Home / Recipes / Dessert
- June 14, 2023
- 30 comments
- Jump to Recipe
- Pin
- Share
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.
- 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.
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:
- 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 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 the Puff Pastry Shells
- 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. 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.
Creamy Strawberry Filling
While the profiteroles are cooling, you can prepare the fluffy filling for these strawberry cream puffs!
- 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
Once the profiterole shells are cooled, and you have the filling ready, it’s time to assemble these treats!
- 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.
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!
- 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!
- 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!
- – super quick and easy pastry recipe with fruity and creamy filling.
5 from 3 votes
Easy Strawberry Cream Puffs Recipe (video)
1 hour hr prep + 45 minutes mins cook
24 cream puffs
The best strawberry cream puffs recipe, with whipped cream and fresh berries!
IngredientsUS Customary – Metric
US Customary – Metric
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
- Pin
- Share
Course:
- Dessert
- Pastries
- Recipes
Cuisine:
- French
- Italian/French
Holiday:
- Easter
- Fourth of July
- Mother's Day
- Valentine's Day
Leave a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
30 comments
- pooyan
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?
- Reply
- tatyanaseverydayfood
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 🙂
- Reply
- Fidan
Can you please write how much water/butter/flour I will need but in gramms? I confused with measurements a little bit 🙁
- Reply
- tatyanaseverydayfood
Yes, sorry! I’ll get my recipe updated soon with the metric measurements 🙂
- Reply
- Viktoria
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:)- Reply
- tatyanaseverydayfood
Hi! Yes, you can definitely do that, too. If you want to create stabilized whipped cream, try adding some dissolved gelatin in, too
- Reply
- Gaya
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!!!!
- Reply
- tatyanaseverydayfood
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
- Reply
- Fidan
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!!- Reply
- tatyanaseverydayfood
Hi! Yes, that will still work well 🙂 Enjoy!
- Reply
- Alina
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!- Reply
- tatyanaseverydayfood
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 🙂
- Reply
- Alina
Will it be okay to use frozen strawberries, or is fresh better? Thank you!
- Reply
- tatyanaseverydayfood
I recommend using fresh strawberries for this recipe 🙂
- Reply
- Gee
Hi!do you have a recipe for custard filling for the creampuff?:)
- Reply
- tatyanaseverydayfood
I have this recipe with coffee flavor, you can use it for any flavor 🙂 https://tatyanaseverydayfood.com/recipe-items/chocolate-coffee-eclairs/
- Reply
- Anna
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 ?
- Reply
- tatyanaseverydayfood
Hi Anna! I’m so glad you enjoyed the recipe! Every oven bakes differently so that’s completely okay! 🙂
- Reply
- Meg
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!
- Reply
- tatyanaseverydayfood
That’s awesome! 🙂 I’m so glad you enjoyed the recipe with a chocolate filling. Sounds amazing! 🙂
- Reply
- Chris
Great recipes! Can’t wait to try.
- Reply
- tatyanaseverydayfood
You’re going to love these! So easy to make and delicious!
- Reply
- Charlotte Castro
Can I freeze these at any point? Either filled or unfilled?
- Reply
- tatyanaseverydayfood
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!
- Reply
- Ana
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- Reply
- tatyanaseverydayfood
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!
- Reply
- Pasqua
My dough was too loose. I followed the recipe – instead of four eggs, should I have used three?
- Reply
- tatyanaseverydayfood
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!
- Reply
- Gino Tironese
Where do you use the salt
- Reply
- tatyanaseverydayfood
Hi Gino! So sorry for the omission in the instructions. You’ll need to add the 1/4 tsp salt to the water and butter mixture. Hope you enjoy the recipe!
- Reply
