Strawberry Cream Puffs are the kind of dessert that feels like it belongs in a French patisserie but is surprisingly easy to make at home. These airy, golden pâte à choux pastries are filled with luscious whipped cream and fresh strawberries—making them the perfect spring or summer dessert. They’re delicate, dreamy, and guaranteed to impress your guests, whether you’re serving them for brunch, high tea, or a romantic dinner.

With a crisp exterior and a soft, hollow interior ready to be filled with goodness, cream puffs are a classic French treat that never goes out of style. Add juicy strawberries and lightly sweetened whipped cream, and you’ve got a match made in dessert heaven.

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📝 Ingredients

For the Cream Puff Shells (Choux Pastry):

• ½ cup unsalted butter (1 stick)
• 1 cup water
• ¼ teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup all-purpose flour
• 4 large eggs

For the Strawberry Cream Filling:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• 1 cup fresh strawberries, diced
• Extra strawberries for garnish (optional)

Optional Topping:

• Powdered sugar for dusting
• Melted white chocolate for drizzling

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👩‍🍳 Instructions

1. Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Make the Choux Pastry

In a medium saucepan, combine butter, water, salt, and sugar. Bring to a boil over medium heat.

Add the flour all at once and stir vigorously with a wooden spoon. Continue stirring over heat for 1–2 minutes until the dough forms a ball and pulls away from the sides of the pan.

Remove from heat and let cool for 5 minutes. Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.

3. Bake the Shells

Using a spoon or piping bag, drop 2-inch rounds of dough onto the prepared baking sheet, spacing 2 inches apart.

Bake for 20–25 minutes or until golden and puffed. Do not open the oven door while baking. Once done, let them cool completely on a wire rack.

4. Make the Cream Filling

In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in the diced strawberries gently.

5. Assemble the Puffs

Slice each cooled puff shell in half horizontally. Fill the bottom half with a generous spoonful of strawberry cream, then top with the upper half.

Dust with powdered sugar and garnish with more strawberries or a drizzle of white chocolate if desired.

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🍽️ Nutrition Estimate (per puff, makes about 10 cream puffs)

• Calories: 190
• Fat: 14g
• Carbohydrates: 13g
• Sugar: 5g
• Protein: 3g

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💡 Tips & Tricks

• Use cold eggs: They incorporate better and give structure to the choux dough.
• Don’t underbake: Cream puffs should be golden and hollow inside. Undercooked puffs will collapse.
• Stabilize the whipped cream: For longer-lasting puffs, add a tablespoon of instant pudding mix or cornstarch to the whipped cream.
• Make ahead: You can make and freeze the puff shells. Reheat in the oven to refresh before filling.
• Flavor twist: Add lemon zest to the whipped cream for a bright contrast to the strawberries.

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✨ My Personal Touch

There’s something magical about cream puffs. I remember baking them with my grandmother on spring mornings—she always added a splash of almond extract to the cream. The combination of soft whipped cream, tart strawberries, and the buttery crisp shell is truly nostalgic for me. Now, I make them for my own brunches and always end up with an empty tray!