Strawberry Cream Puffs Recipe

For a dessert that feels indulgent yet light, these strawberry cream puffs are a perfect choice. The fresh fruit adds natural sweetness and a vitamin C boost, balancing the rich pastry cream beautifully. If you love creative desserts, you might also enjoy making these simple Oreo Balls for a quick chocolate treat.

I have a confession. For years, I thought making cream puffs was a task reserved for pastry chefs with marble countertops and a deep, mystical understanding of French patisserie. I’d admire them in bakery cases, those golden, cloud-like puffs filled with billowy cream, and think, “That’s not for my regular kitchen.” Then, one summer when strawberries were at their peak, spilling out of baskets at the farmer’s market with that impossible ruby-red color, I decided to try. I wanted that taste of a fancy bakery, but I wanted it at home, with the windows open and the scent of warm pastry filling the air.

What I discovered is that this Strawberry Cream Puffs Recipe is not a mystery. It’s a series of simple, logical steps that anyone can follow. It’s about transforming humble ingredients—butter, flour, eggs, cream, fruit—into something that feels like a celebration. The magic is in the contrast: the crisp, hollow shell giving way to a cool, vanilla-speckled cream and the bright, juicy burst of fresh strawberry. It’s comfort food dressed up for a party, and it’s absolutely achievable.

This recipe is my love letter to that discovery. It’s for anyone who wants to create a stunning dessert without professional training. We’re making everything from scratch, but I’ll guide you through each stage with clear checkpoints. Whether you’re planning a special afternoon tea, a festive end to a family dinner, or just want to treat yourself, these strawberry cream puffs promise a moment of pure, sweet joy. Simple ingredients, warm memories. Let’s bake.

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Ingredients List

This Strawberry Cream Puffs Recipe relies on a short list of quality ingredients, split between the pâte à choux pastry shells, the luxurious pastry cream, and the fresh strawberry topping.

For the Pâte à Choux Pastry Shells:

• 1 cup water
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1 tablespoon granulated sugar
• 1/4 teaspoon fine sea salt
• 1 cup all-purpose flour
• 4 large eggs, at room temperature

For the Vanilla Pastry Cream (Crème Pâtissière):

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 1/4 teaspoon fine sea salt
• 2 teaspoons pure vanilla extract or the seeds from 1 vanilla bean
• 2 tablespoons unsalted butter, cold

For Assembly:

• 1 pound fresh strawberries, hulled and sliced
• 1 tablespoon granulated sugar (for macerating strawberries)
• 1 cup heavy whipping cream, cold
• 2 tablespoons powdered sugar, for dusting

Smart Substitutions & Swaps:

• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend for the choux pastry. The results are excellent.
• Dairy-Light: For the pastry cream, you can use 2% milk, though the creaminess will be slightly less rich. For the whipped cream topping, full-fat coconut cream (chilled) can be whipped as a dairy-free alternative.
• Flavor Twists: Add a teaspoon of lemon zest to the pastry cream, or swap the vanilla for almond extract. For the strawberries, a splash of balsamic vinegar with the sugar adds a wonderful depth.

Timing

Getting the timing right for this Strawberry Cream Puffs Recipe helps manage your kitchen flow. It’s a project best enjoyed in stages.

• Prep Time: 30 minutes (for pastry and cream)
• Cook Time: 35 minutes (baking shells, cooking cream)
• Chill Time: 2 hours (essential for the pastry cream to set)
• Assembly Time: 15 minutes
• Total Time: About 3 hours 20 minutes (largely hands-off chilling)

Think of it this way: make the pastry cream first so it has plenty of time to chill and thicken perfectly while you bake and cool the shells. This approach is about 30% less stressful than trying to do everything at once.

Step-by-Step Instructions

Follow these steps for foolproof Strawberries & Cream Pastries. The process is straightforward once you understand the “why” behind each stage.

1. Make the Pastry Cream First.
In a medium saucepan, heat the milk over medium heat until it just begins to simmer. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and salt until pale and thick. This is your safety net—the cornstarch prevents the eggs from scrambling. Slowly, while whisking constantly, pour about half of the hot milk into the egg mixture to temper it. Then, pour everything back into the saucepan. Cook over medium heat, whisking non-stop, until the mixture thickens into a pudding-like consistency and large bubbles break the surface for about 1 minute. This ensures the cornstarch is fully cooked. Remove from heat, stir in the vanilla and cold butter until smooth. Press plastic wrap directly onto the surface to prevent a skin from forming and chill for at least 2 hours.

2. Create the Choux Pastry.
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a rolling boil over medium-high heat. The butter must be fully melted. Reduce heat to low and immediately add the entire cup of flour all at once. Stir vigorously with a wooden spoon. A film will form on the bottom of the pan, and the dough will pull together into a smooth ball. This cooks the flour and removes its raw taste. Transfer the hot dough to a mixing bowl and let it cool for 5 minutes—this is crucial so the eggs don’t cook when added.

3. Incorporate the Eggs.
Using a hand mixer or stand mixer with a paddle attachment, beat the dough for a minute to release more heat. Add the eggs one at a time, beating fully after each addition until the dough is smooth and shiny before adding the next. The dough is ready when it falls from the beater in a thick, slow ribbon that holds its shape for a moment.

4. Pipe and Bake.
Spoon the dough into a piping bag fitted with a large round tip (or a zip-top bag with a corner snipped). Pipe 1.5-inch mounds onto your prepared sheets, leaving 2 inches between them. With a wet finger, gently smooth any pointed peaks. Bake at 425°F for 15 minutes, then without opening the oven, reduce the temperature to 350°F (175°C) and bake for 20-25 minutes more until deeply golden, puffed, and crisp. Turn the oven off, crack the door open with a wooden spoon, and let the shells dry out inside for 10 minutes. This prevents them from collapsing and becoming soggy. Transfer to a wire rack to cool completely.

5. Macerate the Strawberries and Whip the Cream.
While shells cool, toss the sliced strawberries with a tablespoon of sugar and let them sit for 15-20 minutes. They’ll release their sweet, ruby juices. Just before assembling, whip the cold heavy cream with the powdered sugar until it holds medium-stiff peaks. Gently fold about 1 cup of the whipped cream into your chilled pastry cream to lighten it into a luscious crème légère. This creates the perfect filling for your Strawberry Cream Puff.

6. Assemble Your Masterpiece.
Once shells are completely cool, use a serrated knife to slice off the top third of each puff. If there’s any damp dough inside, gently remove it. Fill the bottom of each shell with a generous dollop of the lightened pastry cream. Top with a spoonful of macerated strawberries and their juices. Place the “lid” back on at a jaunty angle. Dust with powdered sugar and serve immediately for the ultimate texture experience.

Nutritional Information

Per serving (1 cream puff, recipe makes about 18):

• Calories: ~245
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 125mg
• Sodium: 85mg
• Total Carbohydrates: 19g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 5g

These strawberry puffs offer a balance of energy from the carbohydrates in the pastry and flour, with protein and healthy fats from the eggs and dairy. The fresh strawberries provide a boost of vitamin C, antioxidants, and fiber. For a lighter take, you could explore a Low Cal Strawberry Shortcake-inspired version by using a smaller shell and a higher ratio of fruit to cream.

Equipment Needed

You don’t need specialized gear for this Strawberry Cream Puff Pastry adventure, just a few reliable kitchen staples.

• Medium saucepan
• Mixing bowls (various sizes)
• Whisk and wooden spoon
• Hand mixer or stand mixer (helpful but not mandatory; you can mix by hand with determination!)
• Baking sheets
• Parchment paper
• Piping bag and large round tip (or a sturdy zip-top bag)
• Serrated knife (for splitting the puffs)
• Wire cooling rack

Why You’ll Love This Recipe

This Strawberry Cream Puffs Recipe earns a permanent spot in your dessert repertoire for so many reasons.

• The Wow Factor is Real. These look and taste like they came from a professional patisserie, creating an instant feeling of celebration.
• Customizable for Any Occasion. Pipe the dough into heart shapes for adorable Heart Strawberry Cream Puffs for Valentine’s Day, make them mini for a party, or keep them classic for a summer picnic.
• Teaches Foundational Skills. Mastering pâte à choux opens the door to so many other desserts like éclairs, gougères, and even savory applications.
• Perfect Make-Ahead Components. The shells stay crisp for days in an airtight container, and the pastry cream can be made up to 2 days ahead. Assemble just before serving for the best texture.
• A True Seasonal Celebration. It’s the perfect way to honor peak strawberry season, turning simple, glorious fruit into an unforgettable dessert.

Healthier Alternatives for the Recipe

You can absolutely adapt this Strawberry Cream Puff recipe to fit different dietary needs without sacrificing the dreamy experience.

• Gluten-Free: As noted, a quality 1:1 gluten-free flour blend works perfectly in the choux pastry. Ensure your cornstarch is certified GF as well.
• Dairy-Free: Use a high-fat vegan butter and your preferred plant-based milk (oat or cashew milk work well for richness) for the pastry. Whip chilled full-fat coconut cream for the topping.
• Lower Sugar: Reduce the sugar in the pastry cream by a quarter and rely more on the natural sweetness of perfectly ripe, macerated strawberries. You can also skip the powdered sugar dusting.
• Higher Protein: For a fun, deconstructed twist, serve the vanilla pastry cream and strawberries over a bowl of Greek yogurt or even Strawberry Yoghurt Bites for a breakfast-worthy treat.

Serving Suggestions

The beauty of these Strawberries And Cream Puff Pastries is in their elegant simplicity, but a few extra touches can make them shine.

• For a Showstopper: Arrange assembled puffs on a cake stand. Drizzle with melted dark chocolate or a glossy strawberry glaze.
• Family-Style Fun: Set up a “cream puff bar” with bowls of the pastry cream, whipped cream, macerated strawberries, chocolate sauce, and even some lemon curd. Let everyone fill their own shells.
• Perfect Pairings: Serve with a pot of Earl Grey tea, a glass of cold Prosecco, or a simple iced coffee. The lightness of the puff pairs well with both hot and cold beverages.
• Seasonal Twists: In fall, fill with spiced pastry cream and top with poached pears. In winter, use orange curd and candied citrus.

Common Mistakes to Avoid

A few key pointers will ensure your Strawberry Cream Puff journey is smooth and successful.

• Adding Eggs to Hot Dough: If the dough is too hot, the eggs will begin to cook, creating lumps. Let it cool for a solid 5 minutes and give it a quick mix first to release steam.
• Underbaking the Shells: This is the #1 cause of soggy, collapsed puffs. They must be deeply golden and sound hollow when tapped. The final drying step in the turned-off oven is non-negotiable for crispness.
• Overmixing the Whipped Cream: When folding whipped cream into the pastry cream, stop as soon as no white streaks remain. Overmixing will deflate the air you worked so hard to incorporate.
• Assembling Too Early: Only fill the shells right before serving. The moisture from the cream and strawberries will soften the crisp shell over time. For the best texture, assemble just as your guests arrive.
• Skipping the Cornstarch: The cornstarch in the pastry cream stabilizes it, preventing it from becoming runny. It’s your insurance policy for a perfect, sliceable filling.

Storing Tips for the Recipe

Managing leftovers (if you have any!) is easy with a simple plan.

• Unfilled Shells: Store completely cooled puffs in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Re-crisp in a 300°F oven for 5-10 minutes before filling.
• Pastry Cream: Keep covered in the refrigerator for up to 3 days. Give it a good whisk before using to smooth it out.
• Assembled Cream Puffs: These are best enjoyed immediately. If you must store them, place in a single layer in the refrigerator for no more than 4-6 hours. The shells will soften but will still be delicious.
• Make-Ahead Magic: Bake and freeze the shells. Make the pastry cream 2 days ahead. The day of your event, thaw shells, re-crisp, macerate the strawberries, whip the cream, and assemble. It turns a complex-seeming dessert into a manageable plan.

Conclusion

This Strawberry Cream Puffs Recipe is more than just a list of instructions; it’s an invitation to experience the quiet magic of baking. It’s about the satisfying pop of a crisp shell, the sweet scent of vanilla and strawberries mingling in the kitchen, and the proud moment you set a plate of these beautiful pastries on the table. Comfort food, made easy, and dressed for a party.

You have everything you need to create these light, dreamy desserts. Regular kitchen, regular time, great results. The process is a joyful lesson in pastry fundamentals, and the reward is a taste of pure summer bliss. Food that feels like home, yet special enough for any occasion.

I would love to hear how your strawberry cream puffs turn out! Did you make them for a special day, or just because? Share your experience in the comments below. And if you’re looking for more delightful, make-ahead treats, explore some of our other favorite recipes like these individual No-Bake Gingerbread Cheesecake Cups for the holidays, or these elegant Chocolate Dipped Cherries. For another festive idea, check out these fun New Years Eve Cake Ball Drops. Happy baking.

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