Easy Strawberry Cream Puffs Recipe (video)
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
Watch my YouTube video tutorial for all the details and step-by-step instructions for making the best strawberry cream puffs! Want to receive new recipe updates? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
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!
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:
- 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.
- 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.
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!
- 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.
- 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.
- 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.
- 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.
More Recipes!
Enjoyed this French pastry recipe? Check out some of my other recipes you’re sure to enjoy!
- Classic Cream Puffs – timeless and delicious classic profiteroles filled with pastry cream whipped cream and glazed with chocolate! Incredible!
- 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!
- Fruit Mille Feuille – easy dessert for any occasion! Buttery, flaky puff pastry topped with mascarpone cream, raspberry sauce, and loads of fruit!
- Heart-Shaped Strawberries & Cream Puff Pastries – super quick and easy pastry recipe with fruity and creamy filling.
Enjoyed this recipe? Share and save it to Pinterest!
Supplies/Tools
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)
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.
Thanks, Tatyana. I was wondering (1) how long does the filling stay stable once they’re out of fridge? Shall I add gelatin for more stability? (2) I like extra large cream puffs. If I pipe 3-inch dollops how should I modify the baking time?
Hi! Yes, if you want to make the cream more stable, add gelatin. I think you would need to bake at 425F for 10 minutes, then turn the oven temp down to 325F, probably bake around 40 -45 minutes. They need to be a rich golden color 🙂
Can you please write how much water/butter/flour I will need but in gramms? I confused with measurements a little bit 🙁
Yes, sorry! I’ll get my recipe updated soon with the metric measurements 🙂
Hi! Thank you for that recipe…
Do you know, if i can try to beat heavy cream in separate ball untill stiff picks form and then combine with cream cheese mixture to make filling more stable? Thanks:)
Hi! Yes, you can definitely do that, too. If you want to create stabilized whipped cream, try adding some dissolved gelatin in, too
HI tatyana.. love your videos gonna try this for ny son’s birthday this week.. for stablized cream filling how much i should add Gelatine…? Please reply!!!!
Here’s a great recipe for stabilized cream, you can use the same method for this recipe: http://www.food.com/recipe/wilton-stabilized-whipped-cream-79506
Hi Tatyana! I was wondering if I divide this recipe by half (because I dont need that much) would it be still okay?
Btw, Thank you for amazing recipes!!
Hi! Yes, that will still work well 🙂 Enjoy!
Hi Tatyana,
I am making these for a shower and was wondering how far in advance I can make the puffs, and maybe add the cream night before the party. Thanks!
Hi! You can definitely make them in advance, even 2 to 3 days. Just make sure to keep the shells in an airtight container so they don’t go stale. Add the cream the night before 🙂
Will it be okay to use frozen strawberries, or is fresh better? Thank you!
I recommend using fresh strawberries for this recipe 🙂
Hi!do you have a recipe for custard filling for the creampuff?:)
I have this recipe with coffee flavor, you can use it for any flavor 🙂 https://tatyanaseverydayfood.com/recipe-items/chocolate-coffee-eclairs/
Hi Tatyana,
I tried the cream puffs today. I followed the instructions exactly. However; my cream puffs were completely done in 15 minutes….first 10 min at 425F and the rest at 350F. And my cream puffs were bigger too. They turned out great. Everyone loved them. Thanks for the recipe ?
Hi Anna! I’m so glad you enjoyed the recipe! Every oven bakes differently so that’s completely okay! 🙂
Made these tonight…FANTASTIC!! Turned out great! I added vanilla into my flour before I dumped it. I made a chocolat mousse filling. My boyfriend (who is desperately trying to lose weight) was delighted, but told me to take them out of the house before he eats them all! Thank you!
That’s awesome! 🙂 I’m so glad you enjoyed the recipe with a chocolate filling. Sounds amazing! 🙂
Great recipes! Can’t wait to try.
You’re going to love these! So easy to make and delicious!
Can I freeze these at any point? Either filled or unfilled?
Hi! I personally haven’t tried freezing these yet. I imagine they would hold up well, they just won’t be as crispy on the outside once thawed. Enjoy!
Thank you so much for this recipe.
I was sceptical about making these as they looked hard to make, but after giving them a go I was so amazed how easy they are to make and they taste amazingly delicious xxx
You’re very welcome! 🙂 That’s what I thought too until I finally made them! So easy and delicious! I’m so glad you enjoyed the recipe!
My dough was too loose. I followed the recipe – instead of four eggs, should I have used three?
Hi! Sorry to hear that! How long did you cook the dough for before adding the eggs? Sometimes the dough can be loose if you don’t cook the flour for enough time. If your eggs are bigger, than you may need to use just three. Next time, try to add three eggs, then maybe an egg yolk. Enjoy!