Effortless Strawberry Cream Puffs

Featured in: End Your Meal on a High Note

Strawberry Cream Puffs are just butter, water, flour, and eggs that turn into golden, hollow pastry in your oven. They look super fancy but are actually simple. Once you fill them with sweetened whipped cream loaded with diced strawberries, they’re the perfect combo of crispy shell and fluffy, fruity inside. Sprinkle some sugar or melt some chocolate on top if you want to make them even fancier. People always think these are hard to make, but you’ll see how doable it is!
A woman in a kitchen taking a selfie.
By Rosa Rosa
Updated on Tue, 27 May 2025 17:34:04 GMT
A plate of strawberry shortcake. Pin it
A plate of strawberry shortcake. | letscookiteasy.com

Strawberry cream puffs bring a touch of fancy to any dessert table. You get crisp pastry clouds holding soft whipped cream filled with bright, sweet strawberries. Everything works together—the crunchy shell, pillow-soft cream, juicy berries. They seem fit for a celebration, but you don't need special gear or skills to make them at home. If you're looking to wow your friends beyond your usual bakes, these are for you.

Last spring, I put these out at my daughter's garden graduation party. Even though I had piled up lots of desserts, these vanished almost instantly. Three friends asked me how to make them before they even left. My usually quiet father-in-law begged for them again on his birthday. Everyone loves them—no matter their age or taste.

Delicious Ingredient Essentials

  • Fresh strawberries: Add a pop of brightness and color that keeps all that creamy goodness from feeling too heavy.
  • Pure vanilla extract: Kicks up the smell and flavor, making both the berries and the cream more interesting.
  • Confectioners sugar: Melts smoothly into the cream, holding it stable for longer without being gritty.
  • Heavy whipping cream: Look for something with at least 36% fat—it holds soft peaks and pipes beautifully.
  • Table salt: Makes all the other flavors stand out and gives the pastry good structure.
  • Fine granulated sugar: Gives just enough touch of sweetness and helps the pastry brown nicely.
  • Large fresh eggs: Help the choux puff up and add richness.
  • All-purpose flour: Has just the right amount of protein to keep your shells firm but soft in the middle.
  • Filtered water: The main source of moisture for the dough, letting the other ingredients shine through.
  • Unsalted European-style butter: Use for that rich flavor and proper steam for rising.

Sniff your strawberries before buying them! Strong scent means they’ll taste amazing—even if they look a little wonky. Picture-perfect berries with no smell usually don’t deliver big flavor.

Key Steps for Getting It Done

Bake the puffs:
Heat your oven to 400°F. Bake puffs for 25 minutes, then switch off the heat, pop the door open a crack, and leave them for five more minutes so they dry out.
Pipe out dough:
Scoop the dough into a piping bag with a half-inch round tip. Squeeze out 12 little mounds, each about two inches wide, onto baking sheets lined with parchment.
Add eggs:
Beat in two eggs, one at a time, until the dough gets smooth and shiny.
Let it cool a bit:
Move the dough to a mixing bowl and let it sit for five minutes so it's just warm, not hot.
Stir in the flour:
Take your pot off the stove, dump in half a cup of flour in one go, then stir hard until it turns into a smooth dough ball that pulls away from the pan.
Start the choux:
Mix half a cup of water, a quarter cup of butter, a tablespoon of sugar, and a quarter teaspoon of salt in a saucepan. Warm it up until it boils big time.
A plate of pastries with strawberries on top. Pin it
A plate of pastries with strawberries on top. | letscookiteasy.com

Dreamy Filling Creation

Sugar dust magic:
Sprinkle a little confectioners sugar on top to finish them off and make them look extra special.
Stuff the puffs:
Use a serrated knife to gently slice your cooled puffs in half, scoop in a generous amount of your creamy strawberry filling, then pop the tops back on (a little off-center looks fancy!).
Fold in the strawberries:
Carefully mix in a cup of tiny diced strawberries. Go slow so you keep the cream fluffy.
Whip the filling:
Beat two cups of cold heavy cream, a third-cup of confectioners sugar, and a teaspoon of vanilla until it holds stiff peaks.

My grandma always tossed a tiny pinch of salt in her whipped cream, swore it brought out the sweetness. I doubted her for ages, finally tried it—and she was totally right.

Showstopper Serving Ideas

Fan your cream puffs out in a circle on a tall cake stand for a jaw-dropping presentation. Drop in a few whole strawberries and maybe some mint leaves for color. Feeling extra? Try stacking them up into a croquembouche tower, then drizzle caramel threads on top.

Fun Ways to Switch up Flavors

Try using whatever fruit's in season: swap strawberries for peaches, raspberries, or blackberries. Toss in some grated lemon peel or a splash of almond extract for a twist. Love chocolate? Drizzle lines of silky melted chocolate over the finished puffs.

Best Ways to Store Them

Keep your empty shells in a sealed box at room temp for two days, or freeze them for later. If they've gotten a bit soft, pop them in a 325°F oven for a few minutes before you fill them. Once stuffed, stash the finished puffs in the fridge and eat them within a day.

Strawberry shortcake with whipped cream. Pin it
Strawberry shortcake with whipped cream. | letscookiteasy.com

I’ve taught pastry for ages, and I promise: patience makes all the difference with these. Take your time at every stage and you’ll always end up with big, bakery-level results.

Frequently Asked Questions

→ Can these be made the day before?
You sure can! Bake the shells ahead, leave them unfilled, and pop them in a sealed box for up to 2 days. Whip up the filling and put everything together shortly before you want to eat for best results.
→ How come my puffs sank after baking?
If you pull them out too soon, they fall flat. Let them bake till they’re a deep golden color and not sticky. After baking, poke each one with a toothpick so trapped steam can escape—that stops them from sinking.
→ Are frozen strawberries okay to use?
Frozen ones work fine, but they're much juicier. Thaw them out fully and blot them dry before mixing into your cream or you’ll get runny puffs.
→ Why is my dough too soft?
Usually, if your dough is all runny, maybe the flour didn’t cook long enough before you added the eggs, or the eggs went in when things were still hot. Cook the flour till it clumps together, then let it cool a bit before adding eggs.
→ Can I swap in different flavors?
No problem! Use blueberries, raspberries, or even toss in some chocolate bits or citrus zest. Switch up the fillings any way you like and the pastry works just the same.

Effortless Strawberry Cream Puffs

Light pastry shells hold a dreamy strawberry cream filling. It feels fancy, tastes amazing, and comes together pretty easily.

Prep Time
30 Minutes
Cook Time
25 Minutes
Total Time
55 Minutes
By Rosa: Rosa

Category: Sweet Desserts

Difficulty: Intermediate

Cuisine: French-style

Yield: 12 Servings (12 puffs)

Dietary: Vegetarian

Ingredients

→ Choux Dough

01 1 tbsp sugar
02 1/4 tsp salt
03 1/2 cup unsalted butter, sliced into pieces
04 1 cup sifted all-purpose flour
05 4 large eggs, room temperature
06 1 cup water

→ Creamy Strawberry Filling

07 1 tsp vanilla extract
08 2 tbsp powdered sugar
09 1 1/2 cups chilled heavy whipping cream
10 1 cup fresh strawberries, minced

→ Extra Decorations

11 Melted chocolate for drizzling
12 Powdered sugar to sprinkle on top

Instructions

Step 01

Preheat the oven to 400°F (200°C) and lay some parchment paper on a baking sheet. Get every ingredient measured and within reach. Things move quickly, so be ready!

Step 02

Drop butter chunks, salt, water, and sugar into a medium pot over medium heat. Stir every now and then as you melt the butter and bring everything to a gentle boil.

Step 03

Turn the heat down when it boils. Toss in all the flour at once and quickly stir with a wooden spoon. Stir until it clumps into a smooth dough ball that leaves the pan sides, about 2 minutes.

Step 04

Take the pan off the stove and let the dough rest for 5 minutes so it cools a bit. Add one egg at a time, mixing thoroughly after each. It'll look strange and chunky at first, but keep mixing until it's smooth and shiny.

Step 05

Scoop the dough into a large piping bag fitted with a round tip. Pipe 2-inch circles onto the baking sheet, making sure they're spaced out. Bake them for 20-25 minutes, until they're puffed and golden. Resist checking them while they bake! Afterward, let them fully cool on a wire rack.

Step 06

Grab a big bowl and whisk together whipping cream, powdered sugar, and vanilla until stiff peaks form. The mixture should stand tall when you lift the whisk. Gently fold in the strawberries to keep it light and airy.

Step 07

Slice each cooled puff in half horizontally. Spoon or pipe plenty of strawberry cream onto the bottom half, then put the top back on. Give them a snowy touch with powdered sugar and drizzle melted chocolate for an extra pop.

Notes

  1. These are best eaten fresh on the same day! If unfilled, the puffs can be kept in an airtight container for up to 48 hours.
  2. Want an extra crunchy shell? Poke a small hole in each puff, then return them to the turned-off oven with the door crack open for 5 minutes to release steam.
  3. Perfect for tea gatherings, brunches, or fancy celebrations!

Tools You'll Need

  • Medium pot
  • Wooden spoon
  • Baking tray
  • Parchment or baking paper
  • Large piping bag and round tip
  • Cooling rack
  • Electric whisk or hand mixer

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes eggs
  • Contains gluten/wheat
  • Contains dairy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 195
  • Total Fat: 15 g
  • Total Carbohydrate: 13 g
  • Protein: 4 g