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.