These Strawberry Cream Puffs are delicate, airy pastries filled with sweet whipped cream and juicy strawberries. The golden choux pastry shells are light and crisp, making the perfect vessel for the rich and fruity filling. I love baking these for spring and summer gatherings, afternoon tea, or anytime I want to impress with something elegant yet surprisingly easy.
Why You’ll Love This Recipe
I love this recipe because it feels fancy but comes together with simple ingredients. The cream puffs bake up beautifully golden and hollow, ready to be filled with clouds of whipped cream and fresh strawberries. They’re light, not overly sweet, and look like something from a bakery case. Whether I serve them as dessert or a special snack, they always disappear fast.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the choux pastry (cream puff shells):
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Water
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Unsalted butter
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Salt
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Granulated sugar
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All-purpose flour
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Eggs
For the filling:
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Heavy whipping cream
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Powdered sugar
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Vanilla extract
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Fresh strawberries, sliced
Optional topping:
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Powdered sugar (for dusting)
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Melted chocolate (for drizzling)
directions
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a saucepan, I bring water, butter, salt, and sugar to a boil.
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I add the flour all at once and stir vigorously over medium heat until the dough pulls away from the sides and forms a ball.
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I remove from heat and let the dough cool for 5 minutes.
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I beat in the eggs one at a time until the dough is smooth and glossy.
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I spoon or pipe the dough onto the baking sheet in 2-inch mounds, spacing them apart.
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I bake for 25–30 minutes until golden brown, then let them cool completely on a wire rack.
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While they cool, I whip the heavy cream with powdered sugar and vanilla until soft peaks form.
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I slice the puffs in half and fill with whipped cream and sliced strawberries, then top with the other half of the shell.
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I dust with powdered sugar or drizzle with chocolate just before serving.
Servings and timing
This recipe makes about 10–12 cream puffs. Prep takes 20 minutes, baking takes 30 minutes, and assembly another 10—so they’re ready in about 1 hour.
Variations
Sometimes I add a little lemon zest to the whipped cream or use mascarpone for a richer filling. I’ve also filled them with strawberry jam for more flavor or used mixed berries like raspberries and blueberries. For a fancier presentation, I pipe the cream with a star tip and garnish with a mint leaf.
storage/reheating
I store unfilled cream puffs in an airtight container at room temperature for 1 day or freeze them for up to 2 months. Once filled, I keep them in the fridge and serve within a few hours for best texture. They’re best eaten the day they’re assembled.
FAQs
Can I make the pastry shells ahead of time?
Yes, I bake and cool the shells ahead, then store them in an airtight container until ready to fill.
Why did my puffs collapse?
They need to be baked long enough to dry out fully—underbaking can cause them to collapse. I also avoid opening the oven during baking.
Can I use store-bought whipped cream?
Yes, but homemade whipped cream tastes fresher and holds up better in the puffs.
Do I need to refrigerate the shells?
Not if they’re unfilled. I keep them in a dry, airtight container at room temperature. Once filled, they go in the fridge.
Can I use frozen strawberries?
Fresh strawberries give the best texture, but I thaw and drain frozen ones well if that’s what I have on hand.
Conclusion
These Strawberry Cream Puffs are a light, elegant dessert that’s as fun to make as it is to eat. With crisp pastry shells, fluffy whipped cream, and sweet strawberries, they’re a perfect balance of textures and flavors. Whether I’m serving them for a celebration or just treating myself, they’re always a beautiful, delicious success.
Print
Strawberry Cream Puffs
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10–12 cream puffs
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Strawberry Cream Puffs are delicate choux pastry shells filled with sweet whipped cream and fresh strawberries. These light, airy treats are perfect for spring and summer gatherings or elegant desserts.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1 tsp granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, sliced
- Powdered sugar (for dusting, optional)
- Melted chocolate (for drizzling, optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, bring water, butter, salt, and sugar to a boil.
- Add flour all at once, stirring until dough forms a ball and pulls away from the sides.
- Remove from heat and cool for 5 minutes.
- Beat in eggs one at a time until dough is smooth and glossy.
- Spoon or pipe 2-inch mounds onto the baking sheet, spacing apart.
- Bake 25–30 minutes until golden. Cool completely on a wire rack.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Slice puffs in half. Fill with whipped cream and strawberries. Top with upper half.
- Dust with powdered sugar or drizzle with melted chocolate before serving.
Notes
- Add lemon zest to cream or use mascarpone for a richer filling.
- Include strawberry jam or mixed berries for more flavor.
- Pipe cream with a star tip for fancy presentation.
- Garnish with mint leaves for an elegant touch.
Nutrition
- Serving Size: 1 cream puff
- Calories: 210
- Sugar: 10g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
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