Strawberry Cream Puffs are light, airy pastries filled with sweet whipped cream and fresh, juicy strawberries. The delicate choux pastry shells have just the right amount of crispness on the outside and softness inside, making every bite a perfect mix of textures and flavors.
I love making these cream puffs when strawberries are at their sweetest during the summer. The fresh berries add a natural burst of flavor that pairs beautifully with the smooth, fluffy cream inside. Plus, they’re so much fun to assemble—piping the cream and adding a little crown of strawberries always feels like a mini celebration in my kitchen.
These are great for a simple dessert after dinner or a special treat for a weekend get-together. I find that serving them chilled makes the cream extra refreshing, and they’re always a hit whether everyone is young or old. If you want to get creative, a little dusting of powdered sugar on top gives them a charming, finishing touch.
Key Ingredients & Substitutions
Choux Pastry: The core of this recipe is choux dough, made of water, milk, butter, flour, and eggs. Using both water and milk helps get that perfect golden color and soft inside. Unsalted butter lets you control the saltiness.
Eggs: Eggs give structure and puff to the dough. Make sure they’re fresh and add them one at a time to get the right dough consistency.
Heavy Cream: Whipping cream creates the light, fluffy filling. If you want a dairy-free option, coconut cream can be a good substitute but changes the flavor slightly.
Strawberries: Fresh, ripe strawberries give sweet, juicy bursts inside. If fresh strawberries aren’t available, you can substitute with raspberries or blueberries for a different but delicious twist.
Powdered Sugar: This sweetens the cream and adds a pretty dusting on top. You can adjust to taste or use a sugar-free powdered alternative if preferred.
How Can You Make the Perfect Choux Pastry Puff?
The key to fluffy, hollow puffs starts with the choux dough. Here’s what I focus on:
- **Drying the dough:** After adding flour, cook it on low heat for a minute or two to remove excess moisture. This helps the puffs hold their shape and crisp up.
- **Adding eggs carefully:** Adding eggs one at a time and mixing well ensures the dough is smooth but firm enough to pipe.
- **Baking temperature:** High heat at first makes the puffs rise quickly. Lowering it after helps them dry inside so they won’t collapse.
- **Cooling:** Leave the puffs in the turned-off oven with the door ajar before cooling fully. This keeps them from deflating by drying them slowly.
Following these steps gets you light, hollow shells ready to hold plenty of cream and strawberries without sogging. Patience in each stage really pays off!
Equipment You’ll Need
- Medium saucepan – perfect for boiling the water, milk, and butter to make the choux dough.
- Wooden spoon – great for stirring and combining the flour smoothly without scratching your pan.
- Mixing bowl – you’ll mix the dough and whip the cream here, so choose one that’s roomy.
- Electric mixer or whisk – helps whip the cream to stiff peaks quickly and easily.
- Piping bag with round tip – makes it easier to shape even, round cream puffs, but you can also use spoons.
- Baking sheet lined with parchment paper – non-stick surface helps set the puffs perfectly.
- Wire cooling rack – cools the cream puffs evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Fill with lemon whipped cream for a fresh, tangy flavor that balances the sweetness of the strawberries.
- Add a layer of chocolate ganache under the whipped cream for a rich, indulgent twist.
- Swap strawberries with raspberries or mixed berries for a different fruity burst.
- Fold finely chopped mint leaves into the cream for a refreshing herbal note that complements the berries.
Strawberry Cream Puffs
Ingredients You’ll Need:
For the Choux Pastry:
- 1/2 cup (120ml) water
- 1/2 cup (120ml) milk
- 1/2 cup (115g) unsalted butter
- 1 tbsp (12g) granulated sugar
- 1/4 tsp salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
For the Filling:
- 1 cup (240ml) heavy whipping cream, chilled
- 2 tbsp powdered sugar (plus extra for dusting)
- 1 tsp vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- Optional: Whole strawberries for garnish on top
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the dough and bake the cream puffs, plus about 15 minutes chilling time for assembly. Cooling and assembling will add another 10-15 minutes. In total, plan for around 50 minutes to 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Choux Pastry:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil over medium heat, stirring occasionally. Once boiling and the butter is melted, remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the pan sides.
Return the pan to low heat and stir constantly for 1-2 minutes to help dry out the dough. Transfer the dough to a mixing bowl and cool for 5 minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
Using a piping bag or two spoons, pipe or spoon equal-sized mounds onto the baking sheet, leaving about 2 inches between each. Bake at 400°F for 15 minutes; then reduce the oven temperature to 350°F (175°C) and bake for another 20-25 minutes until puffed and golden. Turn off the oven, leave the door slightly open, and let the puffs dry out for 10 minutes. Remove and cool completely on a wire rack.
2. Prepare the Whipped Cream Filling:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This will be your creamy filling.
3. Assemble the Cream Puffs:
Carefully slice the cooled choux puffs in half horizontally. Pipe or spoon a generous amount of whipped cream into the bottom half. Arrange the sliced strawberries on top of the cream, fanning them out pretty. Place the top halves back on the strawberries. Dust with powdered sugar and garnish with whole strawberries if you like.
4. Serve and Enjoy:
Serve these delightful cream puffs immediately or refrigerate for up to 4 hours before serving to keep the filling fresh. They’re a perfect light dessert or an impressive treat for guests!
Can I Use Frozen Strawberries for the Filling?
Yes, but make sure to thaw them completely and drain any excess liquid to avoid soggy cream puffs. Pat them dry with paper towels before using.
How Should I Store Leftover Cream Puffs?
Store them in an airtight container in the fridge for up to 2 days. It’s best to assemble just before serving to keep the pastry crisp.
Can I Make the Choux Pastry in Advance?
Absolutely! You can bake the puffs up to a day ahead and store them in an airtight container at room temperature. Fill them with cream and strawberries just before serving.
What Can I Substitute for Heavy Cream?
You can use whipping cream or double cream as a substitute. If you want a non-dairy option, coconut cream works well but may add a slight coconut flavor.
