If you’ve ever stared longingly at those glossy, bakery-case cream puffs and thought, “No way I can make that,” this is your moment. These strawberry cream puffs look fancy-fancy, but the process is totally doable at home—no pastry degree required.
We’re talking crisp, airy choux buns filled with a cloud of vanilla whipped cream and juicy strawberries. Serve them for brunch, showers, or just because your Tuesday deserves a glow-up.
Why You’ll Love This
They’re light, not-too-sweet, and genuinely impressive without being fussy: one batch of choux pastry, a quick whip, fresh berries, and you’ve got a dessert that looks bakery-made (and tastes even better).
Ingredients
- For the choux pastry (cream puff shells): 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 filling: 1 1/2 cups (360 ml) cold heavy whipping cream
- 3 tablespoons powdered sugar, plus more to dust (optional)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, hulled and diced (plus extra for topping)
- 1 teaspoon lemon juice (optional, for brighter berry flavor)
How to Make It
- Prep. Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. (If you only have one sheet, bake in two rounds.)
- 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 gentle boil.
- Add flour and dry the dough. Reduce heat to low and add all the flour at once. Stir vigorously with a wooden spoon or sturdy spatula until a smooth dough forms and pulls away from the sides. Keep stirring for 60–90 seconds to cook off excess moisture; a thin film on the pan is normal.
- Cool slightly, then add eggs. Transfer dough to a mixing bowl and let it cool for 3–5 minutes. Add eggs one at a time, mixing well after each. The dough will look separated at first—keep mixing until it becomes glossy and smooth. You want a thick dough that slowly falls from a spatula in a “V” shape.
- Pipe or portion. Scoop the dough into a piping bag fitted with a large round tip (or use a zip-top bag with the corner snipped). Pipe 12–16 mounds (about 1 1/2 inches wide), spaced apart. Smooth any pointy tops with a fingertip dipped in water.
- Bake for lift, then finish. Bake at 425°F (220°C) for 10 minutes. Without opening the oven, reduce temperature to 375°F (190°C) and bake 15–20 minutes more until puffed and deeply golden. They should feel light and sound hollow when tapped.
- Cool properly. Turn off the oven, crack the door, and let the shells sit inside for 10 minutes to prevent collapsing. Move to a rack and cool completely.
- Make the strawberry cream. In a cold bowl, whip heavy cream, powdered sugar, and vanilla to medium-stiff peaks. Fold in diced strawberries (and lemon juice if using) just until combined.
- Fill and finish. Slice each puff in half horizontally (or poke a hole in the bottom). Spoon or pipe in strawberry cream. Top with the “lid,” add a few strawberry pieces if you want, and dust with powdered sugar right before serving.
Tips for the Best Results
- Measure flour correctly. Spoon and level (or weigh) so the dough isn’t too stiff. Too much flour can make puffs dense.
- Don’t rush the drying step. That extra minute of stirring in the pan helps the shells puff up instead of turning gummy.
- Room-temp eggs blend better. Cold eggs can make the dough seize and take forever to smooth out.
- Look for the “V” test. If the dough is too thick, it won’t rise well; if it’s runny, it won’t hold shape. It should droop from the spatula in a thick ribbon.
- Do not open the oven early. Steam is what makes choux rise. Opening the door too soon can cause collapse.
- Cool completely before filling. Warm shells melt the cream and you’ll end up with a tasty… puddle.
- Use dry berries. Pat strawberries dry after washing. Less water = fluffier, longer-lasting filling.
Variations
- Strawberry cheesecake puffs: Fold 4 oz softened cream cheese into the whipped cream (whip it smooth first), then add strawberries.
- Chocolate-dipped: Dip the tops in melted semi-sweet chocolate and let set before filling for a bakery-style finish.
- Lemon strawberry: Add 1 teaspoon lemon zest to the whipped cream and keep the lemon juice in the berries.
- Strawberry jam swirl: Swirl 2–3 tablespoons strawberry jam into the whipped cream for extra berry flavor and a pretty marbled look.
- Mini cream puffs: Pipe smaller mounds (about 1 inch) and reduce bake time by a few minutes—watch for deep golden color.
Storage & Reheating
Cream puffs are best the day they’re filled. If you want to prep ahead, store unfilled shells in an airtight container at room temperature for up to 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 puffs should be refrigerated and enjoyed within 24 hours for the best texture.
FAQ
Why did my cream puffs collapse after baking?
Usually it’s underbaking or cooling too fast. The shells need to be deeply golden so the structure sets. Also try the “cracked door” cool-down: turn off the oven, crack the door, and let them sit 10 minutes before moving to a rack.
Can I make the choux pastry dough ahead of time?
Choux is best baked soon after mixing, but you can pipe the mounds onto a parchment-lined tray, cover, and refrigerate for up to a few hours. Bake straight from the fridge; you may need an extra minute or two.
How do I fill cream puffs neatly like a bakery?
Use a piping bag. Slice the puff and pipe a swirl inside, or poke a small hole in the bottom and pipe until you feel resistance. Wipe the tip between puffs for clean edges, and dust powdered sugar right before serving.
Can I use frozen strawberries for the filling?
Fresh is best for a fluffy, stable cream. If you use frozen, thaw completely, drain very well, and pat dry. Expect a softer filling and consider stirring in a spoonful of jam to boost flavor without extra moisture.
What’s the best way to keep the shells crisp?
Keep them unfilled until close to serving. If they soften, pop the empty shells in a 300°F (150°C) oven for a few minutes, then cool fully before adding the strawberry cream.