Easy Strawberry Cream Puffs Recipe (video)

a close up image of strawberry cream puffs on a serving tray

You’ll love these from the first bite! Light, fluffy, and fruity strawberry cream puffs! These easy profiteroles are made with a classic pate a choux dough, then filled with a fluffy strawberry whipped cream filling. Add a dusting of powdered sugar and enjoy! These are great year-round and especially for summer, with farmer’s market strawberries!

Watch 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!

Recipe card below was updated 6/9/23 and varies slightly from original YouTube video tutorial.

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.
  • Heavy Cream: use very well chilled heavy cream to ensure the frosting keeps its shape!

Supplies & Tools for the Recipe

Need some supplies to make this recipe? Shop my Amazon Affiliate links for the items I use in my kitchen. Using these links won’t cost you extra and I’ll earn a small commission.

a close up image of strawberry cream puffs, on a tray with berries

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. 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.
  2. Add the flour all at once and stir until the a dough ball forms, about 1 minute.
  3. Transfer the dough into a large mixing bowl and allow it cool until warm to touch, about 10 to 15 minutes.
  4. 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.
a tray of strawberry pastries on a table, with berries

Baking the Puff Pastry Shells

  1. Preheat the oven to 425F and line a large baking sheet with parchment paper.
  2. Pipe small to large dollops (depending on preference) onto the parchment paper, spacing them at least an inch apart.
  3. Bake the profiteroles at 425F for 10 minutes, then reduce oven temperature to 350F and bake for an additional 30 to 35 minutes, until golden brown. Do not open oven door during the baking process; the cool air will cause the profiteroles to collapse!
  4. Once they are baked, allow them to cool completely on the tray. Once cooled, use a serrated knife to cut them open in half.

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; under-baking 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.
a close up image of a cream puff, dotted with berries

Creamy Strawberry Filling

While the profiteroles are cooling, you can prepare the fluffy filling for these strawberry cream puffs!

  1. In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat the cheese on medium speed until smooth and creamy.
  2. Pour in the chilled heavy cream, then start whisking on medium speed, working your way up to high speed. Whisk until a thick and fluffy whipped cream forms.
  3. Add the diced strawberries last, folding them in by hand with a spatula.
  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.

Making Strawberry Cream Puffs

Once the profiterole shells are cooled, and you have the filling ready, it’s time to assemble these treats!

  1. Transfer the strawberry whipped cream into a pastry bag tipped with a star tip.
  2. Using a serrated knife, slice each cream puff shell in half.
  3. Pipe a generous amount of cream into each shell, closing with the top half.
  4. If desired, add sliced strawberries to each one of garnish. Place the cream puffs into the refrigerator if not enjoying right away.
a tray of cream puffs with strawberries, on a table

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 easy French pastry recipe? Check out some of my other recipes you’re sure to enjoy!

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a close up image of strawberry cream puffs on a serving tray
4.50 from 4 votes

Easy Strawberry Cream Puffs Recipe (video)

1 hour prep + 45 minutes cook
24 cream puffs
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:

  • 8 oz cream cheese, or mascarpone; softened at room temp
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 2 cups heavy cream, well chilled
  • 1 cup finely diced strawberries

For Garnish:

  • 1 cup sliced strawberries, for garnish; optional
  • 2 tbsp powdered sugar, for dusting

Instructions

Making the Pate a Choux:

  • 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 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.

Baking Profiteroles:

  • Preheat the oven to 425F and line a large baking sheet with parchment paper.
  • Pipe small to large dollops (depending on preference) onto the parchment paper, spacing them at least an inch apart.
  • Bake the profiteroles at 425F for 10 minutes, then reduce oven temperature to 350F and bake for an additional 30 to 35 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.

Making the Filling:

  • In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat the cheese on medium speed until smooth and creamy.
  • Pour in the chilled heavy cream, then start whisking on medium speed, working your way up to high speed. Whisk until a thick and fluffy whipped cream forms.
  • Add the diced strawberries last, folding them in by hand with a spatula.
  • 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.

Making Strawberry Cream Puffs:

  • Transfer the strawberry whipped cream into a pastry bag tipped with a star tip.
  • Using a serrated knife, slice each cream puff shell in half.
  • Pipe a generous amount of cream into each shell, closing with the top half.
  • If desired, add sliced strawberries to each one of garnish. Place the cream puffs into the refrigerator if not enjoying right away.

Note:

  • Recipe updated 6/9/23 and varies slightly from original YouTube video tutorial.

Nutrition

Serving: 1piece | Calories: 179kcal | Carbohydrates: 9g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 72mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 583IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 0.5mg