Strawberry Cream Puffs are a delightful combination of airy pastry, luscious whipped cream, and fresh strawberries. These elegant treats are surprisingly simple to make and perfect for any occasion. Whether for a fancy dessert table or an afternoon indulgence, they always impress with their light, sweet, and creamy flavors.
Why You’ll Love This Recipe
- Elegant yet easy – These pastries look fancy but are simple to make with basic ingredients.
- Perfect balance of textures – Crisp pastry, soft whipped cream, and juicy strawberries create a heavenly bite.
- Customizable – Swap the filling, add chocolate drizzle, or change the fruit for variety.
- Great for any occasion – Perfect for birthdays, holidays, or just because!
- Make-ahead friendly – The shells can be baked in advance for easy assembly later.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 fresh strawberry, sliced
- 4 eggs
- 1 cup all-purpose flour
- 2 tablespoons powdered sugar
- 1 (3.4 oz) package vanilla or white chocolate instant pudding mix
- ½ cup butter
- 1 cup heavy cream
- ⅓ cup milk
- 1 cup water
Directions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the choux pastry: In a saucepan, bring water and butter to a boil. Remove from heat and stir in the flour until a smooth dough forms.
- Incorporate eggs: Let the dough cool for a few minutes, then beat in eggs one at a time, mixing well after each addition. The dough should be thick and glossy.
- Shape the puffs: Transfer the dough to a piping bag (or use a spoon) and drop 2-inch mounds onto the prepared baking sheet.
- Bake: Bake for 20-25 minutes, or until golden brown and puffed. Turn off the oven, crack the door open, and let them cool inside for 10 minutes to prevent deflation.
- Prepare the filling: Whisk together pudding mix, milk, and heavy cream until thick and smooth.
- Assemble: Once cooled, slice each cream puff in half and fill with the pudding mixture and fresh strawberry slices.
- Dust with powdered sugar and serve immediately for the best texture.
Servings and Timing
- Servings: 12 cream puffs
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
Variations
- Chocolate drizzle – Add melted chocolate over the tops for extra decadence.
- Different fruits – Swap strawberries for raspberries, blueberries, or bananas.
- Custard filling – Use a traditional pastry cream instead of pudding mix.
- Savory version – Fill with herbed cream cheese and smoked salmon for an appetizer twist.
- Gluten-free – Use a gluten-free flour blend for a wheat-free option.
Storage/Reheating
- Refrigeration – Store filled cream puffs in an airtight container in the fridge for up to 2 days.
- Freezing – Freeze unfilled pastry shells for up to 2 months. Thaw and fill before serving.
- Reheating – If the pastry becomes soft, crisp them up in a 300°F oven for a few minutes.
FAQs
Can I make the cream puffs ahead of time?
Yes! Bake the shells in advance and store them at room temperature. Fill them just before serving for the freshest taste.
Why did my cream puffs collapse?
They may not have baked long enough. Make sure they are golden brown and let them cool gradually in the oven with the door slightly open.
Can I use store-bought whipped cream?
Yes, but homemade whipped cream will have a better texture and flavor.
How do I get perfectly shaped cream puffs?
Use a piping bag for even, round mounds and keep them spaced apart on the baking sheet.
What’s the best way to slice the puffs?
Use a serrated knife to gently cut through without crushing them.
Can I make mini cream puffs?
Yes! Pipe smaller mounds and reduce the baking time slightly.
How do I thicken the filling if it’s too runny?
Chill it for 10-15 minutes, or add a bit more instant pudding mix to help it set.
What other flavors work well for the filling?
Try chocolate mousse, lemon curd, or caramel cream for a twist.
Can I make these dairy-free?
Yes! Use plant-based butter, dairy-free whipped cream, and almond or oat milk.
Should cream puffs be served warm or cold?
They are best served at room temperature or slightly chilled.
Conclusion
Strawberry Cream Puffs are an elegant yet easy dessert that’s perfect for any special occasion. With their light, golden pastry, fluffy whipped cream, and fresh strawberries, they’re an irresistible treat that will impress every time. Whether you’re baking for a party, a holiday, or just a personal treat, these cream puffs are sure to delight!
Print
Strawberry Cream Puffs
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 cream puffs 1x
- Category: Dessert, Pastry
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
These Strawberry Cream Puffs are a dreamy dessert featuring golden, airy choux pastry filled with fluffy vanilla whipped cream and fresh strawberries. With their elegant look and delicate texture, these cream puffs are perfect for parties, celebrations, or afternoon tea. Easy to make and absolutely delicious, they’ll impress with every bite!
Ingredients
Produce:
- 1 cup fresh strawberries, sliced
Refrigerated:
- 4 eggs
Baking & Spices:
- 1 cup all-purpose flour
- 2 tbsp powdered sugar (for dusting)
- 1 (3.4 oz) package instant vanilla or white chocolate pudding mix
Dairy:
- 1/2 cup butter
- 1 cup heavy cream
- 1/3 cup milk
Liquids:
- 1 cup water
Instructions
1. Make the Choux Pastry (Cream Puff Shells)
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine butter, water, and milk. Bring to a boil over medium heat.
- Reduce the heat and add the flour, stirring vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan (about 1-2 minutes).
- Remove from heat and let cool for 5 minutes.
- Add the eggs, one at a time, beating well after each addition until the mixture is smooth and glossy.
2. Bake the Cream Puff Shells
- Transfer the dough into a piping bag (or use a spoon) and pipe 1 ½-inch mounds onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes until puffed and golden brown.
- Turn off the oven, open the door slightly, and let the puffs cool inside for 10 minutes to prevent deflation.
- Remove from the oven and cool completely on a wire rack.
3. Prepare the Filling
- In a mixing bowl, beat heavy cream and pudding mix until thick and fluffy.
- Slice fresh strawberries and set them aside.
4. Assemble the Cream Puffs
- Slice the cooled cream puff shells in half.
- Pipe or spoon the vanilla whipped cream filling into the bottom half of each shell.
- Add fresh strawberry slices, then place the top half of the shell back on.
5. Serve & Enjoy
- Dust the cream puffs with powdered sugar before serving.
- Serve immediately for the best texture and flavor!
Notes
- Make-Ahead: Store unfilled cream puffs in an airtight container at room temperature for up to 2 days. Fill them just before serving to keep them crisp.
- Alternative Fillings: Swap vanilla pudding for white chocolate, or use a classic pastry cream or sweetened whipped cream instead.
- Chocolate Drizzle: Drizzle melted chocolate over the puffs for an extra indulgent touch!
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