Electric mixer or hand whisk – whips cream quickly to the perfect fluffy texture.
• Cooling rack – lets the cream puffs cool properly without getting soggy underneath.

Flavor Variations & Add-Ins

• Swap strawberries with raspberries or blueberries for a different berry taste and color.
• Add a teaspoon of lemon zest to the whipped cream for a fresh citrus twist.
• Fill puffs with chocolate mousse instead of whipped cream for a richer dessert.
• Mix in finely chopped mint leaves with the strawberries for a cool, bright flavor.

How to Make Strawberry Cream Puffs?

Ingredients You’ll Need:

For the Choux Pastry:

• 1/2 cup (120 ml) water
• 1/2 cup (115 g) unsalted butter
• 1/4 teaspoon salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs

For the Whipped Cream Filling:

• 1 cup (240 ml) heavy whipping cream, cold
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Strawberries:

• 1 cup fresh strawberries, thinly sliced

For Dusting:

• Powdered sugar

How Much Time Will You Need?

This recipe will take about 45 minutes total. You’ll spend about 15 minutes making the dough and baking the puffs, then another 15 minutes letting them cool and preparing the whipped cream. Plus, a few minutes to assemble the cream puffs before serving.

Step-by-Step Instructions:

1. Prepare the Choux Pastry:

First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, and salt. Heat over medium until the butter melts and the mixture boils. Remove the pan from heat, then quickly stir in the flour all at once. Mix until the dough forms a ball and pulls away from the pan sides. Let it cool for about 5 minutes. Add eggs one at a time, beating well after each, until the dough is smooth and shiny.

2. Bake the Puffs:

Use a piping bag or spoon to drop tablespoon-sized mounds of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 20-25 minutes until they puff up and turn golden brown. Don’t open the oven while baking! When baking time is done, turn off the oven, open the door slightly, and leave the puffs inside for 10 minutes to dry out. Then remove and let them cool completely on a wire rack.

3. Make the Filling and Assemble:

While your puffs cool, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Once puffs are fully cool, slice each one in half horizontally. Pipe or spoon the whipped cream on the bottom halves, then add sliced strawberries on top. Put the tops back on gently. Lastly, dust with powdered sugar before serving. Enjoy your fresh, creamy strawberry cream puffs!

Can I Use Frozen Strawberries for the Filling?

You can, but make sure to thaw and drain them well to avoid adding extra moisture that could make the pastry soggy. Fresh strawberries are best for texture and flavor.

How Should I Store Leftover Cream Puffs?

Store filled cream puffs in an airtight container in the refrigerator for up to 2 days. To keep the pastry crisp longer, store the puffs and filling separately and assemble just before serving.

Can I Make the Choux Pastry Ahead of Time?

Yes! You can bake the choux puffs a day in advance and keep them in an airtight container at room temperature. Fill them with cream and strawberries just before serving.

What Can I Substitute for Heavy Whipping Cream?

If you don’t have heavy cream, try using whipping cream or a mixture of cream cheese and milk, but note that the texture may be less fluffy. Avoid using half-and-half alone as it won’t whip properly.