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Strawberry Cream Puffs

Total Time

Prep: 30 min. + chilling Bake: 35 min. + cooling


10 cream puffs

Lots of people think cream puffs are difficult to make—but I've never had these fail me! By now, I can't remember whether I came across this recipe somewhere or made it up myself. I began cooking quite young, and strawberry Cream Puffs were always a favorite of my younger sister. She lives in California now...I make them whenever she visits! My husband's diversified farmer with an emphasis on farrow-to-finish hogs. We have three children (5 years, 3 years and 6 months).
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  • 1 cup water
  • 1/2 cup butter, cubed
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 2 pints fresh strawberries, sliced
  • 1/2 cup sugar, divided
  • 2 cups heavy whipping cream
  • Confectioners' sugar
  • Additional sliced strawberries
  • Mint leaves


  1. In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny.
  2. Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack.
  3. For filling, combine berries and 1/4 cup sugar. Chill 30 minutes.
  4. Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.

Nutrition Facts

1 cream puff: 377 calories, 29g fat (17g saturated fat), 175mg cholesterol, 196mg sodium, 26g carbohydrate (15g sugars, 2g fiber), 5g protein.

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Average Rating:
  • Malik
    Oct 18, 2020

    This recipe was awesome and way faster than the time they gave, at least for me. Could use a little more sugar though in the pastry. It was a little too light on the sugar.

  • kaly_ab
    Aug 11, 2016

    This is the choux pastry recipe I always use! It turns out perfect every time. I will make bit sized cream puffs but when I am serving them as the main dessert I will make them quite large! When I am craving chocolate I will hand dip the tops in some melted chocolate.

  • LeslieH
    Jun 27, 2015

    These are great to make, but cream puffs are finicky to make. If you are trying to make these for the first time, please note that you should stir the flour in while the batter is over the heat and cook while stirring for at least a minute or until the batter makes a ball. When adding the eggs, it is best to use a mixer. After baking, prick the puff to allow steam to escape and it to dry inside. Check out this website to have pictures to look at, if you wish.

  • kristif
    Jul 3, 2012

    These turned out great for me although I ended up making twelve puffs instead of ten.

  • eversbeaver
    Dec 25, 2009

    Thought the puffs had an "eggy" taste. I mad the rye party puffs that is also on this site. They were fantastic, so I thought I'd try sweet ones. The filling was a bit loose and just tasted ok. The baking time in my oven was WAY too long. The first batch was very brown, so I adjusted to the rye party puff suggestion. The rest turned out well. It also doesn't say to cut slits in them like the party puffs. I did that step also.

  • lilleo
    Jul 27, 2008

    No comment left