There’s something so nostalgic about the first bite of a homemade cream puff—crisp on the outside, soft and cloud-like inside, with that sweet burst of strawberry cream that melts on your tongue. This recipe brings a touch of elegance to your dessert table, yet it’s surprisingly easy to make. You don’t need to be a pastry chef to master pâte à choux; all it takes is a little patience and a few simple tricks. The result? Golden puffs that look straight out of a bakery window, but taste even better fresh from your kitchen.
What I love most about these Strawberry Cream Puffs is how versatile they are. They fit right in at a baby shower, Easter brunch, or even a cozy Sunday breakfast. And if you’re the kind of baker who enjoys trying new fillings, you can use this same base for endless variations—from chocolate hazelnut to lemon cream. For more classic European dessert inspiration, check out this French pastry basics guide before you start whipping up your batch.
Why You’ll Love This Recipe
- Delicate, bakery-style texture: The pâte à choux bakes up light, hollow, and perfectly golden—ideal for holding that creamy strawberry filling.
- Sweet meets fresh: Each bite balances the richness of cream with bursts of juicy strawberries for a dessert that feels indulgent but refreshing.
- Deceptively easy to make: With just a handful of pantry ingredients and clear step-by-step guidance, these puffs come together beautifully—even for beginners.
- Customizable for any occasion: Swap the strawberries for raspberries, peaches, or even chocolate mousse to match the season or your mood.
- Make-ahead friendly: You can bake the shells a day early, then fill them just before serving—stress-free for brunches and parties.
Ingredients You’ll Need
For the Cream Puffs (Pâte à Choux)
- 1 cup water – The liquid base that helps steam the dough and create that signature puff.
- ½ cup unsalted butter – Adds richness and flavor while keeping the texture tender.
- ¼ teaspoon salt – Balances the sweetness and enhances flavor.
- 1 cup all-purpose flour – The structure-building ingredient for the shells.
- 4 large eggs – Give the pastry its light, airy texture and beautiful golden color.
For the Cream Filling
- 8 oz cream cheese or mascarpone – Softened; this gives body and a rich, velvety base for the filling.
- 1 teaspoon vanilla extract – Adds depth and that irresistible bakery aroma.
- ½ cup powdered sugar – Sweetens the cream without making it too heavy.
- 2 cups heavy whipping cream – Whipped until fluffy for a luscious, cloud-like texture.
- 1 cup finely diced strawberries – Fresh, juicy berries that infuse each bite with bright flavor.
For Garnish
- 1 cup sliced strawberries (optional) – Adds a beautiful finishing touch.
- 2 tablespoons powdered sugar (optional) – A light dusting makes the puffs look extra elegant.
Step-by-Step Instructions
Make the Choux Pastry
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- In a medium saucepan, combine water, butter, and salt, bringing the mixture to a gentle boil over medium heat. Once the butter melts, remove from heat.
- Add flour all at once and stir quickly with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
- Return the pan to low heat and cook the dough for 1–2 minutes, stirring constantly to remove excess moisture.
- Transfer the warm dough to a mixing bowl and beat in the eggs one at a time, mixing well after each addition. The dough should be thick, glossy, and pipeable.
Pipe and Bake
- Spoon the dough into a piping bag fitted with a large round tip. Pipe small mounds (about 1 ½ inches wide) onto the prepared baking sheets, leaving space between each.
- Dip your finger in water and smooth the tops to remove any peaks.
- Bake for 10 minutes at 425°F, then reduce heat to 350°F (175°C) and continue baking for 20–25 minutes, or until the puffs are golden brown and crisp.
- Turn off the oven, open the door slightly, and let the shells rest for 5–10 minutes to dry out inside.
Prepare the Strawberry Cream Filling
- In a large mixing bowl, beat cream cheese (or mascarpone) with vanilla and powdered sugar until smooth and creamy.
- In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
- Add the finely diced strawberries and fold until evenly distributed. Chill for 30 minutes to set.
Assemble and Serve
- Slice each puff in half horizontally using a serrated knife.
- Pipe or spoon the strawberry cream generously into the bottom half, then place the top gently back on.
- Dust with powdered sugar and garnish with sliced strawberries if desired. Serve immediately for the best texture.
Tips & Variations
Helpful Baking Tips
- Keep the oven closed while baking: Opening the door early can cause the steam to escape and deflate your puffs.
- Check for doneness: The puffs should feel hollow and sound slightly crisp when tapped on the bottom. If they seem soft, bake for a few more minutes.
- Cool completely before filling: Warm shells will melt the cream filling, so patience pays off here.
Flavor Variations
- Chocolate Lovers: Add 2 tablespoons of cocoa powder to the choux dough for chocolate puffs, or drizzle melted dark chocolate over the tops.
- Lemon Cream Puffs: Replace vanilla with lemon extract and fold in a teaspoon of lemon zest for a citrus twist.
- Mixed Berry Version: Combine diced raspberries, blueberries, and strawberries in the filling for extra color and flavor.
- Mascarpone Upgrade: For a richer, Italian-style filling, use mascarpone instead of cream cheese—silky and decadent.
Make-Ahead & Storage
- Shells: Bake the puffs a day ahead, let them cool, and store them in an airtight container at room temperature. Re-crisp in the oven for 5 minutes before filling.
- Filled Cream Puffs: Best served the same day, but can be refrigerated for up to 2 days. The shells will soften slightly but remain delicious.
- Freezing: Freeze unfilled shells for up to 1 month, then thaw and crisp in the oven before filling.
Serving Suggestions
- For a Brunch Spread: Arrange your strawberry cream puffs on a white cake stand or tiered dessert tray surrounded by fresh berries and mint leaves. They pair beautifully with mimosas, cappuccinos, or herbal teas.
- As a Romantic Dessert: Dust lightly with powdered sugar, drizzle a touch of chocolate sauce, and serve with a few strawberries on the side for an elegant Valentine’s or anniversary treat.
- At Parties or Baby Showers: Make mini puffs for bite-sized treats that are easy to grab and irresistibly cute. Add pastel-colored liners or edible flowers for a themed touch.
- For a Seasonal Twist: Swap the strawberries for raspberries in the winter, or peaches in the summer, to keep the dessert feeling fresh and seasonal year-round.
- Styling for Photos: Highlight the contrast of golden pastry and pink cream by placing a few puffs on a marble board or neutral background. Natural daylight and a simple garnish make the colors pop perfectly for Pinterest visuals.
FAQs
1. Why did my cream puffs deflate after baking?
Deflation usually happens if the oven door is opened too early or if the pastry wasn’t baked long enough to dry out completely. Make sure the shells are golden, crisp, and sound hollow when tapped before removing them from the oven.
2. Can I make the cream puffs ahead of time?
Absolutely! You can bake the shells a day ahead and store them in an airtight container at room temperature. Fill them just before serving for the best texture and presentation.
3. What’s the best way to get smooth, even puffs?
Use a piping bag with a round tip and keep consistent pressure while piping. If peaks form, lightly dab them down with a damp finger before baking.
4. Can I use frozen strawberries for the filling?
Yes, but make sure to thaw and drain them well before adding to the cream. Too much liquid can make the filling runny—fresh berries are ideal for the best texture and flavor.
5. How do I store leftover cream puffs?
Keep filled puffs refrigerated in a covered container for up to 2 days. For best results, let them sit at room temperature for 10–15 minutes before serving to soften the cream slightly.
6. Can I fill them with something other than strawberry cream?
Definitely! Try whipped chocolate ganache, lemon curd, or vanilla pastry cream for a different twist. The choux pastry is incredibly versatile, so feel free to experiment.
Final Thoughts
There’s a certain magic in watching these little golden puffs rise beautifully in the oven, then filling them with sweet strawberry cream that feels like spring in every bite. Whether you’re hosting a brunch, celebrating a milestone, or simply treating yourself, these Strawberry Cream Puffs will make the moment feel special without the stress of complicated baking.
If you’re ready to dive deeper into mastering elegant yet approachable desserts, you might enjoy reading this guide on how to host a stress-free dessert party—it’s full of clever ideas for presentation and planning ahead. Then, come back to this recipe and watch how quickly your cream puffs disappear from the table.
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Strawberry Cream Puffs (Light, Airy & Perfect for Spring!)
- Total Time: 1 hour
- Yield: About 12 cream puffs 1x
Description
These Strawberry Cream Puffs feature light, golden choux pastry shells filled with a creamy, strawberry-infused filling that’s as airy as it is indulgent. Perfect for brunches, spring gatherings, or elegant desserts that look bakery-made but are surprisingly easy to prepare at home.
Ingredients
For the Cream Puffs (Pâte à Choux):
1 cup water
½ cup unsalted butter
¼ teaspoon salt
1 cup all-purpose flour
4 large eggs
For the Cream Filling:
8 oz cream cheese or mascarpone, softened
1 teaspoon vanilla extract
½ cup powdered sugar
2 cups heavy whipping cream
1 cup finely diced strawberries
For Garnish (Optional):
1 cup sliced strawberries
2 tablespoons powdered sugar
Instructions
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
In a saucepan, combine water, butter, and salt. Bring to a gentle boil, then remove from heat.
Add flour all at once, stirring quickly until the dough forms a smooth ball and pulls away from the sides.
Return to low heat and cook for 1–2 minutes, stirring to remove excess moisture.
Transfer dough to a bowl and beat in eggs one at a time until glossy and smooth.
Spoon into a piping bag and pipe 1½-inch mounds onto baking sheets. Smooth tops with a wet finger.
Bake 10 minutes at 425°F, then reduce to 350°F and bake another 20–25 minutes until golden and hollow.
Turn off oven, open the door slightly, and let puffs rest 5–10 minutes. Cool completely.
Beat cream cheese, vanilla, and powdered sugar until smooth.
Whip heavy cream to stiff peaks, then fold into the cream cheese mixture.
Add diced strawberries and chill 30 minutes.
Slice each puff, fill generously, and replace the tops.
Dust with powdered sugar and garnish with fresh strawberries. Serve immediately.
Notes
For extra crisp shells, reheat baked puffs at 350°F for 5 minutes before filling.
Avoid overmixing the whipped cream to keep the filling light and fluffy.
You can substitute mascarpone for a richer flavor.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 puff
- Calories: ~210
- Sugar: 10g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 115mg
Keywords: strawberry cream puffs, pâte à choux, strawberry dessert, spring desserts, cream puff recipe, choux pastry recipe