Strawberry Cream Puffs – A Delightful Dessert You’ll Love

Why You’ll Love This Recipe

Strawberry cream puffs are a heavenly dessert that combines airy choux pastry, luscious cream filling, and sweet strawberries for a treat that feels both elegant and indulgent. Perfect for celebrations, afternoon tea, or simply when you want to impress your loved ones, these cream puffs are surprisingly simple to make once you master the pastry. I love how versatile they are—whether you keep them classic with fresh strawberries or add your own twist, they always look stunning on the table. When I first tried making them, I swapped regular cream with a lighter whipped version and was amazed at how well it complemented the tart strawberries. This dessert proves that sometimes, the simplest ingredients come together to create something truly extraordinary.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

The magic of strawberry cream puffs lies in the harmony between pastry, cream, and fruit. Each ingredient plays an essential role, bringing unique flavor and texture to the final dish.

Butter – Butter provides richness and flavor to the choux pastry, ensuring a tender yet slightly crisp shell. It melts into the dough, making it pliable and easy to pipe.

Water – Water is the base liquid for the pastry, helping to create steam that makes the puffs rise into their signature hollow shapes. Without it, the choux wouldn’t expand properly.

Flour – Flour is the backbone of the pastry, giving structure and holding everything together. It needs to be added at once to avoid lumps and to create a smooth dough.

Eggs – Eggs bring elasticity and help the pastry puff up in the oven. They also add richness and give the dough a silky texture, which is crucial for a smooth finish.

Salt – A small pinch of salt enhances the flavors of both the pastry and the cream filling. It balances sweetness and prevents the puffs from tasting flat.

Heavy cream – Whipped cream is the heart of the filling, giving a light, fluffy texture that complements the crispy pastry shell.

Powdered sugar – This sweetens the cream without leaving a grainy texture. It also helps stabilize the whipped cream.

Vanilla extract – Vanilla enhances the cream with a warm, aromatic note that pairs beautifully with strawberries.

Fresh strawberries – The star of the show, strawberries add sweetness, freshness, and a slight tang, balancing the richness of the cream and pastry.

Directions

Begin by preparing the choux pastry. In a saucepan, combine butter, water, and salt, bringing the mixture to a gentle boil. Once the butter has melted, add the flour in one swift motion and stir vigorously until a dough forms. Cook for another minute until the dough pulls away from the sides of the pan. Remove from heat and allow it to cool slightly before adding the eggs one at a time, mixing until smooth and glossy.

Preheat your oven and pipe the dough onto a baking sheet lined with parchment paper. Make small mounds, leaving space between each puff as they will expand. Bake until golden brown and crisp, then cool completely before filling.

While the puffs bake, prepare the cream by whipping heavy cream with powdered sugar and vanilla until stiff peaks form. Slice the fresh strawberries thinly so they fit neatly inside the puffs.

Once cooled, slice the cream puffs in half horizontally. Spoon or pipe whipped cream inside, followed by fresh strawberry slices, then place the top back on. Dust with powdered sugar if desired.

These strawberry cream puffs are best served fresh, as the cream and strawberries can soften the pastry over time.

Servings and timing

This recipe makes approximately 12 cream puffs. Preparation takes about 20 minutes, baking requires 25 minutes, and assembling the filling takes another 10 minutes. In total, you can expect to spend around 55 minutes from start to finish.

Storage/reheating

Strawberry cream puffs are best enjoyed immediately after assembly. If you need to prepare in advance, store the baked pastry shells in an airtight container at room temperature for up to two days. Once filled, refrigerate them for up to 24 hours. Reheating is not recommended as the cream filling would melt, but you can refresh empty shells in a warm oven for a few minutes before filling.

Variations and Customizations

Chocolate drizzle – Add a touch of decadence by drizzling melted chocolate over the filled puffs.

Lemon cream filling – Replace vanilla with lemon zest and a touch of lemon juice for a citrusy twist.

Berry medley – Instead of only strawberries, use a mix of raspberries, blueberries, and blackberries for more variety.

Pastry cream base – For a richer filling, swap the whipped cream with classic pastry cream.

Mini puffs – Pipe smaller mounds of dough to make bite-sized cream puffs, perfect for parties.

Almond flavoring – A few drops of almond extract in the cream adds a nutty undertone.

Matcha cream – Blend in matcha powder with whipped cream for a green tea twist.

FAQs

Can I make the pastry shells ahead of time?

Yes, the shells can be baked a day or two ahead and stored in an airtight container until ready to fill.

Why did my cream puffs deflate?

This usually happens if the pastry wasn’t baked long enough. Make sure they are fully golden and crisp before removing them from the oven.

Can I freeze cream puffs?

You can freeze the baked shells, but not the filled cream puffs. Freeze shells in an airtight bag and thaw before filling.

Do I need a piping bag to make cream puffs?

While a piping bag makes it easier, you can also spoon the dough onto the baking sheet.

What type of cream is best for the filling?

Heavy cream or double cream works best as it whips up to a stable, fluffy texture.

Can I use frozen strawberries?

Fresh strawberries are best for texture, but frozen can be used if thawed and drained properly.

How do I know when the pastry is cooked through?

They should be evenly golden, feel light, and sound hollow when tapped on the bottom.

Can I use milk instead of water in the dough?

Yes, but the texture will be slightly richer and the shells may brown faster.

Do I have to dust with powdered sugar?

No, it’s optional, but it does add a nice finishing touch.

What if my whipped cream turns runny?

It may have been overwhipped or underwhipped. Whip until stiff peaks form, but stop before it turns grainy.

Conclusion

Strawberry cream puffs are a timeless dessert that beautifully balances airy pastry, light cream, and the freshness of strawberries. They may look intricate, but once you try making them, you’ll see how approachable they are with a little patience. Whether you’re serving them at a celebration, as part of an elegant tea spread, or simply as a weekend indulgence, these cream puffs are guaranteed to impress. The best part is how customizable they are—you can experiment with different fillings and flavors to suit your taste. Once you’ve mastered this recipe, you’ll find yourself returning to it again and again for its simplicity, beauty, and irresistible flavor.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!