Introduction

These Strawberry Cream Puff Pastries combine light, airy choux pastry with rich whipped cream and fresh, juicy strawberries. This delightful dessert is perfect for special occasions or a sweet treat any time of year.

Strawberry Cream Puff Pastry Recipe - Recipe Image

Ingredients

1 cup water
1/2 cup unsalted butter (cubed)
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries (sliced)
2 tablespoons granulated sugar (optional, for macerating strawberries)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a saucepan, combine the water and cubed butter, then bring to a boil over medium heat.
Step 2: Remove the saucepan from heat and stir in the flour and salt until the mixture forms a smooth ball. Let it cool slightly.
Step 3: Add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
Step 4: Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds about 1.5 inches in diameter onto your prepared baking sheet, spacing them apart.
Step 5: Bake for 25-30 minutes until the puffs are golden brown and fully puffed. Avoid opening the oven while baking. Allow the puffs to cool completely on a wire rack.
Step 6: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form to create the cream filling.
Step 7: Cut a small slit in the side of each cooled cream puff or use a piping bag to fill them with the whipped cream.
Step 8: Toss the sliced strawberries with granulated sugar if desired and let sit for 10 minutes to macerate.
Step 9: Top each filled cream puff with a generous portion of the macerated strawberries.
Step 10: Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the whipped cream before whipping.
Use raspberries or blueberries as an alternative fruit topping for a berry mix.
Ensure eggs are at room temperature for better incorporation into the dough.
To keep the pastry crisp, fill the puffs right before serving to avoid sogginess.

Storage

Store assembled cream puffs in an airtight container in the refrigerator for up to 2 days. The pastry may soften over time, so it’s best filled just before serving. Leftover puffs without filling can be stored at room temperature for 1 day and refreshed in a warm oven before filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cream puff pastry ahead of time?

Yes, you can bake the puffs in advance and store them in an airtight container at room temperature for a day. Keep the cream filling and strawberries separate until ready to assemble for the best texture.

How do I prevent the cream puffs from collapsing?

Make sure the dough is cooked properly on the stove before adding the eggs and avoid opening the oven door during baking. Also, bake until the puffs are golden and firm to ensure they hold their shape.

Strawberry Cream Puff Pastry Recipe

Print Recipe

★★★★★

4.6 from 512 reviews

These Strawberry Cream Puff Pastries feature light and airy choux pastry filled with sweet vanilla whipped cream and topped with fresh macerated strawberries, making a delightful and elegant dessert perfect for any occasion.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 cream puffs 1x
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

Cream Puff Pastry:

1 cup water
1/2 cup unsalted butter (cubed)
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs

Cream Filling:

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Strawberry Topping:

2 cups fresh strawberries (sliced)
2 tablespoons granulated sugar (optional, for macerating strawberries)

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
Make the Choux Dough: In a saucepan, combine the water and cubed butter and bring to a boil over medium heat. Once boiling, remove from heat and stir in the flour and salt quickly until the mixture forms a smooth ball.
Add Eggs to Dough: Allow the dough to cool slightly for a few minutes, then beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
Pipe and Bake the Puffs: Transfer the dough to a piping bag fitted with a large round tip and pipe small mounds about 1.5 inches in diameter onto the prepared baking sheet, spacing them well apart. Bake for 25-30 minutes until golden brown and puffed, avoiding opening the oven door during baking to ensure proper rise. Remove and let cool completely.
Prepare the Whipped Cream Filling: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, creating a thick and creamy filling.
Prepare the Strawberries: Toss the sliced strawberries with granulated sugar (if using) and let them sit for about 10 minutes to macerate, which enhances their sweetness and juiciness.
Assemble the Cream Puffs: Once the puffs are fully cooled, cut a small slit in each or fill directly with a piping bag stuffed with the whipped cream. Generously top with the sliced strawberries.
Serve and Enjoy: Serve the Strawberry Cream Puff Pastries immediately for the best texture or refrigerate them until ready to serve, enjoying this light and refreshing dessert.

Notes

Ensure the dough cools slightly before adding eggs to prevent cooking them.
Do not open the oven door during baking to maintain puff shape.
For best results, use fresh, ripe strawberries.
You can substitute powdered sugar with honey or maple syrup in the cream filling for a different sweetness profile.
If you prefer, fill the cream puffs just before serving to keep them crisp longer.

Keywords: Strawberry cream puffs, choux pastry dessert, whipped cream filling, fresh strawberries dessert, easy cream puff recipe