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.