These Strawberry Puffs are the kind of dessert that disappears fast: crisp, golden shells with a cloud-like strawberry cream that literally melts the second it hits your tongue. They’re light, not-too-sweet, and give major bakery-case energy without the bakery-case price.
If you want a dessert that feels fancy but is totally doable on a weeknight (or for brunch, showers, birthdays, or “just because”), this is it. Let’s make puffs that taste like strawberry shortcake’s fluffier cousin.
Why You’ll Love This
You get that dreamy contrast: airy, crisp choux pastry on the outside and a chilled strawberry filling on the inside that’s creamy, bright, and soft-set—so each bite feels light, fresh, and straight-up melt-in-your-mouth.
Ingredients
- For the puff shells (choux pastry):
- 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 “melt” filling:
- 1 1/2 cups (about 200 g) fresh strawberries, hulled
- 2–4 tbsp granulated sugar (to taste)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 cup (240 ml) cold heavy whipping cream
- 4 oz (113 g) cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- Pinch of salt
- Optional finish: powdered sugar for dusting
How to Make It
- Prep the oven and pan. Preheat to 425°F (220°C). Line a baking sheet with parchment. (If you have two sheets, even better for airflow.)
- 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 just comes to a boil.
- Make the panade. Reduce heat to low and add flour all at once. Stir hard with a wooden spoon or spatula until a smooth dough forms and a thin film develops on the bottom of the pan, about 1–2 minutes.
- Cool slightly, then add eggs. Transfer dough to a bowl. Let it sit 3–5 minutes (you want warm, not hot). Add eggs one at a time, mixing well after each. The dough should end up glossy and thick, falling off the spatula in a smooth “V” shape.
- Pipe the puffs. Spoon into a piping bag (or a zip-top bag with the corner snipped). Pipe 12–16 mounds (about 1 1/2 inches wide) spaced apart. Smooth any sharp tips with a damp finger so they don’t burn.
- Bake for lift. Bake 10 minutes at 425°F (220°C), then (without opening the oven) lower to 375°F (190°C) and bake 18–22 minutes more until deeply golden and firm.
- Dry them out. Turn the oven off, crack the door, and let the puffs sit 10 minutes. This helps them stay crisp instead of going soft.
- Make strawberry purée. Blend strawberries with granulated sugar and lemon juice until smooth. Taste and adjust sweetness. Strain if you want an ultra-silky filling (optional but nice).
- Whip the filling. Beat cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth. Slowly stream in 1/3 cup strawberry purée (save the rest for drizzling), then whip in cold heavy cream until thick, fluffy, and pipeable.
- Fill and finish. Once puffs are completely cool, poke a small hole in the bottom or slice them horizontally. Pipe in strawberry cream, dust with powdered sugar, and drizzle with extra strawberry purée if you’re feeling extra (you should).
Tips for the Best Results
- Don’t open the oven early. Steam is what inflates the puffs; opening the door can collapse them before they set.
- Go for deep golden. Pale puffs are usually underbaked and will soften fast. You want them crisp and sturdy.
- Room-temp eggs matter. They blend into the dough smoothly and help the choux rise evenly.
- Check dough texture before the last egg. If your eggs are extra-large, you may not need all of the final egg. Aim for glossy dough that slowly ribbons off the spatula.
- Chill the filling 15 minutes if needed. If it’s a little loose, a short chill makes it perfectly pipeable.
- Keep shells dry. Let baked puffs cool on a rack. Trapped steam underneath can make bottoms soggy.
Variations
- Strawberry shortcake vibes: Fold in 1/2 cup crushed buttery cookies or vanilla wafer crumbs right before piping the filling.
- Chocolate-dipped puffs: Dip the tops in melted semi-sweet chocolate and let set before filling. Strawberry + chocolate = instant classic.
- Lemon-strawberry melt: Add 1 tsp lemon zest to the filling for a brighter, fresher flavor.
- Extra fruity: Fold finely diced strawberries into the finished cream for little juicy pops (eat the same day for best texture).
- Mini puffs: Pipe 1-inch mounds and reduce bake time by a few minutes. Perfect for parties and “just one more” situations.
Storage & Serving
For that true melt-in-your-mouth moment, serve Strawberry Puffs within 2–3 hours of filling while the shells are still crisp. Store unfilled shells at room temp in an airtight container for 1 day, and store the strawberry filling covered in the fridge for up to 3 days. Filled puffs can be refrigerated for up to 24 hours, but they’ll soften (still tasty—just more “cream puff” than “crispy puff”).
FAQ
Why did my puffs collapse after baking?
The most common reasons are underbaking or opening the oven door too early. Bake until they’re deeply golden and feel light but firm, then let them dry out in the turned-off oven with the door cracked for 10 minutes so the inside structure sets.
How do I get that “melt in your mouth” filling texture?
Use cold heavy cream and whip just until thick, fluffy, and smooth—overwhipping makes it grainy. Also, blending the strawberries into a purée (and straining if you want it extra silky) keeps the filling plush instead of chunky or watery.
Can I use frozen strawberries?
Yes. Thaw completely, drain well, and blend. Frozen berries can be more watery, so start with less purée in the filling (about 1/4 cup), then add more only if it stays thick and pipeable.
Can I make Strawberry Puffs ahead for a party?
Do it in parts: bake the shells earlier in the day and keep them airtight at room temp. Make the filling up to 2 days ahead and refrigerate. Fill right before serving for the best crisp-outside, creamy-inside contrast.
What’s the easiest way to fill them without special tools?
Slice them in half like little sandwiches and spoon or pipe the cream onto the bottoms, then cap with the tops. If you want the classic filled look, poke a hole underneath and use a zip-top bag with the corner snipped to pipe the filling in.