Strawberry Cream Puffs

I made my first Choux Pastry when I was in junior high. Of course, back then I didn’t know it by its French name. However, I recall thinking how simple they were to prepare, and that I should make them at least once a week, because they were so delicious! (I might have made them three times, total.)

My adventures with choux pastry came about after I watched an episode of Little Rascals where Alfalfa shared a basket dinner with Darla (after Spanky secretly tucked soap inside the cream puffs, which made bubbles come out of Alfalfa’s mouth!) Rest assured, there’s no soap in this recipe! Little Rascals – Hearts are Thumps.

As a filling, I most likely used boxed vanilla pudding (either instant or cooked.) Then when I was married and making them for a tea party for our daughters, I filled them with strawberry cream. They were so pretty, and we all waited in eager anticipation for that first bite.

So, it doesn’t really matter whether you fill the pastry with plain whipped cream, strawberry cream, or even vanilla pudding, I think you will find that cream puffs are simply delightful!

More Tea Party Recipes

Ingredients for Strawberry Cream Puffs

(See the full recipe at the bottom of this post.)

Preheat oven to 400°F. Gather the ingredients so that you have everything close at hand on the counter or table.

Make the Choux Pastry

In a medium-sized saucepan, melt the butter. Add water and salt and bring to a boil, stirring once or twice with a long-handled wooden spoon.

Next, add the all-purpose flour and stir vigorously until mixture forms a ball that doesn’t separate. Remove from heat and transfer the dough to a large mixing bowl. Allow the dough to cool for five minutes.

After that, begin mixing on medium speed. Add the eggs one at a time, beating after each addition for 1-2 minutes. Once the eggs are incorporated, the dough should be nice and glossy.

If desired, you may hand stir the choux pastry with a wooden spoon, but I find that a mixer works really well. 

Drop dough by tablespoons onto a baking sheet lined with parchment paper or a silicone baking mat.

To ensure the puffs are all the same size, use a medium to large cookie scoop. Or for mini cream puffs, try a small sized scoop. Pictured here using a Red 1 1/3 oz scoop, Size 24. 

Bake in preheated oven for 25-30 minutes until golden brown. Allow the puffs to cool before splitting and filling with cream.

Once cooled, you may store the puffs in a covered container at room temperature for up to two days, or frozen for up to 3 months.

Prepare the Strawberries and Cream

While the puffs are baking, wash and drain the strawberries using a colander.

Then with a pairing knife, remove the tops and any white spots or blemishes. Slice the strawberries into small pieces and place in a medium bowl.

Add 2 tablespoons granulated sugar to the strawberries. Mix well to combine.

In a large mixing bowl, beat the whipping cream and remaining granulated sugar until stiff peaks form.

If you are making the strawberry cream ahead of time, you may want to stabilize the cream by adding 2 tablespoons of marshmallow cream. This will help prevent the cream from becoming thin and watery. 

Also, if you need a quick and easy time-saver, you may substitute frozen whipped topping that has been thawed for the heavy whipping cream and sugar. But homemade is always best.

Fold in the prepared strawberries with a rubber spatula. Cover the bowl and refrigerate until ready to use, up to 24 hours.

About an hour before serving, fill the bottom of the baked puffs with the strawberry cream by spooning about 1/3 cups of cream into each. Adhere the tops onto the cream.

To finish, dust the cream puffs with powdered sugar or drizzle with chocolate sauce. Serve on a pretty plate or tray. Pictured above served on a Polish Pottery Heart Plate – Posies Pattern.

You may store leftovers in a tightly covered container for 1-2 days in the refrigerator. This recipe will make about 12 large cream puffs or 26 mini cream puffs.

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