Name: Strawberry Cream Puffs Recipe
Prep time: 1 h 20 min
Cook time: 35 min
Total time: 1 h 55 min
Cuisine: French
Ingredients: 1 lb. fresh strawberries, hulled, cut into large pieces; Zest and juice of ½ lemon; 2 Tbsp. sugar; ¼ tsp. Diamond Crystal or Morton kosher salt; 4 Tbsp. unsalted butter, cut into pieces; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; 1 Tbsp. sugar, plus more for sprinkling; ½ cup (63 g) all-purpose flour; 2 large eggs, room temperature, beaten to blend; 1 cup heavy cream; 1 tsp. vanilla bean paste or vanilla extract

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Introduction

Strawberry Cream Puffs are a delightful treat combining light, airy choux pastry with sweet macerated strawberries and fluffy whipped cream. Perfect for spring and summer, this recipe balances fresh fruit with rich cream in an elegant dessert.

A dessert piece shows a two-layer puff pastry with a dusty, golden brown top and bottom. Between the layers are bright red, sliced strawberries soaked in syrup, and a thick layer of smooth, white whipped cream topped with the pastry crown. The dessert sits on a white plate with two circular handles, splattered with vibrant strawberry syrup and extra strawberry slices arranged around the pastry. The plate is placed on a soft pink cloth, and a shiny silver fork is near the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. fresh strawberries, hulled, cut into large pieces
Zest and juice of ½ lemon
2 Tbsp. sugar
¼ tsp. Diamond Crystal or Morton kosher salt
4 Tbsp. unsalted butter, cut into pieces
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
1 Tbsp. sugar, plus more for sprinkling
½ cup (63 g) all-purpose flour
2 large eggs, room temperature, beaten to blend
1 cup heavy cream
1 tsp. vanilla bean paste or vanilla extract

Instructions

Step 1: In a medium bowl, gently mix the strawberries, lemon zest and juice, 2 tablespoons sugar, and ¼ teaspoon kosher salt. Let sit at room temperature for at least 1 hour to macerate. You can also cover and chill them up to 4 hours ahead.
Step 2: Place a rack in the middle of the oven and preheat to 425°F. In a medium saucepan, bring butter, ½ teaspoon kosher salt, 1 tablespoon sugar, and ¼ cup plus 3 tablespoons water to a boil, stirring to melt the butter and dissolve sugar and salt.
Step 3: Reduce heat to medium-low and add the flour all at once. Stir gently until most flour is absorbed, then cook vigorously 2–3 minutes until the dough forms a glossy, buttery mass and a thin film forms on the pan. Transfer the dough to a small bowl, spread up the sides, and let cool about 4 minutes until warm but not hot.
Step 4: Add one beaten egg to the dough and mix with a fork until incorporated. Add the second egg and mix again. Scrape dough from the fork, then mix vigorously with a spatula until smooth, glossy, and stretchy, forming a V shape when lifted.
Step 5: Using a large metal spoon, scoop about 2 tablespoons of dough onto a parchment-lined baking sheet to form 6 choux cakes, spacing them well. Scrape any leftover dough evenly over the cakes.
Step 6: Wet a finger and smooth any pointy bits on the dough to prevent burning. Sprinkle each cake generously with sugar. Bake 10 minutes at 425°F, then reduce oven temperature to 350°F and bake 15 minutes more without opening the door.
Step 7: Crack the oven door open and check the cakes. If still pale, bake 2–5 minutes longer until golden brown. Transfer to a wire rack and immediately pierce the bottom of each cake with a skewer or knife to release steam. Let cool right side up.
Step 8: Whisk heavy cream and vanilla bean paste or extract in a clean bowl until firm peaks form. Cover and chill until ready to use.
Step 9: Slice each choux cake in half horizontally with a serrated knife. Arrange the bottom halves on plates, spoon strawberries with their juices evenly over them, top with whipped cream, and close the cakes.

Tips & Variations

Freeze shaped choux cakes on a baking sheet until solid, then store in a resealable bag for up to 1 month. Bake from frozen, increasing baking time to 15 minutes at 400°F and 20 minutes at 350°F.
For a citrus twist, add orange zest to the strawberries instead of lemon.
Use vanilla bean paste for a richer flavor, or pure vanilla extract as a substitute.
Make sure eggs are at room temperature for smoother dough incorporation.
Smooth dough tips with a wet finger to prevent burning and promote even puffing.

Storage

Store assembled cream puffs in the refrigerator and consume within 1 day for best texture. The choux cakes can be baked ahead and stored in an airtight container at room temperature for up to 2 days or frozen unbaked as noted above. Reheat unfilled puffs in a warm oven to refresh crispness before assembling.

How to Serve

The image shows a cream puff cut in half with three visible layers. The bottom layer is a golden brown choux pastry with a light, crisp texture. The middle layer is thick white whipped cream, soft and fluffy, spread generously. On top of the cream, there are bright red strawberry pieces that add a fresh, juicy look. The top layer is another piece of golden brown choux pastry, slightly puffed and dusted lightly with powdered sugar. The cream puff is placed on white crumpled paper on a white marbled surface, and in the background, a wooden plate holds more cream puffs. A woman's hand is partly visible near the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the choux dough ahead of time?

Yes, you can prepare and shape the choux cakes in advance and freeze them on a baking sheet until solid. Then transfer to a freezer bag and bake from frozen when ready.

Why do I need to poke holes in the baked choux puffs?

Poking holes allows steam to escape, preventing the puffs from becoming soggy inside and helping them stay crisp and hollow for filling.