Strawberry Cream Puffs

Strawberry cream puffs are delicate pastry shells filled with fluffy cream and fresh strawberries. They’re light, airy, and just sweet enough, making them a beautiful dessert for spring, summer, or any time I want something elegant but not too heavy.

Why You’ll Love This Recipe

I love these cream puffs because they look impressive yet aren’t too difficult to make. The choux pastry bakes up golden and crisp, and the filling is creamy with a fresh burst of strawberry flavor. I also like that I can make them ahead of time and assemble them right before serving, which makes entertaining much easier.

Ingredients

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

• Water

• Unsalted butter

• Salt

• All-purpose flour

• Eggs

• Heavy cream

• Powdered sugar

• Vanilla extract

• Fresh strawberries, sliced

Directions

I begin by making the choux pastry. In a saucepan, I bring water, butter, and salt to a boil, then stir in flour until a dough forms. I let it cool slightly, then beat in the eggs one at a time until smooth and glossy.

Using a piping bag or spoon, I drop mounds of dough onto a baking sheet and bake until puffed and golden brown. Once cooled, I slice them in half.

For the filling, I whip heavy cream with powdered sugar and vanilla until stiff peaks form. I spoon or pipe the cream inside the cooled puffs, add fresh strawberry slices, then place the tops back on. I like to dust them with powdered sugar before serving.

Servings and timing

This recipe makes about 12 cream puffs. It usually takes me 20 minutes to prep, 30 minutes to bake, and 10 minutes to fill—so they’re ready in about 1 hour.

Variations

Sometimes I fold strawberry puree or jam into the whipped cream for extra flavor. I also like drizzling melted chocolate over the finished cream puffs for a more decadent look. For a lighter version, I’ve filled them with vanilla yogurt instead of cream.

storage/reheating

I keep the baked pastry shells in an airtight container at room temperature for up to 2 days. Once filled, I store them in the refrigerator and eat them within 24 hours since the cream and strawberries can soften the shells. I don’t reheat them, as they’re meant to be served chilled or at room temperature.

FAQs

Can I make the shells ahead of time?

Yes, I often bake them a day in advance and fill them just before serving so they stay crisp.

Do I need a piping bag to make cream puffs?

No, I sometimes just use a spoon to drop the dough, though a piping bag makes them neater.

Can I freeze cream puff shells?

Yes, I freeze them unfilled, then re-crisp in the oven before filling.

Can I use store-bought whipped cream?

Yes, I can use it for convenience, though freshly whipped cream has a lighter texture and better flavor.

How do I keep the puffs from deflating?

I bake them until fully golden and dry inside, then let them cool with the oven door slightly open to prevent collapse.

Conclusion

Strawberry cream puffs are one of my favorite desserts to make when I want something light, elegant, and full of fresh flavor. I like how the crisp pastry, creamy filling, and juicy strawberries come together for the perfect bite. Whether I serve them at a dinner party or make a batch just for myself, they always feel like a special treat.