There’s something utterly joyful about biting into a light, flaky shell filled with pillowy cream and bright, sun-ripened strawberries — that first sweet burst of summer in every mouthful. Strawberry Cream Puffs take two simple pleasures — fresh strawberries and buttery puff pastry — and turn them into a seasonal showstopper that’s comforting yet elegant. Whether you’re celebrating spring’s strawberry harvest or whipping up a last-minute dessert for friends, these cream puffs are worth trying for their contrast of textures and the way the fruit’s natural sweetness lifts the whole treat. If you love easy, from-scratch desserts that still feel special, this recipe will quickly become a favorite (and pairs beautifully with other cozy recipes like a rich gnocchi soup for a seasonal menu).
Ingredients & Equipment
Ingredients
- 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 @saveur_cestdelicieux
- About 2 tablespoons Icing sugar for sprinkling
- Melted chocolate for drizzling
Notes:
- The puff pastry weight (400g) usually equals one standard sheet — if using frozen, thaw in the refrigerator overnight.
- Use the ripest strawberries you can find for the best flavor; hulled and sliced just before assembling.
- The white cocoa syrup gives the cream a subtle depth and sheen; if you can’t find it, vanilla extract is an acceptable swap (see FAQ for more swaps).
Equipment and helpful tools
- Baking tray lined with parchment paper or a silicone mat
- Rolling pin (if you need to even out the pastry)
- Sharp knife or heart-shaped cutter (depending on your chosen shape)
- Pastry brush for egg wash
- Mixing bowl and electric whisk or stand mixer for whipping cream
- Small offset spatula or piping bag for filling the cream
- Blender or hand blender (optional) if you like ultra-smooth jam or to slightly macerate berries
- Cooling rack and kitchen thermometer (useful to check pastry doneness, though visual cues work well)
Step-by-Step Instructions (with tips)
Prep overview
- Thaw pastry (if frozen) overnight in the fridge.
- Preheat oven to 200°C / 400°F (or according to your puff pastry package for best results).
- Trim and hull strawberries; slice thinly.
Steps
Roll out the puff pastry lightly on a floured surface if needed to even the thickness. Cut hearts out from the puff pastry or cut rectangles. If you’re cutting rectangles, use only half the puff pastry. If you’re cutting hearts use the full 400g pastry. Use the off cuts as a base of any pie for later use. You can make whichever shape you like — hearts are charming for special occasions, rectangles are quick and tidy, and rounds give a classic choux-like look. Tip: For perfectly even shapes, chill the pastry briefly after cutting so edges stay sharp during baking.
Place the cut pastry pieces on a baking tray lined with parchment paper. Brush each piece with a light layer of eggwash (one beaten egg with a teaspoon of water) to promote golden color and sheen. Tip: Don’t overdo the eggwash or it can pool and weigh down flaky layers.
Bake until puffed and golden, usually 12–18 minutes depending on shape and oven. Look for even puffing and deep golden edges; if centers are still pale, rotate the tray and give another 2–4 minutes. Tip: If layers aren’t separating well, a quick blast of 220°C/425°F for 2–3 minutes at the end of baking can help final puffing. Use a kitchen thermometer to ensure pastry isn’t underbaked — the internal temp for fully baked pastry is typically around 96–99°C (205–210°F), but visual cues are sufficient for most home bakers.
Remove from oven and cool on a rack. Once cooled enough to handle, slice the hearts open horizontally (or slice rectangles/rounds as appropriate). Tip: Use a serrated knife and a gentle sawing motion for cleaner cuts without crushing the pastry.
Spoon 1 teaspoon of strawberry jam inside the bottom half of each puff. If your jam is very thick, thin it slightly with a teaspoon of warm water or brush a thinner layer so it doesn’t overwhelm the pastry.
In a chilled mixing bowl, whip the 100ml of whipping cream with a few tablespoons of icing sugar until soft peaks form. Fold in 1 tablespoon of white cocoa syrup @saveur_cestdelicieux to give the cream a whisper of chocolate-cocoa flavor and a silkier mouthfeel. Pipe or spoon the sweetened cream atop the jam. Tip: Don’t over-whip the cream — stop at soft peaks so the filling remains light and silky.
Add freshly sliced strawberries on top of the cream, arranging them for an attractive cross-section when you bite into the puff. Close the top pastry on top and press lightly so everything holds together.
Dust with about 2 tablespoons of icing sugar for a pretty finish, then drizzle melted chocolate over the tops for contrast and extra indulgence. Tip: Use a spoon or a small piping bag for controlled chocolate drizzle; chill briefly if the chocolate has trouble setting.
Variations and flavor suggestions
- Roasted strawberries: Toss sliced strawberries in a teaspoon of sugar and roast at 180°C/350°F for 8–10 minutes for a concentrated, jammy flavor before adding to the puffs. Roasting intensifies sweetness and is great when berries are slightly underripe.
- Macerated berries: For a fresher bright flavor, macerate sliced strawberries with a teaspoon of sugar and a teaspoon of lemon juice for 10–20 minutes. This releases juices and deepens flavor without cooking.
- Citrus lift: Add a teaspoon of lemon zest to the whipped cream for a zingy contrast.
- Chocolate lovers: Mix a tablespoon of cocoa powder into the whipped cream (reduce powdered sugar slightly) for chocolate cream puffs.
- Mini puffs: Use smaller cutters for bite-sized treats perfect for parties.
Kitchen tips
- Keep pastry cold until baking to help the butter layers create lift. If the kitchen is warm, chill cut shapes briefly before baking.
- Work quickly when assembling to preserve the crispness of the pastry. Fill just before serving for the best texture.
- Save offcuts: Turn extra pastry scraps into a quick crispy cookie or a tiny tart base; brush with cinnamon-sugar and bake.
Storage, Freezing & Make-Ahead Tips
Short-term storage
- Store assembled Strawberry Cream Puffs in an airtight container in the refrigerator for up to 24 hours. Puff pastry tends to lose crispness over time as it absorbs moisture from the filling; for best texture, consume within a day.
Freezing
- Puff pastry shells can be baked ahead, cooled completely, and frozen in a single layer on a tray until firm, then transferred to a freezer-safe bag for up to 1 month. When ready to use, reheat briefly in a 170°C/340°F oven for 3–5 minutes to refresh the crunch, then fill.
- Avoid freezing filled cream puffs — whipped cream and fresh strawberries don’t thaw well and will make the pastry soggy.
Make-ahead strategy
- Bake shells a day ahead and keep them at room temperature in an airtight container. Whip the cream and slice strawberries just before assembly for peak freshness.
- If you want an all-day dessert, assemble no earlier than 1–2 hours before serving and keep refrigerated until just before you present them. For hosting tips and other make-ahead comfort dishes, this savory creamy dip recipe shows the same planning mindset applied to appetizers.
Portioning advice
- These puffs are easily made in full-size (one or two bites per person) or mini versions (3–4 per person for a dessert spread). Mini versions are great for parties, while larger ones make a delightful plated dessert.
How to Use / Serve This Dish
Serving ideas
- Present Strawberry Cream Puffs as part of a spring or summer dessert bar with other light pastries, fresh fruit, and a pot of tea or coffee. For a brunch spread, pair with citrusy salads and a simple quiche.
- For a romantic dessert, serve two cream puffs on a small plate with a drizzle of extra melted chocolate, a dusting of cocoa, and a few extra strawberry slices.
Pairings
- Coffee and tea: The buttery puff pastry and creamy filling pair perfectly with a medium-roast coffee or a bright, fruity tea.
- Wine: For a grown-up touch, a glass of sparkling rosé or a demi-sec Champagne complements the berries and cream beautifully.
- Savory balance: If you’re serving a full meal, balance the sweetness with a savory main like a roasted chicken or a creamy corn casserole; learn how to make a simple, comforting side in this classic creamy corn casserole.
Creative variations
- Turn these into shortcake-inspired puffs by macerating berries with a little balsamic and topping with mascarpone mixed into the whipped cream.
- For a nutty twist, sprinkle chopped toasted pistachios or almonds on top of the cream before closing the top layer.
FAQ
Q: Can I use store-bought whipped topping instead of whipping cream?
A: Yes, but freshly whipped cream gives a superior texture and flavor. If using store-bought whipped topping, choose a high-quality brand and chill before using. Note that some whipped toppings are stabilised and may alter mouthfeel.
Q: What can I substitute for white cocoa syrup?
A: If you don’t have white cocoa syrup, use 1 teaspoon of vanilla extract or 1 tablespoon of melted white chocolate (cooled) folded into the cream. Each gives a slightly different nuance: vanilla is classic, white chocolate is sweeter and richer.
Q: How long do assembled puffs keep?
A: Assembled puffs are best eaten within 24 hours and ideally within a few hours of assembly. Beyond that, pastry loses crispness and berries release moisture.
Q: Can I make these gluten-free?
A: Using gluten-free puff pastry can work, though availability varies. Gluten-free puff tends to be more delicate; bake carefully and chill shapes before baking. For a completely different crumbly shell, consider small gluten-free tart shells as a base.
Conclusion
There’s a special kind of comfort in Strawberry Cream Puffs: the flaky, buttery layers of pastry, the cloudlike sweetened cream, and the bright jewel-tone of fresh strawberries make every bite feel like a little celebration of the season. They’re forgiving to prepare, easy to customize, and perfect for sharing — whether you’re serving them at a picnic, a cozy tea, or a festive dinner. If you try these, I’d love to hear how you flavored them or what variations you made. For more inspiration and recipes that celebrate simple, seasonal sweets like these, check out this lovely write-up on Strawberry Cream Puffs & Date Night Ideas, a tested version from a trusted food magazine at Easy Strawberry Cream Puffs Recipe | Bon Appétit, and a helpful how-to video and guide at Easy Strawberry Cream Puffs Recipe (video) – Tatyanas Everyday. Try them this season — then share a photo and pass the recipe on to someone who’d love a sweet, seasonal treat.
Strawberry Cream Puffs
Ingredients
For the cream puffs
- 400 g Puff pastry Typically equals one standard sheet.
- 100 g Fresh Strawberries Use the ripest strawberries for the best flavor.
- 100 ml Whipping cream Sweetened with a few tablespoons of icing sugar.
- 8 teaspoons Strawberry jam For filling inside the puff.
- 1 tablespoon White cocoa syrup Can substitute with vanilla extract.
- 2 tablespoons Icing sugar For dusting before serving.
- to taste Melted chocolate For drizzling on top.
Instructions
Preparation and Baking
- Thaw puff pastry overnight in the fridge if frozen.
- Preheat oven to 200°C (400°F).
- Trim and hull strawberries; slice thinly.
- Roll out puff pastry lightly on a floured surface, cut into desired shapes (hearts or rectangles).
- Place cut pastry on a baking tray lined with parchment paper and brush with egg wash.
- Bake for 12–18 minutes until puffed and golden, rotating if needed.
- Let cool on a rack, then slice open horizontally.
Filling and Assembly
- Spoon 1 teaspoon of strawberry jam inside each puff.
- In a chilled bowl, whip the cream with icing sugar to soft peaks, then fold in white cocoa syrup.
- Pipe or spoon the cream atop the jam in each puff.
- Add sliced strawberries on top of the cream, then close the puffs.
Serving
- Dust with icing sugar and drizzle melted chocolate over the tops before serving.
