
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.

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.

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.