Strawberry Cream Puffs
quart fresh strawberries
1Preheat oven to 400. Heat water and butter to a rolling boil, stir in flour. Stir vigorously over low heat until mixture forms a ball (about 1 minute). Remove from heat, mix in eggs all at once and stir rapidly until smooth.
2If you have an ice cream scoop that measures 1/8 cup use it to drop dough on to an ungreased baking sheet. (If you do not have a 1/8 cup scoop use a 1/4 cup measure and fill half full.) Bake 35-40 minutes until golden. Cool completely.
3Meanwhile clean and cut strawberries in small chunks. Stir into Cool Whip.
Cut off tops of cream puffs and pull out any soft dough from the inside. Fill empty puffs with strawberry mixture. Replace tops and dust with powdered sugar. Serve immediately.