Real Recipes From Real Home Cooks ®

strawberry cream puffs

(2 ratings)
Blue Ribbon Recipe by
Cyndi McGrath
Stephens City, VA

As an apprentice chef, I prepared these for a local restaurant and ended up receiving requests for more. They are easy to prepare, but if you need more than 8, you'll need to double it. Also, in lieu of fresh strawberries frozen strawberries may be used. I've done both and they turn out equally tasty.

Blue Ribbon Recipe

A wonderful summertime dessert! Light, cool, fresh, and creamy, these strawberry cream puffs are simply beautiful. The tartness of the strawberries with the sweet cream and the soft pastry puff is heavenly. Guests will be super impressed when they taste this delicious dessert.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For strawberry cream puffs

  • 2/3 c
  • 1/3 c
  • 2/3 c
    all-purpose flour
  • 1/8 tsp
  • 3
  • 3/4 c
    whipping cream
  • 1/3 c
    confectioners' sugar
  • 3 c
    fresh strawberries, sliced

How To Make strawberry cream puffs

Test Kitchen Tips
Cream puffs are tricky. Do not open your oven while baking or they may deflate. Use the oven light to check for color. When cooling, cut a small slit on the side about 2/3 of the way up. This will create a steam vent and help keep the puff. Use the slit as a guideline when cutting the tops off later.
  • Butter and water in saucepan.
    PUFF PASTRY: Combine water and butter in medium saucepan; bring to a boil.
  • Flour added to water and stirred until comes together.
    Add flour and salt all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool 4-5 minutes.
  • Adding eggs to flour mixture one at a time and beating until incorporated.
    Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition.
  • Dough mixed until smooth in clear bowl with wooden spoon.
    Then beat till dough is smooth.
  • 8 mound of dough on a parchment lined baking sheet.
    Drop Pastry dough into 8 equal mounds and bake at 400 degrees for 30-35 minutes or till golden brown and puffed.
  • Cream puffs cooling.
    Cool away from drafts.
  • Tops cut off and dough removed from puff.
    Cut top off puffs; pull out and discard soft dough inside.
  • Whipping cream, confectioners sugar, and strawberries on the counter.
    FILLING AND ASSEMBLY: Beat whipping cream till foamy; gradually add confectioners' sugar, beating till soft peaks form.
  • Folding strawberries into whipped cream.
    Fold 3/4 of sliced strawberries into whipped cream.
  • Strawberry cream filling adding to puff.
    Fill each cream puff with strawberry mixture.
  • Filled cream puff with strawberries and dusting of confectioners sugar.
    Arrange remaining sliced strawberries on top of each puff. Replace tops of pastry puffs. Garnish with mint leaves, if desired.