Name: Easy Strawberry Cream Puffs Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 cup water; 1/2 cup unsalted butter; 1/4 teaspoon salt; 1 cup all-purpose flour; 4 large eggs; 8 oz cream cheese (or mascarpone; softened at room temp); 1 teaspoon vanilla extract; 1/2 cup powdered sugar; 2 cups heavy cream (well chilled); 1 cup finely diced strawberries; 1 cup sliced strawberries (optional); 2 tbsp powdered sugar (for dusting)

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Introduction

These Easy Strawberry Cream Puffs are a delightful dessert featuring light, airy pastry shells filled with a creamy strawberry-flavored filling. Perfect for a special occasion or a sweet treat any time, they combine classic French choux pastry with fresh strawberries and luscious whipped cream.

The image shows four cream puffs arranged on a white rectangular serving tray with green leaf patterns on the edges. Each cream puff consists of two layers: a golden-brown choux pastry top dusted with powdered sugar, sitting on a thick swirl of pale pink whipped cream with visible red strawberry bits mixed in. Around the tray, there are several fresh red strawberries with green leaves and small purple flowers. The tray is placed on a white marbled surface, and a colorful cloth with bright pink tassels and floral patterns is partially visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup water
1/2 cup unsalted butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
8 oz cream cheese (or mascarpone; softened at room temp)
1 teaspoon vanilla extract
1/2 cup powdered sugar
2 cups heavy cream (well chilled)
1 cup finely diced strawberries
1 cup sliced strawberries (for garnish; optional)
2 tbsp powdered sugar (for dusting)

Instructions

Step 1: Making the Pâte à Choux – In a small saucepan, combine the water, butter, and salt. Cook over medium-high heat until the butter melts and the mixture comes to a boil.
Step 2: Add the flour all at once and stir vigorously until a smooth dough ball forms, about 1 minute.
Step 3: Transfer the dough to a large bowl and let it cool until just warm to the touch, about 10 to 15 minutes.
Step 4: Add the eggs one at a time, mixing thoroughly after each addition with a hand mixer or whisk until fully incorporated. Avoid air pockets when transferring the dough into a pastry bag.
Step 5: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 6: Pipe small to large dollops of dough onto the prepared sheet, spacing them about an inch apart.
Step 7: Bake at 425°F for 10 minutes, then reduce the temperature to 350°F (175°C) and bake for 30 to 35 minutes more until golden brown. Do not open the oven during baking to prevent collapse.
Step 8: Remove the cream puffs from the oven and let them cool completely on the tray.
Step 9: Preparing the filling – In a bowl, beat cream cheese, powdered sugar, and vanilla extract on medium speed until smooth and creamy.
Step 10: Gradually add chilled heavy cream while whisking, increasing speed to high until thick and fluffy whipped cream forms.
Step 11: Gently fold in the finely diced strawberries with a spatula. If the filling softens too much, chill it in the refrigerator for 30-45 minutes and whip again before filling.
Step 12: Slice each cream puff in half horizontally using a serrated knife.
Step 13: Fill a pastry bag fitted with a star tip with the strawberry whipped cream and pipe a generous amount onto the bottom half of each puff. Replace the top half.
Step 14: If desired, garnish with sliced strawberries and dust lightly with powdered sugar. Refrigerate if not serving immediately.

Tips & Variations

Use mascarpone instead of cream cheese for a richer, smoother filling.
Ensure the dough cools enough before adding eggs to prevent them from cooking.
For a chocolate twist, drizzle melted chocolate over the finished cream puffs.
If you don’t have a pastry bag, use a zip-top bag with a corner snipped off to pipe the dough and filling.

Storage

Store assembled cream puffs in an airtight container in the refrigerator for up to 2 days to keep the filling fresh. It’s best to fill the puffs just before serving if you prefer crisp shells, as they may soften over time. Reheat the shells separately if desired, but avoid reheating assembled cream puffs.

How to Serve

The image shows cream-filled cream puffs arranged on a white rectangular plate with a green vine design near the edge. Each cream puff has two layers: the top layer is a golden brown, lightly crumbly pastry dusted with powdered sugar, and the bottom layer is a thick swirl of light pink cream with visible bits of red fruit, creating a textured, wavy pattern. The background is a white marbled texture with some strawberries slightly out of focus near the plate edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry shells ahead of time?

Yes, you can bake the shells and store them in an airtight container at room temperature for up to 2 days. Reheat briefly before filling to restore crispness.

What can I substitute for heavy cream?

For the whipped filling, heavy cream is best for stability, but you may use whipping cream with at least 30% fat content. Avoid using milk or half-and-half, as they won’t whip properly.