Strawberry Cream Puffs are a delightful treat that brings together light, airy pastry shells filled with sweet, fluffy cream and fresh, juicy strawberries. The soft, creamy filling contrasts perfectly with the slightly crisp outer shell, making every bite feel like a little celebration. These puffs are naturally sweet and fruity, with a touch of elegance that doesn’t feel fussy.
I love making these cream puffs when I want to impress my friends without spending hours in the kitchen. The best part for me is adding plenty of ripe strawberries right before serving—they add just the right burst of freshness that balances out the cream’s richness. Plus, it’s fun to snack on the extra strawberries while I prep!
Strawberry Cream Puffs are perfect for spring and summer get-togethers, afternoon teas, or just as a simple dessert when you want something special but not too heavy. I often serve them chilled, straight from the fridge, which makes the cream cool and refreshing alongside the soft pastry and sweet berries. They’ve become a favorite around here, and I’m sure you’ll find a way to make them your own, too!
Key Ingredients & Substitutions
Water and Butter: These are the base for the choux pastry dough. Butter adds richness and flavor, but for a dairy-free option, try a plant-based butter or oil like coconut oil.
Flour: All-purpose flour is best here for structure, but if you want a gluten-free treat, use a gluten-free flour blend that works for baking.
Eggs: Eggs give puff and structure. For an egg allergy, making choux vegan is tricky, but small flaxseed or chia gel subs might help in a pinch, though results vary.
Heavy Whipping Cream: It’s key to get that creamy, fluffy filling. You can swap for coconut cream for a dairy-free version; just chill it well before whipping.
Strawberries: Fresh strawberries add a juicy, bright contrast. If strawberries aren’t available, try raspberries or sliced peaches for a different fruity touch.
Powdered Sugar: Used for sweetening and dusting. You can reduce the sugar or use a powdered sugar substitute if you prefer less sweetness.
How Can I Make Perfect, Puffy Choux Pastry Shells?
Choux pastry can feel intimidating, but the key is in the dough preparation and baking method.
- Boil water, butter, and salt first, then add flour all at once. Stir quickly until the dough forms a ball and pulls away from the pan.
- Cook the dough on low heat for 1-2 minutes to remove extra moisture—this helps the puffs stay crisp.
- Beat in eggs one at a time off the heat. The dough is ready when it’s smooth and shiny but slightly thick.
- Pipe or spoon dough with enough space between to let the puffs expand without sticking.
- Bake at a high temperature without opening the oven, so the shells puff fully.
- Once golden, prick the puffs to release steam—this helps them dry out inside and stay hollow for filling.
These steps make for light, crispy shells perfect for holding your cream and strawberries without getting soggy.
Equipment You’ll Need
- Medium saucepan – perfect for heating water and butter evenly for the dough.
- Wooden spoon – helps mix the dough without scratching your pan.
- Electric mixer – makes beating the eggs into the dough and whipping cream quicker and easier.
- Baking sheet lined with parchment paper – ensures cream puffs don’t stick and bake evenly.
- Pastry bag or spoon – for shaping dough into neat, uniform puffs.
- Wire cooling rack – keeps puffs crisp by allowing air to circulate as they cool.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries to add a different fruity twist and color contrast.
- Add a teaspoon of almond extract to the whipped cream for a lovely nutty aroma and flavor.
- Mix finely chopped mint or basil into the cream for a fresh herbal note that pairs well with berries.
- Try filling the puffs with lemon curd or chocolate mousse for a richer, more decadent treat.
Strawberry Cream Puffs
Ingredients You’ll Need:
For the Cream Puffs (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, chilled
- 2 tbsp powdered sugar (adjust to taste)
- 1 tsp vanilla extract
For the Strawberries:
- 1 cup fresh strawberries, sliced
- Additional whole strawberries for garnish (optional)
For Dusting:
- Powdered sugar
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the dough, 25 minutes to bake, plus some cooling time of about 30 minutes. The cream and assembly take an additional 10-15 minutes. Overall, plan for about an hour to make these delightful strawberry cream puffs.
Step-by-Step Instructions:
1. Making the Cream Puffs (Choux Pastry):
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a saucepan, combine water, butter, and salt. Heat until the butter melts and the mixture boils. Immediately add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the pan’s sides. Return the pan to low heat and cook for 1-2 minutes while stirring to dry out the dough slightly.
2. Mixing and Baking the Dough:
Transfer your dough to a mixing bowl. Using an electric mixer, beat in the eggs one at a time, waiting until each is fully mixed in before adding the next. The dough should become smooth and glossy. Spoon or pipe the dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 20-25 minutes until the puffs are golden and puffed up. Avoid opening the oven while baking to prevent them from collapsing. Once baked, prick each puff with a toothpick to release steam and cool completely on a wire rack.
3. Preparing the Filling and Assembling:
Whip the chilled heavy cream with powdered sugar and vanilla extract in a cold bowl until stiff peaks form. Once the puffs are cool, carefully slice each one in half horizontally. Spoon or pipe whipped cream onto the bottom halves and arrange sliced strawberries over the cream. Place the tops back on and dust with powdered sugar. Garnish with a whole strawberry on top if you like. Serve fresh or refrigerate until ready to enjoy!
Can I Use Frozen Strawberries for This Recipe?
Yes, but make sure to thaw them completely and drain any excess liquid to avoid soggy cream puffs. Pat them dry gently with paper towels before assembling.
How Long Can I Store Strawberry Cream Puffs?
These are best enjoyed fresh the same day, but you can refrigerate assembled puffs for up to 1 day. Keep them covered to prevent drying out, and add strawberries just before serving if possible.
Can I Make the Cream Puffs Ahead of Time?
Absolutely! You can bake the choux pastry a day ahead and store them in an airtight container at room temperature. Fill with cream and strawberries just before serving for the best texture.
What Can I Use Instead of Heavy Cream?
You can try whipping coconut cream as a dairy-free alternative. Chill a can of full-fat coconut milk overnight, scoop out the solid cream, and whip it just like heavy cream.
