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.