These Strawberry Cream Puffs with Fresh Whipped Filling are the kind of dessert that looks like you bought them from a fancy bakery… but you absolutely made them in your own kitchen. Crisp, airy pastry shells get stuffed with cloud-like whipped cream and juicy strawberries, and suddenly it’s giving “brunch host energy” in the best way.
If pâte à choux has ever intimidated you, don’t worry—this is one of those recipes that’s way more doable than it sounds. Follow the steps, trust the process, and you’ll have a tray of golden, puffed shells ready to fill and flex.
Why You’ll Love This
They’re light-but-satisfying, perfectly sweet, and ideal for spring and summer (or anytime you need a little joy). Plus, you can prep the shells ahead and fill right before serving, so they’re party-friendly and stress-minimizing.
Ingredients
- For the cream puffs (choux pastry): 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 tablespoon granulated sugar
- 1/2 teaspoon fine salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- For the fresh whipped filling: 1 1/2 cups cold heavy whipping cream
- 1/3 cup powdered sugar (plus more to dust, optional)
- 1 teaspoon vanilla extract
- Pinch of salt
- For the strawberries: 1 1/2 to 2 cups fresh strawberries, hulled and sliced
- 1 to 2 teaspoons granulated sugar (optional, for extra juicy berries)
- 1 teaspoon lemon juice (optional, brightens flavor)
How to Make It
- Prep your oven and pan. Preheat to 425°F (220°C). Line a baking sheet with parchment paper. (If you have a second sheet, set it aside—some ovens bake choux better in smaller batches.)
- Make the dough 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 simmer.
- Cook the flour. Add the flour all at once and stir vigorously with a wooden spoon or sturdy spatula. Keep stirring 1–2 minutes until a smooth dough forms and a thin film develops on the bottom of the pan. The dough should pull away from the sides.
- Cool slightly, then add eggs. Transfer dough to a mixing bowl (stand mixer or regular bowl). Let sit 3–5 minutes. Add eggs one at a time, mixing well after each. The dough will look separated at first—keep mixing. You’re done when it’s glossy and thick, and it slowly falls off the spoon in a “V” shape.
- Pipe and shape. Spoon into a piping bag with a large round tip (or snip a 1/2-inch opening). Pipe 12–14 mounds, about 2 inches wide, spaced apart. Wet your fingertip and gently smooth any pointy tops.
- Bake for lift, then dry out. Bake at 425°F for 10 minutes, then (without opening the oven) reduce heat to 375°F (190°C) and bake 18–22 minutes more until deeply golden and puffed. Turn off the oven, crack the door, and let them sit 10 minutes to help dry and prevent collapse.
- Prep the strawberries. While the shells cool, toss sliced strawberries with sugar and lemon juice if using. Let sit 10 minutes so they get glossy and juicy.
- Whip the filling. In a cold bowl, whip heavy cream, powdered sugar, vanilla, and a pinch of salt to medium-stiff peaks. It should hold its shape but still look soft and creamy (not grainy).
- Fill and finish. Slice each puff in half (or poke a hole and pipe inside). Spoon or pipe whipped cream, add strawberries, then cap with the top. Dust with powdered sugar if you’re feeling extra.
Tips for the Best Results
- Use room-temp eggs. They blend into the dough smoothly and help the puffs rise evenly.
- Don’t rush the flour-cooking step. That 1–2 minutes of stirring helps drive off moisture so the shells puff instead of spreading.
- Judge the dough by texture, not vibes. You want a thick, glossy dough that slowly ribbons off a spoon. If it’s too stiff, the puffs won’t rise as well.
- Do not open the oven early. Steam is what creates the hollow center. Opening the door too soon can cause collapse.
- Bake until really golden. Pale shells are usually underbaked and tend to sink as they cool.
- Chill your cream and bowl. Cold tools = faster whipping and a more stable whipped filling.
- Fill right before serving. This keeps the pastry crisp and the whipped filling fluffy.
Variations
- Strawberries and chocolate: Drizzle melted chocolate over the tops or dip the puff tops in chocolate and let set before assembling.
- Mascarpone whipped filling: Add 1/2 cup mascarpone to the cream for a slightly tangy, thicker, ultra-luxe filling.
- Lemon-strawberry: Add 1 teaspoon lemon zest to the whipped cream and keep the lemon juice in the berries.
- Mini cream puffs: Pipe 1-inch mounds and reduce bake time (start checking around 15–18 minutes at 375°F after the initial high-heat step).
- Strawberry shortcake vibes: Add a thin layer of strawberry jam inside each puff before the whipped cream.
Storage & Reheating
Unfilled shells can be stored airtight at room temperature for 1 day (or frozen up to 1 month). To re-crisp, warm in a 300°F oven for 5–8 minutes and cool before filling. Filled cream puffs are best the same day; if needed, refrigerate up to 24 hours, knowing the shells will soften.
FAQ
How do I know when the cream puffs are baked enough?
Look for a deep golden-brown color and a firm, dry-feeling shell. If they’re light in color, they’re usually still too wet inside and may collapse. You can also lift one and tap the side—it should sound a little hollow.
Why did my cream puffs collapse after baking?
The most common causes are underbaking, opening the oven door too early, or not letting them dry out at the end. Make sure they’re truly golden, then let them sit in the turned-off oven with the door cracked for 10 minutes before cooling.
Can I make the whipped filling ahead of time?
Yes, you can whip it up to 6 hours ahead and keep it covered in the fridge. For best texture, give it a quick whisk right before filling. If you want it extra stable for longer, add 2 tablespoons mascarpone or 1 tablespoon instant vanilla pudding mix.
What’s the best way to fill cream puffs neatly?
For the cleanest look, use a piping bag. Slice the puffs in half and pipe a swirl of whipped cream on the bottom, then add strawberries. Or poke a small hole in the bottom and pipe inside for a more classic, bakery-style finish.
Can I use frozen strawberries instead of fresh?
Fresh is best for texture, but you can use thawed frozen strawberries in a pinch. Drain them well and pat dry so they don’t waterlog the pastry