Strawberry Cream Puffs are light, airy pastries filled with sweet whipped cream and fresh strawberries. The golden puffs have a delicate crunch on the outside and a soft, pillowy inside that perfectly holds the creamy filling and juicy berries.
I love making these when I want a dessert that’s impressive but not too fussy. The combination of flaky pastry, smooth cream, and bright strawberries always wins over friends and family, and I find it’s a fun recipe to share making together, especially during strawberry season.
My favorite way to serve these is chilled, right after filling them. The cream stays fresh and fluffy, and the strawberries add just the right hint of natural sweetness that balances the richness. They’re perfect for a weekend treat or a cheerful finish to a casual dinner.
Key Ingredients & Substitutions
Water and Butter: These create the base for the choux pastry dough. Butter adds richness, but you can use a plant-based butter for a dairy-free version.
Flour: All-purpose flour works best to give structure but cake flour can make the puffs a bit lighter if you prefer a softer texture.
Eggs: They provide the lift and structure for puffing up the pastry. Make sure they’re at room temperature for easier mixing and better rise.
Heavy Whipping Cream: Use cold cream to whip quickly and hold shape. For a lighter option, try coconut cream, but the taste will change slightly.
Strawberries: Fresh, ripe berries bring natural sweetness and color. If strawberries aren’t in season, you can substitute with raspberries or blueberries for a similar fresh fruit touch.
Vanilla Extract & Powdered Sugar: These add sweetness and flavor to the cream filling and dusting topping. Maple syrup or honey can sweeten the cream if you want a natural alternative.
How Do You Make Perfect Cream Puffs That Puff Up and Stay Crispy?
The trick is the choux pastry dough and baking method:
- Start by boiling the water, butter, and salt so the butter melts fully and the mixture is hot enough to cook the flour.
- Add the flour all at once and stir vigorously until the dough forms a smooth ball that pulls from the pan; this cooks the flour and removes excess moisture.
- Cool the dough slightly before beating in eggs one at a time; add them slowly and mix well for a smooth, glossy dough that can hold air.
- Pipe or spoon equal-sized dollops with space in between, so air can circulate during baking.
- Bake first at a higher temp (400°F/200°C) to create a strong steam burst for puffing, then lower the heat to dry them out and keep them crisp.
- Don’t open the oven while baking; this can collapse the puffs.
- Cool fully on a rack so they don’t get soggy inside before filling.
Equipment You’ll Need
- Medium saucepan – to heat the water and butter mixture smoothly without burning.
- Wooden spoon – perfect for stirring the dough until it forms a smooth ball.
- Mixing bowl – for beating the dough and whipping the cream comfortably.
- Piping bag with round tip – helps you shape evenly sized cream puffs quickly (or use a spoon if you don’t have one).
- Baking sheet lined with parchment paper – keeps your puffs from sticking and ensures even baking.
- Wire rack – lets the puffs cool without getting soggy underneath.
- Electric mixer or whisk – makes whipping the cream easy and fast.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries or blueberries – these berries add a different fresh, slightly tart flavor that pairs well with the cream.
- Add a spoonful of lemon curd or berry jam inside the puff before the cream – this gives a zesty, fruity twist.
- Mix a bit of cocoa powder into the whipped cream for a chocolatey touch that balances the sweetness.
- Top with chopped toasted nuts like pistachios or almonds for a crunchy texture contrast and nutty flavor.
How to Make Strawberry Cream Puffs?
Ingredients You’ll Need:
For The Cream Puffs (Choux Pastry):
- ½ cup (120 ml) water
- ½ cup (115 g) unsalted butter
- ¼ teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
For The Filling:
- 1½ cups (360 ml) heavy whipping cream
- 3 tablespoons powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough and mix the filling, plus 30-35 minutes to bake and cool the cream puffs. Expect about 1 hour total before you can enjoy your fresh strawberry cream puffs!
Step-by-Step Instructions:
1. Make the Choux Pastry Dough:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, heat the water, butter, and salt over medium heat until the butter melts and the mixture boils. Remove from heat, add the flour all at once, and stir fast with a wooden spoon until the dough forms a ball and pulls away from the pan. Transfer it to a bowl and let it cool for 5 minutes.
2. Add Eggs and Bake:
Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and shiny. Using a piping bag or spoon, place small dollops (about 1.5 inches wide) onto your baking sheet, spacing them out. Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake 10–15 minutes more until the puffs are golden and crisp. Cool completely on a wire rack.
3. Prepare Filling and Assemble:
Whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Slice the strawberries thinly. Slice each cream puff in half horizontally. Fill the bottom halves with strawberry slices, then top generously with whipped cream. Replace the top halves and dust with powdered sugar. Serve immediately, or chill briefly for a cool, refreshing treat.
Can I Use Frozen Strawberries for the Filling?
Yes, but make sure to thaw them completely and drain any excess liquid before using. This prevents the cream puffs from getting soggy.
Can I Make the Cream Puffs Ahead of Time?
You can bake and store the empty cream puffs in an airtight container for up to 2 days. Fill them with cream and strawberries just before serving to keep them fresh and crisp.
How Should I Store Leftover Strawberry Cream Puffs?
Store assembled cream puffs in the refrigerator in an airtight container for up to 1 day. The pastry may soften slightly, so it’s best to enjoy them fresh.
What’s the Best Way to Reheat Cream Puffs?
If unfilled, warm them in a preheated oven at 300°F (150°C) for 5-7 minutes to refresh their crispness. Do not reheat after they’re filled with cream and strawberries.
