There’s something wildly satisfying about making cream puffs at home: you pull a tray of golden, puffed shells out of the oven and suddenly your kitchen feels like a cute little bakery. And when you fill them with strawberry-kissed cream? Game over.
These light & airy strawberry cream puffs are crisp on the outside, hollow in the middle (as they should be), and filled with a not-too-sweet strawberry cream that tastes like peak spring and summer.
Why You’ll Love This
They look fancy but are totally doable, the choux pastry uses basic pantry staples, and the strawberry cream filling tastes fresh and bright—perfect for brunch, parties, or a “just because” dessert moment.
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
- 1/4 teaspoon fine salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, room temperature
- For the strawberry cream: 1 1/2 cups (360 ml) cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120 g) strawberry jam or preserves (seedless if you prefer)
- 1/2 cup (75 g) finely diced fresh strawberries, patted dry
- Optional finishing: powdered sugar for dusting
How to Make It
- Prep the oven and pan. Preheat to 400°F (200°C). Line a large baking sheet with parchment paper. (If you have two sheets, even better.)
- Boil the 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 full simmer.
- Make the panade. Add the flour all at once. Stir vigorously with a wooden spoon or spatula until a smooth dough forms and pulls away from the sides, about 1–2 minutes. You should see a thin film on the bottom of the pan.
- Cool slightly, then add eggs. Transfer dough to a mixing bowl. Let it cool for 3–5 minutes (so it doesn’t scramble the eggs). Add eggs one at a time, mixing well after each. The dough should end up glossy and pipeable, falling from the spatula in a thick “V” shape.
- Pipe and shape. Pipe 12–14 mounds (about 1 1/2 inches wide) onto the baking sheet, spacing them apart. Smooth any pointy tops with a damp fingertip for prettier puffs.
- Bake for lift. Bake at 400°F (200°C) for 10 minutes. Without opening the door, reduce heat to 350°F (175°C) and bake 18–22 minutes more, until deep golden and firm.
- Dry the shells. Turn off the oven, crack the door open a few inches, and let the puffs sit inside for 10 minutes. This helps keep them crisp and prevents collapsing.
- Make the strawberry cream. Whip cold heavy cream, powdered sugar, and vanilla to soft peaks. Fold in strawberry jam until evenly pink, then gently fold in diced strawberries.
- Fill and finish. Once the shells are fully cool, slice them in half or poke a hole in the side/bottom and pipe filling in. Dust with powdered sugar right before serving.
Tips for the Best Results
- Don’t rush the flour step. Cooking the dough for a minute or two dries it out just enough so the puffs inflate properly.
- Room-temp eggs are a vibe. They incorporate smoothly, giving you that glossy, pipeable choux.
- Watch the dough texture. If it’s too stiff, it won’t puff well; if it’s too loose, it’ll spread. Look for the thick “V” fall from a spatula.
- Keep the oven door closed. Opening early can cause the puffs to deflate before the structure sets.
- Go for deep golden shells. Pale shells are usually underbaked and more likely to collapse.
- Dry your strawberries. Pat diced berries dry so your cream stays fluffy instead of turning watery.
Variations
- Strawberries & cream “shortcake” style: Skip the jam and fold in extra diced strawberries plus a tiny squeeze of lemon and an extra tablespoon of powdered sugar.
- Chocolate strawberry: Drizzle finished puffs with melted chocolate or add 1 tablespoon cocoa powder to the powdered sugar in the cream.
- Strawberry pastry cream: Swap whipped cream for vanilla pastry cream mixed with a few spoonfuls of strawberry jam for a richer, classic filling.
- Mini cream puffs: Pipe smaller mounds (about 1 inch) and reduce the second bake time by a few minutes. Perfect for parties.
- Dairy-free-ish twist: Use a plant-based whipping cream for the filling and water instead of milk in the choux (texture will be slightly different but still good).
Storage & Reheating
Store unfilled cream puff shells in an airtight container at room temp for 1 day, or freeze for up to 1 month; re-crisp in a 300°F (150°C) oven for 5–8 minutes and cool before filling. Filled strawberry cream puffs are best the day they’re made, but you can refrigerate them (covered) for up to 24 hours—just expect the shells to soften a bit.
FAQ
Why did my cream puffs collapse after baking?
This usually happens when they’re underbaked or the oven door was opened too early. Make sure the shells are a deep golden color and feel firm, then let them dry in the turned-off oven with the door cracked for 10 minutes to set the structure.
Can I make the choux pastry dough ahead of time?
Choux is best baked right after mixing for the most reliable rise. If you need to prep ahead, bake the shells in advance instead: cool completely, store airtight for a day (or freeze), then re-crisp in the oven before filling.
What’s the easiest way to fill strawberry cream puffs?
For the simplest method, slice the shells in half like a bun and spoon or pipe the strawberry cream onto the bottom, then add the top. For a bakery look, poke a small hole in the bottom and pipe filling in using a piping bag fitted with a round tip.
My dough feels too thick (or too runny). How do I fix it?
If it’s too thick, you may need a bit more egg—beat an extra egg and add it a teaspoon at a time until the dough falls from the spatula in a thick “V.” If it’s too runny, it’s hard to fix; next time, stop adding egg sooner and check the texture after each egg.
Can I use fresh strawberries instead of jam in the cream?
Yes, but jam adds concentrated strawberry flavor without watering down the cream. If you want to skip jam, purée strawberries and simmer the purée for 5–10 minutes to reduce and cool completely before folding into whipped cream, then add diced berries for texture.
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