Delicious Strawberry Cream Puffs

With just a handful of steps, you'll turn simple puff pastry into something fancy packed with sweet cream and juicy strawberries. No need to spend all day in the kitchen—it's great when you wanna wow your friends or treat yourself.

The first time I made these was for my kid's tea party. Everyone raved about them, so now we make them every time strawberries are around. Flaky pastry, sweet clouds of cream, and fresh berries—every bite's got all the good stuff!

Irresistible Ingredients

• Whipping cream: 100ml Must be cold and heavy with lots of fat so it gets super fluffy
• Egg: beaten If you want shiny golden tops, give the pastry a quick brush before baking
• Fresh strawberries: 100g Pick really red ones—if they're pale, they're not as sweet
• Icing sugar: Use however much you like to sweeten up the whipped cream
• Puff pastry: 400g Thawed but keep it chilled for the crunchiest layers
• Melted chocolate: Drizzle on top for a lover's touch and that rich flavor contrast
• Strawberry jam: 8 teaspoons Smear between layers—it amps up berry flavor and keeps your pastry from getting soggy
• Additional icing sugar: 2 tablespoons Dust on just before serving for instant wow factor
• White cocoa syrup: 1 tablespoon Gives your cream a smooth, vanilla vibe—or use vanilla extract if that's what you've got

Easy Step-by-Step Guide

Whip Up the Cream:

While your pastries cool, pour cold whipping cream into a chilled bowl. Start whipping until it thickens, then shake in icing sugar as you go until it tastes right. Drizzle in white cocoa syrup and keep going until you get those firm peaks—you want it sturdy enough to hold shape.

Bake the Puff Pastry:

Check the puff pastry package for the baking temp—usually 400°F or 200°C. Arrange your cut-out shapes on a parchment sheet, giving them enough space. Bake for about 15–20 minutes. Watch them closely near the end since they brown up fast. When they're tall and golden, take them out and let them chill on a wire rack.

Create Fun Shapes and Prep Pastry:

Roll out thawed but cold pastry on a floured board. Use a sharp knife for straight edges, or grab a heart shaped cutter for something special. Lay cut-outs on your tray with space between so they rise right.

Add that Glossy Finish:

If you want your pastries to shine, whisk an egg with a splash of water and gently brush it over the tops. You'll get that gorgeous golden, shiny look plus a little richer bite on the outside.

The real magic is in the jam—don’t skip it! It keeps your puffs crispy and layers on extra berry flavor that really brings the strawberries and cream to life.

Pro Assembly Hacks

For hearts, wait until your pastry is totally cooled, then slice them through the center. A serrated knife makes it a breeze—just use a gentle back-and-forth motion so the layers stay nice and puffy.

Storing Leftovers

Best thing is, eat these right after you assemble. If you need to prep ahead, stash baked pastry in a sealed container at room temp—good for one day. Whipped cream stays fine in the fridge for 24 hours (just whip it again if it softens). Finished cream puffs can hang out in the fridge a few hours, but the pastry will soften over time.

Tasty Twists

Swap out strawberries for raspberries, blackberries, or whatever’s in season. Try peaches or nectarines, or slice up poached pears in the winter. Match your jam to your fruit for extra oomph. If you’re a chocolate fan, go heavy on the drizzle or stir grated chocolate into the cream. You could also toss in a little orange liqueur or berry liquor for a grown-up touch.

There’s nothing like these puffs to make any day feel special. They're fancy without the fuss and so easy to love.

Foire aux questions sur la recette

→ Can I make these strawberry cream puffs ahead of time?

Feel free to prep the parts early, but put everything together close to when you want to eat. Bake your pastry a day or two before and keep it in a sealed container. Whipped cream keeps in the fridge for a few hours. If you want the pastry crisp, build the puffs within a couple hours of eating.

→ What's the best substitute for white cocoa syrup?

No white cocoa syrup? Try using vanilla or white chocolate syrup, or just melt a spoonful of white chocolate. For extra flavor, toss in almond or strawberry extract or splash in Chambord or another berry liqueur.

→ Can I use frozen strawberries instead of fresh?

Fresh berries work best for the right look and feel. Frozen ones let off too much liquid and could make your puffs mushy. No fresh strawberries handy? Swap in any fresh berry you like, including raspberries or blackberries.

→ How do I prevent my puff pastry from becoming soggy?

Only add the cream and fruit once your pastry's cooled off. Spread the jam first so it keeps things drier. If you’re storing, wait to build them just before eating. For extra crunch, brush the inside with some melted white chocolate to block the moisture.

→ What other shapes can I use for the puff pastry?

Use whatever shapes you want—stars, flowers, leaves, or plain old squares and rectangles. Tiny shapes bake up quick, big ones need a bit more time. If you don't have cutters, use a knife for simple triangles or rectangles, rustic-style.

→ How can I stabilize the whipped cream for longer hold?

Want whipped cream that doesn’t flop? Mix in instant pudding powder or a pinch of cream of tartar before you start whipping. Or, fold in a couple spoons of mascarpone when you hit soft peaks and whip again until you get stiff peaks.