If you love desserts that look like they came from a pastry case but require zero pastry-school energy, these strawberry cream puffs are your new go-to. You get crisp, airy choux shells filled with fluffy whipped cream and juicy strawberries—sweet, light, and honestly a little dramatic in the best way.
The best part: you can pull these off in about 30 minutes with simple ingredients and a few easy “trust the process” moments. Let’s make something that looks fancy enough for guests but totally doable for a Tuesday.
Why You’ll Love This
These strawberry cream puffs hit that perfect balance: crisp-on-the-outside shells, soft centers, and a not-too-sweet filling that lets the strawberries shine. They’re quick, impressive, and customizable—aka the kind of dessert that makes you look like you planned way harder than you did.
Ingredients
- Water: 1/2 cup
- Milk: 1/2 cup (any kind, whole milk is richest)
- Unsalted butter: 1/2 cup (1 stick), cut into pieces
- Granulated sugar: 1 teaspoon
- Fine salt: 1/4 teaspoon
- All-purpose flour: 1 cup
- Large eggs: 4
- Cold heavy whipping cream: 1 cup
- Powdered sugar: 3 tablespoons, plus more for dusting
- Vanilla extract: 1 teaspoon
- Fresh strawberries: 1 1/2 cups, hulled and sliced
- Optional: 1–2 teaspoons lemon zest (brightens the strawberries)
How to Make It
- Preheat and prep. Heat oven to 425°F. Line a baking sheet with parchment paper.
- Boil the base. In a medium saucepan over medium-high heat, combine water, milk, butter, sugar, and salt. Bring to a full boil, stirring so the butter melts evenly.
- Add flour (fast!). Reduce heat to medium-low. Add flour all at once and stir vigorously with a wooden spoon or sturdy spatula until a smooth dough forms and pulls away from the sides, about 60–90 seconds. You’ll see a light film on the bottom of the pan—that’s good.
- Cool slightly. Transfer dough to a mixing bowl and let it sit for 3–5 minutes so it’s not steaming hot (this helps your eggs mix in smoothly).
- Beat in eggs. Add eggs one at a time, mixing well after each. The dough will look split at first, then come together glossy and thick. When you lift the spoon, it should fall in a smooth “V” shape. If it’s stiff and breaking, beat a little longer.
- Pipe or scoop. Spoon or pipe 10–12 mounds onto the baking sheet (about 2 tablespoons each), leaving space between. Smooth any pointy tops with a damp fingertip for prettier puffs.
- Bake for lift. Bake at 425°F for 10 minutes. Without opening the door, reduce oven to 375°F and bake 10–12 minutes more until golden brown and firm.
- Dry them out. Turn off the oven, crack the door open, and let the shells sit inside for 5 minutes. This helps them stay crisp instead of collapsing.
- Whip the cream. While they cool, whip cold heavy cream, powdered sugar, and vanilla to medium peaks (soft but holds its shape). Keep it chilled until ready to fill.
- Fill and finish. Slice puffs in half or poke a hole in the side. Fill with whipped cream, add strawberries, then pop the tops on. Dust with powdered sugar and serve.
Tips for the Best Results
- Don’t open the oven early. Steam is what makes choux puff. Opening the door too soon can make them deflate.
- Cook the flour step. That 1–2 minute stir on the stove matters. It removes excess moisture so the puffs rise and crisp.
- Use room-temp eggs if you can. They blend in smoother. If yours are cold, just mix a little longer.
- Whip cream cold. Cold cream (and even a chilled bowl) makes fast, stable peaks.
- Fill right before serving. This keeps shells crisp and prevents soggy bottoms.
- Make them look extra fancy. Slice strawberries thin and fan them on top, or add a tiny pinch of lemon zest to the fruit.
Variations
- Strawberry shortcake vibes: Add a spoonful of strawberry jam under the whipped cream for bigger berry flavor.
- Chocolate-dipped: Dip the tops in melted chocolate and let set for 5–10 minutes before filling.
- Mascarpone cream: Replace 1/4 cup of the heavy cream with 1/4 cup mascarpone for a richer, slightly tangy filling.
- Lemon cream: Add 1 teaspoon lemon zest to the whipped cream and serve with extra berries.
- Mini cream puffs: Pipe 1-tablespoon mounds and reduce bake time by a few minutes (watch for deep golden color).
Storage & Serving
For the crispiest, prettiest strawberry cream puffs, fill and assemble right before serving. Unfilled shells can be stored at room temp in a loosely covered container for up to 1 day (re-crisp at 300°F for 5–7 minutes), and the whipped cream can be kept refrigerated for up to 24 hours; once filled, enjoy within a few hours for the best texture.
FAQ
How do I know when the cream puff shells are done baking?
Look for a deep golden brown color and shells that feel light but firm when you lift one. If they’re pale, they’ll usually collapse as they cool. The extra 5-minute rest in the cracked-open oven helps dry the inside so they stay puffy.
Can I make the cream puffs ahead for a party?
Yes—do it in pieces. Bake the shells earlier in the day, let them cool completely, then store at room temperature. Whip the cream and slice strawberries up to a few hours ahead (keep both chilled). Assemble right before guests arrive so the shells stay crisp.
Why did my choux dough turn out too runny?
Most often it’s from adding eggs when the dough was too hot or adding an extra-large egg that pushed it over the edge. Next time, cool the dough a few minutes first and add the last egg gradually, stopping when the dough falls in a smooth “V” from the spoon.
Can I use frozen strawberries?
Fresh strawberries give the best texture and keep the cream from getting watery. If you only have frozen, thaw and drain them well, then pat dry. Consider mixing them with a little jam to boost flavor and reduce excess liquid.
How do I keep the whipped cream from getting soft?
Start with very cold cream and whip to medium peaks (not stiff and grainy). If your kitchen is warm, chill the bowl for 10 minutes first. You can also add 1 teaspoon cornstarch or instant pudding mix while whipping for a slightly more stable, party-proof hold.