Strawberry Cream Puffs are light, fluffy, and filled with sweet, fresh strawberries and creamy goodness. The tender pastry shells cradle the smooth whipped cream and juicy strawberry pieces, making every bite a perfect combination of soft and fresh flavors. They’re a wonderful treat that’s both elegant and fun to enjoy.
I love making these cream puffs when strawberries are at their peak because the natural sweetness really shines through. It’s always a joy to see people’s faces light up when they take that first bite—it’s playful and comforting all at once. Plus, they’re not too tricky to put together, which means you can whip them up for a special occasion or even a casual weekend snack.
My favorite way to serve Strawberry Cream Puffs is chilled on a pretty plate, maybe with a little dusting of powdered sugar on top to make them look extra inviting. They’re great for sharing at a gathering or just treating yourself to a moment of sunshine. Whenever I make these, they remind me of sunny afternoons and simple pleasures, and I hope you enjoy making them just as much as I do!
Key Ingredients & Substitutions
Choux Pastry: Make sure to use all-purpose flour for the right texture. You can swap butter for a plant-based margarine if needed, but real butter gives the best flavor and rise.
Eggs: Eggs make the dough rise and create that hollow center. If you’re allergy-sensitive, flax eggs won’t work here because they don’t build structure.
Heavy Cream: Cold, fresh heavy cream whips into light and fluffy cream. You can use coconut cream for a dairy-free option, but it will change the flavor slightly.
Strawberries: Fresh, ripe strawberries add juicy sweetness and a pop of color. Frozen can be used but may be watery, so drain well or macerate with a little sugar to keep flavor balanced.
How Do I Make Perfectly Puffy Cream Puff Shells?
Getting the choux pastry just right is key since it forms the base. Here’s how to nail it:
- Boil butter and water so the fat melts and mixes well.
- Stir in flour off the heat quickly to form a ball; this step cooks the flour for structure.
- Cook the dough a bit more on low heat to dry it slightly—this helps it puff up in the oven.
- Cool the dough briefly before adding eggs one by one. Careful here: add eggs slowly to get a smooth, glossy dough that drops slowly from a spoon.
- Pipe or spoon evenly sized rounds on parchment to allow even cooking.
- Do not open the oven during the first 20 minutes; it can cause the puffs to collapse.
- After baking, pierce each puff to let steam escape and avoid sogginess.
These tips keep your pastry light, hollow, and perfect for filling. It’s a bit of a balancing act but very rewarding once you get it!
Equipment You’ll Need
- Medium saucepan – perfect for cooking the choux pastry dough evenly without burning.
- Wooden spoon – great for stirring the dough; sturdy and won’t scratch your pan.
- Mixing bowls – handy for whipping cream and cooling your pastry dough.
- Electric mixer or whisk – makes whipping cream quick and easy to get stiff peaks.
- Baking sheet lined with parchment paper – helps the cream puffs bake evenly and prevents sticking.
- Piping bag or spoon – a piping bag gives you neat, even-sized puffs, but a spoon works fine too.
- Cooling rack – lets your cream puffs cool properly and stay crisp instead of soggy.
Flavor Variations & Add-Ins
- Fill with blueberries or raspberries instead of strawberries for a fresh berry mix.
- Mix a little lemon zest into the whipped cream for a bright citrus twist.
- Add a drizzle of melted chocolate on top for extra richness and contrast.
- Use mascarpone cheese mixed with whipped cream for a richer cream filling.
Strawberry Cream Puffs
Ingredients You’ll Need:
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter (1 stick), cut into pieces
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
For the Cream Filling:
- 1 cup heavy whipping cream, cold
- 2 tbsp powdered sugar (plus extra for dusting)
- 1 tsp vanilla extract
For the Strawberry Filling:
- 1 cup fresh strawberries, hulled and thinly sliced
Optional Garnish:
- Fresh mint leaves
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough and filling, 30 minutes to bake the cream puff shells, and a few minutes to assemble. Overall, allow about 1 hour including cooling time for the choux pastry to crisp.
Step-by-Step Instructions:
1. Make the Choux Pastry Shells:
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Remove from heat and stir in flour all at once until the mixture forms a smooth ball that pulls away from the sides. Return to low heat and cook, stirring constantly, for 1-2 minutes to dry the dough slightly. Transfer to a bowl and let cool 5 minutes.
Add eggs one at a time, beating well after each, until the dough is smooth, glossy, and thick but still drops slowly from a spoon.
2. Bake the Pastry Shells:
Pipe or spoon rounds about 1.5 inches wide on the lined baking sheet, spacing about 2 inches apart. Bake for 10 minutes at 425°F (220°C). Then reduce oven temperature to 375°F (190°C) and bake for another 15-20 minutes until golden and puffed. Do not open the oven during the first 20 minutes. Once done, pierce each puff with a knife to release steam and cool completely on a rack.
3. Prepare the Whipped Cream Filling:
In a chilled bowl, whisk cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Assemble the Cream Puffs:
Slice cooled puffs in half horizontally. Spoon or pipe whipped cream onto the bottom halves, then layer with sliced strawberries. Top with the puff lids.
5. Finish and Serve:
Lightly dust with powdered sugar and garnish with fresh mint if you like. Serve immediately or refrigerate until ready to enjoy.
Can I Make the Cream Puff Shells Ahead of Time?
Yes! You can bake the shells a day in advance and store them in an airtight container at room temperature. Fill them with cream and strawberries just before serving to keep them crisp.
What Can I Use If I Don’t Have Fresh Strawberries?
You can substitute with other fresh berries like raspberries or blueberries. If using frozen fruit, thaw and drain them well to avoid soggy filling.
How Should I Store Leftover Strawberry Cream Puffs?
Store assembled cream puffs in the refrigerator in an airtight container and eat within 24 hours for best texture. The pastry may soften slightly over time.
Can I Substitute the Heavy Cream for Something Else?
You can use canned coconut cream for a dairy-free alternative; just chill it well before whipping. Keep in mind the flavor will be a bit different but still delicious!
