Strawberry Cream Puffs are a delightful treat that combines light, airy pastry with sweet, creamy filling and fresh strawberries. The golden puff shells offer a gentle crunch, while the luscious cream and juicy strawberries burst with flavor in every bite. It’s a simple dessert that feels fancy but is surprisingly easy to make.
I love making these cream puffs when I want something special but don’t want to spend all day in the kitchen. The filling is creamy and smooth, with just the right amount of sweetness, and fresh strawberries add a bright, fresh contrast. It’s one of those desserts that always brings smiles, whether for a casual afternoon snack or a holiday treat.
My favorite way to enjoy strawberry cream puffs is fresh out of the fridge on a sunny afternoon or as a lovely finish to a dinner with friends. You can dress them up with a dusting of powdered sugar or drizzle a little chocolate on top for extra fun. They’re perfect for sharing, but I won’t blame you if you want to keep them all to yourself!
Key Ingredients & Substitutions
Choux Pastry Basics: Water, butter, flour, eggs, and salt create the light, airy shell. Use unsalted butter so you control saltiness. If you want gluten-free, try a blend designed for pastries but results may vary. Eggs give the puffs their rise and texture; avoid substituting them here.
Whipping Cream: Using cold heavy whipping cream helps it whip up nicely and hold shape. You can swap with coconut cream for a dairy-free version, but flavor will change. Adjust powdered sugar to taste—less if you want it less sweet.
Fresh Strawberries: Fresh, ripe strawberries add natural sweetness and a fresh, juicy contrast to the creamy filling. In a pinch, you can use frozen berries, thawed and drained well, but fresh is best.
How Can I Make Sure My Choux Pastry Puffs Up Perfectly?
Choux pastry can be tricky, but here’s how to get perfect puffs:
- Cooking the dough: Stir flour in until it forms a ball off the pan’s sides, then cook a minute more to dry it slightly—this prevents soggy puffs.
- Eggs: Add eggs one at a time, mixing well. The dough should be glossy and stretch without breaking when you lift the spoon.
- Baking: Bake hot at first for puffing, then lower temperature to dry them inside. Keep the oven closed to avoid collapse.
- Cooling: Let cool completely on a rack so they stay crisp. Warm puffs can cause the cream to melt.
Following these steps helps you get hollow, golden puffs ready to be filled with that fluffy whipped cream and fresh strawberries!
Equipment You’ll Need
- Medium saucepan – great for making the choux dough evenly without burning.
- Wooden spoon – sturdy for stirring thick dough until smooth.
- Mixing bowl – used for whipping cream and mixing dough.
- Electric mixer or hand whisk – makes whipping cream quick and fluffy.
- Baking sheet lined with parchment paper – prevents puffs from sticking and helps them bake evenly.
- Piping bag (optional) – lets you shape the dough perfectly for uniform cream puffs.
- Cooling rack – cools puffs evenly to keep them crisp.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries for a different fresh fruit twist.
- Mix in a little lemon zest with the whipped cream for a bright citrus note.
- Add a drizzle of melted chocolate or chocolate ganache on top for a richer finish.
- Use flavored whipped cream like vanilla or almond extract to change up the taste subtly.
Strawberry Cream Puffs
Ingredients You’ll Need:
For the Choux Pastry:
- 1/2 cup (120 ml) water
- 1/2 cup (115 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 4 large eggs
- 1/4 tsp salt
For the Filling:
- 1 cup (240 ml) heavy whipping cream, cold
- 2 tbsp powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- 1 cup fresh strawberries, thinly sliced
For Garnish:
- Powdered sugar, for dusting
- Extra strawberries, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the choux dough and another 30-35 minutes to bake the puffs until golden and hollow. Cooling and whipping the cream will take about 15 minutes more. Overall, plan for roughly 1 hour to have your strawberry cream puffs ready to enjoy.
Step-by-Step Instructions:
1. Make the Choux Pastry:
Preheat your oven to 400°F (200°C). In a medium saucepan, combine the water, butter, and salt. Bring to a rolling boil over medium heat. Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return the pan to low heat and cook for another 1-2 minutes, stirring constantly to dry the dough slightly. Transfer to a mixing bowl. Beat in the eggs one at a time, fully incorporating each before adding the next. The dough should be smooth, shiny, and thick but pipeable.
2. Pipe and Bake:
Line a baking sheet with parchment paper. Use a spoon or piping bag to shape about 12 small rounds, roughly 2 inches in diameter. Bake for 20 minutes at 400°F (200°C), then reduce heat to 350°F (175°C) and bake another 10-15 minutes until the puffs are golden brown and sound hollow when tapped. Keep the oven door closed during baking to prevent collapse. Remove and let cool completely on a wire rack.
3. Prepare the Whipped Cream:
Chill a mixing bowl and beaters in the fridge for 10 minutes. Add the cold heavy cream, powdered sugar, and vanilla extract to the bowl. Whip on medium-high speed until stiff peaks form, but be careful not to overwhip.
4. Assemble the Cream Puffs:
Cut each choux puff in half horizontally. Place a generous spoonful or a piped swirl of whipped cream on the bottom half, then top with thinly sliced strawberries. Replace the top half and dust with powdered sugar.
5. Serve and Enjoy:
Arrange the strawberry cream puffs on a plate and garnish with extra fresh strawberries. Serve immediately or keep refrigerated until ready to enjoy.
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid extra moisture that can make the cream soggy. Fresh strawberries are preferred for the best texture and flavor.
How Should I Store Leftover Cream Puffs?
Store assembled cream puffs in an airtight container in the refrigerator and eat within 1-2 days for the best taste. The pastry can soften over time, so they’re best enjoyed fresh.
Can I Make the Choux Pastry Ahead of Time?
Absolutely! You can bake the puffs ahead and store them in an airtight container at room temperature for up to 2 days. Fill them with cream and fruit just before serving to keep them crisp.
What Can I Substitute for Heavy Cream?
If you don’t have heavy cream, you can try whipping chilled coconut cream for a dairy-free alternative, but note the flavor will be different. Regular whipping cream is best for a stable, fluffy filling.
