Easy Strawberry Cream Puffs Recipe (video)

strawberry cream puffs with fresh strawberries

What’s better than a light and fluffy cream puff?! Strawberry cream puffs! These delicate profiteroles are made with a simple pate a choux dough, then filled with a dreamy, cream strawberry filling and dusted with confectioner’s sugar for a simple and elegant finish. They’re not too sweet and oh-so-good! These are perfect for a special occasion, or for that dessert lover that likes their sweets on the less sweet side!

My Strawberry Cream Puffs Video Tutorial

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Ingredients for Cream Puffs

This impressive dessert recipes requires just a few ingredients! Here’s what you’ll need to make these cream puffs filled with strawberries:

  • Water, Flour, Butter, & Salt: for making the pate a choux dough, or the profiterole shells. Use regular, all-purpose flour and unsalted butter for best results.
  • Eggs: for making the dough. I recommend having the eggs at room temperature for this recipe.
  • Strawberries: fresh strawberries are the best choice for this recipe. If the berries are out of season, frozen and thawed strawberries will also work but I don’t recommend using them to garnish the cream puffs.
  • Cream Cheese: either softened cream cheese or mascarpone cheese can be used to stabilize and thicken the whipped cream filling.
  • Sweetened Condensed Milk: I use this sweet milk in place of confectioner’s sugar for the filling. If you prefer, you can omit the milk and replace it with 1/2 cup confectioner’s sugar instead.
  • Heavy Cream: use very well chilled heavy cream to ensure the frosting keeps its shape!
a close up of a cream puff filled with whipped cream and strawberries

How to Make Pate a Choux Dough

Cream puffs or profiteroles are one of my favorite desserts to make. Once you master making the pate a choux dough, the varieties are endless. The pate a choux dough used to make these cream puffs is super simple and requires just 5 ingredients! – eggs, water, flour, butter and a pinch of salt! Here’s how to make it:

  1. Sift the flour into a large bowl, along with the salt, cinnamon and nutmeg; set aside. Into a small saucepan, add the butter and water. Cook the mixture over medium-high heat until the butter is melted and comes to a boil. Add the dry ingredients all at once and stir until the a dough ball forms, about 1 minute.
  2. Transfer the dough into a large mixing bowl and allow it 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.

More Tips for Making Profiteroles

Here are a few tips for making pate a choux successfully!

  • When baking the cream puff shells, resist the temptation to open your oven door! These shells are very temperature sensitive and can collapse easily with a blast of cool air.
  • Bake the shells until they are a deep golden color; underbaking will also cause them to collapse.
  • I recommend filling the pastries the same day, once they cool. The shells can and will go stale if left out uncovered.
strawberry profiteroles with strawberry cream filling

How to Make Strawberry Cream Puffs

You’ll love this easy recipe for strawberry and cream filled cream puffs! Here’s how I put them together!

  1. Prepare the pate a choux dough first. Transfer the dough into the prepared pastry bag and pipe 1 to 1 1/2 inch dollops onto the prepared paper or mat; leave a little space between each one.
  2. Bake the profiteroles at 425F for 10 minutes, then reduce oven temperature to 350F and bake for an additional 25 to 30 minutes, until golden brown. Do not open oven door during the baking process; the cool air will cause the profiteroles to collapse. Once they are baked, allow them to cool completely on the tray. Once cooled, use a serrated knife to cut them open in half.
  3. Prepare the strawberry filling. In a mixing bowl, combine the cream cheese, sweetened condensed milk and vanilla extract. Whisk together on medium speed until smooth and creamy. Pour in the chilled heavy cream, then whisk on high speed until a thick and fluffy whipped cream forms. Add the crushed strawberries last, folding them in by hand.
  4. If the whipped cream filling starts to get too soft, place it into the refrigerator to chill for 30 to 45 minutes, then whisk again.
  5. Transfer the cream into a pastry bag and pipe each profiterole full of the cream, closing them together. If desired, add sliced strawberries to each one of garnish. Place the cream puffs into the refrigerator and allow them to set for a few hours, or overnight.

Common Recipe Questions

Can I make these cream puffs ahead of time?

Yes, you can make these ahead of time. You can prepare the cream puff shells ahead of time and keep the stored in an airtight container. Fill the profiteroles the day you plan to enjoy them.

Can I freeze these?

Yes, you can freeze cream puffs! Keep the stored in an airtight container in the freezer and defrost in the refrigerator.

Can I use other fruit and/or berries?

This recipe will work great with other fruit and berries such as raspberries, blueberries, etc.

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Strawberry Cream Puffs video recipe

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strawberry cream puffs with fresh strawberries
5 from 2 votes

Strawberry Cream Puffs Recipe (video)

1 hr prep + 45 mins cook
24 servings
The best strawberry cream puffs recipe, with whipped cream and fresh berries!

Ingredients 

For Profiteroles:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

For Cream Filling:

  • 1/2 cup softened cream cheese, or mascarpone
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, chilled
  • 1/2 cup crushed strawberries
  • 1 cup sliced strawberries, for garnish

Instructions

Making the Pate a Choux:

  • Preheat oven to 425F. Line a large baking sheet or two with parchment paper or silicone mats. Prepare a large piping bag tipped with a round or star tip; I used Ateco tip #847.
  • In a small saucepan, combine the water, butter and salt. Cook the mixture over medium heat until the butter melts and comes up to a simmer. Add the flour all at once, stirring with a spatula. The dough should come together within one minute, pulling away from the sides of the saucepan and forming a ball. Transfer the dough into a mixing bowl and cool for 7 to 10 minutes; dough should be warm to touch but not hot.
  • Begin adding the eggs, one a time, mixing thoroughly after each addition. Once all the eggs are added, continue mixing the dough for 1 minute. Transfer the dough into the prepared pastry bag and pipe 1 to 1 1/2 inch dollops onto the prepared paper or mat; leave a little space between each one.
  • Bake the profiteroles at 425F for 10 minutes, then reduce oven temperature to 350F and bake for an additional 25 to 30 minutes, until golden brown. Do not open oven door during the baking process; the cool air will cause the profiteroles to collapse. Once they are baked, allow them to cool completely on the tray. Once cooled, use a serrated knife to cut them open in half.

Making the Strawberry Filling:

  • Prepare the strawberry filling. In a mixing bowl, combine the cream cheese, sweetened condensed milk and vanilla extract. Whisk together on medium speed until smooth and creamy. Pour in the chilled heavy cream, then whisk on high speed until a thick and fluffy whipped cream forms. Add the crushed strawberries last, folding them in by hand.
  • Transfer the cream into a pastry bag and pipe each profiterole full of the cream, closing them together. If desired, add sliced strawberries to each one of garnish. Place the cream puffs into the refrigerator and allow them to set for a few hours, or overnight.

Nutrition

Calories: 139kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 64mg | Potassium: 70mg | Fiber: 1g | Sugar: 4g | Vitamin A: 391IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg