These Strawberry Cream Puffs are a light, elegant dessert that combine crisp, golden puff pastry with a fluffy strawberry-infused cream filling. I love how each bite melts in my mouth — a perfect balance of sweetness and freshness that feels both indulgent and refreshing.
Why You’ll Love This Recipe
I adore this recipe because it turns simple ingredients into a show-stopping dessert that looks as good as it tastes. The crisp pastry pairs beautifully with the creamy filling and juicy strawberries, making every bite a burst of flavor. I like serving these at tea parties or as a special treat after dinner — they always impress guests and disappear quickly.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
400g puff pastry
100g fresh strawberries
100ml whipping cream (sweetened with a few tablespoons of icing sugar)
8 teaspoons strawberry jam
1 tablespoon white cocoa syrup
About 2 tablespoons icing sugar for sprinkling
Melted chocolate for drizzling
Directions
I start by cutting the puff pastry into my desired shapes — either hearts or rectangles. When using rectangles, I only use half of the pastry. For hearts, I use the full amount. I like saving the offcuts to use later as a base for another pie.
I brush the tops of the pastry pieces with egg wash to give them a glossy golden finish.
I bake them until they’re puffed and beautifully golden brown.
Once they cool slightly, I slice each piece open carefully.
I spoon about 1 teaspoon of strawberry jam inside each puff.
Then, I pipe sweetened whipped cream (mixed with white cocoa syrup) over the jam.
I add slices of fresh strawberries on top of the cream.
I close the pastry by gently placing the top half over the filling.
Finally, I dust the tops with icing sugar and drizzle some melted chocolate for a beautiful finish.
Servings and Timing
This recipe makes about 8 cream puffs. Preparation takes around 20 minutes, and baking requires about 15–20 minutes, depending on the oven. Altogether, I can usually have these delightful treats ready in about 40 minutes.
Variations
I sometimes like to switch things up by adding other fruits like raspberries or blueberries for a mixed berry version. For a richer filling, I might fold in a bit of mascarpone or vanilla custard with the whipped cream. If I want a chocolate twist, I mix cocoa powder into the cream or drizzle extra chocolate over the top.
Storage/Reheating
I keep any leftover cream puffs in an airtight container in the refrigerator for up to 2 days. To keep the pastry crisp, I store the baked shells separately and fill them just before serving. I don’t recommend reheating once filled, but the empty pastry shells can be lightly warmed in the oven for a few minutes before assembly.
FAQs
How do I keep my puff pastry from becoming soggy?
I always make sure the pastry is completely cooled before adding the cream filling. This prevents condensation and keeps the layers crisp.
Can I make the puffs ahead of time?
Yes, I often bake the pastry shells a day in advance and store them in an airtight container. I fill them with cream and strawberries just before serving.
What can I use instead of white cocoa syrup?
If I don’t have white cocoa syrup, I simply add a touch of vanilla extract or melted white chocolate to the whipped cream for similar sweetness and flavor.
Can I use frozen strawberries?
I prefer fresh strawberries for the best texture, but thawed frozen strawberries can work in a pinch. I make sure to drain them well to avoid extra moisture.
Why did my puffs collapse after baking?
If my puffs collapse, it’s usually because I opened the oven too early or didn’t bake them long enough. I make sure they’re fully golden and crisp before removing them.
Conclusion
I find these Strawberry Cream Puffs to be a delightful blend of textures and flavors — crisp, creamy, and fruity all at once. They’re elegant enough for special occasions yet simple enough for an everyday indulgence. Every time I make them, I’m reminded how a few simple ingredients can create something truly magical.
These Strawberry Cream Puffs are elegant pastries filled with sweetened whipped cream, strawberry jam, and fresh strawberries. The crisp puff pastry shells, rich cream, and juicy fruit create a delightful dessert perfect for any special occasion or indulgent treat.
Total Time:40 minutes
Yield:8 cream puffs
Ingredients
400g puff pastry
100g fresh strawberries
100ml whipping cream
2 tbsp icing sugar (for sweetening cream)
8 teaspoons strawberry jam
1 tablespoon white cocoa syrup
2 tablespoons icing sugar (for dusting)
Melted chocolate (for drizzling)
1 egg (for egg wash)
Instructions
Preheat oven to 375°F (190°C). Cut puff pastry into heart or rectangular shapes.
Brush pastry tops with egg wash for a golden finish.
Bake until puffed and golden brown, about 15–20 minutes.
Cool slightly, then slice open each pastry.
Add 1 teaspoon of strawberry jam inside each puff.
Whip the cream with icing sugar and mix in white cocoa syrup. Pipe over the jam.
Top cream with slices of fresh strawberries.
Close with the top half of pastry.
Dust with icing sugar and drizzle with melted chocolate.
Serve immediately or chill before serving.
Notes
Ensure pastry is fully cooled before filling to avoid sogginess.
Fill pastries just before serving for best texture.
Store baked shells and filling separately if making ahead.
