These strawberry cream puffs are the kind of dessert that makes people think you casually pop into a French bakery on your lunch break. Crisp, golden choux shells, fluffy vanilla cream, and juicy strawberries all hanging out together like they were meant to be.
They look fancy, but they’re totally doable at home. If you can stir, pipe (or spoon), and wait for the oven to do its thing, you’re in business.
Why You’ll Love This
You get that dreamy bakery vibe without the bakery price tag: shatter-crisp pastry, not-too-sweet cream, and bright strawberry flavor in every bite. Plus, you can prep components ahead and assemble right before serving for maximum “wow” with minimum stress.
Ingredients
- For the 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
- Optional egg wash: 1 egg beaten with 1 tablespoon water
- For the vanilla cream filling: 1 1/2 cups (360 ml) cold heavy whipping cream
- 1/3 cup (40 g) powdered sugar
- 1 teaspoon vanilla extract (or 1/2 teaspoon vanilla bean paste)
- 4 ounces (115 g) cream cheese, softened
- For the strawberries: 2 cups fresh strawberries, hulled and sliced
- 1 to 2 teaspoons granulated sugar (optional, to macerate)
- To finish: powdered sugar for dusting
How to Make It
- Prep. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. If you have a pastry bag, fit it with a large round tip; if not, a zip-top bag with the corner snipped works.
- Boil the base. In a medium saucepan over medium heat, combine water, milk, butter, sugar, and salt. Bring to a full boil, stirring so the butter melts evenly.
- Make the panade. Add flour all at once. Stir hard with a wooden spoon or sturdy spatula until a smooth dough forms and pulls away from the sides. Keep cooking 60–90 seconds, stirring constantly, until a thin film forms on the bottom of the pan (this dries it out so your puffs puff).
- Cool slightly, then add eggs. Transfer dough to a mixing bowl and let it cool 3–5 minutes (warm is fine; hot is not). Add eggs one at a time, mixing well after each. The dough will look weird and split at first—keep going. You want a glossy, smooth dough that falls from the spoon in a thick “V” shape.
- Pipe and bake. Pipe 12–14 mounds (about 2 inches wide) spaced apart. Smooth any pointy tops with a damp finger. Brush lightly with egg wash if using. Bake 10 minutes at 425°F, then reduce to 375°F (190°C) and bake 18–22 minutes more until deeply golden and firm. Do not open the oven during baking.
- Dry the shells. Turn the oven off, crack the door, and let the puffs sit 10 minutes. Then remove and poke a small hole in the side or bottom of each puff (a skewer works) to let steam escape. Cool completely.
- Make the strawberry filling vibe. Toss sliced strawberries with 1–2 teaspoons sugar if you want them extra juicy. Let sit 10 minutes, then drain off excess liquid so your cream puffs don’t get soggy.
- Whip the cream. Beat cream cheese, powdered sugar, and vanilla until smooth. Add cold heavy cream and whip to medium-stiff peaks (fluffy, holds its shape, not butter).
- Assemble. Slice each puff in half (or cut a small opening to pipe). Spoon or pipe cream onto the bottom, add strawberries, then place the top back on. Dust with powdered sugar right before serving.
Tips for the Best Results
- Measure flour correctly. Spoon into the cup and level off. Too much flour = dense puffs.
- Room-temp eggs matter. They blend in smoothly and help the dough emulsify. If you forgot, place eggs in warm water for 5–10 minutes.
- Look for that “V” dough. If the batter is too stiff, your puffs won’t rise well. If it’s too loose, they’ll spread. The thick V-shape off a spoon is your north star.
- Don’t peek. Opening the oven early can make them collapse before the structure sets.
- Go for deep golden. Pale shells usually mean underbaked centers, which leads to deflating.
- Drain strawberries. Extra juice is cute, but not inside delicate pastry.
Variations
- Strawberry shortcake style: Add a spoonful of strawberry jam under the cream for extra berry punch.
- Lemon-strawberry: Add 1 teaspoon lemon zest to the cream and a tiny squeeze of lemon over the berries.
- Chocolate dip: Dip the tops in melted dark chocolate and let set before filling.
- Mascarpone cream: Swap cream cheese for mascarpone for an even more “bakery” vibe.
- Mini cream puffs: Pipe 1-inch mounds and reduce bake time by a few minutes (keep them golden and dry).
Storage & Reheating
For best results, store unfilled shells in an airtight container at room temperature for 1 day, or freeze up to 2 months. Filled cream puffs should be refrigerated and enjoyed within 24 hours (they soften as they sit). To re-crisp unfilled shells, bake at 300°F (150°C) for 5–8 minutes, then cool before filling.
FAQ
Why did my cream puffs collapse after baking?
Usually they were underbaked or had too much moisture trapped inside. Bake until deeply golden and firm, then vent steam by poking a hole and letting them cool properly. Also avoid opening the oven during the rise.
Can I make strawberry cream puffs ahead of time for a party?
Yes—do it in components. Bake the shells earlier in the day (or the day before), whip the cream and slice strawberries a few hours ahead, then assemble right before serving for the crispest texture.
I don’t have a piping bag. Can I still make these?
Absolutely. Use a zip-top bag with the corner snipped, or simply spoon the dough into mounds. They’ll look a little more rustic, but they’ll still taste like you bought them from a fancy place.
What’s the best way to keep the strawberries from making the filling watery?
Slice them, toss with a little sugar if you want, then drain the excess juice before assembling. If your strawberries are extra juicy, blot lightly with paper towels.
Can I use store-bought whipped topping instead of homemade cream?
You can, but homemade tastes more “French bakery” and holds up better. If you use store-bought, choose a sturdy one and assemble right before serving since it can weep faster.