Description
Strawberry cream puffs are light, crisp pastries filled with fluffy whipped cream and juicy strawberries. Made from classic choux pastry, they’re elegant yet easy—perfect for any celebration or sweet craving.
Ingredients
For the Choux Pastry (Cream Puff Shells):
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½ cup (1 stick) unsalted butter
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1 cup water
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1 cup all-purpose flour
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4 large eggs
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Pinch of salt
For the Strawberry Cream Filling:
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1 cup heavy whipping cream
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2 tablespoons sugar
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1 teaspoon vanilla extract
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1 cup fresh strawberries (chopped or sliced)
Optional Toppings:
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Powdered sugar (for dusting)
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Melted chocolate (for drizzle or dipping)
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Extra strawberries or mint leaves for garnish
Instructions
1. Make the Choux Pastry:
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Preheat oven to 400°F (200°C).
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In a saucepan, heat butter and water until it boils.
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Add flour and salt all at once. Stir quickly until dough forms a ball.
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Let cool for 5–7 minutes.
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Add eggs one at a time, mixing well after each. Dough should be smooth and glossy.
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Spoon into a piping bag. Pipe small rounds onto parchment-lined baking sheet.
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Bake 25–30 minutes until golden and firm. Cool fully on a rack.
2. Make the Filling:
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In a bowl, whip cream, sugar, and vanilla until stiff peaks form.
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Gently fold in chopped strawberries. Chill until ready to use.
3. Assemble the Cream Puffs:
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Slice cooled puffs in half with a small knife.
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Pipe or spoon strawberry cream into the bottom half.
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Place the top half back on.
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Dust with powdered sugar or drizzle with melted chocolate.
Notes
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Let shells cool before filling to prevent sogginess.
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Use fresh strawberries for best texture, but drained frozen berries can work.
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Empty shells freeze well—fill just before serving.
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Want variety? Use different berries or citrus zest, or swap cream with pastry cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French-inspired