Strawberry Cream Puffs

Strawberry Cream Puffs are soft, pillowy pastries filled with juicy strawberries and sweet cream cheese, all wrapped in golden crescent dough. They’re easy to make, incredibly delicious, and perfect for breakfast, brunch, or a sweet snack that looks fancy but comes together in minutes.

Why You’ll Love This Recipe

I love this recipe because it’s fast, fun, and tastes like something I’d get at a bakery—without any of the fuss. The strawberries burst with flavor, the creamy filling melts in my mouth, and the flaky dough ties it all together. It’s also a great recipe to make with kids or for special occasions like Mother’s Day, Valentine’s Day, or spring brunches.

this Recipe

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Crescent roll dough (refrigerated)

• Fresh strawberries, chopped

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Egg (for egg wash)

• Optional: granulated sugar for sprinkling, or icing drizzle

directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a bowl, I mix the softened cream cheese, powdered sugar, and vanilla until smooth and creamy.

3. I unroll the crescent dough and separate it into triangles or squares, depending on the brand and shape.

4. I add a spoonful of cream cheese filling and a few chopped strawberries to the center of each piece.

5. I fold the dough over the filling and pinch the edges to seal, forming a neat little pouch.

6. I place the filled pastries on the baking sheet, brush them with a beaten egg for shine, and sprinkle with a little sugar if I want a golden, sweet finish.

7. I bake them for 12–15 minutes, or until they’re puffed and golden brown.

8. I let them cool slightly, then serve warm as-is or drizzle with icing.

Servings and timing

This recipe makes about 8 pastries, depending on how I cut the dough. It takes around 10 minutes to prep and 15 minutes to bake, so they’re ready in about 25 minutes.

Variations

Sometimes I use a mix of berries like blueberries or raspberries along with strawberries. I’ve also added a dab of strawberry jam inside for extra flavor. When I want a more dessert-style finish, I make a quick glaze with powdered sugar and milk to drizzle on top after baking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven or toaster oven at 300°F (150°C) for about 5–7 minutes. They’re best enjoyed warm so the filling stays creamy and the dough stays flaky.

FAQs

Can I use frozen strawberries?

Yes, I’ve used thawed and drained frozen strawberries, but I prefer fresh for the best texture and flavor.

Can I make these ahead?

I prep them and store them in the fridge unbaked for a few hours, then bake them fresh when I’m ready to serve.

What kind of dough works best?

Crescent roll dough is my go-to, but puff pastry or biscuit dough can also work—just adjust the baking time as needed.

Can I add chocolate?

Absolutely. A few chocolate chips mixed into the filling make these even more decadent.

How do I keep the filling from leaking out?

I press the edges tightly and sometimes use a fork to seal. Chilling them for 10 minutes before baking also helps keep everything in place.

Conclusion

Strawberry Cream Puffs are one of those quick recipes that feel special every time I make them. They’re buttery, creamy, fruity, and just the right amount of sweet. Whether I’m whipping up a batch for brunch or a cozy treat, they never last long once they hit the table.

Strawberry Cream Puffs

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pastries
• Category: Breakfast/Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Strawberry Cream Puffs are quick, flaky pastries filled with sweetened cream cheese and juicy strawberries, baked to golden perfection using crescent dough—ideal for brunch, snacks, or dessert.

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Ingredients

• 1 can refrigerated crescent roll dough
• 1 cup fresh strawberries, chopped
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 egg, beaten (for egg wash)
• Optional: granulated sugar for sprinkling, or icing for drizzling

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Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth.
3. Unroll crescent dough and separate into triangles or squares as needed.
4. Place a spoonful of cream cheese filling and a few chopped strawberries in the center of each piece.
5. Fold dough over filling and pinch edges to seal, forming puffs or pockets.
6. Arrange on baking sheet, brush tops with egg wash, and optionally sprinkle with sugar.
7. Bake for 12–15 minutes or until golden and puffed.
8. Cool slightly before serving warm, plain or with a drizzle of icing.

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Notes

• Use a mix of berries or add a spoonful of jam for variation.
• Add chocolate chips to the filling for a richer treat.
• Seal edges tightly and chill before baking to reduce leaking.
• Puff pastry or biscuit dough can be used as substitutes.
• Best enjoyed warm; reheat in oven or toaster for flaky texture.

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Nutrition

• Serving Size: 1 puff
• Calories: 180
• Sugar: 9g
• Sodium: 210mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg