These strawberry cream puffs are the kind of dessert that looks like you grabbed them from a fancy bakery window, but you actually made them in your own kitchen. Crisp, airy choux buns + real strawberry cream filling = a serious glow-up for your dessert game.
And yes, we’re using real strawberries (not just flavoring). They bring that fresh, bright taste that makes every bite feel like peak strawberry season—even if you’re making these on a random Tuesday.
Why You’ll Love This
You get crunchy-on-the-outside, hollow-on-the-inside cream puffs filled with fluffy whipped cream and real strawberries, so they’re sweet but not heavy, impressive but totally doable, and basically guaranteed to disappear fast.
Ingredients
- For the choux pastry (cream puff shells): 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
- 1/4 teaspoon fine salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, room temperature
- For the strawberry cream filling: 1 1/2 cups (about 225 g) fresh strawberries, divided
- 2–3 tablespoons granulated sugar (adjust to sweetness of berries)
- 1 teaspoon fresh lemon juice
- 1 cup (240 ml) cold heavy whipping cream
- 2–3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional topping: powdered sugar for dusting
How to Make It
- Prep the oven and pans. Preheat to 425°F (220°C). Line two baking sheets with parchment paper. (Parchment helps the puffs rise evenly and release cleanly.)
- Make the choux base. 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 and cook the dough. Reduce heat to low, add the flour all at once, and stir vigorously with a wooden spoon or silicone spatula. Keep stirring 1–2 minutes until the dough forms a smooth ball and a thin film forms on the bottom of the pan.
- Cool slightly, then add eggs. Transfer dough to a mixing bowl and let it cool 3–5 minutes (so you don’t scramble the eggs). Add eggs one at a time, mixing well after each. The dough should end up glossy, smooth, and thick, and it should fall from the spatula in a slow “V” shape.
- Pipe and bake. Spoon dough into a piping bag (or use a zip-top bag with the corner snipped). Pipe 12–16 mounds about 1 1/2 inches wide, spaced apart. Bake at 425°F for 10 minutes, then (without opening the oven) reduce to 375°F (190°C) and bake 18–22 minutes more until deeply golden and puffed.
- Dry the shells. Turn off the oven. Poke a small hole in the side of each puff with a skewer (or slice a tiny vent) to release steam. Return to the warm oven with the door cracked for 10 minutes. Cool completely on a rack.
- Prep real strawberry flavor. Finely chop 3/4 cup strawberries. In a small bowl, toss chopped strawberries with granulated sugar and lemon juice. Let sit 10 minutes, then lightly mash to create a juicy strawberry mixture.
- Whip the cream and fold in strawberries. In a cold bowl, whip heavy cream, powdered sugar, and vanilla to medium-stiff peaks. Gently fold in the macerated strawberries (and a spoonful or two of the juices). Slice remaining strawberries for extra texture and fold in or use for stuffing.
- Fill and finish. Slice each puff in half (or poke a hole in the bottom and pipe filling in). Fill generously with strawberry cream, add a few sliced strawberries if you want, cap with the top, and dust with powdered sugar right before serving.
Tips for the Best Results
- Don’t open the oven early. Steam is what puffs them up; opening the door can cause deflation.
- Cook the dough on the stove long enough. That 1–2 minute “drying” step helps structure and prevents soggy shells.
- Room-temp eggs mix better. Cold eggs can make the dough lumpy and harder to emulsify.
- Look for the “V” test. Choux should fall from the spatula in a thick ribbon that forms a V shape—this is the sweet spot for piping and puffing.
- Cool shells completely before filling. Warm shells + whipped cream = instant melt and sadness.
- Use ripe strawberries. If your berries are bland, your filling will be bland. Taste and adjust sugar.
- Keep the cream cold. Chill your bowl/whisk for faster, fluffier whipped cream that holds its shape.
Variations
- Strawberry shortcake vibe: Add a spoonful of crushed freeze-dried strawberries to the whipped cream for extra punch and a naturally pink color.
- Chocolate-dipped: Dip the tops of cooled puffs in melted dark or white chocolate, let set, then fill.
- Strawberry cream + pastry cream combo: Fold 1/2 cup prepared vanilla pastry cream into the whipped cream for a richer, more stable filling.
- Lemon strawberry: Add 1 teaspoon lemon zest to the whipped cream to brighten everything up.
- Mini cream puffs: Pipe smaller mounds and reduce bake time (start checking around 15–18 minutes at 375°F after the initial 10 minutes).
Storage & Reheating
For the best texture, store unfilled cream puff shells in an airtight container at room temp for up to 2 days, and keep the strawberry cream filling covered in the fridge for up to 2 days. Once filled, they’re best the same day, but you can refrigerate assembled puffs for up to 24 hours (the shells will soften). To re-crisp unfilled shells, warm at 300°F (150°C) for 5–8 minutes, then cool completely before filling.
FAQ
Why did my cream puff shells collapse?
Usually it’s one of two things: they weren’t baked long enough to set, or they trapped too much steam inside. Make sure they’re a deep golden brown (not pale), and don’t skip poking a vent hole and drying them in the turned-off oven with the door cracked.
Can I make strawberry cream puffs ahead of time?
Yes—just keep it strategic. Bake the shells up to 2 days ahead and store airtight at room temp. Make the strawberry cream filling up to 1 day ahead and refrigerate. Assemble right before serving (or up to a few hours ahead if you don’t mind slightly softer shells).
How do I keep real strawberries from making the filling watery?
Finely chop the berries and macerate them with sugar, then use only a small amount of the juices when folding into the whipped cream. If your strawberries are super juicy, drain off extra liquid or stir in 1–2 tablespoons crushed freeze-dried strawberries to soak up moisture and boost flavor.
Can I use frozen strawberries?
You can, but fresh tastes best here. If using frozen, thaw completely, drain very well, and pat dry before chopping. Expect a softer, slightly looser filling, so consider adding crushed freeze-dried strawberries or folding in a little vanilla pastry cream for stability.
What’s the easiest way to fill cream puffs neatly?
Slice them in half like a sandwich for the simplest, cleanest fill. If you want the bakery look, poke a hole in the bottom and pipe the strawberry cream in with a round tip; stop when you feel resistance