Puff Pastry Cream Puffs with Whipped Cream and Berries

Strawberry cream puffs are the kind of dessert that feels timeless—light, airy pastry shells filled with billowy whipped cream and sweet, juicy strawberries. They’re elegant without being fussy, indulgent without being heavy, and always a joy to eat.

The first time I made them, I was surprised by how easy it was to transform basic pantry ingredients into something so luxurious. With a crisp golden shell and a cool, creamy center, strawberry cream puffs strike the perfect balance between texture and flavor. The contrast of buttery pâte à choux, rich whipped cream, and bright berries makes each bite feel like a little celebration.

Perfect for showers, holidays, or even just a slow Sunday afternoon, these cream puffs are guaranteed to impress—yet they require no special tools and only a bit of patience.

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Ingredients Overview

Strawberry cream puffs are composed of three main parts: the choux pastry, the whipped cream filling, and the fresh strawberries. Each element is simple on its own but comes together to create a dessert that’s far greater than the sum of its parts.

All-Purpose Flour: The base of the choux pastry. It creates the structure and helps the puffs hold their shape as they rise and hollow out in the oven.

Butter: Unsalted butter gives the dough a rich flavor and allows the pastry to brown beautifully. It’s melted with water to create the pâte à choux.

Eggs: Essential for puffing and structure. Eggs give the pastry its rise, moisture, and that glossy golden finish.

Water: Provides moisture for the steam that helps the puffs rise. Some recipes include a mix of milk and water for extra richness, but water alone gives a crisper shell.

Salt & Sugar: Just a pinch of each balances flavor in the choux dough. Sugar also helps the shells brown slightly.

Heavy Cream: Whipped into soft peaks for the filling. Choose high-fat cream (36% or more) for the best texture.

Vanilla Extract: Adds warmth and depth to the whipped cream. Vanilla bean paste can be used for a richer flavor and those signature specks.

Powdered Sugar: Lightly sweetens the whipped cream and is also dusted over the finished puffs for a beautiful finish.

Fresh Strawberries: The star of the show—sweet, ripe berries provide natural juiciness and vibrant color. Slice them just before using to keep them fresh.

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Step-by-Step Instructions

1. Make the Choux Pastry
   In a medium saucepan, combine ½ cup unsalted butter, 1 cup water, 1 tbsp sugar, and ¼ tsp salt. Bring to a gentle boil over medium heat. Once the butter is melted, reduce heat to low and add 1 cup all-purpose flour all at once.

2. Cook the Dough
   Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. Cook for 1–2 more minutes to dry it slightly. You’ll see a thin film form on the bottom of the pan—this is normal.

3. Cool and Add Eggs
   Transfer the dough to a mixing bowl and let it cool for 5–10 minutes. Then, beat in 4 eggs one at a time, mixing thoroughly after each addition. The dough should be smooth, glossy, and pipeable—thick enough to hold its shape but not runny.

4. Pipe the Puffs
   Preheat 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 spoon). Pipe 1½-inch rounds, spaced 2 inches apart. Lightly dampen fingertips and smooth any peaks.

5. Bake and Cool
   Bake for 20–25 minutes until puffed and golden. Do not open the oven during baking or the puffs may collapse. Once golden, turn off the oven, crack the door, and let the puffs rest inside for 5 minutes to dry out. Then transfer to a rack to cool completely.

6. Prepare the Filling
   While the puffs cool, whip 1 cup cold heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form. Refrigerate until ready to use.

7. Slice Strawberries
   Thinly slice about 1 cup of fresh strawberries. You can toss them in a bit of sugar if they’re not very sweet.

8. Assemble the Cream Puffs
   Once cooled, slice each puff in half horizontally. Spoon or pipe whipped cream onto the bottom half, top with sliced strawberries, and place the top half gently over the filling.

9. Dust and Serve
   Right before serving, dust with powdered sugar. Serve immediately for best texture.

Common Mistakes to Avoid

• Don’t underbake or the puffs will deflate.

• Let the dough cool slightly before adding eggs or they’ll scramble.

• Avoid over-whipping the cream—it should hold soft peaks, not stiff.

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Tips, Variations & Substitutions

Helpful Tips

• Use a star piping tip if you want a decorative edge.

• Keep a small bowl of water nearby to wet your fingers for smoothing dough peaks.

• Make the puffs ahead and freeze them unfilled; re-crisp in the oven before serving.

Flavor Variations

• Chocolate Cream Puffs: Add 1–2 tbsp cocoa powder to the choux dough or whipped cream.

• Lemon Strawberry: Fold in a tablespoon of lemon curd to the whipped cream for a citrus twist.

• Berry Medley: Use a mix of strawberries, raspberries, and blueberries.

Substitutions

• Dairy-Free: Use plant-based butter and whip coconut cream instead of dairy.

• Gluten-Free: Use a 1:1 gluten-free flour blend designed for baking. The rise may be slightly less dramatic but still delicious.

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Serving Ideas & Occasions

Strawberry cream puffs are a lovely choice for spring and summer gatherings. They look impressive on a dessert tray and are just the right size for guests to enjoy without feeling too full.

Serve them as a plated dessert with a drizzle of chocolate or berry sauce, or pile them on a cake stand for afternoon tea. They’re perfect for bridal showers, Mother’s Day brunches, or Valentine’s Day dinners.

For a fancier twist, assemble a croquembouche—a tower of cream puffs—filled with strawberry cream and bound with spun sugar or drizzled chocolate.

Pair with sparkling wine, herbal tea, or iced lavender lemonade for a dreamy dessert moment.

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Nutritional & Health Notes

While strawberry cream puffs are undeniably a treat, they’re made from real, simple ingredients—flour, eggs, butter, cream, and fresh fruit. Each puff delivers a balance of light pastry and natural fruit sweetness, with only a small amount of added sugar.

The portion size is naturally moderate, and using fresh strawberries adds fiber, vitamin C, and color without needing heavy syrups or sauces.

To lighten the whipped cream, you can fold in Greek yogurt or use a smaller amount and focus on the fruit. Overall, they’re a beautiful example of how desserts can feel indulgent yet fresh and balanced.

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FAQs

1. Can I make cream puffs ahead of time?
Yes! Bake the puffs and store them in an airtight container for up to 1 day, or freeze them. Fill with cream and strawberries just before serving for best texture.

2. Why did my cream puffs collapse?
They likely weren’t baked long enough or the oven was opened too soon. Make sure they’re deeply golden and dry inside before removing them.

3. Can I freeze cream puffs?
Yes—freeze unfilled puffs in a zip-top bag. To serve, reheat in a 300°F oven for 5–8 minutes, cool, then fill.

4. What’s the best way to fill cream puffs?
You can slice them and spoon in the filling, or pipe whipped cream through a small hole in the bottom or side using a piping bag with a round tip.

5. Do I have to use strawberries?
Not at all! Any fresh berry works—raspberries, blackberries, or blueberries are great alternatives. Even thinly sliced peaches or mango add a summery twist.

6. Can I make them with pastry cream instead of whipped cream?
Absolutely. Traditional profiteroles are often filled with vanilla pastry cream. For a richer dessert, try a combo of pastry cream and whipped cream.

7. How do I store leftovers?
Filled puffs are best eaten the same day. If storing, refrigerate in a covered container for up to 24 hours. The pastry will soften slightly but still be tasty.

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