These heart-shaped strawberry cream puffs are the kind of dessert that makes people stop mid-conversation and go, “Wait… YOU made those?” Crispy, airy choux pastry, a strawberry-kissed cream filling, and a glossy berry finish that looks straight out of a bakery case.
They’re perfect for Valentine’s Day, bridal showers, birthdays, or any party where you want a dessert that’s cute and confident—but still totally doable at home.
Why You’ll Love This
You get that dreamy contrast of crisp pastry + fluffy cream + bright strawberry flavor in every bite, and the heart shape turns a classic cream puff into an instant centerpiece. They’re make-ahead friendly (with a few smart steps) and they plate beautifully with minimal effort.
Ingredients
- For the choux pastry (heart puffs): 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 1/2 cup (113 g) unsalted butter, cubed
- 1 tbsp granulated sugar
- 1/2 tsp fine salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, room temperature
- Optional: 1 egg + 1 tbsp water for egg wash (extra shine)
- For the strawberry cream filling: 1 cup (about 150 g) strawberries, hulled
- 2 tbsp granulated sugar (adjust to taste)
- 1 tsp lemon juice
- 1 cup (240 ml) cold heavy cream
- 4 oz (113 g) cold cream cheese, softened slightly
- 1/2 cup (60 g) powdered sugar
- 1 tsp vanilla extract
- For finishing: 1/2 cup (60–80 g) sliced strawberries
- Powdered sugar for dusting, or melted white chocolate for drizzling (optional)
How to Make It
- Prep the pans. Heat oven to 400°F (205°C). Line two baking sheets with parchment. On the back of the parchment, trace 3-inch hearts (leave space between). Flip parchment over so you don’t bake on ink.
- Make the choux base. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a full boil over medium-high heat.
- Add flour and cook the dough. Reduce heat to medium-low. Dump in flour all at once and stir hard with a spatula until a smooth dough forms and a thin film appears on the bottom of the pan, about 1–2 minutes.
- Cool briefly, then add eggs. Transfer dough to a bowl. Let sit 3–4 minutes. Add eggs one at a time, mixing well after each. The dough should be glossy and pipeable, and when you lift the spatula it should form a thick “V” that slowly falls.
- Pipe heart shapes. Transfer dough to a piping bag with a medium round tip. Pipe along the heart outline, then pipe a second pass on top for height (especially at the edges). Smooth any points with a damp fingertip. Optional: lightly brush with egg wash.
- Bake. Bake at 400°F (205°C) for 10 minutes, then reduce to 350°F (175°C) and bake 18–22 minutes more until deeply golden and firm. Do not open the oven during baking.
- Dry them out. Turn off oven, crack the door, and let puffs sit 10 minutes. This keeps them crisp instead of collapsing. Cool completely on a rack.
- Make the strawberry puree. Blend strawberries with sugar and lemon juice until smooth. Pour into a small saucepan and simmer 5–8 minutes until slightly thickened (think: loose jam). Cool fully.
- Whip the strawberry cream. Beat cream cheese, powdered sugar, and vanilla until smooth. With mixer running on low, stream in cold heavy cream, then whip to medium-stiff peaks. Fold in 3–4 tbsp cooled strawberry reduction (more for stronger flavor, but don’t overdo or it can loosen).
- Fill and finish. Slice each puff horizontally (or cut a “lid”). Pipe or spoon strawberry cream inside, add a few strawberry slices, then place the top back on. Dust with powdered sugar or drizzle with white chocolate right before serving.
Tips for the Best Results
- Room-temp eggs matter. They blend in smoothly and help the choux rise higher.
- Cook the flour long enough. That 1–2 minutes in the pan dries the dough so the puffs don’t bake up heavy.
- Look for deep golden color. Pale puffs tend to sink as they cool. Golden = crisp, sturdy shells.
- Don’t rush cooling. Filling warm puffs makes steam, and steam makes soggy pastries.
- Reduce the strawberry puree. Fresh berries are juicy; simmering concentrates flavor and keeps the filling fluffy instead of runny.
- Pipe a double layer. Hearts are wider than rounds; extra height gives you room for that plush cream filling.
Variations
- Strawberry-vanilla diplomat cream: Fold 1/2 cup prepared vanilla pudding (or pastry cream) into the whipped cream for a richer, more stable filling.
- Chocolate-dipped hearts: Dip the tops in melted dark chocolate and let set before filling. The snap + berry cream is elite.
- Berry mix: Replace half the strawberries with raspberries for a brighter, slightly tangy vibe.
- Lemon strawberry: Add 1 tsp lemon zest to the cream and an extra squeeze of lemon to the puree for a fresher finish.
- Mini heart puffs: Trace 2-inch hearts and shorten baking time by a few minutes (watch color, not the clock).
Storage & Serving
For the best crisp-meets-creamy texture, fill these as close to serving as you can. Unfilled shells keep at room temp in an airtight container for 1 day (re-crisp in a 300°F/150°C oven for 5–7 minutes). The strawberry cream keeps refrigerated for up to 2 days. Once filled, store in the fridge and enjoy within 6–12 hours for peak crunch; they’ll still taste great after that, just softer.
FAQ
How do I keep heart-shaped cream puffs from spreading and losing the shape?
Pipe on parchment with a clear heart outline, then build height by piping a second layer on top. A thicker, glossy choux dough (the “V” shape test) holds its lines better, and smoothing sharp points with a damp fingertip keeps the hearts neat as they bake.
Why did my cream puffs collapse after baking?
Most collapses happen from underbaking or letting too much steam stay trapped. Bake until deeply golden and firm, then dry them out with the oven turned off and the door cracked for 10 minutes. That extra step helps the shells set and stay airy.
Can I make these ahead for a party without them getting soggy?
Yes: bake the shells up to a day ahead and keep them airtight. Make the strawberry reduction and the cream the day before too, and refrigerate. Fill right before serving (or up to a few hours ahead if you’re okay with a softer shell).
My strawberry cream turned loose—how do I fix it?
Make sure the strawberry puree is reduced and fully cooled before adding, and start with just a few tablespoons. If it’s already loose, chill the bowl and the cream for 20–30 minutes, then whip briefly to tighten (don’t overwhip). For extra stability next time, fold in a few spoonfuls of pudding/pastry cream or use more cream cheese.
What’s the easiest way to fill heart-shaped cream puffs neatly?
Slicing and adding a “lid” is the cleanest for hearts. Use a serrated knife, then pipe the cream with a star or round tip so it looks bakery-level. If you prefer filling without slicing, poke two small holes on the underside and pipe until the puff feels heavy.