Strawberry Cream Puffs – Light, Fluffy, and Irresistible
Cream puffs are the ultimate elegant dessert, and when you fill them with fresh strawberries and luscious whipped cream, they become Strawberry Cream Puffs—a show-stopping treat for any occasion.
These airy, golden pastries are made from delicate choux pastry, baked to perfection, and filled with sweet, fluffy whipped cream and juicy strawberries. Whether you’re planning a birthday, brunch, or just a fancy weekend treat, these cream puffs impress every time.
Best of all, they’re easier to make than you might think. With a little patience and the right technique, you can create bakery-quality strawberry cream puffs right in your kitchen.
✨ Why You’ll Love This Recipe
- Light and airy → perfectly puffed choux pastry every time.
- Fresh strawberries → sweet, juicy, and bursting with flavor.
- Bakery-style elegance → looks fancy without professional skills.
- Make ahead friendly → prepare pastry shells in advance.
- Customizable → drizzle with chocolate or dust with powdered sugar.
🛒 Ingredients
For the Choux Pastry:
- 1 cup water
- ½ cup unsalted butter
- 1 tsp sugar
- ¼ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
For the Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
Optional Topping:
- Powdered sugar for dusting
- Chocolate drizzle
👩🍳 Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, sugar, and salt. Heat until butter melts and mixture comes to a boil.
- Remove from heat, add flour all at once, and stir vigorously until dough forms a ball.
- Return to low heat for 1–2 minutes to dry the dough slightly. Remove from heat.
- Beat in eggs one at a time, mixing well after each addition until smooth and glossy.
- Pipe or spoon dough onto prepared baking sheet in 12 equal portions.
- Bake 20–25 minutes until puffed and golden brown. Allow to cool completely on a wire rack.
- Whip cream with powdered sugar and vanilla until stiff peaks form. Gently fold in chopped strawberries.
- Slice cooled choux pastries in half horizontally and fill with strawberry cream.
- Optional: dust with powdered sugar or drizzle with chocolate before serving.
💡 Pro Tips & Variations
- Keep puffs crisp → avoid filling until just before serving.
- Flavor twist → add lemon zest or a splash of liqueur to whipped cream.
- Chocolate lovers → dip tops in melted chocolate.
- Mini version → make smaller cream puffs for bite-sized treats.
- Freeze → unfilled pastry shells freeze well for up to 1 month.
Strawberry Cream Puffs
Light, fluffy choux pastry filled with whipped cream and fresh strawberries. Perfect for elegant desserts, brunch, or special occasions.
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, sugar, and salt. Heat until butter melts and mixture comes to a boil.
- Remove from heat, add flour all at once, and stir vigorously until dough forms a ball.
- Return to low heat for 1–2 minutes to dry dough slightly. Remove from heat.
- Beat in eggs one at a time until smooth and glossy.
- Pipe or spoon dough onto prepared baking sheet in 12 portions.
- Bake 20–25 minutes until puffed and golden. Cool completely on a wire rack.
- Whip cream with powdered sugar and vanilla until stiff peaks form. Fold in chopped strawberries.
- Slice cooled pastries in half and fill with strawberry cream. Dust with powdered sugar or drizzle chocolate if desired.
Notes
Fill just before serving to keep shells crisp. Shells can be frozen unfilled for up to 1 month.
🍽️ Serving Suggestions
- Serve with fresh berries and a dusting of powdered sugar.
- Pair with a cup of tea, coffee, or sparkling lemonade.
- Great for dessert tables, brunch spreads, or afternoon tea parties.
