Strawberry Cream Puffs are light, airy choux pastry filled with fluffy whipped cream and fresh, juicy strawberries. The delicate, golden puffs offer a perfect balance of crisp on the outside and soft on the inside, while the sweet cream and fruity strawberries make every bite a delightful treat.
I love making these because they’re surprisingly easy to whip up, yet they feel so special. I always think strawberries give them a fresh pop of flavor that pairs perfectly with the smooth cream. When I have guests over, these cream puffs never fail to impress without needing a ton of effort.
My favorite way to serve them is right after filling, while the puffs are still crisp and the cream is fluffy and cool. They make a lovely dessert for spring or summer gatherings, and it’s fun watching everyone’s faces light up when they take that first bite. I’m pretty sure these will become one of your go-to sweet treats too!
Key Ingredients & Substitutions
Choux Pastry Basics: Water, milk, butter, flour, and eggs make the light, airy shell. Using half water and half milk adds a bit of richness and tenderness. Unsalted butter lets you control salt easily. If you need dairy-free, swap butter for plant-based margarine and use almond or oat milk.
Whipped Cream Filling: Heavy cream whipped with powdered sugar and vanilla gives a soft, slightly sweet filling. For a dairy-free choice, coconut cream whipped with powdered sugar can work well too. You can also add a little cream cheese for a tangy twist.
Strawberries: Fresh, ripe strawberries bring freshness and slight tartness. If strawberries aren’t available, raspberries or blueberries make good substitutes. Slice them thinly so they fit neatly around the cream without overpowering the puff.
Powdered Sugar: This is for a simple, pretty dusting. If you want more sweetness, you can sprinkle some fine granulated sugar or drizzle a little melted chocolate over the puffs.
How Do You Make Perfectly Puffy and Crisp Choux Pastry Shells?
The key is cooking the dough right and baking it with good timing and temperature:
- Cook the dough well: After adding flour to boiling liquid, stir until the dough forms a ball and pulls away from the pan. This step removes extra moisture, helping puffs rise better.
- Cool before adding eggs: Let the dough cool for a few minutes before beating in eggs. Too-hot dough can scramble the eggs, ruining texture.
- Eggs make it smooth: Add eggs one at a time and beat well until batter is glossy and thick. The dough should fall in thick ribbons when lifted.
- Bake hot then lower: Start baking at higher heat to get a quick puff and crust, then lower the temperature to dry inside without burning.
- Avoid opening oven: Resist opening the oven during baking to prevent the puffs from collapsing.
- Cool on a rack: Let puffs cool completely on a wire rack so air circulates and keeps them crisp.
Equipment You’ll Need
- Medium saucepan – perfect for heating liquids and making the choux dough smoothly without burning.
- Wooden spoon – ideal for stirring the dough as it thickens and cooks.
- Mixing bowl – for beating eggs into the dough and whipping cream.
- Electric mixer or whisk – makes whipping cream quick and easy to get stiff peaks.
- Piping bag with large round tip – helps pipe neat, even mounds of dough for evenly sized puffs.
- Baking sheet lined with parchment paper – prevents sticking and helps the puffs bake evenly.
- Cooling rack – allows the cream puffs to cool fully so they stay crisp.
Flavor Variations & Add-Ins
- Replace strawberries with raspberries or blueberries for a different fresh fruit flavor that pairs well with cream.
- Add a little lemon zest to the whipped cream for a bright, citrusy twist that enhances the sweetness.
- Try filling cream puffs with vanilla pastry cream or custard instead of whipped cream for a richer texture.
- Mix in chopped fresh mint or basil into the cream for a subtle herbal note that complements the fruit.
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 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
For the Whipped Cream Filling:
- 1 cup (240ml) heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries, washed and sliced
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time and 30-35 minutes of baking. Then, you’ll need extra time to let the cream puffs cool completely before filling them—about 15-20 minutes. In total, expect around 1 hour from start to finish.
Step-by-Step Instructions:
1. Make the Choux Pastry Dough:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to keep the puffs from sticking. In a medium saucepan, bring water, milk, butter, sugar, and salt to a boil over medium-high heat. Once boiling, quickly add all the flour and stir vigorously with a wooden spoon until the dough pulls away from the pan and forms a ball.
Return the pan to low heat and keep stirring for 1-2 minutes to dry the dough slightly. Remove from heat and let the dough cool for 5 minutes.
2. Add the Eggs and Bake the Puffs:
Beat in eggs one at a time into the cooled dough until the mixture is smooth, shiny, and thick enough to form ribbons when lifted. Use a piping bag or spoon to shape the dough into small mounds spaced about 2 inches apart on your baking sheet.
Bake at 425°F (220°C) for 10 minutes, then lower the oven to 350°F (175°C) and bake for another 20-25 minutes until golden and puffed. Avoid opening the oven door while baking to keep them from collapsing.
Remove the puffs and let them cool completely on a wire rack.
3. Prepare the Filling and Assemble:
Whip the chilled heavy cream with powdered sugar and vanilla extract until it holds stiff peaks. Carefully slice off the tops of each puff horizontally. Pipe or spoon a generous amount of whipped cream inside, then insert sliced strawberries around the cream for a pretty, fresh touch.
Place the puff tops back on and lightly dust with powdered sugar right before serving.
Now you have light, fluffy Strawberry Cream Puffs ready to enjoy—delicious and elegant!
Can I Use Frozen Strawberries for the Filling?
Yes, but it’s best to thaw them fully and drain any excess liquid before using. This helps prevent the cream from getting soggy inside the puffs.
How Should I Store Leftover Cream Puffs?
Store filled cream puffs in an airtight container in the fridge and enjoy within 1-2 days for best texture. If unfilled, keep puffs in a sealed container at room temperature for up to 2 days.
Can I Make the Choux Pastry Ahead of Time?
You can bake the puffs a day ahead 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 Substitute for Heavy Cream in the Filling?
Coconut cream (chilled and whipped) works well for a dairy-free option. Just make sure it’s well chilled for best whipping results.
