Strawberry Cream Puffs are light, fluffy, and filled with sweet, fresh strawberry cream that makes every bite feel like a little celebration. The puff pastry is perfectly golden and airy, creating a delightful contrast with the smooth, creamy filling that’s bursting with fruity flavor.
I love making these when strawberries are in season because the natural sweetness shines through so beautifully. It’s so fun to whip up the cream filling and fold in juicy strawberries, turning a simple dessert into something special and refreshing. I find that chilling them for a little while helps the flavors meld and makes them even more delicious.
These cream puffs are great for sharing at a family gathering or as a treat after dinner. I often serve them with a dusting of powdered sugar or a drizzle of chocolate to add a little extra touch. Every time I make them, they disappear fast, and I think it’s because they’re just the right combination of lightness and sweetness that everyone loves.
Key Ingredients & Substitutions
Choux Pastry Basics: Water, butter, and flour create the classic light puff. Use unsalted butter so you control the salt level. If you don’t have all-purpose flour, cake flour can make it a bit lighter, but avoid whole wheat here.
Eggs: Eggs add the structure to the dough. Make sure they’re large and at room temperature to mix in smoothly and help the puffs rise nicely.
Heavy Cream & Strawberries: Heavy cream whips up soft and stable for the filling. If you want a non-dairy option, coconut cream works well, but results differ slightly. Fresh strawberries add juicy sweetness—frozen berries can be used but drain well to keep the cream from becoming watery.
Powdered Sugar: Used for both sweetening and dusting. If you want less sweetness, reduce the sugar slightly or swap with a bit of honey or maple syrup in the whipped cream.
How Can I Make Sure My Choux Pastry Puffs Up Perfectly?
Getting that perfect puff can feel tricky. Here’s what helps:
- Bring water and butter to a full boil before adding flour—that steam is what creates lift.
- Mix the dough on low heat after adding flour to dry it out; this step ensures it holds structure.
- Add eggs one at a time, beating well to get a smooth, thick batter—too runny won’t puff, too thick won’t pipe well.
- Pipe the dough evenly sized and spaced to allow air circulation and even baking.
- Bake at high heat first, then lower temp, and don’t open the oven door until fully set to avoid collapse.
- After baking, poke a hole to release steam—this keeps the inside dry and hollow.
Equipment You’ll Need
- Medium saucepan – perfect for making the choux pastry dough on the stove without sticking.
- Wooden spoon – great for stirring the dough; it’s sturdy and won’t scratch your pan.
- Piping bag with a round tip – helps you pipe even, neat dollops of dough for consistent puff shapes.
- Baking sheet lined with parchment paper – keeps the puffs from sticking and makes cleanup easy.
- Mixing bowl and electric mixer – whips the cream quickly into stiff peaks for the filling.
- Cooling rack – lets baked puffs cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries or blueberries for a different fruit twist that pairs well with whipped cream.
- Add a splash of lemon juice or zest in the whipped cream for a fresh, bright flavor.
- Stir in a spoonful of cocoa powder or instant coffee to the cream for a mocha or chocolate cream filling.
- For a rich variation, use mascarpone cheese mixed with the whipped cream instead of plain heavy cream.
Strawberry Cream Puffs
Ingredients You’ll Need:
For the Choux Pastry:
- 1/2 cup (120ml) water
- 1/2 cup (115g) unsalted butter
- 1/4 tsp salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
For the Filling:
- 1 cup (240ml) heavy cream, chilled
- 2 tbsp powdered sugar, plus more for dusting
- 1 tsp vanilla extract
- 1 cup fresh strawberries, sliced
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the choux pastry and bake it, another 10 minutes to prepare the filling and assemble, plus some cooling time (about 30 minutes). Overall, plan for about 1 hour from start to finish, including cooling.
Step-by-Step Instructions:
1. Prepare the Choux Pastry:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, and salt and bring to a boil. Remove from heat and quickly add the flour all at once, stirring vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides.
Return the pan to low heat and cook the dough for 1-2 minutes, stirring constantly to dry it slightly. Transfer the dough to a mixing bowl and let it cool for a few minutes. Add eggs one at a time, beating well after each addition until the dough is smooth, glossy, and thick but pipeable.
2. Pipe and Bake:
Using a piping bag with a round tip or a spoon, pipe tablespoon-sized mounds onto the prepared baking sheet, spacing them about 2 inches apart. Bake at 425°F (220°C) for 10 minutes, then lower the temperature to 350°F (175°C) and bake for another 15-20 minutes, until puffy and golden brown.
Do not open the oven during baking, to avoid collapsing. Once finished, remove from oven and immediately poke a small hole in the bottom of each puff to let steam escape. Cool the puffs completely on a wire rack.
3. Prepare the Filling and Assemble:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the sliced strawberries.
Slice each cooled puff in half horizontally. Spoon or pipe a generous amount of the strawberry cream onto the bottom half, then place the top half back on. Dust with powdered sugar before serving.
4. Serve and Enjoy:
Serve the cream puffs immediately, or refrigerate for about an hour before serving for the best flavor and texture. These strawberry cream puffs make a wonderful light, sweet treat that’s sure to impress!
Can I Use Frozen Strawberries for the Filling?
Yes, you can use frozen strawberries, but be sure to thaw them completely and drain any excess liquid to prevent the cream from becoming watery.
How Should I Store Leftover Cream Puffs?
Store leftovers in an airtight container in the refrigerator for up to 2 days. To keep the puffs from getting soggy, assemble just before serving whenever possible.
Can I Make the Choux Pastry Ahead of Time?
Absolutely! You can bake the puffs a day ahead and store them in an airtight container at room temperature. Fill them with cream and strawberries just before serving.
What Can I Use Instead of Heavy Cream?
If you need a substitute, coconut cream works well for a dairy-free option, though it will slightly change the flavor and texture of the filling.
