Strawberry cream puffs are a classic French-inspired dessert made with crisp choux pastry, filled with lightly sweetened whipped cream and fresh strawberries. They’re light, not overly sweet, and perfect for warm weather or any time you want something that feels elegant but isn’t too heavy. The contrast between the airy shell and the cool, creamy filling makes each bite satisfying without being rich.
This dessert is especially versatile. You can dress it up for special occasions or keep it simple for casual gatherings. And while the final result looks impressive, the process is more straightforward than many people expect once you get the basics down.
Ingredients
What You Need for the Choux Pastry (Profiterole Shells)
The foundation of Strawberry cream puffs is the light, hollow pastry known as pâte à choux or more commonly, profiterole shells. Despite their fancy appearance, the ingredient list is short and simple:
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1 cup water: Provides the moisture that turns into steam during baking, helping the puffs rise.
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1/2 cup unsalted butter: Adds richness and flavor; using unsalted lets you control the seasoning.
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1/4 teaspoon salt: Enhances flavor and strengthens the dough.
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1 cup all-purpose flour: Forms the structure of the pastry; sift before using for a smooth texture.
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4 large eggs: Essential for both lift and stability; they make the dough elastic and help it puff in the oven.
This mixture creates a glossy, pipeable dough that bakes into golden, hollow puffs ready to be filled and garnished.
For the Cream Filling
The filling is rich, fluffy, and slightly tangy, balancing the crisp pastry and sweet strawberries:
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8 oz cream cheese or mascarpone: Softened to room temperature; cream cheese gives a slightly tangy taste, while mascarpone offers a smoother, milder flavor.
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1 teaspoon vanilla extrac: Adds depth and complements the strawberries.
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1/2 cup powdered sugar: Sweetens the filling gently and blends smoothly.
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2 cups heavy cream, well chilled: Whips up into a stable, fluffy texture; the colder it is, the better.
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1 cup finely diced strawberries: Folded in for bursts of fresh fruit flavor and color in every bite.
Mix the cream cheese, vanilla, and powdered sugar until smooth before folding in the whipped cream and berries. This results in a stable yet airy filling perfect for piping.
For Garnish
While optional, finishing touches elevate presentation and flavor:
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1 cup sliced strawberries: Use for layering or topping the cream puffs.
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2 tablespoons powdered sugar: Dusting adds a classic look and a hint of sweetness.
How to Make the Perfect Strawberry Cream Puffs
Step 1: Make the Choux Pastry
Start by bringing 1 cup of water and ½ cup of unsalted butter to a gentle boil in a saucepan. Once the butter melts, add 1 cup of flour all at once and stir vigorously with a wooden spoon. The dough will look rough at first, but keep stirring until it forms a smooth ball that pulls away from the sides of the pan.
Let the dough cool for about 5–10 minutes this step is crucial. Adding eggs too soon will cook them, and you don’t want scrambled eggs in your batter.
Step 2: Add the Eggs and Pipe
Beat in 4 eggs, one at a time, fully incorporating each before adding the next. The dough should be glossy and hold its shape when piped.
Transfer to a piping bag fitted with a large round or star tip and pipe small rounds (about 1½ inches wide) onto a parchment-lined baking sheet. Wet your finger and smooth any peaks.
Bake at 400°F (200°C) for 20–25 minutes until puffed and golden. Then, turn the oven off and leave the door slightly ajar for 10 more minutes to dry the insides.
Step 3: Whip the Cream Filling
In a chilled bowl, beat 1½ cups of heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. For a strawberry twist, fold in finely chopped berries or a spoonful of jam. Try using a touch of strawberry jam like the one in this Strawberry Cheesecake Dump Cake for more depth.
Step 4: Assemble with Strawberries
Once puffs have cooled, slice them in half horizontally. Pipe or spoon whipped cream onto the bottom halves, top with sliced strawberries, then cap with the top shell. Dust lightly with powdered sugar.
For another fun twist on layered strawberry desserts, check out this beautiful Strawberry Lasagna it’s creamy, chilled, and great for summer too.
My Best Strawberry Cream Puffs Tips
Let the Shells Dry Out for Maximum Crispness
If there’s one thing I’ve learned after countless batches of strawberry cream puffs, it’s this: never skip the drying step. Once the shells are done baking, turn off the oven and crack the door open. Leave them inside for another 10 to 15 minutes. This extra drying time prevents sogginess by allowing residual moisture to escape from the shells. It’s a tiny step, but it makes a big difference in texture.
Use a Star Tip for Bakery-Style Whipped Cream
Want your Strawberry cream puffs to look like they came from a French patisserie? Pipe your whipped cream with a star tip. Not only does it look professional, but the ridges also help hold the strawberries in place especially useful if you’re stacking layers or serving them at a party.
Keep the Filling Cold and Fresh
When it comes to whipped cream, temperature is everything. Warm cream won’t whip properly, and even if you get soft peaks, they’ll deflate quickly. Always chill your bowl and beaters for 10–15 minutes before whipping. And once you’re done, store the whipped cream in the fridge until just before assembly.
Make-Ahead Strategy Without Losing Quality
Baking ahead? You can absolutely make the choux shells a day in advance. Just keep them unfilled in an airtight container at room temperature. When ready to serve, crisp them up in a 300°F oven for 5 minutes, cool completely, and then fill.
Variations of Strawberry Cream Puffs
Add a Hint of Lemon or Mint for Fresh Flavor
If you’re looking to enhance the flavor of your Strawberry cream puffs, a touch of lemon zest or a few finely chopped mint leaves in the whipped cream can do wonders. The brightness of citrus and the cool note of mint both complement the natural sweetness of strawberries beautifully.
Use Mascarpone Instead of Whipped Cream
For a more luxurious filling, try substituting part of the whipped cream with mascarpone cheese. This gives the cream a richer texture and a slight tang that pairs exceptionally well with strawberries. Mix equal parts whipped cream and mascarpone until smooth for a cheesecake-inspired twist.
Make Mini Strawberry Cream Puffs for Parties
Hosting a gathering? Go mini. Pipe smaller choux rounds (about 1 inch across) and reduce the baking time slightly. These bite-sized puffs are perfect for dessert platters, baby showers, or summer brunches. They’re also less messy to eat always a plus at parties.
Try a Strawberry Jam or Compote Layer
If you want a bolder strawberry flavor, layer in a small spoonful of strawberry jam or compote before adding the whipped cream. This adds moisture, sweetness, and depth especially if your fresh berries aren’t at their peak. Just make sure the jam isn’t too runny or it’ll soak the shell.
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Strawberry Cream Puffs
- Total Time: 1 hour
- Yield: 12–14 cream puffs 1x
- Diet: Vegetarian
Description
These Strawberry Cream Puffs are a delightful French-inspired treat made with light, crisp profiterole shells (choux pastry) filled with a creamy blend of whipped cream, mascarpone or cream cheese, and fresh strawberries. Elegant yet approachable, this dessert is ideal for spring and summer entertaining or anytime you crave something airy, fruity, and just sweet enough.
Ingredients
For Profiteroles
1 cup water
1/2 cup unsalted butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
For Cream Filling
8 oz cream cheese or mascarpone, softened at room temperature
1 teaspoon vanilla extract
1/2 cup powdered sugar
2 cups heavy cream, well chilled
1 cup finely diced strawberries
For Garnish
1 cup sliced strawberries (optional)
2 tablespoons powdered sugar (for dusting)
Instructions
Prepare the Choux Pastry
In a saucepan, combine water, butter, and salt. Bring to a gentle boil, then add flour all at once. Stir quickly with a wooden spoon until the dough pulls away from the sides and forms a smooth ball. Let it cool for 5–10 minutes.
Incorporate the Eggs and Pipe the Dough
Beat in the eggs one at a time, mixing thoroughly after each addition. The dough should become glossy and smooth. Transfer to a piping bag and pipe 1½-inch rounds onto a parchment-lined baking sheet. Use a wet finger to smooth any peaks.
Bake the Profiteroles
Bake in a preheated 400°F (200°C) oven for 20–25 minutes or until puffed and golden. Turn off the oven, crack the door open, and let the shells sit for 10 minutes to dry out completely.
Make the Cream Filling
In a chilled bowl, whip the heavy cream to stiff peaks. In a separate bowl, mix softened cream cheese or mascarpone with vanilla extract and powdered sugar until smooth. Gently fold in the whipped cream, followed by the diced strawberries.
Assemble the Cream Puffs
Once the profiteroles are fully cooled, slice them in half horizontally. Fill the bottom halves with the cream mixture using a spoon or piping bag. Top with sliced strawberries if using, then place the top halves on. Dust with powdered sugar before serving.
Notes
Chill your mixing bowl and beaters for best whipped cream results.
Let profiterole shells dry out in the oven to ensure crispness.
For best texture, fill the cream puffs just before serving.
Use mascarpone for a smoother, richer filling; cream cheese offers a slight tang.
Optional garnish adds freshness and visual appeal but isn’t essential.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 cream puff
- Calories: 225
- Sugar: 10g
- Sodium: 105mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 95mg
Keywords: strawberry cream puffs, choux pastry, profiteroles, whipped cream dessert, mascarpone cream, strawberry filling, French dessert, summer pastry, cream puff recipe
