The Cutest Heart Strawberry Cream Puffs for Romantic Desserts

If you’re trying to say “I adore you” without writing a novel in a card, these heart strawberry cream puffs absolutely get the message across. They’re light and airy on the outside, creamy and berry-bright on the inside, and somehow look like they came from a fancy pastry case (but you made them at home, in your own kitchen, with your own playlist).

They’re perfect for Valentine’s Day, anniversaries, Galentine’s, or any night that deserves a little extra sparkle. Bonus: the heart shape is easier than it looks—no special molds required.

Why You’ll Love This

These cream puffs are the best kind of impressive: crisp-edged choux pastry, silky strawberry cream that tastes like real fruit (not candy), and a simple heart piping trick that makes them instantly romantic—plus they can be prepped in parts so dessert feels effortless.

Ingredients

For the heart choux pastry: 1/2 cup (120 ml) water
1/2 cup (120 ml) whole milk
1/2 cup (113 g) unsalted butter, cut into pieces
1 tablespoon granulated sugar
1/2 teaspoon fine salt
1 cup (125 g) all-purpose flour
4 large eggs, room temperature
1 egg + 1 tablespoon water, for egg wash (optional but pretty)
For the strawberry cream filling: 1 1/2 cups (about 225 g) fresh strawberries, hulled
3 tablespoons granulated sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 cup (240 ml) cold heavy whipping cream
2–3 tablespoons powdered sugar (to taste)
2 tablespoons mascarpone or cream cheese (optional, for extra stability)
For finishing: powdered sugar for dusting, melted white chocolate for drizzling (optional)

How to Make It

Prep the oven and pans. Preheat to 400°F (200°C). Line two baking sheets with parchment. If you want extra-even hearts, lightly draw 2 1/2-inch heart outlines on the parchment, then flip it ink-side down.
Cook the choux base. In a medium saucepan over medium heat, combine water, milk, butter, sugar, and salt. Stir until the butter melts and the mixture comes to a gentle boil.
Add flour and dry the dough. Add flour all at once and stir vigorously with a wooden spoon. The dough will look shaggy, then come together into a smooth ball. Keep stirring 1–2 minutes until a thin film forms on the bottom of the pan (this helps the puffs rise).
Cool slightly, then add eggs. Transfer dough to a mixing bowl. Let cool 3–5 minutes (so you don’t scramble the eggs). Add eggs one at a time, mixing well after each. The dough should be glossy and fall from the spoon in a thick “V” shape.
Pipe heart shapes. Fit a piping bag with a medium round tip (or cut a 1/2-inch opening). Pipe two teardrop shapes that touch and overlap slightly at the point, creating a heart. Smooth any sharp peaks with a damp fingertip.
Egg wash and bake. Brush lightly with egg wash for shine (optional). Bake 18–22 minutes at 400°F until puffed and deeply golden. Without opening the oven much, reduce heat to 325°F (165°C) and bake 8–10 minutes more to dry them out. Turn off oven, crack the door, and let them sit 10 minutes.
Make the strawberry base. While puffs cool, blend strawberries with granulated sugar and lemon juice until smooth. Pour into a small saucepan and simmer 8–12 minutes until reduced and syrupy (about 1/2 cup). Cool completely.
Whip the cream. In a chilled bowl, whip heavy cream with powdered sugar and vanilla to soft peaks. If using mascarpone/cream cheese, beat it in briefly until smooth, then continue whipping to medium peaks.
Fold in strawberry. Fold the cooled strawberry reduction into the whipped cream for a pink, fruity filling. Taste and adjust sweetness.
Fill and finish. Slice each puff horizontally (or cut a small hole in the bottom). Pipe or spoon in strawberry cream, place the top back on, then dust with powdered sugar. Drizzle with white chocolate if you want them extra “date-night.” Chill 20–30 minutes before serving for the best set.

Tips for the Best Results

Room-temp eggs matter. They incorporate smoothly and help the choux rise.
Don’t underbake. Pale choux collapses. Aim for golden brown with a dry, crisp shell.
Keep the oven door closed early on. Steam is what makes them puff; opening too soon can make them sink.
Reduce the strawberries. Fresh strawberry puree is delicious but too watery unless you cook it down—this is the difference between fluffy cream and soggy sadness.
Cool everything before filling. Warm puffs + cold cream = melt city. Let shells cool fully.
Use a damp finger to perfect hearts. Smoothing the point and curves makes them look bakery-level.

Variations

Strawberry-rose: Add 1/4 teaspoon rose water to the cream for a floral, romantic vibe.
Chocolate-dipped hearts: Dip the tops in melted dark chocolate and let set before filling.
Strawberry shortcake style: Fold in tiny diced strawberries right before filling for extra texture (best eaten same day).
Extra tangy: Swap mascarpone for full-fat Greek yogurt (2–3 tablespoons) for a brighter finish.
Jam shortcut: Use 1/3 cup strawberry jam instead of making a reduction; fold into whipped cream and taste for sweetness.

Storage & Serving

For the crispiest shells, store unfilled cream puffs in an airtight container at room temperature for up to 1 day, then re-crisp in a 300°F (150°C) oven for 5 minutes. Filled heart strawberry cream puffs should be refrigerated and enjoyed within 24 hours for the best texture; serve chilled with a final powdered sugar dust right before they hit the plate.

FAQ

How do I keep my heart cream puffs from spreading and losing the shape?

Use a thicker choux dough (it should fall in a slow “V” from the spoon), pipe onto parchment, and smooth peaks with a damp fingertip. If your kitchen is warm, chill the piped hearts for 10 minutes before baking to help them hold their edges.

Why did my cream puffs collapse after baking?

Usually they’re underbaked or not dried out enough. Bake until deeply golden, then do the lower-temp “drying” bake. Let them rest in the turned-off oven with the door cracked so steam can escape gradually.

Can I make the strawberry cream filling ahead of time?

Yes—make the strawberry reduction up to 3 days ahead and refrigerate. Whip and fold the cream the day you plan to serve for the fluffiest texture, or up to 8 hours ahead if you use mascarpone/cream cheese for stability.

What’s the best way to fill heart strawberry cream puffs neatly?

For the cleanest look, slice them horizontally with a serrated knife and pipe the cream with a star or round tip. If you want them extra tidy for a romantic dessert board, wipe the knife between cuts and chill the filling 15 minutes so it pipes with sharper definition.

Can I freeze cream puffs?

You can freeze the baked, unfilled shells. Cool completely, freeze in a sealed bag up to 1 month, then thaw and re-crisp at 300°F (150°C) for 6–8 minutes. Don’t freeze them filled—the strawberry cream can weep and soften the pastry.