Strawberry Cream Puff Dessert Recipe

Strawberry Cream Puff Dessert Recipe photo by Taste of Home

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ALL of my family love to cook and this recipe came from a collection of family recipes that have been handed down from generation to generation. These cream puffs were a favorite for holidays, but good anytime. It’s a nice departure from strawberry shortcake and the best part is that you can make the shells ahead of time and freeze them.

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Strawberry Cream Puff Dessert Recipe

Prep: 30 min. + chilling Bake: 30 min. + cooling

Yield: 3 Servings

30 30 60

Ingredients

1/4 cup water
2 tablespoons butter
1/4 teaspoon sugar
Dash salt
1/4 cup all-purpose flour
1 egg
FILLING:
1-1/4 cups sliced fresh strawberries
3 teaspoons sugar, divided
1/2 cup heavy whipping cream
1/4 teaspoon confectioners' sugar
Additional sliced fresh strawberries, optional

Directions

In a small saucepan, bring the water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg and beat well. Continue beating until mixture is smooth and shiny. Drop by rounded tablespoonfuls 3 in. apart onto a greased baking sheet.
Bake at 400° for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
For filling, in a small bowl, combine strawberries and 2 teaspoons sugar. Cover and refrigerate for 30 minutes.
In a small bowl, beat cream and remaining sugar until stiff peaks form. Fold in strawberry mixture.
Fill the cream puffs just before serving. Sprinkle with confectioners' sugar. Garnish with additional strawberries if desired. Yield: 3 servings.

Nutritional Facts 1 cream puff equals 311 calories, 24 g fat (14 g saturated fat), 145 mg cholesterol, 142 mg sodium, 21 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Strawberry Cream Puffs in Reminisce June/July 2008, p50