I still remember the first time I baked cream puffs from scratch — the kitchen smelled like warm butter and something gently sweet, and the tiny domes in the oven looked impossibly delicate as they puffed and browned. Cream puffs, or profiteroles, are that lovely combination of an airy, crisp shell and a lush, creamy interior; add fresh strawberries and they somehow become lighter and more playful, perfect for late-spring and summer gatherings. In this post I’m sharing an easy strawberry cream puffs recipe I make whenever strawberries are at their best: bright, a little tart, and juicy enough to sing against the rich whipped filling.
I cooked this batch on a humid afternoon, so I paid special attention to oven timing — humidity makes a difference with choux. I piped small rounds (about the size of golf balls) and one tray of larger ones for showing off at the end. You’ll read my observations, the mistakes I made and fixed midbake, and exact steps so you can recreate them with confidence. Let’s get into the ingredients and then walk through the build — choux, filling, and finishing touches.
Ingredients Needed
- Water – creates the steam that makes the choux pastry rise and hollow out.
- Unsalted butter – gives the pastry its rich flavor; using unsalted lets you control saltiness.
- Salt – a pinch enhances the sweetness and balances the cream filling.
- All-purpose flour – the structure for the choux; protein content matters a bit, so a standard AP flour works best.
- Large eggs – the emulsifier and leavener in choux; added one at a time so you control the dough consistency.
- Cream cheese or mascarpone – adds tang and richness to the whipped filling.
- Vanilla extract – simple aromatic to lift the cream.
- Powdered sugar – sweetens and stabilizes the cream without graininess.
- Heavy cream – chilled, for whipping into a fluffy filling.
- Fresh strawberries – diced into the filling for texture and garnish for color; choose firm, fragrant berries.
- Extra powdered sugar – for a delicate dusting on top before serving.
Notes on selecting strawberries: pick berries that smell sweet and have firm flesh — overly soft berries will weep into the filling. If you’re concerned about moisture, macerate briefly with a little sugar and drain, or pat dry with a paper towel. For dietary alternatives: try a gluten-free all-purpose flour blend for the shells (results vary), and for a dairy-free filling use chilled coconut cream or a vegan cream cheese — though traditional choux relies on eggs, so keep expectations realistic for texture changes.
Recipe: Exact Ingredients (for accuracy)
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 8 oz cream cheese (or mascarpone; softened at room temp)
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2 cups heavy cream (well chilled)
- 1 cup finely diced strawberries
- 1 cup sliced strawberries (for garnish; optional)
- 2 tbsp powdered sugar (for dusting)
Step-by-Step Instructions
Below I’ve written the tested method I used when I made these. I include not just the steps but the reasons behind them and what to watch for — because choux likes precision more than most doughs.
- Make the choux base: In a small saucepan combine the water, unsalted butter, and salt over medium-high heat. Once the butter is completely melted and the mixture is at a rolling boil, remove from heat briefly and add the flour all at once. Stir vigorously; within about a minute the flour will hydrate and form a smooth dough ball that pulls away from the pan.Why this matters: cooking the flour in the hot liquid gelatinizes the starches — that’s the step that lets the dough trap steam and puff. If your mixture still looks wet after a minute, it needs a little more stirring over heat until it gathers into a matte ball.
- Cool the dough slightly: Transfer the dough to a mixing bowl and let it cool for 10 to 15 minutes until warm to the touch. This is important because if you add eggs into dough that’s too hot, the eggs will scramble and you’ll lose the emulsion.What I noticed: I once added eggs too soon and ended up with tiny bits of cooked egg in the dough. Let it sit until you can comfortably touch it.
- Add the eggs one at a time: Beat in the eggs — using a hand mixer or a sturdy whisk — one at a time, making sure each egg is fully incorporated before adding the next. The dough should become glossy and should fall slowly from the spoon in a thick ribbon when it’s ready for piping. Too thick and it won’t pipe; too loose and it’ll spread and not hold shape.Troubleshooting: If you over-add eggs and the dough is too loose, it’s hard to fix. If it’s a little loose, chill it briefly to firm up. If it’s too stiff, add a very small extra egg (beat it first) — but add sparingly.
- Prepare to pipe and bake: Pack the dough into a pastry bag (or use a zip-top bag with the corner snipped) without air pockets. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Pipe rounds spaced at least an inch apart — for standard golf-ball size puffs aim for 1 to 1 1/2 inches across.Bake routine is key: Put the tray in the hot oven at 425°F for 10 minutes, then lower the temperature to 350°F (175°C) and bake another 30–35 minutes until golden brown. Do not open the oven door while they’re rising — that cool air can make them collapse.
What I do: I rotate the tray once midway through the lower-temp bake if my oven runs hot. Also, if the tops look blistered but the shells still seem pale, extend the lower-temp time by a few minutes rather than increasing the heat.
- Cool the shells: Once baked, remove the sheet and allow the shells to cool completely on the tray. If you cut one open and it shows doughiness inside, return to the oven briefly (turned off, but warm) to dry them — underbaked shells are the most common reason for soggy interiors.
- Make the strawberry cream filling: In a bowl beat the softened cream cheese (or mascarpone) with powdered sugar and vanilla until smooth. Pour in chilled heavy cream and whip from medium to high speed until the mixture becomes thick and fluffy — think a stable whipped cream, but with the body of light cheesecake. Fold in the finely diced strawberries by hand.Tip: If the whipped filling starts to get soft, chill it for 30–45 minutes then whisk again briefly. A cold bowl and chilled beaters help the cream whip faster.
- Assemble: Slice each puff shell horizontally with a serrated knife. Transfer the strawberry whipped cream into a piping bag fitted with a star tip and pipe a generous amount into the bottom half of each shell. Close with the top and, if you like, tuck a slice of strawberry in the seam or spoon extra diced berries on top. Dust with powdered sugar just before serving.Serve cold or at room temperature: I find these best after 10–15 minutes in the fridge so the filling firms a little, but not so long that the strawberries weep.
Store-bought option: If you’re short on time, buy pre-baked choux shells and still make the filling — it’ll cut your work and keep the fresh flavor.
Tips for Perfect Cream Puffs
- Pulse of steam is your friend – choux puffs rely on steam. Use the hot-start (425°F) to get that burst of rise, then lower the heat to dry and set the shells.
- Cool slightly before adding eggs – too-hot dough will scramble eggs. Aim for warm, not hot, to the touch.
- Watch consistency, not just measurements – the final choux should be glossy and fall in a ribbon from the spoon. If it’s stiff, add a tiny bit of beaten egg; if it’s runny, chill slightly.
- Avoid soggy bottoms – ensure shells are fully baked and dry inside. If you cut one open and it’s damp, place the tray back in the still-warm oven for 5–10 minutes to dry them out.
- Don’t open the oven early – opening the door while they’re rising lets hot steam escape and often causes collapse.
- Stabilize the filling – cream cheese or mascarpone helps the whipped cream hold shape longer than plain whipped cream alone.
- Fill just before serving – filled puffs soften faster. Assemble within an hour of serving for best texture.
Variations and Unique Twists
Once you’ve got the basics down, these puffs are a playground for flavor. Here are tested ideas I’ve used or tasted that work well.
- Chocolate-dipped tops – dip the top halves in tempered dark chocolate for a glossy finish and a textural contrast.
- Strawberry compote fold-in – gently fold a spoonful of thick strawberry compote into the filling for a more jammy, spoonable center.
- Gluten-free shells – try a reliable gluten-free all-purpose flour blend; results vary with brands. I recommend testing one small tray first and adjusting liquid if needed.
- Vegan approach – choux without eggs is challenging. The pragmatic route is store-bought vegan shells or making a coconut-cream-based filling and assembling with fresh berries.
- Citrus lift – add a teaspoon of lemon or lime zest to the filling for a bright, citrusy contrast to the strawberries.
- Chocolate-strawberry – fold cocoa powder into half the cream and pipe alternating dollops for a marbled center.
For another light strawberry dessert idea that highlights fresh berries, see our Strawberries and Cream Swiss Roll.
If you love creamy strawberry fillings, our strawberry cheesecake lasagna offers inspiration for rich, make-ahead components.
For a handheld pastry variation with a ricotta-style filling, consider the technique used in our mini cannoli cups.
Serving Suggestions and Pairings
These cream puffs make for an elegant dessert plate or a casual afternoon treat. I’ve brought them to tea parties, used smaller puffs on dessert trays, and stacked larger ones for a show-stopping tower. Here are practical serving ideas:
- Tea party – arrange on a tiered tray with lemon bars and scones; garnish with mint sprigs.
- Picnic – keep shells unfilled in an airtight container and bring the filling separately in a chilled tub; assemble at your destination.
- Festive gatherings – pipe extra cream and top with a whole halved strawberry; dust with powdered sugar right before serving for a snowy look.
- Garnish ideas – thin strawberry slices, small mint leaves, edible flowers, or a sprinkle of finely chopped pistachios for contrast.
Pair your cream puffs with a fragrant tea like our Cherry Earl Grey Milk Tea for a delightful afternoon treat.
Nutritional Information
Per the standard recipe yield (about 24 cream puffs), an average serving (one puff) contains approximately:
- Calories – 179 kcal
- Fat – 15 g
- Carbohydrates – 9 g
- Protein – 3 g
Health notes: strawberries add vitamin C and antioxidants, and because the filling is dairy-forward, you can reduce calories by using a lighter cream or less cream cheese — but this will change texture and stability. For a slightly lighter version, use 1 cup heavy cream and 1 cup plain Greek yogurt whipped with a touch of powdered sugar and vanilla; it won’t be as rich but still pleasant.
Frequently Asked Questions
- How do I keep strawberry cream puffs from getting soggy?
Fill the puffs right before serving. Store unfilled shells in an airtight container at room temperature (not the fridge) for up to 2 days. Pat strawberries dry and add them just before serving, or create a thin chocolate or jam barrier inside the shell to slow moisture transfer. - Can I make the cream puffs ahead of time?
Yes — bake the shells up to 2 days ahead and keep them airtight at room temperature, or freeze shells for up to a month. Make the filling a day ahead and refrigerate; whip briefly before piping. Fill the puffs just before serving for best texture. - Why didn’t my cream puffs puff up or why did they collapse?
Common causes are undercooked choux dough, adding eggs when the dough is too hot, or opening the oven while baking. Cook the dough until it forms a smooth ball, let it cool slightly before adding eggs, follow the temperature routine (hot start then lower temp), and avoid opening the oven door until fully baked and golden. - Can I make a gluten-free or vegan version?
Gluten-free: try a reliable gluten-free all-purpose flour blend (results vary). Vegan: choux is tricky without eggs; easiest route is to use store-bought vegan shells or make the filling vegan (coconut cream or vegan cream cheese) and assemble with fresh strawberries. Expect texture differences. - What’s the best way to freeze leftovers?
Freeze unfilled, fully cooled shells in a single layer in an airtight container or freezer bag for up to a month. Thaw at room temperature and then fill. Freezing filled puffs is not recommended because the whipped filling and strawberries lose texture when thawed.
Conclusion and Encouragement to Try
Making strawberry cream puffs at home is one of those baking projects that rewards patience with a big payoff: crisp, hollow shells and a bright, creamy filling that looks and tastes like you put in a lot more effort than you actually did. I’ve made them in batches for weekday treats and for parties; the steps are repeatable, and once you understand the choux rhythm (hot start, lower temp, dry it out), it becomes very reliable.
Don’t be intimidated if your first batch isn’t perfect — mine rarely are. Adjust oven time for your oven, let the dough cool properly before adding eggs, and fill them at the last minute. Share them with friends or take them to a potluck and watch how quickly they disappear. If you try variations or a gluten-free/vegan twist, I’d love to hear what worked for you and what didn’t — baking is always a little bit of a conversation between you and your oven.
Happy baking — enjoy the crackle of the shell, the cool cream, and that strawberry sweetness in every bite.
Easy Strawberry Cream Puffs Recipe
Ingredients
Method
- Into a small saucepan, add the butter, salt, and water. Cook the mixture over medium-high heat until the butter is melted and comes to a boil.
- Add the flour all at once and stir until a dough ball forms, about 1 minute.
- Transfer the dough into a large mixing bowl and allow it to cool until warm to touch, about 10 to 15 minutes.
- Once cooled, begin adding the eggs, one at a time. Use a hand-mixer or whisk to mix the egg into the dough after each addition. Transfer the dough into the prepared pastry bag, packing the dough into the bag without air pockets.
- Preheat the oven to 425F and line a large baking sheet with parchment paper.
- Pipe small to large dollops (depending on preference) onto the parchment paper, spacing them at least an inch apart.
- Bake the profiteroles at 425F for 10 minutes, then reduce oven temperature to 350F and bake for an additional 30 to 35 minutes, until golden brown.
- Once they are baked, allow them to cool completely on the tray.
- In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat the cheese on medium speed until smooth and creamy.
- Pour in the chilled heavy cream, then start whisking on medium speed, working your way up to high speed. Whisk until a thick and fluffy whipped cream forms.
- Add the diced strawberries last, folding them in by hand with a spatula.
- Transfer the strawberry whipped cream into a pastry bag tipped with a star tip.
- Using a serrated knife, slice each cream puff shell in half.
- Pipe a generous amount of cream into each shell, closing with the top half.
- If desired, add sliced strawberries to each one as garnish. Place the cream puffs into the refrigerator if not enjoying right away.
