Why You’ll Love This Recipe
Strawberry Cream Puffs are a perfect balance of elegance and simplicity—a light, golden pastry filled with luscious whipped cream and fresh strawberries. These classic French-inspired treats are surprisingly easy to make at home, yet they look like they came straight from a bakery window. Each puff has a crisp shell on the outside and a soft, hollow interior that’s perfect for holding the creamy, fruity filling. What I love most about this recipe is its versatility—you can fill the puffs with pastry cream, whipped cream, or even custard depending on your preference. The fresh strawberries add a natural sweetness that keeps every bite light and refreshing. Whether you’re making them for a brunch, a party, or just as an afternoon indulgence, these cream puffs always impress.
Print
Strawberry Cream Puffs Recipe – Elegant, Airy, and Delightfully Sweet
- Total Time: 50 mins
- Yield: 12 cream puffs
- Diet: Vegetarian
Description
Light and airy cream puffs filled with luscious strawberry whipped cream and topped with a dusting of powdered sugar — a perfect elegant dessert for any occasion.
Ingredients
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 tsp salt
- 1 tbsp granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar (plus extra for dusting)
- 1 tsp vanilla extract
- 1 cup fresh strawberries, finely chopped
- 1 tbsp strawberry jam (optional, for extra flavor)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan over medium heat, combine butter, water, salt, and sugar. Bring to a boil, then remove from heat.
- Add flour all at once and stir vigorously until dough forms a ball and pulls away from the sides of the pan.
- Transfer dough to a mixing bowl and let cool for 5 minutes.
- Add eggs one at a time, beating well after each addition until smooth and glossy.
- Transfer dough to a piping bag fitted with a large round tip and pipe 2-inch mounds onto the baking sheet.
- Bake for 20–25 minutes until golden brown and puffed. Cool completely before filling.
- In a bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Fold in chopped strawberries and strawberry jam until evenly mixed.
- Cut puffs in half horizontally and fill with strawberry cream using a spoon or piping bag.
- Dust tops with powdered sugar before serving.
Notes
- Ensure the choux pastry dough is cooled slightly before adding eggs to prevent scrambling.
- Can substitute whipped mascarpone for a richer filling.
- Best enjoyed fresh, but can be refrigerated for up to 2 days.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Water – The liquid base for the choux pastry, essential for creating steam and that signature puff.
Butter – Adds richness and helps give the pastry its delicate flavor.
All-purpose flour – Provides structure to the dough while keeping the texture airy.
Salt – Enhances the flavor and balances the sweetness.
Eggs – Give the choux dough its light, puffed structure and golden color when baked.
Heavy cream – Whipped into soft peaks for the filling, creating a light, creamy texture.
Powdered sugar – Sweetens the whipped cream without making it grainy.
Vanilla extract – Adds depth and warmth to the cream filling.
Fresh strawberries – The highlight of the filling, offering freshness and a burst of flavor in every bite.
Egg wash (optional) – A mix of egg and water brushed on top for a golden, shiny finish.
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a saucepan, combine water, butter, and salt. Bring to a gentle boil, then reduce the heat and add flour all at once. Stir quickly with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Remove from heat and let cool slightly. Add eggs one at a time, beating well after each addition until the dough becomes smooth and glossy. The dough should be thick enough to hold its shape but soft enough to pipe.
Transfer the choux dough into a piping bag fitted with a round tip. Pipe small mounds (about 2 inches wide) onto the prepared baking sheet, leaving space between them. Lightly brush with egg wash if desired.
Bake for 25–30 minutes or until the puffs are golden brown and crisp. Do not open the oven door while baking. Once done, cool completely on a wire rack.
For the filling, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Slice strawberries thinly. Cut each cream puff in half horizontally and fill with a spoonful of whipped cream and strawberry slices. Replace the tops and dust with powdered sugar before serving.
Equipment needed
- Saucepan
- Wooden spoon
- Piping bag with round tip
- Baking sheet
- Mixing bowls
- Electric mixer or whisk
- Wire rack
Servings and timing
This recipe makes about 12 cream puffs. Preparation takes around 20 minutes, baking about 30 minutes, and cooling/filling another 15 minutes. Total time: approximately 1 hour and 5 minutes.
Storage/reheating
Unfilled puffs can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 2 months. Once filled, store in the refrigerator and consume within 24 hours. Reheat unfilled puffs in a 300°F (150°C) oven for 5–7 minutes to restore crispness before filling.
Variations and Customizations
Chocolate Drizzle – Top the filled cream puffs with melted dark or milk chocolate for an elegant finish.
Pastry Cream Filling – Replace whipped cream with vanilla pastry cream for a richer filling.
Berry Medley – Mix raspberries, blueberries, or blackberries with strawberries for a colorful twist.
Lemon Cream – Add a spoonful of lemon curd to the whipped cream for a tangy note.
Mini Cream Puffs – Make smaller bite-sized versions for parties or buffets.
Chocolate Choux – Add a tablespoon of cocoa powder to the dough for chocolate-flavored puffs.
Mascarpone Whip – Mix mascarpone cheese into the whipped cream for extra creaminess.
Glazed Tops – Brush the tops with strawberry glaze or dust with cocoa powder for a decorative touch.
Nutty Crunch – Sprinkle crushed pistachios or almonds on top before baking for added texture.
Savory Version – Skip the sugar and fill the puffs with herbed cream cheese and smoked salmon for an appetizer variation.
FAQs
Why did my cream puffs deflate?
They likely needed more baking time. Ensure they’re golden and firm before removing from the oven.
Can I make the choux dough ahead of time?
Yes, refrigerate for up to 1 day before piping and baking.
Can I use frozen strawberries?
Fresh strawberries are best for texture, but thawed and drained frozen berries work in a pinch.
How do I know when the dough is ready for eggs?
It should cool for about 5 minutes and feel warm but not hot to the touch.
Do I need to use a piping bag?
No, you can spoon the dough onto the tray, but piping gives a neater shape.
Can I freeze filled cream puffs?
It’s not recommended as the cream can separate upon thawing.
Can I use Cool Whip instead of fresh cream?
Yes, though homemade whipped cream gives a fresher flavor.
Why is my dough too runny?
You may have added too many eggs. Add extra flour a teaspoon at a time to fix the texture.
How do I make the cream more stable?
Add a tablespoon of instant pudding mix or cream cheese to the whipped cream.
Can I double this recipe?
Absolutely—it scales up easily for large gatherings.
Conclusion
Strawberry Cream Puffs are a delightful combination of light choux pastry, sweet whipped cream, and juicy strawberries. Their airy texture and elegant presentation make them perfect for any occasion—from casual brunches to formal celebrations. With a few simple ingredients and a little technique, you can create a bakery-worthy dessert right at home. Whether served fresh with a dusting of powdered sugar or finished with a drizzle of chocolate, these cream puffs are sure to impress and satisfy your sweet tooth.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!