Strawberry Cream Puffs are a delightful treat that combines light, airy pastry with sweet, fresh strawberries and smooth whipped cream. The outside is slightly crisp, giving way to a soft, creamy filling that bursts with fruity flavor. These little puffs are perfect for any time you want a sweet bite that feels special but isn’t too heavy.
I love making these because they’re surprisingly easy but look like you spent hours in the kitchen. My favorite part is slicing the strawberries just right so they stay juicy without making the cream soggy. If you want to switch things up, try adding a little vanilla or lemon zest to the cream—it brings a nice bright twist that keeps everyone coming back for more.
For serving, I usually arrange the cream puffs on a pretty plate or a tiered stand when friends come over. They’re great for afternoon tea or as a light dessert after dinner. There’s something so charming about biting into a puff filled with fluffy cream and juicy strawberry—each bite feels like a little celebration!
Key Ingredients & Substitutions
Water and butter: These two create the steam needed for the cream puff dough to rise. Unsalted butter lets you control the saltiness. You can substitute with a dairy-free butter if needed, but the texture might change a bit.
All-purpose flour: This gives structure to the pastry. Avoid using self-rising or whole wheat flour as it can affect how much the puffs rise.
Eggs: Eggs add moisture and help the dough expand. Use large eggs for best results. If you’re out of eggs, some try flax or chia eggs, but it’s tricky with choux pastry.
Heavy whipping cream: This is the base for the whipped filling. For a dairy-free option, coconut cream can work, but it changes flavor and texture.
Strawberries: Fresh and ripe strawberries add juicy sweetness. If strawberries aren’t available, raspberries or sliced peaches are tasty alternatives.
How Do You Make Sure Cream Puffs Rise Perfectly and Stay Crisp?
The key to light and airy cream puffs is in the dough and baking process:
- After boiling water and butter, add all the flour at once and stir fast until the dough forms a smooth ball.
- Cool the dough before adding eggs, then beat eggs in one at a time for a shiny, smooth batter that’s not too runny or thick.
- Pipe or spoon dough onto parchment paper, giving each puff enough space to expand fully.
- Bake first at a higher temperature (425°F) to create steam, then lower to 350°F to dry out the shells, ensuring they stay fluffy inside but crisp outside.
- Do not open the oven door during baking—this lets steam escape and the puffs can collapse.
Once baked, cool the puffs thoroughly before filling, or the cream can make them soggy. Following these steps will help you get beautifully puffed, golden shells every time!
Equipment You’ll Need
- Medium saucepan – perfect for making the choux pastry dough smoothly without sticking.
- Wooden spoon – great for stirring the dough as it thickens and pulls away from the pan.
- Piping bag with a round tip – helps you shape neat, even cream puff shells quickly.
- Baking sheet lined with parchment paper – prevents sticking and ensures easy cleanup.
- Mixing bowl and electric mixer – essential for whipping the cream until it’s light and fluffy.
- Wire cooling rack – lets your cream puffs cool evenly to stay crisp.
Flavor Variations & Add-Ins
- Add a teaspoon of lemon zest to the whipped cream for a fresh, bright flavor that pairs beautifully with the strawberries.
- Try filling the puffs with pastry cream or custard instead of whipped cream for a richer, creamier treat.
- Mix in finely chopped fresh mint or basil into the strawberries for a surprising herbal twist.
- Swap strawberries for fresh blueberries or raspberries if you want a berry mix or a slightly tart bite.
How to Make Strawberry Cream Puffs?
Ingredients You’ll Need:
For The Cream Puff Shells (Choux Pastry):
- 1 cup water
- 1/2 cup unsalted butter (1 stick)
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
For The Filling and Topping:
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 40 minutes of active prep and baking time, plus chilling and cooling periods. Allow extra time for the cream puffs to cool completely before filling—about 20 minutes—so the shells remain crisp and hold their shape well.
Step-by-Step Instructions:
1. Make the Cream Puff Shells:
Preheat your oven to 425°F (220°C). In a medium saucepan, combine water, butter, and salt, then bring to a rolling boil. Remove from heat and stir in the flour all at once. Return the pan to the heat and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides (about 1-2 minutes). Let the dough cool for 5 minutes.
Add eggs one at a time, mixing well after each addition until the dough is smooth and shiny. Using a piping bag or spoon, place tablespoon-sized mounds of dough onto a parchment-lined baking sheet, leaving space between them. Bake at 425°F for 10 minutes, then reduce temperature to 350°F (175°C) and bake 15-20 minutes more until golden and puffed. Avoid opening the oven door during baking.
Remove from oven and transfer puffs to a wire rack to cool completely.
2. Prepare the Whipped Cream Filling:
Chill a mixing bowl and beat the heavy cream, granulated sugar, and vanilla extract with an electric mixer until stiff peaks form. This will create a fluffy and sweet filling perfect for the puffs.
3. Assemble Your Strawberry Cream Puffs:
Carefully slice each cream puff in half horizontally. Pipe or spoon a generous dollop of whipped cream on the bottom half. Arrange the sliced strawberries over the cream, making them peek out for a fresh, pretty look. Replace the top halves gently over stuffing. Dust the tops with powdered sugar for a finishing touch.
Serve immediately or chill briefly before serving for a refreshing dessert.
Can I Use Frozen Strawberries for Filling?
You can, but be sure to thaw and drain them well to avoid excess moisture that could make the cream puffs soggy. Pat the thawed berries dry with paper towels before assembling.
How Should I Store Leftover Cream Puffs?
Store leftovers in an airtight container in the refrigerator for up to 2 days. To keep shells from getting soggy, it’s best to store the shells and whipped cream separately and assemble just before serving.
Can I Make the Choux Pastry Ahead of Time?
Yes! You can bake the puff shells ahead and keep them in an airtight container at room temperature for 1 day or freeze them for longer storage. Just reheat briefly in the oven before filling to refresh their crispness.
What’s a Good Alternative to Whipped Cream Filling?
If you prefer, pastry cream, sweetened mascarpone, or even vanilla custard make delicious fillings. Just keep in mind these may add extra richness and may need different chilling times.
