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.