Strawberry cream puffs are the perfect blend of light, airy pastry and rich, creamy filling, making them a delightful treat for any occasion. This collection features 15 scrumptious recipes that highlight the juicy sweetness of strawberries, combined with that luscious creaminess you crave. Get ready to whip up these heavenly bites in no time!
Strawberry Lemon Cream Puffs
These Strawberry Lemon Cream Puffs are a delightful treat. Each puff is light and airy, topped with creamy goodness and fresh strawberries. The bright lemon drizzle adds a zesty twist that complements the sweetness of the strawberries perfectly.
Imagine biting into a fluffy pastry filled with whipped strawberry cream. This dessert creates a wonderful balance of flavors. The strawberries not only look beautiful but provide a fresh, juicy burst in every bite.
Making these Strawberry Choux Pastry Bites is simple. Start with a classic choux pastry base. Once baked, fill them with a rich strawberry custard. Top with a smooth lemon glaze for that extra zing. Garnish with mint leaves and fresh strawberries for a stunning presentation.
These fluffy berry cream pastries are perfect for any occasion. Whether it’s a spring gathering or a summer picnic, they are sure to impress. Enjoy these Berry Cream-Filled Puffs straight from the plate or serve them at a dessert table.
Ingredients:
- For the Choux Pastry:
- 1/2 cup (120ml) water
- 1/2 cup (120ml) whole milk
- 1/2 cup (115g) unsalted butter, cubed
- 1 tbsp sugar
- 1/4 tsp salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
- For the Strawberry Cream Filling:
- 1 cup (240ml) heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1/2 cup fresh strawberries, finely chopped
- For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tbsp freshly squeezed lemon juice (adjust for consistency)
- Garnish:
- Fresh strawberries, sliced
- Fresh mint leaves (optional)
Instructions:
- Make the Choux Pastry:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, milk, butter, sugar, and salt. Heat over medium until the butter melts and the mixture comes to a boil.
- Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides.
- Transfer the dough to a mixing bowl and let cool slightly. Add eggs one at a time, mixing well after each until smooth and glossy.
- Pipe or spoon the dough onto the baking sheet into 2-inch rounds.
- Bake for 20-25 minutes until puffed and golden brown. Cool completely.
- Prepare the Strawberry Cream Filling:
- In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Gently fold in chopped strawberries.
- Make the Lemon Glaze:
- In a small bowl, whisk powdered sugar and lemon juice until smooth and pourable.
- Assemble the Cream Puffs:
- Slice the cooled choux pastries in half horizontally.
- Fill each bottom half with strawberry cream and place the top back on.
- Drizzle with lemon glaze.
- Garnish with fresh strawberries and mint leaves.
Serving Tips:
- Keep It Fresh: I recommend assembling the cream puffs just before serving to keep them from getting soggy.
- Make Ahead: I like to bake the choux pastry shells a day in advance and store them in an airtight container.
- Customize the Filling: Sometimes, I switch up the filling by adding lemon zest or using mixed berries for extra flavor.
- Presentation Tip: Arranging them on a pretty platter with extra strawberries and mint makes them irresistible!
Classic Strawberry Cream Puffs
Classic strawberry cream puffs are a delightful treat that never goes out of style. These fluffy pastries are filled with a light and creamy strawberry custard, making them a perfect dessert for any occasion. Each bite offers a burst of berry flavor that is both sweet and refreshing.
In the image, you can see beautifully crafted strawberry cream puffs, dusted with powdered sugar and adorned with fresh strawberries. The combination of the soft pastry and the creamy filling creates a delightful texture that everyone loves. They are like little clouds of joy on a plate!
Making these strawberry puff treats at home is simple. You’ll need choux pastry dough, fresh strawberries, cream, and some sugar. Whip up the pastry, bake until golden, and fill them with a sweet berry custard. These creamy berry puffs are sure to impress your family and friends.
Serve them at parties, picnics, or just as a sweet snack at home. Everyone will adore these berry cream delights!
Ingredients:
For the Choux Pastry:
- 1/2 cup (1 stick) unsalted butter, cubed
- 1 cup water
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
For the Strawberry Cream Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (plus extra for dusting)
- 1 tsp vanilla extract
- 1/2 cup strawberry puree (fresh or store-bought)
For Garnish:
- Fresh strawberries, halved
- Fresh mint leaves (optional)
Instructions:
- Make the Choux Pastry:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, combine butter, water, and salt. Bring to a boil.
- Reduce heat to low, add flour, and stir vigorously until the mixture forms a ball and pulls away from the sides.
- Remove from heat and let cool slightly.
- Add eggs one at a time, mixing well after each addition until smooth.
- Transfer the dough to a piping bag fitted with a large round tip.
- Pipe small mounds (about 2 inches wide) onto the baking sheet, leaving space between each.
- Bake for 10 minutes, then reduce heat to 375°F (190°C) and bake for another 20-25 minutes until golden brown.
- Turn off the oven and let the puffs cool inside with the door slightly open for 10 minutes.
- Prepare the Strawberry Cream Filling:
- In a large mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold in the strawberry puree until well combined.
- Assemble the Cream Puffs:
- Slice each cooled cream puff in half horizontally.
- Pipe or spoon the strawberry cream filling into the bottom halves.
- Place the top halves back on and dust with powdered sugar.
- Garnish with fresh strawberry halves and mint leaves if desired.
Serving Tips:
- Make Ahead: I like to bake the puffs a day in advance and store them in an airtight container.
- Fill Just Before Serving: I always fill the cream puffs just before serving to keep the pastry crisp.
- Presentation Perfection: I arrange them on a pretty plate and sprinkle a little extra powdered sugar on top for that bakery-fresh look.
- Customize It: Sometimes I switch the filling to vanilla custard or add a drizzle of chocolate sauce if I want something extra special.
These strawberry cream puffs are irresistibly light and creamy. Every bite is a sweet reminder that homemade desserts are the best kind of indulgence!
Strawberry Mascarpone Cream Puffs
These Strawberry Mascarpone Cream Puffs are the perfect treat for any dessert lover. Each puff is light and airy, featuring fluffy layers that cradle the sweet, creamy filling.
Picture a plate filled with delightful Strawberry Choux Pastry Bites, each topped with fresh strawberries and a dusting of powdered sugar. The contrast between the soft pastry and the luscious berry cream makes every bite a joy.
Making these treats at home is straightforward. You’ll need ingredients like choux pastry, mascarpone cheese, fresh strawberries, and sugar. Start by preparing the choux pastry, then whip up the creamy filling. Once assembled, these Strawberry Cream-Filled Puffs will steal the show!
Perfect for a summer gathering or a simple afternoon snack, these Fluffy Berry Cream Pastries are sure to impress. Enjoy the sweet and fruity flavors in each bite!
Ingredients:
- For the Choux Pastry:
- 1/2 cup (120ml) water
- 1/2 cup (120ml) whole milk
- 1/2 cup (115g) unsalted butter, cubed
- 1 tbsp sugar
- 1/4 tsp salt
- 1 cup (125g) all-purpose flour
- 4 large eggs, at room temperature
- For the Mascarpone Cream Filling:
- 8 oz (225g) mascarpone cheese, softened
- 1 cup (240ml) heavy cream
- 1/3 cup (40g) powdered sugar, sifted
- 1 tsp vanilla extract
- For Assembly:
- 1 cup (150g) fresh strawberries, diced
- Extra powdered sugar for dusting
Instructions:
- Make the Choux Pastry:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
- Reduce heat to low and stir in flour with a wooden spoon until the mixture forms a smooth dough.
- Transfer the dough to a mixing bowl and let it cool slightly. Add eggs one at a time, beating well after each addition until smooth.
- Spoon or pipe the dough onto the prepared baking sheet, leaving space between each.
- Bake for 20-25 minutes or until golden brown. Turn off the oven, prop the door open, and let them cool.
- Make the Mascarpone Cream Filling:
- In a large mixing bowl, beat mascarpone cheese until smooth.
- Add heavy cream, powdered sugar, and vanilla extract. Beat until stiff peaks form.
- Assemble the Cream Puffs:
- Slice each cooled puff in half.
- Fill with a generous spoonful of mascarpone cream.
- Add diced strawberries and place the top of the puff back on.
- Serve and Enjoy:
- Dust the assembled cream puffs with powdered sugar.
- Arrange on a serving platter and enjoy immediately!
Tips:
- Don’t Rush Cooling: Let the choux pastry cool fully before filling to prevent sogginess.
- Chill the Filling: I like to chill the mascarpone filling for at least 30 minutes before using for easier piping.
- Make Ahead: You can make the pastry shells a day in advance. Just store them in an airtight container.
- Extra Fancy: Sometimes, I drizzle a bit of melted chocolate on top for extra flair.
These cream puffs are always a hit at gatherings or even as a special treat for myself. The light, airy pastry paired with the creamy mascarpone filling and fresh strawberries makes every bite irresistible!
Strawberry Vanilla Custard Puffs
These Strawberry Vanilla Custard Puffs are a delightful treat that showcases the perfect blend of flavors. Each puff is light and airy, with a creamy vanilla custard filling that pairs beautifully with the sweetness of fresh strawberries.
On the plate, you’ll see fluffy pastry shells generously filled with rich custard. They’re drizzled with a smooth icing that adds a touch of sweetness. The strawberries surrounding them provide a fresh and vibrant pop of color, making this dessert as appealing to the eyes as it is to the taste buds.
If you’re ready to make these Strawberry Cream-Filled Puffs, gather some simple ingredients: puff pastry, milk, sugar, cornstarch, and of course, fresh strawberries. Start by preparing the custard, then fill your pastry shells and finish with a drizzle of icing. Enjoy these delicious treats any time you crave something sweet!
Ingredients:
- 1 sheet puff pastry, thawed
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 cup fresh strawberries, sliced
- 1/2 cup powdered sugar (for icing)
- 2-3 tbsp milk (for icing)
Instructions:
- Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface. Cut into squares or circles depending on your preferred shape.
- Bake the Pastry: Transfer the pastry pieces to the prepared baking sheet. Bake for 12-15 minutes or until golden brown and puffed up. Let them cool completely.
- Make the Custard:
- In a saucepan over medium heat, combine the milk, sugar, and cornstarch. Whisk continuously until the mixture thickens.
- In a separate bowl, lightly whisk the egg yolks. Slowly add a small amount of the hot milk mixture into the yolks while whisking to temper them.
- Return the tempered yolk mixture to the saucepan. Cook for another 2-3 minutes while stirring constantly.
- Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl, cover with plastic wrap, and refrigerate until cool.
- Assemble the Puffs:
- Slice the cooled pastry shells in half horizontally.
- Spoon or pipe the custard into the bottom halves of the pastries.
- Add a few slices of fresh strawberries, then place the top halves of the pastries back on.
- Prepare the Icing:
- Mix the powdered sugar and milk until smooth. Drizzle over the assembled puffs.
- Serve: Arrange the custard puffs on a serving plate with extra strawberries for garnish.
Tips:
- Make-Ahead: I like to prepare the custard a day ahead to save time.
- Keep It Fresh: Use the freshest strawberries you can find—they really make a difference.
- Custom Touch: Sometimes, I sprinkle a little lemon zest over the top for an extra burst of flavor.
- Presentation Hack: For a wow-worthy look, dust the puffs with powdered sugar just before serving.
These Strawberry Vanilla Custard Puffs are irresistibly light, creamy, and bursting with fresh fruit flavor. Once you take a bite, you’ll see why they’re a favorite!
Fresh Strawberry Chantilly Puffs
These Fresh Strawberry Chantilly Puffs are a delightful treat that combines light, airy pastry with sweet, creamy goodness. Each puff is filled with whipped cream and topped with fresh strawberries, making them a perfect dessert for any occasion. The strawberries add a burst of freshness, while the cream provides a rich contrast.
To create these Strawberry Cream-Filled Puffs, start with choux pastry. Once baked, let them cool before filling them with a generous amount of whipped cream. Top each puff with a strawberry or two. You can even get creative and use Strawberry Custard Bites for an extra touch of sweetness.
These Berry Cream Delights are not just tasty; they are visually appealing too. The bright red strawberries against the pale cream and golden pastry create a beautiful display. Perfect for parties or a sweet treat at home, these Strawberry Dessert Puffs will impress your guests.
For those who love a little crunch, consider adding a sprinkle of powdered sugar on top. It elevates the presentation and adds a touch of sweetness. Enjoy these Fluffy Berry Cream Pastries with a cup of tea or coffee for a delightful afternoon snack.
Ingredients:
- 1 cup water
- 1/2 cup unsalted butter (1 stick)
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 tsp salt
- 1 cup heavy cream (for Chantilly cream)
- 2 tbsp powdered sugar (plus extra for dusting)
- 1 tsp vanilla extract
- 1 pint fresh strawberries (hulled and halved)
Instructions:
- Make the Choux Pastry:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, bring water, butter, and salt to a boil.
- Reduce heat to low and stir in flour all at once, stirring vigorously until the dough forms a ball and pulls away from the sides.
- Transfer the dough to a mixing bowl and let cool for 5 minutes.
- Add eggs one at a time, beating well after each addition until smooth and glossy.
- Use a piping bag or spoon to drop tablespoon-sized mounds onto the baking sheet.
- Bake for 20-25 minutes or until golden brown and puffed. Cool completely.
- Prepare the Chantilly Cream:
- In a chilled mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Puffs:
- Slice the cooled puffs in half horizontally.
- Pipe or spoon Chantilly cream into the bottom halves.
- Top with fresh strawberry halves and place the tops back on.
- Dust with extra powdered sugar.
Serving Tips:
- Keep It Fresh: I like to assemble these just before serving to keep the pastry crisp.
- Make Ahead: You can bake the puffs ahead of time and store them in an airtight container. Fill them when ready to serve.
- Creative Variations: Sometimes I swap out strawberries for mixed berries or even a drizzle of chocolate sauce for extra indulgence.
- Presentation Tip: Arrange them on a cake stand or decorative platter for a stunning dessert display.
Enjoy these airy, creamy, and fruity puffs that are as beautiful as they are delicious!
Whipped Strawberry Delight Puffs
Whipped Strawberry Delight Puffs are a delightful treat that combines sweetness with a light, fluffy texture. These pastries are topped with luscious whipped cream and fresh slices of strawberry, creating a perfect balance of flavors.
The base of these puffs is a light choux pastry, crispy on the outside and soft on the inside. Each bite melts in your mouth, making them irresistible. These Strawberry Cream-Filled Puffs are not just pretty; they are full of taste, too!
To make these treats, you’ll need fresh strawberries, heavy cream, sugar, and the ingredients for the choux pastry. Start by whipping the cream until it’s fluffy and sweet. Then, fill the pastry shells with cream and top them with strawberry slices. It’s that simple!
These Berry Cream-Filled Puffs are perfect for gatherings or just a sweet treat at home. Serve them on a pretty plate to impress your guests. They’re sure to become a favorite in your dessert lineup!
Ingredients:
- For the Choux Pastry:
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 1/2 cup (113 g) unsalted butter, cubed
- 1 tbsp sugar
- 1/4 tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
- For the Whipped Cream Filling:
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- For Topping:
- Fresh strawberries, hulled and thinly sliced
- Powdered sugar for dusting (optional)
Instructions:
- Make the Choux Pastry:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, combine water, milk, butter, sugar, and salt. Stir until the butter melts and the mixture comes to a boil.
- Reduce heat to low, add the flour all at once, and stir vigorously until the mixture pulls away from the sides of the pan and forms a smooth dough.
- Remove from heat and let cool for 5 minutes.
- Add eggs one at a time, mixing well after each addition until the dough is smooth and shiny.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe small rounds onto the prepared baking sheet, leaving space between each.
- Bake for 25-30 minutes or until golden brown and puffed. Cool completely on a wire rack.
- Make the Whipped Cream:
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Puffs:
- Slice each cooled choux pastry puff in half horizontally.
- Pipe or spoon the whipped cream into the bottom halves.
- Top with sliced strawberries and place the top halves back on.
- Dust with powdered sugar if desired.
Tips:
- Keep It Fresh: I always assemble these right before serving to keep the pastry crisp.
- Make Ahead: The choux pastry can be baked a day ahead and stored in an airtight container.
- Chill the Bowl: Whipping cream works best when the bowl and beaters are chilled.
- Add a Twist: Sometimes I add a splash of strawberry extract to the whipped cream for extra berry flavor.
- Serve with Flair: I love arranging these on a beautiful cake stand for an elegant dessert display.
These Whipped Strawberry Delight Puffs are guaranteed to impress with their light texture and fresh, sweet flavors. Enjoy every delightful bite!
Strawberry Cheesecake Puffs
Strawberry Cheesecake Puffs are a delightful treat that combines the classic flavors of cheesecake with the lightness of pastry. These fluffy pastries are perfect for any occasion, bringing joy to your dessert table.
Each puff is generously filled with a creamy strawberry filling, reminiscent of your favorite strawberry dessert. Topped with a swirl of whipped cream, they look as inviting as they taste. The soft, airy texture makes them a hit among all ages.
To make these delicious treats, you’ll need ingredients like cream cheese, fresh strawberries, and powdered sugar. The steps are simple: prepare your pastry dough, create the filling, and bake until golden. They’re perfect for impressing guests or enjoying a sweet moment at home.
Whether you call them Strawberry Puff Treats, Strawberry Choux Bites, or Creamy Berry Puffs, one thing is certain: they will satisfy any sweet tooth!
Ingredients:
- 1 sheet puff pastry, thawed
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar (plus extra for dusting)
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- 1/2 cup strawberry jam
- Whipped cream (for topping)
- Fresh strawberries (for garnish)
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface. Cut into 12 equal squares.
- Place the pastry squares on the prepared baking sheet, leaving space between each.
- Bake for 15-18 minutes or until the pastries are golden brown and puffed up. Let cool completely.
- In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the diced strawberries and strawberry jam until well combined.
- Carefully slice each puff pastry square in half horizontally to create a top and bottom.
- Spoon the strawberry cheesecake filling onto the bottom halves of the pastries.
- Place the top halves over the filling, creating a sandwich-like puff.
- Dust the tops with powdered sugar for extra sweetness.
- Top each puff with a dollop of whipped cream and garnish with fresh strawberries.
Tips from Me:
- Keep It Fresh: I like to use the freshest strawberries I can find for the best flavor.
- Chill the Filling: I sometimes refrigerate the filling for 15 minutes before assembling to keep it firm.
- Creative Presentation: Arrange the puffs on a tiered dessert stand for an elegant touch.
- Make Ahead: You can bake the pastry a day ahead and assemble right before serving for maximum freshness.
These Strawberry Cheesecake Puffs are always a hit. The flaky pastry combined with the creamy filling makes every bite a little piece of dessert heaven!
Strawberry Basil Cream Puffs
These Strawberry Basil Cream Puffs are the perfect treat to enjoy on a sunny day. The sweetness of ripe strawberries pairs wonderfully with the fresh taste of basil, creating a delightful flavor combination. The soft, fluffy pastry shell holds a creamy filling that makes each bite a joy.
On a lovely plate, you’ll find beautifully arranged puffs topped with bright, fresh strawberries. The light pink cream complements the vibrant red fruit, making these puffs not just tasty but visually appealing too. This dessert can easily be a highlight at gatherings or a sweet indulgence for yourself.
To make these treats, you’ll need basic ingredients like strawberries, cream, and your choice of pastry. The whipped strawberry filling can be flavored with fresh basil for an extra twist. These make a fantastic alternative to traditional options, like Strawberry Eclair Puffs or Cream-Filled Berry Pastries.
Ingredients:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 2 tablespoons fresh basil, finely chopped
- Extra strawberries and basil leaves for garnish
Instructions:
- Make the Pastry Shells:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, combine water and butter. Bring to a boil.
- Remove from heat and stir in the flour until the mixture forms a ball.
- Let cool for 5 minutes, then add eggs one at a time, mixing well after each addition.
- Use a spoon or piping bag to drop small rounds of dough onto the baking sheet.
- Bake for 25-30 minutes or until puffed and golden brown. Cool completely.
- Prepare the Cream Filling:
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold in the diced strawberries and chopped basil.
- Assemble the Cream Puffs:
- Slice each puff in half horizontally.
- Fill the bottom half with a generous dollop of the strawberry basil cream.
- Place the top half back on and dust with powdered sugar if desired.
- Garnish and Serve:
- Arrange the filled cream puffs on a serving plate.
- Garnish with extra strawberries and basil leaves for a fresh, vibrant look.
Serving Tips:
- Serve Fresh: I always make these on the day of serving for the best taste.
- Keep Cool: If you need to prepare them ahead of time, keep them refrigerated until ready to serve.
- Creative Presentation: I like stacking them on a tiered stand for an elegant dessert display.
- Flavor Twist: Sometimes I swap basil for mint if I want a different herbal note.
These Strawberry Basil Cream Puffs are a light and refreshing treat that always impresses. I love how the sweet strawberries and fragrant basil come together for a unique, memorable dessert experience.
Chocolate-Dipped Strawberry Puffs
Chocolate-dipped strawberry puffs are a delightful treat that combines the rich flavor of chocolate with the sweet freshness of strawberries. These pastries are a perfect way to enjoy a classic dessert with a twist. The fluffy pastry shells are filled with creamy strawberry goodness, making each bite a burst of flavor.
The chocolate glaze adds an indulgent touch. Its smooth texture complements the cream-filled berry pastries beautifully. Together, they create a stunning dessert that’s both visually appealing and delicious.
Imagine serving these strawberry dessert puffs at a gathering or enjoying them during a quiet afternoon. They pair wonderfully with a cup of coffee or tea, making snack time extra special.
To make these treats, you’ll need ingredients like fresh strawberries, whipped cream, and chocolate for dipping. Start with baking the airy pastry shells, then fill them with luscious strawberry cream. Finally, dip them in melted chocolate and let them cool for a perfect finish.
Whether you’re craving a sweet snack or planning a dessert for a celebration, these chocolate-dipped strawberry puffs are sure to impress. They are a delightful addition to any dessert table, showcasing the beauty of berry cream-filled pastries.
Ingredients:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, finely chopped
- 8 oz semi-sweet chocolate, melted
- Fresh strawberries (optional, for garnish)
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, heat water and butter over medium heat until the butter melts and the mixture starts to boil.
- Remove from heat and quickly stir in the flour until the mixture forms a smooth dough that pulls away from the sides of the pan.
- Let cool slightly, then add eggs one at a time, beating well after each addition until smooth and glossy.
- Use a spoon or piping bag to drop tablespoon-sized mounds of dough onto the prepared baking sheet.
- Bake for 20-25 minutes or until puffed and golden brown. Allow to cool completely on a wire rack.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold in the chopped strawberries.
- Slice each puff in half horizontally and fill with the strawberry cream mixture.
- Dip the tops of the puffs into melted chocolate and place them back on the wire rack to set.
- Garnish with extra fresh strawberries if desired.
Serving Tips:
- Presentation: I like to arrange these on a pretty platter with fresh strawberries scattered around for extra color.
- Make Ahead: You can bake the puffs a day in advance and fill them just before serving.
- Extra Flavor: Sometimes, I sprinkle a bit of sea salt on the chocolate before it sets for a sweet-salty combo.
- Storage: Keep leftovers in the fridge for up to two days, though they’re best enjoyed fresh.
These chocolate-dipped strawberry puffs are as fun to make as they are to eat. Their light, airy texture combined with creamy filling and rich chocolate makes for an irresistible treat every time!
Strawberry Shortcake Cream Puffs
Strawberry shortcake cream puffs are a delightful treat that combines the best of both worlds: light, airy pastry and sweet, juicy strawberries. These treats look so inviting with their fluffy layers and creamy topping. Each puff is filled with a heavenly mix that makes your taste buds dance.
The image captures the beauty of these strawberry cream-filled puffs perfectly. Fresh strawberries crown the top, giving a burst of color and flavor. The creamy filling peeks out, hinting at the deliciousness waiting inside. It’s hard to resist reaching out for one!
To make these strawberry dessert puffs, you’ll need ingredients like choux pastry, whipped cream, and of course, fresh strawberries. Start by baking the pastry until it’s golden and airy. Once cooled, fill each puff with a mixture of whipped cream and crushed strawberries, then top with more berries for a lovely finish.
These treats are not just for special occasions; they can brighten up any day. Whether you call them strawberry choux bites or berry cream delights, they are sure to bring a smile. Enjoy with friends or savor them on your own. Either way, they are a perfect way to celebrate the delightful flavors of strawberries!
Ingredients:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 tsp salt
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (plus extra for dusting)
- 1 tsp vanilla extract
- 1 lb fresh strawberries, hulled and sliced
- Fresh mint leaves (optional, for garnish)
Instructions:
- Make the Choux Pastry:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, bring water, butter, and salt to a boil over medium heat.
- Reduce heat to low, add flour, and stir vigorously until the dough pulls away from the sides and forms a ball.
- Transfer dough to a mixing bowl and let cool for 5 minutes.
- Beat in eggs one at a time, mixing well after each addition, until smooth and glossy.
- Use a spoon or piping bag to drop dough onto the baking sheet, making 2-inch mounds.
- Bake for 25-30 minutes or until golden brown and puffed. Allow to cool completely.
- Prepare the Filling:
- In a large mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold in half of the sliced strawberries.
- Assemble the Cream Puffs:
- Slice each cooled puff in half horizontally.
- Spoon or pipe the strawberry cream mixture into the bottom half of each puff.
- Place the top half back on and press gently.
- Top with more sliced strawberries and a dusting of powdered sugar.
- Garnish with fresh mint leaves if desired.
Serving Tips:
- Make Ahead: I love making the pastry shells a day in advance and storing them in an airtight container.
- Fresh Assembly: I fill the puffs just before serving to keep them crisp and airy.
- Extra Flavor: Sometimes, I drizzle a bit of melted chocolate on top for added indulgence.
- Presentation Tip: I arrange them on a pretty dessert tray and sprinkle extra powdered sugar for that bakery-style look.
These strawberry shortcake cream puffs are a showstopper! The contrast of light pastry, sweet cream, and juicy berries is simply irresistible. Enjoy every bite!
Strawberry Almond Crunch Puffs
These Strawberry Almond Crunch Puffs are a delightful treat that perfectly combines the sweetness of strawberries with a crunchy almond topping. Picture a plate filled with adorable pastry shells, each one lovingly crafted to hold a creamy berry filling.
The bright strawberries surround the puffs, adding a vibrant color contrast that makes this dessert irresistible. These puffs are not just pretty; they’re filled with creamy goodness, making them a great addition to any gathering.
To make these Berry Cream-Filled Puffs, you’ll need simple ingredients like flour, butter, eggs, and of course, fresh strawberries. Start by preparing your choux pastry, then pipe it into flower shapes before baking until golden. Once cooled, fill them with a luscious strawberry cream, and top with a sprinkle of powdered sugar.
The combination of flavors and textures in these Strawberry Choux Pastry Bites will leave everyone wanting more. Serve them at your next party or enjoy them as a sweet snack anytime!
Ingredients:
- For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- Pinch of salt
- For the Strawberry Cream Filling:
- 1 cup heavy cream
- 2 tbsp powdered sugar (plus extra for dusting)
- 1/2 cup finely chopped fresh strawberries
- For the Almond Crunch Topping:
- 1/2 cup sliced almonds (lightly toasted)
- 2 tbsp granulated sugar
Instructions:
- Make the Choux Pastry:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
- Remove from heat and quickly stir in flour until a smooth dough forms.
- Return the pan to low heat, stirring constantly for 2 minutes until the dough forms a ball and pulls away from the sides.
- Transfer the dough to a mixing bowl. Beat in eggs one at a time until fully incorporated and smooth.
- Spoon or pipe the dough into small rounds onto the baking sheet.
- Bake for 20-25 minutes or until puffed and golden brown. Allow to cool completely.
- Prepare the Strawberry Cream Filling:
- In a mixing bowl, beat heavy cream and powdered sugar until soft peaks form.
- Gently fold in chopped strawberries. Chill until ready to use.
- Make the Almond Crunch Topping:
- In a small skillet over medium heat, toast sliced almonds with granulated sugar until lightly caramelized. Stir frequently to avoid burning. Cool on parchment paper.
- Assemble the Puffs:
- Slice cooled choux puffs in half. Pipe or spoon strawberry cream filling into each base.
- Replace the tops and sprinkle with almond crunch and powdered sugar.
Tips:
- Keep It Fresh: I always fill the puffs just before serving to keep them from getting soggy.
- Make Ahead: You can bake the choux pastry a day in advance and store in an airtight container.
- Add a Twist: Sometimes, I drizzle melted chocolate on top for extra indulgence.
These Strawberry Almond Crunch Puffs are light, creamy, and absolutely delicious. Every bite bursts with fresh berry flavor, delicate pastry, and a delightful almond crunch. Enjoy making them as much as I do!
Strawberries and Cream Puff Pastries
Picture a delightful plate filled with fluffy treats that make your taste buds dance! These strawberry cream puff pastries are a perfect blend of sweetness and creaminess. Each bite is a burst of flavor, thanks to the fresh strawberries and soft whipped cream nestled in light pastry shells.
These pastries, often called Strawberry Custard Puffs or Strawberry Choux Pastry Bites, are not just beautiful; they’re incredibly easy to make. You’ll love how the airy texture of the pastry complements the richness of the cream. Topped with vibrant strawberries, they look as good as they taste.
Imagine enjoying these Berry Cream Shells at a gathering or as a sweet treat after dinner. They’re sure to impress your guests and leave them asking for the recipe. With little effort, you can create these Strawberry Dessert Puffs that shine on any dessert table!
Ingredients:
- 1 sheet of puff pastry, thawed
- 1 cup fresh strawberries, sliced
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves (optional, for garnish)
- Powdered sugar (for dusting, optional)
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface. Cut into 9 equal squares.
- Transfer the squares to the baking sheet, spacing them slightly apart.
- Bake for 12-15 minutes or until puffed and golden brown. Remove from the oven and let cool completely.
- While the pastries cool, make the whipped cream. In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the puff pastries have cooled, carefully slice each one in half horizontally.
- Spoon or pipe whipped cream onto the bottom half of each pastry. Add sliced strawberries on top.
- Place the top half of the pastry over the strawberries and cream.
- Dust with powdered sugar and garnish with fresh mint leaves if desired.
Tips:
- Keep It Fresh: I like to prepare the whipped cream just before serving to keep it fresh and fluffy.
- Make Ahead: You can bake the puff pastries a day in advance. Just store them in an airtight container at room temperature.
- Serving Style: I sometimes serve them deconstructed with the cream and strawberries on the side, letting guests assemble their own.
- Flavor Twist: For extra flavor, drizzle the strawberries with a balsamic reduction or sprinkle a little lemon zest into the whipped cream.
These strawberry cream puff pastries are light, delicious, and absolutely stunning on any dessert table. Enjoy the perfect balance of crispy pastry, sweet cream, and juicy berries!
Strawberry Orange Blossom Puffs
These Strawberry Orange Blossom Puffs are a delightful treat that combines the sweetness of strawberries with a hint of floral notes. Each puff is a fluffy pastry shell filled with creamy goodness, topped with a luscious orange sauce that makes your mouth water.
The strawberries glisten on top, adding a pop of color and freshness. You can see the whipped cream cascading down the sides, inviting you to take a bite. This dessert is not just a feast for the eyes; it’s a burst of flavor that brings joy to every occasion.
Imagine serving these Strawberry Custard Puffs at a gathering, making everyone smile with their taste and presentation. They are perfect for a summer day or a special celebration. You can also experiment with different fillings to create your own version of Berry Cream-Filled Puffs.
Ingredients:
- 1 cup water
- 1/2 cup unsalted butter, cubed
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 tsp salt
For the Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, sliced
For the Orange Sauce:
- 1/2 cup freshly squeezed orange juice
- 2 tbsp honey or maple syrup
- 1 tsp orange blossom water (optional for floral flavor)
- 1 tsp cornstarch (for thickening, if desired)
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, bring the water, butter, and salt to a boil over medium heat. Add the flour all at once, stirring vigorously until the dough forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool slightly. Add eggs one at a time, mixing well after each addition until smooth and glossy.
- Transfer the dough to a piping bag and pipe small rounds onto the baking sheet.
- Bake for 20-25 minutes or until golden brown and puffed. Turn off the oven, crack the door open slightly, and let the puffs cool inside to prevent collapsing.
- While the puffs cool, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- In a small saucepan, heat the orange juice, honey, and orange blossom water over medium heat. Simmer until slightly thickened. Add cornstarch if needed.
- Slice the cooled puffs in half and fill with whipped cream and fresh strawberry slices.
- Drizzle the warm orange sauce over the filled puffs and garnish with extra strawberries.
Serving Tips:
- Make It Ahead: I like to bake the puffs a day before and fill them just before serving for maximum freshness.
- Personal Twist: Sometimes, I add a splash of Grand Marnier to the orange sauce for extra depth.
- Presentation Perfection: I dust the tops with powdered sugar for a bakery-style finish.
These puffs are a celebration of sweet and citrusy flavors. Each bite is light, creamy, and utterly irresistible!
Roasted Strawberry Cream Puffs
Roasted Strawberry Cream Puffs are the perfect treat for any occasion. These delightful pastries feature a golden-brown choux pastry filled with a whipped strawberry cream that melts in your mouth. The sweetness of the strawberry filling pairs wonderfully with the light, airy texture of the pastry.
To make these yummy Strawberry Pastry Puffs, start with fresh strawberries. Roasting them intensifies their flavor, making your cream filling rich and aromatic. You’ll also need eggs, butter, flour, and cream to create the light choux pastry and fluffy whipped topping.
Begin by roasting the strawberries until they’re soft and juicy. While they cool, whip together the cream and any sweeteners you prefer. Once the pastry shells are baked and cooled, fill them with the creamy mixture and top with a dollop of whipped cream. A sprinkle of powdered sugar adds the finishing touch!
These Cream-Filled Berry Pastries look amazing on any dessert table and taste even better. With each bite, you get a sweet burst of berry goodness. Whether you’re celebrating a special day or just treating yourself, Roasted Strawberry Cream Puffs will definitely impress!
Ingredients:
For the Roasted Strawberries:
- 1 lb fresh strawberries, hulled and halved
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
For the Choux Pastry:
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 1/4 tsp salt
- 4 large eggs
For the Whipped Cream Filling:
- 1 cup heavy cream
- 2 tbsp powdered sugar (adjust to taste)
- 1 tsp vanilla extract
For Garnish:
- Powdered sugar, for dusting
- Fresh strawberries, optional
Instructions:
- Roast the Strawberries: Preheat the oven to 400°F (200°C). Place the strawberries on a baking sheet lined with parchment paper. Sprinkle with sugar and vanilla extract. Roast for 20-25 minutes or until softened and caramelized. Let cool completely.
- Make the Choux Pastry: In a medium saucepan, bring water, butter, and salt to a boil. Reduce heat to low and stir in the flour until a dough forms. Continue stirring for 2 minutes to dry out the dough.
- Transfer the dough to a mixing bowl. Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
- Preheat oven to 425°F (220°C). Pipe or spoon the dough onto a parchment-lined baking sheet, forming small mounds about 2 inches apart.
- Bake for 10 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and bake for an additional 20-25 minutes until golden brown and crisp. Cool completely.
- Make the Whipped Cream Filling: In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Cream Puffs: Slice the cooled pastry shells in half. Spoon a generous amount of whipped cream into each shell and top with roasted strawberries. Replace the pastry tops.
- Garnish and Serve: Dust the tops with powdered sugar and garnish with extra strawberries if desired.
Tips:
- Roasting Strawberries: I like to roast the strawberries until they’re just caramelized for extra sweetness. Don’t skip this step—it makes all the difference!
- Pastry Success: Make sure to cook the dough well before adding the eggs. I’ve learned that this helps the cream puffs rise properly.
- Whipped Cream Tip: I chill my mixing bowl and beaters before whipping the cream for the best results.
- Serving Idea: I love serving these fresh, but you can also assemble them ahead and chill for an hour if you’re prepping for a party.
These Roasted Strawberry Cream Puffs are always a showstopper. The combination of sweet, juicy strawberries and light, airy pastry is irresistible. Trust me—you’ll want to make these again and again!
Strawberry Mint Cream Puffs
These Strawberry Mint Cream Puffs are a delightful treat! Each puff is filled with a light and airy whipped cream, perfectly infused with fresh strawberries and a hint of mint. The presentation is just as appealing, with soft pastel colors that catch the eye.
The round, delicate pastries sit atop a sweet, buttery base that complements the creamy filling. Fresh strawberries and mint leaves add a pop of color, making this dish perfect for any gathering or special occasion.
To make your own Strawberry Puff Treats, you’ll need ingredients like strawberries, cream, sugar, and mint. Start by creating the choux pastry shells, then whip up the berry-infused cream. Once assembled, you’ll have gorgeous Berry Cream-Filled Puffs that everyone will love!
Ingredients:
- For the Choux Pastry:
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- For the Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1/2 cup finely chopped fresh strawberries
- 1 tbsp finely chopped fresh mint leaves
- For Garnish:
- Fresh strawberry slices
- Mint leaves
- Powdered sugar for dusting (optional)
Instructions:
- Make the Choux Pastry:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, combine butter, water, and salt. Bring to a boil.
- Reduce heat to low, add flour, and stir vigorously until a dough forms and pulls away from the sides.
- Remove from heat. Let cool for 5 minutes.
- Add eggs one at a time, mixing well after each until smooth and glossy.
- Transfer dough to a piping bag with a large round tip. Pipe 2-inch mounds onto the baking sheet.
- Bake for 20-25 minutes or until puffed and golden. Cool completely on a wire rack.
- Prepare the Filling:
- In a large bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Gently fold in chopped strawberries and mint.
- Transfer filling to a piping bag fitted with a star tip.
- Assemble the Cream Puffs:
- Slice cooled choux pastries in half horizontally.
- Pipe the strawberry-mint cream generously onto the bottom halves.
- Place the top halves back on.
- Garnish:
- Arrange on a serving plate.
- Garnish with strawberry slices, mint leaves, and a light dusting of powdered sugar.
Serving Tips:
- Keep It Fresh: I like to assemble these right before serving to keep the cream filling light and the pastry crisp.
- Make Ahead: You can make the pastry shells a day ahead and store them in an airtight container.
- Flavor Twist: If you’re feeling adventurous, try adding a splash of lemon zest to the filling for an extra refreshing kick.
- Presentation Tip: I arrange mine on a pretty cake stand for a more elegant dessert display.
These Strawberry Mint Cream Puffs are a showstopper every time. Light, creamy, and bursting with fresh flavor—your guests won’t be able to resist them!
