• Preheat oven to 400℉. 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 1/2 cup butter. Add 1 cup water and 1/4 teaspoon salt and bring to a boil, stirring once or twice with a long-handled wooden spoon.
• Next, add 1 cup 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 4 large eggs one at a time, beating after each addition for 1-2 minutes.
• (If desired, you may hand stir the choux pastry with a wooden spoon, but I find that a mixer works really well.)
• Once the eggs are incorporated, the dough should be nice and glossy.
• Drop dough by tablespoon or large cookie scoop onto a baking sheet lined with parchment paper or a silicone baking mat.
• 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 1 pint fresh 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 1 cup heavy whipping cream and remaining 2 tablespoons 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 marshmallow cream. This will help prevent the cream from becoming thin and watery.
• Fold in the prepared strawberries with a rubber spatula. Cover the bowl and refrigerate until ready to use, up to 24 hours.

Assemble the Cream Puffs

• About an hour before serving, fill the bottom of the baked puffs with the strawberry cream by spooning approximately 1/3 cups of cream into each. Adhere the tops onto the cream.
• To finish, dust the cream puffs with 1/2 cup powdered sugar.
• This recipe will make about 12 large cream puffs or 26 mini cream puffs.