If you are searching for a dessert that brings a perfect harmony of light pastry and luscious filling, look no further than these Strawberry Cream Puffs. This elegant yet approachable treat features delicate, airy choux pastry shells filled with a dreamy strawberry-studded cream that melts in your mouth. Every bite offers a delightful contrast of textures and flavors, celebrating the fresh brightness of strawberries paired with a silky, sweet creaminess that’s utterly unforgettable. Whether you’re hosting a special gathering or simply craving a charming indulgence, these Strawberry Cream Puffs will quickly become a beloved staple in your dessert repertoire.

Strawberry Cream Puffs Recipe - Recipe Image

Ingredients You’ll Need

The magic of Strawberry Cream Puffs comes from a handful of simple but carefully chosen ingredients. Each item plays a crucial role in building the perfect balance between lightness, richness, and that fresh strawberry sparkle.

Water: Creates steam that helps puff up the dough into hollow shells.
Unsalted butter: Provides richness and tenderness to the pastry.
Salt: Enhances all the flavors subtly and balances the sweetness.
All-purpose flour: Gives structure to the choux pastry dough.
Large eggs: Bind the dough and add moisture for the perfect puff.
Cream cheese or mascarpone: Adds a smooth, tangy richness to the filling.
Vanilla extract: Infuses the cream with warm aromatic notes.
Powdered sugar: Sweetens the cream smoothly without graininess.
Heavy cream: Whipped to airy perfection for that light, fluffy texture inside.
Fresh strawberries: Both diced in the cream and sliced for garnish, delivering freshness and color.

How to Make Strawberry Cream Puffs

Step 1: Prepare the Pâte à Choux

Begin by bringing water, butter, and salt to a boil in a small saucepan. This steaming hot mixture is the foundation of your choux pastry. Once boiling, quickly add all the flour, stirring vigorously until the dough pulls away from the sides and forms a ball. This step ensures your pastry will puff up beautifully when baked. Let the dough cool until it’s just warm to the touch before proceeding.

Step 2: Incorporate the Eggs

Adding the eggs one at a time is key for the right texture. Beat each egg fully into the dough so it becomes smooth and glossy. This gradual process creates a batter that is elastic and thick, perfect for piping. Once combined, load the dough into a pastry bag, removing any air bubbles to ensure even puffing.

Step 3: Bake the Profiteroles

Preheat your oven to 425°F and line a baking sheet with parchment paper. Pipe round dollops of dough with enough spacing for expansion. Bake at high temperature initially to generate steam that inflates the shells. After 10 minutes, lower the heat to 350°F to finish the baking, allowing them to dry out and turn a beautiful golden brown. Resist opening the oven door during baking — the sudden drop in heat could cause them to collapse.

Step 4: Make the Strawberry Cream Filling

While the shells cool, whip up the luscious filling. Cream together the softened cream cheese, powdered sugar, and vanilla until luxuriously smooth. Then gradually whisk in the chilled heavy cream at increasing speeds until the mixture is thick and fluffy, almost like cloud-like whipped cream. Gently fold in the finely diced strawberries for bursts of fresh goodness in every bite. If needed, chill the filling briefly to help it firm up before piping.

Step 5: Assemble the Strawberry Cream Puffs

Slice each cooled profiterole horizontally with a serrated knife. Using a pastry bag fitted with a star tip, pipe a generous swirl of strawberry cream into each base. Top with the upper half and dress up with sliced strawberries and a dusting of powdered sugar to add charm and sweetness. Chill until ready to serve for the freshest experience.

How to Serve Strawberry Cream Puffs

Garnishes

Fresh sliced strawberries and a light dusting of powdered sugar are classic toppings that not only enhance the elegance but create a visually appealing dessert. You can also try edible flowers or a drizzle of melted white chocolate for a special touch that makes these cream puffs party-ready.

Side Dishes

Strawberry Cream Puffs shine beautifully on their own, but they also pair wonderfully with a light cup of tea or a glass of sparkling wine to balance the sweetness. Fresh fruit salads or a sorbet can complement the dessert without overshadowing the delicate flavors.

Creative Ways to Present

For a fun twist, serve Strawberry Cream Puffs layered in a trifle bowl with layers of whipped cream and fresh strawberries, turning them into a stunning centerpiece. Alternatively, arrange them on a tiered cake stand to create a whimsical dessert tower that’s perfect for celebrations and adds instant wow factor.

Make Ahead and Storage

Storing Leftovers

Place any leftover Strawberry Cream Puffs in an airtight container and store them in the refrigerator. Because the filling contains fresh cream and strawberries, they’re best enjoyed within 1-2 days for maximum freshness and texture.

Freezing

While the choux shells can be frozen before filling, it’s best to freeze them plain without cream, wrapped tightly to prevent freezer burn. When ready to enjoy, thaw in the refrigerator and fill with the cream mixture freshly prepared for the best taste and texture.

Reheating

If you have leftover shells, you can gently reheat them in a warm oven (about 300°F) for 5-7 minutes to restore that crisp exterior before adding fresh cream. Avoid reheating once filled, as the cream filling is best served cold and fresh.

FAQs

What makes choux pastry puff up?

The high moisture content in the dough creates steam during baking, which causes the pastry to expand and puff up, forming hollow shells perfect for filling.

Can I use frozen strawberries for the filling?

Fresh strawberries are best for maintaining texture and flavor in the cream filling. Frozen berries can release extra moisture and make the filling watery.

How do I prevent my cream filling from becoming too soft?

Keep the cream and mixing bowls chilled before whipping, and if the filling starts to soften, refrigerate it briefly before whisking again to regain firmness.

Can these Strawberry Cream Puffs be made gluten-free?

While traditional pâte à choux requires wheat flour, you can experiment with gluten-free flour blends designed for pastries, but expect some differences in texture.

Is it possible to make this recipe dairy-free?

You can substitute the cream cheese and heavy cream with coconut-based or other plant-based alternatives, but the flavor and consistency may vary slightly.

Final Thoughts

Strawberry Cream Puffs are not just a dessert; they’re a joyful experience that elevates any occasion. Their airy texture filled with sweet, fruity cream is bound to bring smiles around the table. I encourage you to try this recipe and discover the simple pleasure of crafting these delightful treats yourself—each bite feels like a little celebration!

Strawberry Cream Puffs Recipe

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★★★★★

5.2 from 13 reviews

Delight in these light and airy Strawberry Cream Puffs, filled with a luscious whipped cream and cream cheese mixture studded with fresh strawberries. Perfect as an elegant dessert or a special treat, these homemade profiteroles combine a crisp choux pastry shell with a sweet, creamy filling and a touch of fresh fruit for a refreshing finish.

Author: Lila
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 12 cream puffs 1x
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

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, for garnish (optional)
2 tablespoons powdered sugar, for dusting

Instructions

Making the Pate a Choux: In a small saucepan, combine water, unsalted butter, and salt. Heat over medium-high until the butter melts and the mixture begins to boil. Remove from heat and add the flour all at once, stirring vigorously until a dough ball forms and pulls away from the pan, about 1 minute. Transfer the dough to a large mixing bowl and let it cool for 10 to 15 minutes until warm to the touch.
Incorporating the Eggs: Once the dough is warm, add eggs one at a time, beating well after each addition with a hand mixer or whisk, until the dough is smooth, shiny, and fully combined. Load the dough into a pastry bag, pressing out any air pockets for smooth piping.
Baking Profiteroles: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Pipe the dough into small or medium dollops spaced at least one inch apart. Bake at 425°F for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes until golden brown and crisp. Avoid opening the oven door during baking to prevent collapse. Let the shells cool completely on the baking tray.
Preparing the Cream Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract on medium speed until smooth and creamy. Gradually add chilled heavy cream and whisk from medium to high speed until thick, fluffy whipped cream forms. Gently fold in the finely diced strawberries by hand. If the filling softens, chill in the refrigerator for 30 to 45 minutes then whisk again before using.
Assembling Strawberry Cream Puffs: Using a serrated knife, slice each cooled cream puff in half horizontally. Fill a pastry bag fitted with a star tip with the strawberry whipped cream. Pipe a generous amount of filling onto the bottom half of each shell, then cover with the top half. Optionally, garnish with sliced strawberries and lightly dust with powdered sugar. Refrigerate if not serving immediately.

Notes

Ensure the pâte à choux dough cools sufficiently before adding eggs to prevent cooking the eggs prematurely.
Do not open the oven door during baking to allow the profiteroles to puff properly without collapsing.
Use chilled heavy cream and cold mixing bowls for best whipped cream results.
The filling can be prepared a few hours ahead to allow flavors to meld and to simplify assembly.
For a lighter option, substitute mascarpone for cream cheese.
Store assembled cream puffs in the refrigerator and consume within 24 hours for freshness.