Strawberry Cream Puffs are a delightful treat that pairs light, airy pastry shells with a sweet, creamy filling and fresh strawberries. The delicate puff pastry is crisp on the outside but soft inside, making every bite a perfect balance of texture and flavor. The fresh strawberries add a juicy burst that brightens up the richness of the cream.
I love making these because they’re surprisingly easy to put together, but they always impress guests. One of my favorite parts is whipping the cream just right, so it’s fluffy and smooth, then folding in the strawberries gently to keep everything fresh and vibrant. It feels like a little celebration every time I bite into one.
These cream puffs are great for a special occasion or just a cozy afternoon treat. I like to serve them slightly chilled, straight from the fridge, to keep that cream nice and cool against the crisp pastry. Honestly, they’re perfect with a cup of tea or coffee, and I always find it hard to stop at just one!
Key Ingredients & Substitutions
Butter and Water: These give the choux dough its structure and moisture. Using unsalted butter lets you control the salt better. If you want a dairy-free version, try a plant-based butter and water mix, though texture might vary.
Flour: All-purpose flour works best for the dough’s strength. For gluten-free options, a blend designed for baking might work, but results can be less airy.
Eggs: Eggs are essential here—they provide rise and fluffiness. Room temperature eggs mix better for a smooth dough.
Heavy Cream and Powdered Sugar: Heavy cream whips up fluffy and holds shape well. Powdered sugar sweetens without grit. For less sweet options, reduce sugar or swap for a sugar substitute that whips well.
Strawberries: Fresh and ripe is key for juicy flavor. If strawberries aren’t available, raspberries or sliced peaches add a nice fresh touch.
How Do I Get Light, Puffy Choux Pastry Every Time?
The secret to perfect choux is the dough’s texture and baking method:
- Cook the dough thoroughly: After mixing in the flour, cook the dough until it forms a smooth ball and pulls away from the pan. This removes excess moisture, helping the pastry puff well.
- Add eggs one by one: Beat each egg fully before adding the next. The dough should be glossy and smooth, but not too runny.
- Don’t open the oven door: Steam helps the puffs rise, so avoid opening the oven in the first 20 minutes of baking.
- Make a steam release slit: After baking, cut a small slit to let steam escape; this keeps the insides dry and stops them from collapsing.
Equipment You’ll Need
- Medium saucepan – perfect for making the choux dough evenly without scorching.
- Wooden spoon or heatproof spatula – helps stir the dough while it’s hot without melting.
- Piping bag (or a spoon) – makes forming uniform cream puff rounds easy and neat.
- Baking sheet lined with parchment paper – prevents sticking and helps the puffs bake evenly.
- Mixing bowl and electric mixer – a must to whip cream until it’s light and fluffy.
- Wire rack – lets the cream puffs cool without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Try blueberries or raspberries instead of strawberries for a tart contrast to the sweet cream.
- Swap vanilla extract with almond extract for a nutty, cozy flavor twist.
- Fold in a spoonful of melted chocolate or cocoa powder into the whipped cream for a chocolate cream puff variation.
- Use lemon zest in the cream to add a fresh citrus note that brightens the dessert.
Strawberry Cream Puffs
Ingredients You’ll Need:
For the Choux Pastry:
- 1/2 cup (115g) unsalted butter
- 1 cup (240ml) water
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
For the Filling:
- 1 1/2 cups (360ml) heavy whipping cream
- 3 tablespoons powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and thinly sliced
Time Needed
This recipe takes about 15 minutes for prep, 20-25 minutes baking time, and additional cooling time around 20 minutes before filling. Total time is roughly 1 hour including whipping and assembling.
Step-by-Step Instructions:
1. Make the Choux Pastry:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, combine butter, water, and salt. Heat over medium heat until butter melts and the mixture starts to boil. Take it off the heat and quickly stir in all the flour at once. Stir well until the dough forms a smooth ball and pulls away from the sides. Let it cool for 5 minutes.
2. Add Eggs and Bake:
Add the eggs one at a time, mixing well after each until the dough is smooth and glossy. Use a spoon or piping bag to place small dollops (about 1 1/2 inches diameter) of dough on the baking sheet. Bake for 20-25 minutes, without opening the oven door, until the puffs are golden and risen. After baking, make a small slit in each to release steam and cool them completely on a wire rack.
3. Whip Cream and Assemble:
While the puffs cool, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in the sliced strawberries gently. Slice each puff in half and fill generously with the strawberry cream mixture. Place the tops back on and dust with extra powdered sugar. Serve right away or chill briefly for a cool treat.
Can I Use Frozen Strawberries in This Recipe?
Yes, you can, but be sure to thaw and drain them well to avoid excess moisture that could make the cream watery. Gently pat them dry with paper towels before folding into the whipped cream.
How Should I Store Leftover Cream Puffs?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, fill the puffs just before serving rather than storing them pre-filled.
Can I Make the Choux Pastry Ahead of Time?
You can bake the pastry shells up to a day in advance and keep them in an airtight container at room temperature. Fill them with cream and strawberries just before serving to keep them crisp.
What Can I Substitute for Heavy Cream?
For a lighter version, you can use whipping cream with at least 30% fat, but it may not whip as stiffly. Avoid milk or half-and-half as they won’t hold the whipped texture needed.