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!
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Tips for Making Cream Puffs
This elegant, show-stopping dessert can seem intimidating to make at home, but it’s actually quite easy! I had a hesitation about making them for the longest time, but once you actually try making them, you’ll want to make them all the time! 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 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.
The Strawberry Filling
I love the sweet and fluffy whipped cream filling! It’s creamy and has just the right amount of sweetness to go with the strawberries. It’s made with whipped cream, cream cheese and strawberry puree. Make sure the heavy cream is properly chilled before using in the recipe. If you find that your filling is a bit runny, just place it into the refrigerator for 30 minutes. And, keep the cream puffs refrigerated until you’re ready to serve them. Add the fresh strawberry slices and a light dusting of confectioner’s sugar right before serving.
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.
Enjoyed this French pastry recipe? Check out some of my other recipes you’re sure to enjoy!
- I love this fruity ‘Berry Paris Brest’! It’s a large pastry ring filled with whipped cream and loads of fruit!
- These ‘Chocolate Coffee Eclairs’ are one of my favorites!
- Also, check out my ‘Strawberry Basil Eclairs’ with the most unique basil filling!
- Chocolate Pistachio Profiteroles – filled with the most amazing pistachio cream!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I love my handheld KitchenAid mixer is great for smaller jobs like mixing batter.
- Use these non-stick silicone mats for baking, along with these aluminum baking sheets.
- This set of jumbo cake decorating tips includes my favorite tips.
- And this filling tip by Ateco is great for piping eclairs and cream puffs full of cream.
Strawberry Cream Puffs Recipe (video)
- 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
- 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.
- 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.