Go Back
Olivia

Strawberry Cream Puffs

These Strawberry Cream Puffs are the ultimate crowd-pleaser—golden, airy pastry shells filled with a rich strawberry custard cream. Fresh, light, and beautifully sweet, they’re perfect for brunches, baby showers, and fancy tea parties. Surprisingly simple to make and irresistibly elegant!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 puffs
Course: Dessert
Cuisine: French
Calories: 180
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 1 cup water
  • ½ cup unsalted butter
  • ½ tsp sugar
  • ¾ cup all-purpose flour
  • 3 large eggs
  • 1 cup chopped fresh strawberries
  • ½ cup heavy cream
  • 1 cup whole milk
  • 2 egg yolks
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
Optional Add-Ins
  • Powdered sugar for dusting
  • Lemon zest for brightness
  • Mini chocolate chips or melted white chocolate
  • A drop of almond extract for added depth

Method
 

  1. Preheat the Oven: 425°F (220°C). Line your baking tray with parchment.
Make Choux Dough:
  1. In a saucepan, heat water, butter, and sugar until boiling.
  2. Remove from heat and stir in flour. Return to heat and stir until it forms a smooth ball.
  3. Cool slightly, then beat in eggs one at a time until glossy.
Pipe & Bake:
  1. Pipe 12 small mounds onto the baking tray.
  2. Bake for 10 minutes, reduce heat to 350°F, and bake another 10 minutes.
  3. Let cool completely.
Make Strawberry Custard Filling:
  1. Heat milk until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch.
  2. Temper yolks with hot milk, then return to heat until thick.
  3. Add vanilla and cool fully.
  4. Fold in whipped cream and chopped strawberries.
Assemble:
  1. Slice each puff in half horizontally.
  2. Pipe or spoon in filling.
  3. Dust with powdered sugar and serve.

Notes

Strawberry Cream Puffs – Helpful Tips

Cooking Tips & Techniques
Use a classic choux pastry (pâte à choux) base—bring water, butter, and flour to a boil, then beat in eggs one at a time until smooth and glossy.
Pipe or spoon onto a parchment-lined baking sheet, spacing evenly. Bake at 400°F until puffed, then reduce heat to 350°F to finish cooking without collapsing.
Don’t open the oven door early! Let the shells set fully before removing—this keeps them crisp and airy.
For the filling, whip heavy cream until stiff peaks form, then fold in powdered sugar, vanilla, and finely chopped fresh strawberries or strawberry jam for sweetness and color.
Cool the shells completely before slicing and filling to prevent melting or sogginess.
Serving Suggestions
Dust with powdered sugar or drizzle with melted white chocolate for an elegant finish.
Serve chilled for a cool, creamy bite—especially refreshing in spring or summer.
Perfect for bridal showers, afternoon tea, brunch buffets, or fancy desserts.
Add a mint leaf or slice of fresh strawberry on top for presentation points.
Pair with hot coffee, Earl Grey tea, or a sparkling rosé for a touch of class.
Make-Ahead & Storage
Make-Ahead: Bake the cream puff shells 1–2 days ahead and store in an airtight container at room temp.
Refrigerator: Once filled, store cream puffs in the fridge for up to 2 days—best eaten within 24 hours.
Freezer: Freeze unfilled puffs for up to 2 months; re-crisp in a 300°F oven for 5 minutes before using.
Reheat: Not recommended for filled puffs. Serve chilled for best results.
Tasty Variations to Try
Chocolate Lover’s: Add cocoa powder to the whipped cream and drizzle with ganache.
Lemon Berry: Fold in lemon zest and curd to the filling with fresh berries.
Nutella Swirl: Pipe a ribbon of Nutella or chocolate hazelnut spread inside before the cream.
Mini Puffs: Make bite-sized versions perfect for parties or dessert platters.
Almond Crunch: Top unbaked puffs with sliced almonds and sugar for a bakery-style crunch.