I still remember the first time I tried to make choux pastry: the dough looked like nothing special on the stove, but when it hit the oven it inflated into little golden clouds. These easy strawberry cream puffs capture that same little moment of kitchen magic — crisp, hollow shells holding a billowy strawberry-swirled whipped cream that melts on your tongue. They’re light, not too sweet, and perfect for summer picnics, afternoon tea, or an unfussy dinner party when you want something that looks fancy but doesn’t take forever.
I make these whenever strawberries are at their best — the smell of macerating berries draws people into the kitchen. In my small apartment kitchen, the dough puffs up and the oven fills with a warm, buttery scent. The filling is a slightly tangy cream cheese-whipped cream with bright, finely diced strawberries folded in, which keeps the texture interesting without turning soggy. Over the years I tweaked the whipping and folding steps so the filling stays airy and the shells stay crisp as long as possible. Below is everything I do, including the missteps I learned from, so you’ll get great results even if choux is new to you.
Ingredients
- Water – creates the steam that makes the choux puff up in the oven.
- Unsalted butter – gives rich flavor to the pastry; use salted if that’s all you have but reduce added salt.
- Salt – balances the sweetness and highlights butter flavor.
- All-purpose flour – the backbone of the choux; you can experiment with gluten-free blends (see variations).
- Eggs – provide structure and help the dough swell; add them one at a time so you can judge consistency.
- Cream cheese or mascarpone – adds tang and body to the filling; mascarpone yields a silkier mouthfeel.
- Vanilla extract – lifts the cream filling with warm, floral notes.
- Powdered sugar – sweetens the filling smoothly without graininess; a touch dusted on top makes them look inviting.
- Heavy cream – whipped to soft peaks to make the strawberry filling light and airy; chill the bowl first for best results.
- Fresh strawberries – both finely diced into the filling and sliced for garnish; buy ripe, fragrant berries from local markets or organic produce stands when possible for the best flavor.
- Optional garnishes – a dusting of powdered sugar or extra sliced berries for presentation.
Step-by-Step Instructions
Yield: about 24 cream puffs. Follow these steps closely — choux is forgiving when you know the cues: a glossy dough ball, puffy golden shells, and a whipped cream that holds soft peaks.
Make the choux pastry
- Into a small saucepan, combine the water, butter, and salt. Bring the mixture to a vigorous boil over medium-high heat. You’ll see the butter melt into the water and the surface take on little rolling bubbles — that’s the steam engine you want.
- Add the flour all at once. Stir vigorously with a wooden spoon until the mixture clumps into a smooth dough ball and pulls away from the pan sides, about 1 minute. At first it will look clumpy and wet; keep stirring and it will become satiny and start to form a single mass.
- Transfer the hot dough to a large mixing bowl and let it cool until just warm to the touch, roughly 10–15 minutes. If the dough is too hot when you add eggs, they will scramble.
- Once warm, add the eggs one at a time, beating thoroughly after each addition. Use a hand mixer or vigorous whisking. The dough should become glossy and fall from the spatula in thick ribbons. If it’s too stiff, it won’t pipe easily; if it’s looser than ribbons, the puffs may spread.
- Pack the dough into a pastry bag fitted with a plain round tip (or simply snip the corner). Avoid big air pockets — press the dough down as you fill the bag.
Pipe and bake
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Pipe rounds of dough onto the parchment, spacing at least 1 inch apart. I like to make them about 1 to 1½ inches across for a classic size that yields roughly 24 puffs. For a looser batter you’ll get slightly larger puffs; keep a consistent size so they bake evenly.
- Bake at 425°F for 10 minutes. Then without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 30–35 minutes until deeply golden-brown and crisp. The 10-minute high-heat blast sets the structure; dropping the oven temperature finishes cooking the interior.
- Once baked, remove from oven and let cool completely on the tray. Resist the urge to peek during the first 30 minutes of baking — opening the door can make them collapse.
Prepare the strawberry whipped filling
- In a mixing bowl, beat the softened cream cheese (or mascarpone) with powdered sugar and vanilla until smooth and creamy. I use medium speed and scrape the bowl once; if the cheese is lumpy, let it sit at room temperature a bit longer.
- Pour in the chilled heavy cream and start whisking on medium, increasing to high until thick, fluffy peaks form. The bowl should feel cool and the cream should thicken quickly. Stop when you have medium-stiff peaks — overwhipping will make it grainy.
- Fold in the finely diced strawberries by hand so you don’t deflate the whipped cream. If the filling feels soft, chill it 30–45 minutes and then whisk briefly before piping.
Assemble
- Slice each cream puff shell in half with a serrated knife.
- Pipe or spoon a generous amount of the strawberry whipped cream into the bottom half, then replace the top. If you like, tuck a thin slice of strawberry into the filling for a pretty cross-section.
- Garnish with sliced strawberries and a dusting of powdered sugar. Store in the refrigerator if not eating right away — assembled puffs are best the day you make them.
Tips for common pitfalls
- Eggs scrambles when added: The dough was too hot. Let the dough cool until just warm before adding eggs.
- Dough too loose or thin: The choux won’t hold shape. Add one small extra egg white or whip the dough a bit longer off heat to thicken. Don’t add more flour — that can make shells dense.
- Puffs collapse: Often caused by opening the oven too soon or underbaking. Make sure they are a deep golden-brown and dry to the touch before removing.
- Filling becomes watery: Dice strawberries finely and drain excess juices. Fold berries into stabilized whipped cream or use a thicker base like pastry cream to reduce sogginess.
Tips for Perfect Cream Puffs
- Test for doneness by feel and sound: Baked profiteroles should be evenly golden and sound hollow when tapped on the bottom.
- Use room-temperature eggs: They incorporate more evenly into the dough, giving better rise.
- Chill bowls and beaters: For the whipped cream, chilling tools helps the cream whip faster and hold shape better.
- Pipe from the same height: Hold the bag at the same angle and height to get uniform puffs — they’ll bake more evenly.
- Fill just before serving: To avoid sogginess, fill the shells up to a few hours before eating; if you must assemble earlier, drain macerated fruit thoroughly and stabilize the filling.
- Tool recommendations: A medium round piping tip, a good-handled offset spatula, and a reliable oven thermometer make a noticeable difference.
Gluten-Free and Dairy-Free Variations
I’ve tested adaptations so guests with restrictions don’t miss out. Expect some texture differences, and follow the extra tips below.
- Gluten-free choux: Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The dough may feel slightly wetter or grittier; pipe a touch larger and bake until fully dry inside. You may need to increase bake time a bit and watch for color — they’ll brown similarly but take longer to dry out.
- Dairy-free filling: Swap heavy cream and cream cheese for chilled full-fat coconut cream and a dairy-free cream cheese. Chill the coconut cream overnight and whip the solid part; the flavor will be slightly coconut-forward, which pairs very well with strawberries.
- Texture notes: Gluten-free shells can be slightly denser and less hollow. Using xanthan gum helps, and letting shells rest in a low oven (150°C/300°F) for 5–10 minutes after baking can further dry them out. For dairy-free creams, stabilize with a little powdered sugar or a small amount of cornstarch if you need longer hold.
- Looking for a dairy-free option? Try the coconut-based approach in our vegan raspberry coconut filling idea for a rich, dairy-free cream puff center.
Serving and Storage Suggestions
These cream puffs look delicate but they store quite well if you plan correctly. Here’s how I manage leftovers and presentation so the dessert stays delightful.
- To serve: Arrange the puffs on a platter, dust with powdered sugar, and add a few whole strawberries for color. They look beautiful when the filling peeks out slightly.
- Short-term storage (unfilled shells): Keep baked shells in an airtight container at room temperature for 1–2 days. Avoid refrigerating unfilled shells — humidity will soften their crisp exterior.
- Short-term storage (filled): Refrigerate filled puffs and consume the same day; they’re happiest within 6–8 hours of assembly.
- Freezing: Freeze baked, unfilled shells for up to a month. To refresh, re-crisp in a 300°F (150°C) oven for 5–10 minutes. Filled puffs don’t freeze well because the cream can separate when thawed.
- Reheating: If shells softened, a short stint in a warm oven revives the crispness — 5–7 minutes at 300°F usually does it.
- Want to freeze leftover fruit or fillings? Our guide on how to freeze peaches (and other berries) explains simple techniques that work well for strawberries, too.
Creative Filling Ideas
While strawberry-whipped cream is the star here, these shells are amazingly versatile. I keep a variety of fillings on hand depending on the season and crowd.
- Classic vanilla pastry cream: A thicker, spoonable custard that resists sogginess better than fresh fruit — for a classic pairing, try a vanilla custard filling when serving to-go.
- White chocolate-strawberry cheesecake: Fold melted white chocolate into a cream cheese base and swirl diced berries. It’s decadent and pairs beautifully with the light shells.
- Lemon curd: Tart, bright lemon curd with lightly sweetened whipped cream is a refreshing contrast to the pastry.
- Chocolate ganache: Fill with a cooled but still-pourable ganache, then set; you’ll get a rich chocolate center with the airy shell.
- Berry combinations: Raspberry-mascarpone, blueberry-thyme cream, or mixed berry coulis folded into whipped cream all work well.
- For a classic alternative filling, try our vanilla custard filling that pairs wonderfully with fresh strawberries.
- If you love strawberry-and-cream combinations, our white chocolate strawberry cheesecake bites offer inspiration for a luxe cream puff filling.
Nutritional Information
The original recipe yields roughly 24 cream puffs. Per serving (one cream puff), here are approximate values based on the recipe I use: about 179 calories, 15 g fat, 9 g carbohydrates, and 3 g protein. These values vary depending on the exact size of your puffs and how much filling you use.
If you’re watching sugar or calories:
- Use less powdered sugar in the filling and dusting.
- Substitute part of the heavy cream with a stabilized, lower-fat whipped base, though this will change mouthfeel.
- Add finely grated apple or pear to the filling for extra fiber and moisture without much added sugar.
FAQ (Quick Answers From My Test Kitchen)
How do I keep strawberry cream puffs from getting soggy? Fill the cream puffs right before serving. If you must assemble ahead, drain macerated strawberries well and fold them into a stabilized whipped filling (or use pastry cream) to reduce excess juice. Store unfilled baked shells in an airtight container at room temperature; filled puffs should be refrigerated and eaten the same day.
Can I make the choux pastry ahead of time? Yes — bake the shells up to 1–2 days in advance and keep them in an airtight container at room temperature. For longer storage, freeze baked shells for up to a month. To refresh, re-crisp in a 300°F (150°C) oven for 5–10 minutes. Avoid refrigerating unfilled shells, as humidity will soften them.
What are good dairy-free or gluten-free substitutions? For dairy-free: swap heavy cream and cream cheese with full-fat coconut cream (chilled and whipped) or a dairy-free cream cheese, and sweeten to taste. For gluten-free: try a 1:1 gluten-free all-purpose flour blend for the choux—results can vary, so a blend with xanthan gum often helps structure. Note that textures and flavor will differ slightly from the original.
How can I tell when the profiteroles are fully baked? They should be evenly golden-brown and feel dry to the touch. Tap the bottom — it should sound hollow. Follow the recipe timing (bake 10 minutes at 425°F, then 30–35 minutes at 350°F) and avoid opening the oven while baking so they don’t collapse.
Conclusion
These strawberry cream puffs have become my go-to when I want a dessert that’s both showy and approachable. The technique is straightforward once you watch the dough and learn the cues: glossy choux that pipes neatly, shells that turn a deep golden color, and a filling that’s light but stable. I test this recipe every strawberry season and keep coming back to the balance of tangy cream cheese, billowy whipped cream, and bright fresh berries. Try making the shells a day ahead and filling them the same afternoon — it keeps things relaxed and gives you that fresh-fruit pop at the table. If you make them, tell me how you filled yours and what small changes you made; I love hearing reader variations and the little discoveries you make in your own kitchen.
Easy Strawberry Cream Puffs Recipe
Ingredients
Equipment
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.
- Preheat the oven to 425F and line a large baking sheet with parchment paper.
- Pipe small to large dollops onto the parchment paper, spacing them at least an inch apart.
- Bake at 425F for 10 minutes, then reduce oven temperature to 350F and bake for an additional 30 to 35 minutes, until golden brown.
- Allow them to cool completely on the tray.
- In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
- Pour in the chilled heavy cream and whisk until thick and fluffy.
- Fold in the diced strawberries with a spatula.
- Slice each cream puff shell in half and pipe a generous amount of cream into each shell.
- If desired, add sliced strawberries to garnish. Refrigerate until serving.