These heart strawberry cream puffs are basically the dessert version of a love note: crisp little pastry shells shaped like hearts, stuffed with a cloud of strawberry cream, and finished with a glossy strawberry drizzle. They look bakery-level, but they’re totally doable at home—no piping-degree required.
Make them for Valentine’s Day, Galentine’s Day, or just because you want a cute dessert that actually tastes as good as it photographs. Expect light, airy choux with a creamy, berry-forward filling that’s sweet but not candy-sweet.
Why You’ll Love This
They’re impressive without being fussy: the choux puffs bake up crisp and hollow, the strawberry cream is fluffy and fresh-tasting, and the heart shape makes them feel instantly festive—perfect for sharing (or not).
Ingredients
- For the heart cream puffs (choux pastry): 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 8 tbsp (113 g) unsalted butter, cubed
- 1 tbsp granulated sugar
- 1/2 tsp fine salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, room temperature
- For the strawberry cream filling: 1 cup (about 150 g) strawberries, finely chopped
- 2 tbsp granulated sugar (adjust to taste)
- 1 tsp lemon juice
- 1 1/2 cups (360 ml) cold heavy whipping cream
- 1/3 cup (40 g) powdered sugar
- 1 tsp vanilla extract
- For the strawberry drizzle (optional but cute): 1/2 cup strawberry jam
- 1–2 tsp water or lemon juice (to thin)
- Finish: powdered sugar for dusting (optional)
How to Make It
- Prep. Preheat your oven to 400°F (205°C). Line two baking sheets with parchment paper. If you want super consistent hearts, lightly sketch heart outlines on the parchment and flip it over (so pencil/ink doesn’t touch the dough).
- Make the choux base. In a medium saucepan over medium heat, combine water, milk, butter, sugar, and salt. Heat until the butter is fully melted and the mixture just starts to simmer.
- Add flour and dry the dough. Add the flour all at once and stir vigorously with a wooden spoon or spatula until a thick dough forms. Keep stirring for 1–2 minutes; the dough should look smooth and leave a thin film on the bottom of the pan.
- Cool slightly, then add eggs. Transfer dough to a mixing bowl and let it cool for about 3 minutes (so it doesn’t scramble the eggs). Add eggs one at a time, mixing well after each. The dough will look separated at first, then turn glossy and smooth. You want it thick but pipeable; when you lift the spoon, it should form a “V” that slowly falls.
- Pipe heart shapes. Spoon the dough into a piping bag fitted with a large round tip (or snip the end). Pipe two connected teardrops that meet in the middle to make a heart. Go for about 2 1/2 inches wide. Leave space between hearts—they puff.
- Bake. Bake at 400°F (205°C) for 10 minutes. Without opening the oven, reduce to 350°F (175°C) and bake 12–18 minutes more, until deeply golden and crisp.
- Cool properly. Turn off the oven, crack the door for 5 minutes, then remove the puffs to a rack. Once cool enough to handle, poke a small hole in the side or bottom of each puff to let steam escape (this helps keep them crisp).
- Make strawberry “quick maceration.” In a small bowl, mix chopped strawberries with granulated sugar and lemon juice. Let sit 10 minutes, then blot lightly with paper towel to remove excess juice (less soggy filling, more fluffy).
- Whip the cream. In a cold bowl, whip heavy cream with powdered sugar and vanilla to medium-stiff peaks (holds its shape but still looks plush).
- Fold in strawberries and fill. Fold the chopped strawberries into the whipped cream. Slice each puff horizontally (or poke and pipe into the center). Fill generously with strawberry cream.
- Drizzle and finish. Warm jam briefly (microwave 10–15 seconds) and thin with a little water or lemon juice until drizzleable. Spoon or pipe over the tops. Dust with powdered sugar if you want extra “Valentine’s bakery window” energy.
Tips for the Best Results
- Room-temp eggs matter. They blend into the choux faster and more evenly, giving you a smoother dough that puffs well.
- Don’t rush the “drying” step. Stirring the dough in the pan for that extra minute helps evaporate moisture so the puffs don’t collapse.
- Keep the oven closed early on. Opening the door before the shells set can cause sinking. Trust the process.
- Go for deep golden. Pale puffs are soft and more likely to deflate. You want crisp edges and a toasty color.
- Blot the strawberries. Less liquid = sturdier cream. You’ll keep the filling fluffy instead of weepy.
- Fill close to serving. Choux stays crisp longer if you assemble within a few hours of eating.
Variations
- Chocolate-dipped hearts: Dip the tops in melted semi-sweet chocolate, then add a drizzle of jam on top.
- Strawberry cheesecake filling: Fold 4 oz softened cream cheese into the whipped cream with an extra tablespoon of powdered sugar.
- Rose + strawberry: Add 1/4 tsp rose water to the whipped cream for a floral vibe (a little goes a long way).
- Extra berry moment: Add finely crushed freeze-dried strawberries to the cream for stronger strawberry flavor and a naturally pink tint.
- Mini heart puffs: Pipe smaller hearts and reduce bake time by a few minutes—watch for that golden color.
Storage & Serving
Store unfilled cream puffs at room temp in an airtight container for up to 1 day (re-crisp in a 300°F oven for 5 minutes if needed). Store the strawberry cream covered in the fridge for up to 2 days. Once filled, these are best enjoyed the same day; they’ll keep in the fridge for about 24 hours, but the shells will soften as they chill.
FAQ
How do I keep cream puffs from deflating after baking?
Make sure they’re baked until deeply golden and feel light for their size. Also, let them cool gradually (cracked oven door for a few minutes) and poke a tiny vent hole to release steam—trapped moisture is a big reason shells collapse.
What’s the easiest way to pipe a heart shape that actually looks like a heart?
Pipe two teardrops side by side so the points meet at the bottom, then add a tiny extra “pull” downward to sharpen the point. Sketching heart guides on parchment (and flipping it over) helps a lot, especially for the first batch.
Can I make the strawberry cream filling ahead of time?
You can make it up to a day ahead, but for the fluffiest texture, whip the cream and fold in strawberries closer to serving. If making ahead, keep it tightly covered and give it a gentle stir before piping (don’t aggressively mix or it can deflate).
My choux dough is too thick (or too runny)—what happened?
If it’s too thick, you may have cooked off extra moisture or used small eggs; beat in a little more egg (whisk one egg, add a spoonful at a time) until the dough slowly falls in a “V” shape. If it’s too runny, there’s no perfect fix—next time stop adding eggs once the dough reaches that glossy, pipeable consistency.
Can I freeze heart strawberry cream puffs?
Freeze the baked, unfilled shells (once fully cool) in a freezer bag for up to 1 month. Thaw at room temp, then crisp in a 300°F oven for 5–8 minutes. Don’t freeze the filled puffs—the cream can get grainy and the shells lose their texture.