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Strawberry Cream Puffs

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From their crisp pastry shells to their strawberry whipped cream filling, strawberry cream puffs are a dessert perfect for spring, for baby showers, or really for any day of the year!

overhead shot of a bowl of strawberries with strawberry cream puffs shells surrounding it

Pinterest image of strawberry cream puffs sitting on a piece of burlap with text overlay that says "strawberry cream puff"

Oh my GOODNESS you guys!  I am literally shaking with excitement about today’s post.  (OK, if I’m being honest I’m probably shaking from excitement combined with the cream puff I had for breakfast.)

But there’s fruit in the cream puff filling, so that makes it an acceptable weekend breakfast right?  

Anyway! Let’s get away from me for a second and discuss the reason for today’s post: my friend Katherine!  She’s the blogger behind Love In My Oven and is getting ready to have her very first baby girl.  Her sweet little daughter will join two big brothers and I (to get back to me for a second) cannot wait to meet the newest addition to their family!

In honor of Katherine’s big news, a bunch of amazing bloggers have gotten together to throw her a virtual baby shower with pink-themed treats.  (Organized by the adorable Kelly from Kelly Lynn’s Sweets and Treats.)

My contribution to the festivities is these delicious and SIMPLE strawberry cream puffs.    

Choux pastry, the pastry you use for cream puffs (and also eclairs and profiteroles), couldn’t be easier to make.  Honestly–you’ll feel like a professional pastry chef and your friends will never know it only took you like 15 minutes of active time.  (Above is a little visual of the process of making the pastry–you cook flour and butter on the stove, then add eggs as the pastry processes in the food processor.)

The theme of this shower is PINK, hence my addition of strawberries to an easy whipped cream filling.  If you’re not into fruit in your desserts then just omit the strawberries.  No prob!  

And don’t limit yourself to making these for a baby shower.  I’m thinking they’d be a great Easter dessert too!  Make the shells the morning of your celebration, then fill them just before serving.  They’ll be a total hit I guarantee.

Scroll down to see all the delicious pink treats my blogging friends are bringing to the party and click on over to see their recipes; we’ve got you covered from drinks to appetizers to dessert.  You know you’ll never go hungry when a bunch of food bloggers are in charge of the menu 🙂 

Congratulations Katherine, Etienne, and family!  

If you make these strawberry cream puffs, let me know what you think with a comment and recipe rating below! Post a pic on Insta too–tag @theitsybitsykitchen so I can see!

strawberry cream puff sitting on a piece of burlap with a cake stand topped with strawberry cream puffs in the background

strawberry cream puff sitting on a piece of burlap with a cake stand topped with cream puffs in the background
Print
Strawberry Cream Puffs
Prep Time
15 mins
Cook Time
25 mins
Resting time
45 mins
Total Time
1 hr 25 mins
 
Strawberry cream puffs are easier to make than you’d think and they make a great dessert for Mother’s Day, Easter, or any day of the year!
Course: Dessert
Cuisine: French
Servings: 9 people
Author: Kelsie
Ingredients
Pastry shells:
  • 2 large eggs + 1 large egg white
  • 6 tablespoons water
  • 5 tablespoons unsalted butter cut into 10 chunks
  • 2 tablespoons whole milk
  • 1 1/2 teaspoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour sifted
Filling:
  • 1/2 cup sliced strawberries
  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • pink gel food coloring if desired
  • additional sliced strawberries to stuff in the cream puffs if desired
Instructions
Pastry shells:
  1. Set up a food processor next to the stove.
  2. Place the eggs and egg white in a glass measuring cup and beat with a fork to combine.
  3. Place the water, butter, milk, sugar, and salt in a small saucepan set over medium heat and bring mixture to a boil, stirring occasionally with a wooden spoon. Remove from the heat and stir in the flour to combine; continue stirring with the wooden spoon until mixture comes together and clears the sides of the pan. Set pan over low heat and cook mixture, stirring constantly, until mixture is shiny and beads of fat appear in the bottom of the pan. (This will take about 3 minutes.)
  4. Quickly transfer the mixture to the food processor and process for 10 seconds to cool a bit. With processor running, slowly pour the beaten eggs through the feed tube in a steady stream. Stop processor, scrape down the sides and bottom of the bowl, then process for 30 seconds more.
  5. Preheat the oven to 425 degrees and adjust a rack to the middle position. Line a large baking sheet with parchment paper and set pan aside.
  6. Fit a pastry bag with a 1/2-inch round tip and fill the bag with the pastry. Pipe into about 9 (2 1/2-inch) mounds on the parchment, spacing about 1 1/2 inches apart. (You can eyeball this or draw circles on the underside of the parchment to use as a guide.) Alternatively, you can just spoon the pastry onto the parchment.
  7. Use your finger or a teaspoon dipped in water to smooth the tops of the mounds.
  8. Bake for 17 minutes at 425, then turn oven down to 375 and bake 6 to 8 minutes more, until puffs are golden. (Don’t open the oven door during this process.)
  9. Remove puffs from the oven and turn the oven off. Use a small, sharp knife to cut a 1-inch slit into the side of each of the puffs, then return them to the oven, propping the oven door open slightly. Let the puffs dry out in the cooling oven for 45 minutes. Transfer to a wire rack to cool completely. (At this point you can freeze the puffs in a zip-top bag for up to 1 month; heat them in a 300-degree oven for 10 minutes before serving.)
Filling:
  1. Process the 1/2 cup of strawberries in the bowl of a food processor until finely pureed; you should have about 1/3 cup of puree.
  2. Beat the heavy cream in the bowl of a stand mixer fitted with the whisk attachment until it thickens. Add the sugar, vanilla, and food coloring (if using), then continue beating until it holds stiff peaks. Gently fold in the berry puree with a rubber spatula.
To serve:
  1. Split the puffs in half and fill each bottom half with filling and top with sliced berries (if desired). Top with the other half of the puff. Serve immediately.

Cream puff shells adapted from Cook’s Illustrated

image of baby shower invite on navy blue background

7-UP RASPBERRY PINK PUNCH from Kelly Lynn’s Sweets and Treats

BEET GOAT CHEESE PHYLLO ROLLS from Looney For Food

YUM YUM SHRIMP WONTON CUPS from Give it Some Thyme

ROASTED BEET AND GOAT CHEESE PASTA from Robust Recipes

PRETTY IN PINK PARTY MIX from Tiny Kitchen Capers

ROASTED BEET AND WHITE BEAN HUMMUS from Crumb Top Baking

IT’S A GIRL BABY SHOWER CAKE from The Sugar Coated Cottage

MELTING MOMENTS COOKIES WITH RASPBERRY BUTTERCREAM from Sugar Salt Magic

STRAWBERRY MOUSSE CUPS from The Beach House Kitchen

ROSE RASPBERRY LYCHEE CUPCAKES from Sift & Simmer

VANILLA GLAZED BAKED DONUTS from Girl Heart Food

CHOCOLATE ROSE TRUFFLES from The Love of Cakes

PRETTY IN PINK PARFAITS from Six Snippets

STRAWBERRY CREAM PUFFS from The Itsy-Bitsy Kitchen

STRAWBERRY ROSE CAKE DONUTS from Ben’s Havoc in the Kitchen

NO CHURN STRAWBERRY ICE CREAM from Kitchen@Hoskins

STRAWBERRY SCONES from 31 Daily

RASPBERRY MOUSSE BROWNIE TRIFLE from Better With Biscuits

STRAWBERRY LEMONADE CUPCAKES from Nourish and Fete

VANILLA DONUTS WITH PINK GLAZE from Sweet Little Baker

STRAWBERRY SOUFFLÉS WITH FRESH STRAWBERRIES from That Skinny Chick Can Bake

NO CHURN STRAWBERRY SHORTCAKE ICE CREAM from The Baking Chocolatess

Comments

  4. Milena says

    March 3, 2018 at 7:43 am

    So sweet of you, Kelsie! These strawberry cream puffs are perfect for spring and so light, no wonder you had some for breakfast:) The idea of a virtual baby shower is really cool. What a delicious spread!

    Reply

  5. Ben|Havocinthekitchen says

    March 3, 2018 at 7:51 am

    You know, before we got the links with recipes, I thought you would probably make either a cheesecake or choux pastry. Glad my intuition didn’t let me down. These cream puffs are pretty, and they always remind me spring (possibly cause I want to believe they have zero calories like the spring clouds haha) Beautiful!

    Reply

    • Kelsie says

      March 4, 2018 at 7:08 am

      Haha! I’m going to start telling people cream puffs are low-cal just like the clouds in the sky :). Thank you, Ben!

      Reply

  9. Lily says

    March 3, 2018 at 12:21 pm

    I’m a sucker for cream puffs, just love the soft pastry with the cream filling. I adore the touch of pink you added to your filling for the special occasion!

    Reply

  12. evolvewithmary says

    March 3, 2018 at 5:44 pm

    Cream puffs are my jam. I was addicted to them for a while, Have you heard off Bearded Papa?? They killed my diet for an entire year. But I think I have more control now… at least I think I do. You know what I love about then so much! It’s the light, airy, crisp pastry shells. I love the addition of Strawberry Cream. I’m loving this virtual baby show, so much good stuff

    Reply

    • Kelsie says

      March 4, 2018 at 7:11 am

      I just googled Beard Papa and they’d for sure kill my diet too. It’s easy to lose control around cream puffs! Thank you, Mary!

      Reply

  13. Katherine | Love In My Oven says

    March 3, 2018 at 8:31 pm

    Kelsie! These are gorgeous!! I don’t blame you for eating them for breakfast – can you please send some my way for my breakfast tomorrow!? My friend! THANK YOU for the kind words and well wishes, and being a part of this shower!! I am one lucky girl. So happy to have you in my food blogging life, my friend!! XOXO

    Reply

    • Kelsie says

      March 4, 2018 at 7:12 am

      Thank you, Katherine! The cream puffs are on their way right now! I hope they get there by the time your coffee is brewed :). So happy you’re in my blogging life too, my dear! I can’t wait to meet the little one. I just wish virtual babysitting was a thing!

      Reply

  14. Maria Doss says

    March 3, 2018 at 8:44 pm

    Light crispy pastry shells stuffed with strawberry cream sounds absolutely divine Kelsie:) This is such a cute addition to all spring/summer parties as well. Wish this baby shower was a real one and then I would be stranding right next to these puffs the whole time:)

    Reply

    • Kelsie says

      March 4, 2018 at 7:13 am

      Thank you, Maria! I wish it was a real shower too! How much fun would that be? Happy Sunday, my friend!

      Reply

  15. Carlee says

    March 4, 2018 at 7:45 am

    I want to come to this baby shower! These are cute and can be and I love how pink they are. I’ll join you in having one for breakfast and then another at the shower 😉

    Reply

  16. crumbtopbaking says

    March 4, 2018 at 4:05 pm

    Cream puffs are the ultimate dessert for baby showers! So light and decadent, and best of all, bite-sized, so you can load your plate up with 2 or 3! This recipe for strawberry cream puffs looks fantastic Kelsey!

    Reply

  17. sugarsaltmagic says

    March 4, 2018 at 5:57 pm

    Yes, I say the addition of strawberry makes these a perfectly acceptable breakfast. These are so pretty

    Reply

  18. Valerie says

    March 4, 2018 at 11:09 pm

    Strawberries are my favorite fruit!! And I never met a cream puff I didn’t like! These are so beautiful and I wish I had a whole plate in front of me right now!

    Reply

  19. David @ Spiced says

    March 5, 2018 at 6:01 am

    I’m loving these cream puffs, Kelsie! I have a slight obsession with making pate a choux as it’s just so unique…and so perfect for creamy fillings. Now you’re making me wish it was Spring! The fresh berries look amazing! I actually have to make a cake for a gender reveal party this coming weekend, and I’m kinda thinking maybe I’ll just make cream puffs instead. 🙂

    Reply

  21. Laura says

    March 5, 2018 at 12:18 pm

    These are beautiful! And so spring-y and festive! I love the idea of strawberry filling. And my fam just loves profiteroles so I may need to whip up some Choux. Yum! Thanks for the recipe!

    Reply

  22. Kim | Give it Some Thyme says

    March 5, 2018 at 6:01 pm

    Cream puffs are right there with cannolis and tiramisu when it comes to dessert. There’s nothing better than tender pastry filled with awesome creamy goodness. Totally pinning and making!!

    Reply

  23. Deepika|TheLoveOfCakes says

    March 6, 2018 at 5:06 am

    These are so pretty and cute Kelsie!! Love how light and crisp these look..and that strawberry cream filling with fresh strawberries is lovely too! I think this is my favorite pink dessert of the lot so far 🙂

    Reply

  26. Teesh Osita says

    March 7, 2018 at 4:13 pm

    Kelsie, all of the items in your “acceptable as breakfast” list is right up my alley! I love how the baking community online is so supportive of each other. <3

    Reply

  28. Monica says

    March 8, 2018 at 2:14 pm

    What a perfect dessert for spring, not to mention for welcoming a new baby girl! I had no idea that choux pastry was so easy to make – I will definitely be trying that sometime soon – it looks so fun, not to mention then you have cream puffs! 🙂

    Reply

  29. Christina says

    March 9, 2018 at 11:47 am

    Awww, what a sweet post to your friend! These puffs look absolutely delectable! I’m currently imaging sinking my teeth into the light, buttery, and flakey pastry intertwined with the creamy, strawberry filling. Whelp, I’m drooling all over my desk and have YOU to thank for that. 🙂 Just kidding. But seriously though, I’m dying for a cream puff right NOW!

    Reply

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