These elegant strawberry cream puffs are the kind of dessert that makes people think you definitely have your life together (even if you made them in leggings at 9 p.m.). Crisp, airy choux buns + fluffy vanilla cream + glossy strawberries = a party-perfect bite that feels fancy without being fussy.
They’re ideal for entertaining because you can prep the parts ahead, assemble right before serving, and watch them disappear in record time. Bring a platter to the table and suddenly it’s giving “host of the year.”
Why You’ll Love This
You get bakery-level cream puffs with bright strawberry flavor and a light, not-too-sweet filling—plus the recipe is straightforward, make-ahead friendly, and gorgeous on a dessert table.
Ingredients
- For the choux pastry (puffs): 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
- 1/2 tsp fine salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, room temperature
- For the strawberry topping: 2 cups fresh strawberries, hulled and sliced
- 2–3 tbsp granulated sugar (to taste)
- 1 tsp lemon juice
- For the cream filling: 1 1/2 cups (360 ml) cold heavy cream
- 1/2 cup (60 g) powdered sugar
- 1 tsp vanilla extract (or vanilla bean paste)
- 4 oz (113 g) cream cheese, softened (optional but recommended for stability)
- To finish: powdered sugar for dusting (optional)
How to Make It
- Prep. Preheat oven to 425°F (220°C). Line two baking sheets with parchment. If you have a piping bag with a round tip, grab it; if not, a zip-top bag with the corner snipped works.
- Cook the choux base. In a medium saucepan over medium heat, combine water, milk, butter, sugar, and salt. Bring to a full boil so the butter is completely melted.
- Add flour and dry the dough. Reduce heat to low and add flour all at once. Stir vigorously with a wooden spoon until it forms a smooth ball and a thin film forms on the bottom of the pan, about 1–2 minutes. (This step helps the puffs rise.)
- Cool slightly, then add eggs. Transfer dough to a mixing bowl and let it cool for 3–5 minutes. Beat in eggs one at a time, mixing well after each. The dough should be glossy and thick, and fall from the spoon in a smooth “V” shape.
- Pipe and bake. Pipe 1 1/2-inch mounds (or rings) onto prepared sheets, spacing them apart. Smooth peaks with a damp fingertip. Bake at 425°F (220°C) for 10 minutes, then reduce to 375°F (190°C) and bake 15–20 minutes more, until deeply golden and firm. Do not open the oven early.
- Dry and cool. Turn off oven, crack the door, and let puffs sit 10 minutes to dry out. Move to a rack and cool completely. (Warm puffs + cream = sadness.)
- Make the strawberries. Toss sliced strawberries with sugar and lemon juice. Let sit 15–20 minutes until juicy and glossy. If you want them less wet, drain a little syrup before assembling.
- Make the cream. Beat cream cheese (if using) with powdered sugar and vanilla until smooth. Add cold heavy cream and whip to medium-stiff peaks—fluffy but still silky.
- Assemble to serve. Split puffs in half. Spoon or pipe cream onto the bottoms, add a spoonful of strawberries, then cap with the top. Dust with powdered sugar if you’re feeling extra.
Tips for the Best Results
- Measure flour accurately. Too much flour makes dense puffs. Spoon into the measuring cup and level, or weigh it (125 g).
- Use room-temp eggs. They blend in smoothly so the dough emulsifies and rises properly.
- Look for the “V” test. If the dough is too stiff, the puffs won’t expand. If it’s too loose, they’ll spread. It should slowly fall from the spoon in a V shape.
- Don’t peek early. Opening the oven before the shells set can collapse them.
- Dry them out. The cracked-oven rest helps prevent soggy centers and keeps them crisp longer.
- Stabilize the filling for parties. The cream cheese option helps the filling hold up on a buffet table.
Variations
- Chocolate drizzle: Melt 1/2 cup chocolate chips with 1 tsp coconut oil and drizzle over the tops.
- Strawberry jam swirl: Fold 2–3 tbsp strawberry jam into the whipped cream for a ripple effect.
- Lemon cream: Add 1–2 tsp lemon zest to the filling for a bright, citrusy vibe.
- Mascarpone filling: Swap cream cheese for mascarpone for a more delicate, ultra-creamy finish.
- Mini cream puffs: Pipe smaller mounds and reduce bake time by a few minutes—perfect for bite-sized entertaining.
Storage & Reheating
Store unfilled cream puff shells in an airtight container at room temp for 1 day, or freeze up to 2 months. To re-crisp, warm shells in a 300°F (150°C) oven for 5–8 minutes, then cool before filling. Filled cream puffs are best the day they’re assembled; refrigerate leftovers in a covered container for up to 24 hours (they’ll soften, but still taste amazing).
FAQ
Can I make these strawberry cream puffs ahead for entertaining?
Yes—make the shells up to 1 day ahead (or freeze them), macerate the strawberries up to 4 hours ahead, and whip the cream up to 24 hours ahead (especially stable with cream cheese). Assemble right before serving for the crispiest texture.
Why did my cream puffs collapse after baking?
Usually it’s one of three things: the oven was opened too early, the shells weren’t baked long enough to set, or they didn’t dry out after baking. Next time, bake until deeply golden and let them sit in the turned-off oven with the door cracked for 10 minutes.
How do I keep the strawberry filling from making the puffs soggy?
Drain off some of the strawberry syrup before assembling, and keep the cream as a barrier by piping it thickly on the bottom half before adding berries. For a super crisp result, assemble right before serving.
Can I fill cream puffs without a piping bag?
Totally. Slice them like little sandwiches and spoon the cream in, or use a zip-top bag with a small corner snipped. It’s still elegant—just a bit more “effortless chic” than bakery-perfect.
How many cream puffs does this recipe make for a party?
You’ll get about 18–22 medium cream puffs, depending on how big you pipe them. For entertaining, plan on 1–2 per person (2 if your guests love dessert and you want to be safe).