Light and Crispy Strawberry Cream Puffs
These strawberry cream puffs are light, crisp pastry shells filled with billowy whipped cream and juicy fresh strawberries.
They look impressive but the choux paste comes together in one saucepan, and the filling takes minutes. Perfect for a spring dinner party or an afternoon treat.
Why These Cream Puffs Always Turn Out
This is the version I keep coming back to. The shells puff hollow and golden because the paste gets dried out on the stove before the eggs go in, and the oven temperature drops partway through to crisp them through without burning.
The filling is barely sweetened, just whipped cream folded with chopped ripe berries, so the fruit stays bright and fresh. Every bite has that contrast of crackly shell and soft center.
Ingredients
- 1/2 cup water: no need for anything fancy, just tap water.
- 1/4 cup unsalted butter, cut into pieces: good butter gives the shells flavor.
- 1 tbsp granulated sugar: adds a subtle sweetness to the pastry.
- 1/4 tsp salt: just a pinch to balance.
- 1/2 cup all-purpose flour, spooned and leveled: too much flour makes dense shells.
- 2 large eggs, room temperature: they blend into the warm dough more smoothly.
- 1 cup heavy cream, cold: the colder the cream, the fluffier the whip.
- 2 tbsp powdered sugar: sweetens the cream without any grittiness.
- 1 tsp vanilla extract: pure vanilla rounds out the flavor.
- 1 cup fresh strawberries, hulled and finely chopped: use the sweetest ones you can find.
Variations / Substitutions
- Use other berries: swap strawberries for raspberries or blueberries. The cream takes on a different fruit flavor, just as bright.
- Make them chocolate: dip the tops of cooled shells in melted dark chocolate before filling for a richer bite.
- Dairy-free option: replace butter with a plant-based stick and use coconut cream instead of heavy cream. The shells may be slightly less rich but will still puff.
- Lemon cream: add a teaspoon of lemon zest to the whipped cream for a sunny, citrusy twist.
If you love these, you’ll enjoy our Vanilla Bean Eclairs.
How to Make Strawberry Cream Puffs
Step 1: Cook the Choux Paste
In a medium saucepan, combine the 1/2 cup water, 1/4 cup butter, 1 tbsp sugar, and 1/4 tsp salt. Bring to a boil over medium heat, then dump in the 1/2 cup flour all at once. Reduce the heat to low and stir vigorously with a wooden spoon until the dough pulls into a smooth ball and a thin film forms on the bottom of the pan, about 1 to 2 minutes.
The dough will look glossy and hold together. This step dries it out so it can absorb the eggs later, which is what creates hollow, airy shells.
Step 2: Cool and Beat in the Eggs
Remove the pan from the heat and let the dough cool for 5 minutes, stirring once or twice so it releases steam. Add the 2 room-temperature eggs one at a time, beating well after each with the wooden spoon or a rubber spatula. The mixture will look separated and slippery, then come together into a smooth, thick paste that drops from the spoon in a slow ribbon.
You want the paste to be pipeable but sturdy enough to hold its shape. If it seems too stiff, whisk the second egg before adding it and pour it in gradually, just until the paste forms a V that slowly falls off the spoon.
Step 3: Pipe and Bake the Shells
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the dough to a piping bag fitted with a large round tip, or use a zip-top bag with a corner snipped off. Pipe 12 to 15 mounds about 2 inches wide, spacing them 2 inches apart. Dip a finger in water and smooth down any pointy peaks so they don’t scorch.
Bake for 15 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) and bake another 15 to 20 minutes, until the shells are deeply golden and feel very firm when tapped. Do not open the oven door during the first 25 minutes or the puffs will collapse. You’ll hear a faint crackling as they set.
Step 4: Whip the Cream Filling
While the shells cool completely on a rack, make the filling. In a chilled bowl, whip the 1 cup cold heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla until it holds soft peaks. Gently fold in the chopped strawberries.
The cream is lightly sweetened so the berry flavor leads. If you prefer a sweeter filling, add an extra tablespoon of powdered sugar. The shells carry enough sweetness on their own.
Step 5: Fill and Serve the Cream Puffs
Slice the top third off each cooled puff with a serrated knife. Spoon or pipe a generous mound of strawberry cream into the bottom, then replace the top. Arrange on a platter and serve right away while the shells are crisp.
They look like little pink jewels peeking out from golden pastry. These are at their best within a few hours; if they sit too long, the cream’s moisture will soften the shells. Fill them just before your guests arrive for that perfect crunch.
Tips for Foolproof Cream Puffs
- If you don’t have a piping bag, simply drop rounded spoonfuls of dough onto the baking sheet. They may be a little less uniform but puff just as well.
- Bake the shells a day ahead and store them unfilled in an airtight container at room temperature. Re-crisp in a 300°F oven for 5 minutes before filling.
- For extra stable whipped cream in warm weather, add a teaspoon of cornstarch to the powdered sugar before whipping. It helps the cream hold its shape longer.
- Use the ripest strawberries you can get. If your berries are a little tart, toss the chopped fruit with a teaspoon of sugar and let them sit for 15 minutes to draw out the juices and deepen the flavor.
Bake times vary with the size you pipe:
| Shell Size | Number of Shells | 400°F Time | 350°F Time |
|---|---|---|---|
| Small (2-inch mounds) | 12–15 | 15 mins | 12–15 mins |
| Medium (2.5-inch mounds) | 9–10 | 15 mins | 18–20 mins |
| Large (3-inch mounds) | 6–8 | 15 mins | 20–25 mins |
Keeping Leftover Cream Puffs
Store unfilled shells in an airtight container at room temperature for up to 2 days. Once filled, refrigerate for a few hours; the shells will soften. To bring back the crispness, place them in a 300°F oven for 5 minutes before filling. Do not freeze filled puffs.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, thaw them completely and drain off any liquid. Pat them dry so they don’t water down the cream.
How do I know when the shells are fully baked?
Tap the bottom of a cooled puff. It should sound hollow and feel light for its size. If it seems damp or heavy inside, pop it back into a 350°F oven for a few minutes to dry out.
Can I make the dough ahead of time?
The raw dough can be refrigerated for up to 2 days. Bring it to room temperature and give it a quick stir before piping.
Can I mix the eggs in with a food processor?
Yes, pulse the warm dough a few times to cool it slightly, then add the eggs one at a time with the machine running until the mixture is smooth. It’s faster and just as effective.
Strawberry Cream Puffs Recipe
Ingredients
Method
- Bring water, butter, sugar, and salt to a boil. Add flour all at once, reduce heat to low, and stir until a ball forms and a film appears on the pan bottom, 1–2 minutes.
- Cool dough 5 minutes. Beat in eggs one at a time until a smooth, thick paste drops slowly from the spoon.
- Preheat oven to 400°F (200°C). Pipe 12–15 mounds onto a lined sheet. Bake 15 minutes at 400°F, then reduce to 350°F (175°C) and bake 15–20 minutes more until deeply golden and firm. Do not open the oven for the first 25 minutes.
- Whip cream, powdered sugar, and vanilla to soft peaks. Fold in chopped strawberries gently.
- Slice tops off cooled shells, fill with cream, replace tops, and serve immediately.
