These strawberry cream puffs are the kind of dessert that disappears fast at brunches, showers, and “I brought something!” potlucks. Crisp, airy choux buns get filled with a dreamy strawberry cream, then topped with a quick strawberry glaze that makes them look bakery-level without the stress.
They’re light but still feel special, and the whole vibe is sweet, fresh, and crowd-pleasing. If you want a dessert that gets compliments and requests for the recipe, this is the one.
Why You’ll Love This
You get that perfect contrast: crisp pastry, fluffy strawberry cream, and juicy berry flavor in every bite. They’re make-ahead friendly (with one smart trick), easy to customize, and they look fancy enough for a party even if you’re just serving them on a regular platter.
Ingredients
- For the choux pastry (cream puff shells): 1/2 cup water
- 1/2 cup whole milk
- 8 tablespoons (1/2 cup) unsalted butter, cut into pieces
- 1 tablespoon granulated sugar
- 1/4 teaspoon fine salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- For the strawberry cream filling: 1 1/2 cups heavy whipping cream, very cold
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup strawberry preserves (or jam)
- 1 1/2 cups fresh strawberries, finely diced (plus more for topping if you want)
- For the strawberry glaze (optional but cute): 1/3 cup strawberry preserves
- 1–2 teaspoons water (to thin)
- Optional finishing: powdered sugar for dusting
How to Make It
- Prep your oven and pans. Preheat to 425°F. Line two baking sheets with parchment. If you want evenly sized puffs, trace 2-inch circles on the parchment, then flip it over so the ink/pencil isn’t touching the dough.
- Make the choux base. In a medium saucepan over medium heat, combine water, milk, butter, sugar, and salt. Stir until the butter is melted and the mixture comes to a gentle simmer.
- Cook the dough. Add the flour all at once. Stir vigorously with a wooden spoon or sturdy spatula until a smooth dough forms and pulls away from the sides. Keep stirring and cooking for 60–90 seconds to dry it out slightly (this helps the puffs rise).
- Add eggs. Transfer dough to a bowl and let it cool for 3–5 minutes (you want it warm, not hot). Add eggs one at a time, mixing well after each. The dough should end up glossy and smooth and fall from the spoon in a thick “V” shape.
- Pipe and bake. Pipe or spoon 2-inch mounds onto the baking sheets, leaving space for puffing. Smooth peaks with a damp fingertip. Bake at 425°F for 10 minutes, then (without opening the oven) reduce to 375°F and bake 15–20 minutes more, until deeply golden and crisp.
- Cool properly. Turn off the oven, crack the door, and let shells sit inside for 10 minutes to help prevent collapse. Move to a rack to cool completely. (Do not fill warm shells.)
- Make the strawberry cream. Beat cream cheese, powdered sugar, and vanilla until smooth. Mix in strawberry preserves. In a separate bowl, whip cold heavy cream to medium-stiff peaks. Fold whipped cream into the strawberry mixture. Fold in diced strawberries last.
- Fill the puffs. Slice each shell in half, or poke a hole in the bottom. Pipe or spoon in strawberry cream. Replace the top.
- Finish with glaze. Warm strawberry preserves with a tiny splash of water just until pourable. Spoon or brush a little over each puff. Chill 20–30 minutes to set, or dust with powdered sugar right before serving.
Tips for the Best Results
- Room-temp eggs matter. They blend in smoother, which helps the choux puff evenly.
- Don’t open the oven early. Steam is what lifts the puffs; opening too soon can make them collapse.
- Go golden. Pale shells tend to soften and sink. Bake until they look confidently golden brown.
- Dry them out. The 10-minute rest in the turned-off oven helps create crisp shells that stay crisp longer.
- Keep your cream cold. Cold bowl + cold cream = quick, stable whipped peaks.
- Dice strawberries small. Big chunks can make filling messy and cause the tops to slide.
- Use a piping bag if you can. It’s cleaner and gives that bakery look, but a zip-top bag with the corner snipped works too.
Variations
- Strawberry shortcake puffs: Skip the jam in the filling, sweeten with a bit more powdered sugar, and stuff with extra fresh berries.
- Chocolate-dipped: Dip the tops in melted dark or white chocolate, then add a tiny strawberry slice (pat dry first).
- Lemon-strawberry: Add 1 teaspoon lemon zest to the filling and swap vanilla for 1/2 teaspoon lemon extract.
- Extra fancy: Mix 1–2 tablespoons freeze-dried strawberry powder into the filling for bold flavor without extra moisture.
- Mini party version: Pipe 1-inch mounds and reduce bake time (watch closely). Perfect for trays and grazing tables.
Storage & Reheating
Unfilled shells store best: keep them at room temp in an airtight container for up to 2 days, or freeze for up to 2 months. Filled strawberry cream puffs should be refrigerated and enjoyed within 24 hours for the best texture (they’ll soften as they sit). To re-crisp unfilled shells, warm at 300°F for 5–8 minutes, then cool completely before filling.
FAQ
Can I make strawberry cream puffs ahead of time for a party?
Yes—do it in two parts. Bake the shells up to 2 days ahead (or freeze them), and make the filling up to 1 day ahead. Assemble within 2–4 hours of serving for the crispiest shells, or assemble the night before if you don’t mind them a little softer.
Why did my cream puffs collapse after baking?
The most common reasons are underbaking (shells weren’t golden enough) or letting out too much heat/steam too early. Bake until deep golden, avoid opening the oven during the first stage, and let the shells rest in the cracked oven so they dry out and set.
Do I have to use a piping bag?
Nope. You can spoon the dough into mounds and smooth the tops with a damp finger. For the filling, a spoon works, or you can use a zip-top bag with a corner snipped for a quick DIY piping option.
Can I use frozen strawberries for the filling?
Fresh is best because frozen berries release more water and can make the cream runny. If you only have frozen, thaw completely, drain well, pat dry, and chop finely—then fold in gently. You may want to add 1–2 tablespoons more powdered sugar or a bit of strawberry powder to help the filling feel thicker.
How do I keep the filling from getting watery?
Use cold heavy cream, don’t overmix once you fold in the whipped cream, and keep strawberry pieces small and as dry as possible. If your strawberries are very juicy, toss them on paper towels for a few minutes before adding, or lean more on preserves for strawberry flavor without extra moisture.