These easy strawberry cream puffs are the kind of dessert that makes people think you spent all afternoon in the kitchen (you didn’t). Light, crisp choux buns + fluffy vanilla cream + juicy strawberries = a special-occasion vibe with weeknight-level effort.
Serve them for birthdays, showers, brunch, or any “I want something cute” moment. Bonus: you can prep the pieces ahead and assemble right before serving for that fresh-from-a-patisserie look.
Why You’ll Love This
They’re airy, not-too-sweet, and totally customizable—plus the strawberry + cream combo feels instantly fancy without complicated techniques or hard-to-find ingredients.
Ingredients
- For the choux pastry: 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 8 tbsp (113 g) unsalted butter, cut into pieces
- 1 tbsp granulated sugar
- 1/4 tsp fine salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, room temperature
- For the strawberry filling: 1 1/2 cups (about 225 g) fresh strawberries, finely chopped
- 1–2 tbsp granulated sugar (optional, to taste)
- 1 tsp fresh lemon juice
- For the cream: 1 cup (240 ml) cold heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract (or 1/2 tsp vanilla bean paste)
- Optional garnish: powdered sugar for dusting, extra sliced strawberries
How to Make It
- Prep. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. If you have a piping bag, fit it with a large round tip (or just snip the end).
- Make the panade. In a medium saucepan over medium heat, combine water, milk, butter, sugar, and salt. Bring to a simmer until the butter is fully melted.
- Add flour, then dry it out. Reduce heat to low and add flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides. Keep stirring for 60–90 seconds to cook off a little moisture; a thin film on the bottom of the pan is normal.
- Cool slightly, then add eggs. Transfer dough to a bowl and let it cool 3–5 minutes (so the eggs don’t scramble). Add eggs one at a time, mixing well after each. The dough will look split at first—keep mixing. You want it glossy and thick, but able to fall from the spoon in a smooth “V” shape.
- Pipe and bake. Pipe 10–12 mounds (about 2 inches wide) onto the sheet, spacing them apart. Smooth any peaks with a damp fingertip. Bake for 20 minutes, then reduce heat to 350°F (175°C) and bake 10–15 minutes more until deeply golden and crisp.
- Cool properly. Turn off the oven, crack the door open, and let the puffs sit 10 minutes (this helps prevent collapse). Move to a rack to cool completely.
- Prep strawberries. Toss chopped strawberries with lemon juice and sugar (if using). Let sit 10 minutes, then drain off excess juice so the filling doesn’t get watery.
- Whip the cream. In a cold bowl, whip heavy cream, powdered sugar, and vanilla to medium-stiff peaks (it should hold its shape but still look smooth and plush).
- Fill and finish. Slice puffs in half (or poke a hole and pipe in). Spoon or pipe cream into the bottom, add strawberries, then place the top on. Dust with powdered sugar and serve.
Tips for the Best Results
- Use room-temp eggs. They blend into the dough more smoothly and help with lift.
- Don’t rush the drying step. Stirring the dough in the pan for that extra minute helps the puffs hollow out inside.
- Watch the dough texture. Depending on egg size, you may need a tiny bit less egg. Stop when the dough is glossy and pipes easily without being runny.
- Do not open the oven early. Keep the door closed for at least the first 20 minutes so the puffs don’t deflate.
- Go for deep golden. Pale puffs tend to soften fast. A deeper color = crispier shell.
- Drain strawberries. Extra juice is great in smoothies, not inside your cream puffs.
Variations
- Strawberry shortcake vibe: Add a spoon of crushed buttery cookies or a pinch of cinnamon to the strawberries.
- Chocolate-strawberry: Drizzle filled puffs with melted chocolate or fold 1 tbsp cocoa into the whipped cream.
- Lemon cream: Add 1–2 tsp lemon zest to the whipped cream for a bright, springy flavor.
- Pastry cream shortcut: Use instant vanilla pudding mix (prepared and chilled) folded with whipped cream for a sturdier filling.
- Mini cream puffs: Pipe 1-inch mounds and start checking at 15 minutes at 400°F, then finish at 350°F until golden.
Storage & Reheating
For best texture, store components separately: keep unfilled puffs in an airtight container at room temp for 1 day (or freeze up to 1 month), and refrigerate whipped cream and strawberries. Assembled cream puffs are best within a few hours; if you must store them, refrigerate up to 24 hours knowing the shells will soften.
FAQ
Why did my cream puffs collapse after baking?
This usually happens if they weren’t baked long enough (the shells need to fully dry out) or the oven door was opened too early. Bake until deeply golden, then let them cool with the oven door cracked so they finish setting without a sudden temperature drop.
Can I make strawberry cream puffs ahead for a special occasion?
Yes—this is the move. Bake the puffs up to 1 day ahead (or freeze), prep the strawberries and whipped cream a few hours ahead, then assemble right before serving so the shells stay crisp and the filling looks fresh.
How do I keep the whipped cream from getting runny?
Start with very cold heavy cream and a cold bowl, and whip to medium-stiff peaks. If you need extra stability for a party, add 2 tbsp of softened cream cheese or 1 tsp unflavored gelatin (bloomed and cooled slightly) while whipping.
Can I fill cream puffs without a piping bag?
Totally. Slice them in half like a sandwich and spoon in the cream and strawberries. You can also use a zip-top bag with the corner snipped off for a quick DIY piping bag.
What’s the best way to crisp up cream puff shells?
If the shells soften, re-crisp them unfilled in a 300°F (150°C) oven for 5–8 minutes, then cool completely before filling. Don’t reheat once filled—warm shells will melt the cream and make everything slide around.