Strawberry Cream Puffs Recipe

Strawberry Cream Puffs Recipe with fresh berries, sweetened cream, and flaky pastry. Quick strawberries and cream puff pastries ready in 30 minutes.

Hey, I’m Linda! Welcome to Tasty at Home, where bold flavors meet everyday kitchens. Last Valentine’s Day, I wanted something impressive but not complicated—something that screamed romance without hours of prep. My first attempt at strawberry cream puffs? Let me tell you, those hearts came out lopsided and burned on the edges.

But after testing this strawberry cream puffs recipe eight times, I nailed it. The secret is store-bought puff pastry—no shame in that game. Now these beauties come together in 30 minutes, and they look like they’re straight from a French bakery window.

The moment you bite through that flaky, buttery pastry into cool whipped cream and fresh strawberries? Pure magic. Whether you’re planning a romantic dessert or just craving something special on a Tuesday, this one’s gonna be your new favorite.

What Makes This Strawberry Cream Puff Recipe Absolutely Special

This strawberry cream puffs recipe works because it’s smart, not hard. We’re using puff pastry instead of traditional choux pastry, which cuts your work time in half. The result? Crispy, golden layers that shatter when you bite in—exactly what you want.

I’ve added white chocolate syrup to the whipped cream for a subtle sweetness that doesn’t overpower the fresh strawberries. Most recipes skip this step, but it’s the secret weapon that makes these strawberries and cream puff pastries taste professionally made.

The heart shape isn’t just cute—it’s functional. More surface area means crispier pastry and better cream-to-pastry ratio. You can absolutely make rectangles if hearts aren’t your thing, though.

Ingredients: What You’ll Need

For best results, use European-style butter puff pastry for superior flakiness and organic strawberries for the brightest flavor. Fresh ingredients make all the difference here, especially since there are so few components.

Main Components:

Ingredient	US Measure	Metric	Notes
Puff pastry	14 oz (1 package)	400g	Thawed, cold
Fresh strawberries	3.5 oz (about 6-8 medium)	100g	Hulled, sliced
Heavy whipping cream	⅓ cup + 1 tbsp	100ml	Cold from fridge
Icing sugar (for cream)	2-3 tbsp	25-40g	Powdered sugar
Strawberry jam	8 tsp	40g	Good quality
White chocolate syrup	1 tbsp	15ml	Optional but recommended
Icing sugar (for dusting)	2 tbsp	15g	For topping
Dark chocolate	2 oz	50g	Melted for drizzle
Egg	1 large	1	For egg wash

Shopping Tips for US Grocery Stores:

Look for Pepperidge Farm puff pastry in the freezer section—it’s reliable and widely available. For strawberries, choose berries that are bright red all the way to the stem with no white shoulders. Give them a sniff—they should smell sweet and fragrant.

Heavy whipping cream (not heavy cream, not whipping cream—the label should say “heavy whipping cream”) has the fat content you need for stable peaks. Find it in the dairy section near the half-and-half.

Bold Add-ins & Creative Variations:

Want to elevate these strawberry cream puffs even further? Try mascarpone whipped cream by folding 2 tablespoons of mascarpone into your whipped cream. Swap strawberry jam for raspberry preserves for a tart twist. Add a splash of vanilla extract or a pinch of cardamom to the cream for complexity.

Substitutions for International Readers:

If you can’t find puff pastry, phyllo dough works in a pinch (stack 4 sheets with butter between). Replace heavy whipping cream with double cream (UK) or thickened cream (Australia). White chocolate syrup can be swapped for melted white chocolate or vanilla syrup.

Equipment You’ll Need (Plus Kitchen Hacks)

Gather these tools before you start. Most are standard kitchen items, and I’ll show you workarounds if you’re missing something.

Essential Equipment:

• Rolling pin (or a wine bottle in a pinch)
• Heart-shaped cookie cutter (3-inch) or sharp knife for rectangles
• Baking sheet lined with parchment paper
• Electric mixer or whisk (elbow grease works too)
• Pastry brush for egg wash
• Piping bag with star tip (or a ziplock bag with corner snipped)
• Sharp serrated knife for slicing

Pro tip from Thomas Keller: Keep your puff pastry cold until the moment you’re ready to work with it. Warm pastry won’t puff properly, and you’ll lose those beautiful layers.

Step-by-Step Instructions: Making Perfect Strawberry Cream Puffs

Step 1: Prep Your Puff Pastry

Thaw your puff pastry according to package directions—usually 40 minutes at room temperature. You want it pliable but still cold to the touch. Oops! I once left mine out too long and it became a sticky mess.

Lightly flour your work surface and rolling pin. Gently roll the pastry to smooth out fold lines, working from the center outward. Don’t press hard—you just want an even thickness of about ⅛ inch.

Keep everything cold. If your kitchen is warm, chill the pastry for 10 minutes between rolling and cutting.

Step 2: Cut Your Shapes

Using a 3-inch heart-shaped cutter, cut as many hearts as possible from the pastry. Press straight down without twisting—twisting seals the edges and prevents proper puffing (a mistake I learned the hard way).

For rectangles, use a sharp knife to cut 2-inch by 3-inch pieces. You’ll get about 8-10 hearts or 6-8 rectangles per package. Save those scraps—they make excellent cheese straws or can line a tart pan later.

Place cut shapes on your parchment-lined baking sheet, leaving 2 inches between each piece. They’ll expand significantly during baking.

Step 3: Apply Egg Wash for Golden Perfection

Beat one egg with a tablespoon of water until smooth. Using a pastry brush, gently paint the top of each pastry shape with egg wash. Don’t let it drip down the sides—this can glue the layers together and prevent rising.

This step is crucial for that gorgeous golden color you see in bakery windows. As Julia Child always said, proper egg wash separates amateur bakes from professional results.

Preheat your oven to 400°F (200°C) while you’re washing. The oven needs to be screaming hot for maximum puff.

Step 4: Bake Until Golden and Puffed

Slide your baking sheet into the center rack of your preheated oven. Bake for 15-18 minutes without opening the door—I know it’s tempting, but don’t peek! Opening the oven releases heat and deflates your pastries.

You’ll know they’re done when they’re deeply golden brown and have tripled in height. The pastry should sound hollow when you tap the bottom. If they’re pale, give them another 2-3 minutes.

Remove from the oven and transfer immediately to a cooling rack. Let them cool for at least 15 minutes before filling. Hot pastry will melt your cream and create a soggy disaster.

Step 5: Whip the Cream to Stiff Peaks

Pour your cold heavy whipping cream into a chilled bowl. Using an electric mixer on medium-high speed, beat until soft peaks form—about 2 minutes. Add icing sugar one tablespoon at a time while continuing to beat.

Once the cream holds stiff peaks, fold in the white chocolate syrup gently with a spatula. You want to maintain those air bubbles you just created. The cream should be firm enough to pipe but still silky and smooth.

Well… I over-whipped my first batch and ended up with sweet butter. Stop when the peaks stand straight up but the cream still looks glossy.

Step 6: Slice and Fill Your Pastries

Using a sharp serrated knife, carefully slice each cooled pastry horizontally through the middle. Use a gentle sawing motion—don’t press down or you’ll compress all those beautiful layers.

Spoon 1 teaspoon of strawberry jam onto the bottom half of each pastry. Spread it gently to the edges. This layer provides moisture and an extra burst of berry flavor.

Transfer your whipped cream to a piping bag fitted with a large star tip. Pipe generous swirls of cream over the jam layer, building up the center slightly. If you don’t have a piping bag, a ziplock bag with one corner snipped off works perfectly.

Step 7: Add Fresh Strawberries

Slice your fresh strawberries about ¼-inch thick. You want them thin enough to nestle into the cream but thick enough to provide texture. Arrange 4-5 strawberry slices on top of each cream swirl.

Press them gently into the cream so they’re anchored but still visible. The contrast of red berries against white cream is what makes these strawberries and cream puff pastries so visually stunning.

Choose your prettiest strawberry slices for this step—this is your moment to shine.

Step 8: Finish with Toppings

Place the top pastry layer over the strawberries. Press down very gently—you want everything to stick together without squishing the cream out the sides.

Dust generously with icing sugar using a fine-mesh sieve. The sugar will catch on the pastry’s ridges and create a beautiful snowy effect. Man, oh man, this step makes them look bakery-perfect every single time.

Melt your dark chocolate in 15-second microwave bursts, stirring between each. Transfer to a small ziplock bag, snip a tiny corner, and drizzle artistic lines across the top. Don’t overthink the pattern—random drizzles look most natural.

Expert Tips for Strawberry Cream Puff Success

Temperature Control is Everything: Cold pastry, hot oven, cool cream. This combination creates maximum puff and prevents soggy middles. Pull your puff pastry from the freezer 40 minutes before use—no more, no less.

Don’t Skip the Jam Layer: It might seem like an extra step, but that thin layer of strawberry jam adds moisture and prevents the cream from making the pastry soggy. It’s the difference between a good cream puff and a great one.

Pipe Right Before Serving: These strawberry cream puffs are best enjoyed within 2 hours of assembly. The pastry stays crisp, and the cream holds its shape. If you’re making them for a party, bake the pastries in the morning and assemble 30 minutes before guests arrive.

Creative Variations to Try

Mixed Berry Cream Puffs: Swap strawberries for a mix of raspberries, blueberries, and blackberries. Use mixed berry jam in place of strawberry. The variety of colors makes these stunning for summer parties.

Chocolate Strawberry Cream Puffs: Add 2 tablespoons of cocoa powder to your whipped cream for chocolate-covered-strawberry vibes. Drizzle with white chocolate instead of dark for contrast.

Lemon Strawberry Cream Puffs: Fold 1 tablespoon of lemon curd into your whipped cream and add lemon zest to the topping. The citrus brightness makes these perfect for spring brunches—try pairing them with our strawberry cheesecake cookies for a berry-themed dessert spread.

Low Cal Strawberry Shortcake Version: Use light whipped topping instead of heavy cream and sugar-free jam. You’ll save about 100 calories per serving while maintaining that indulgent feel of a low cal strawberry shortcake.

Heart-Shaped Holiday Special: Perfect for Valentine’s Day alongside our mini grilled cheese hearts as a sweet-and-savory party menu. Add pink food coloring to the cream and use freeze-dried strawberry powder for extra color.

Storage and Make-Ahead Instructions

Short-Term Storage: Unfilled pastries stay crisp at room temperature in an airtight container for up to 2 days. Store whipped cream separately in the refrigerator for up to 24 hours. Assemble just before serving.

Freezing Instructions: Freeze baked, unfilled pastries for up to 1 month in a freezer-safe container with parchment between layers. Thaw at room temperature for 30 minutes, then refresh in a 350°F oven for 5 minutes. Never freeze assembled cream puffs—the cream will separate and the pastry will become soggy.

Make-Ahead Timeline: Bake pastries 1 day ahead, store at room temperature. Whip cream 4 hours ahead, refrigerate. Slice strawberries 2 hours ahead, cover with plastic wrap. Assemble 30-60 minutes before serving.

Storage Method	Duration	Quality Notes
Room temp (assembled)	2 hours	Best texture
Refrigerator (assembled)	4 hours	Pastry softens
Room temp (unfilled pastry)	2 days	Stays crispy
Freezer (unfilled pastry)	1 month	Refresh in oven
Refrigerator (whipped cream)	24 hours	May need re-whipping

Perfect Pairings and Serving Suggestions

Serve these strawberry cream puffs with champagne or sparkling rosé for an elegant brunch. The bubbles cut through the richness of the cream beautifully. For a casual afternoon treat, pair them with iced vanilla lattes.

Create a stunning dessert board by arranging these alongside our Valentine’s Day air fryer heart-shaped potatoes for a sweet-and-savory Valentine’s spread. Add fresh berries, chocolate truffles, and edible flowers for a centerpiece-worthy presentation.

For a French-inspired brunch menu, serve these after cranberry brie stuffed chicken or alongside grilled beef tenderloin crostini with béarnaise. The light, fruity dessert provides perfect balance after a rich main course.

Strawberry Cream Puffs FAQs

Final Thoughts: Your New Favorite Dessert Awaits

These strawberry cream puffs prove that impressive desserts don’t require complicated techniques. With store-bought puff pastry and fresh berries, you’re 30 minutes away from something that looks like you spent all day in the kitchen.

Remember that Valentine’s Day disaster I mentioned? These were the redemption that won my family over. Now they request them for every special occasion—birthdays, anniversaries, random Tuesdays when we need something sweet.

Try serving them at your next gathering alongside our spinach dip crescent roll wreath or 10-minute Mexican restaurant white queso dip for a complete party menu. The combination of savory appetizers and these elegant desserts creates a memorable spread your guests will rave about.

Make these strawberry cream puffs this weekend and share your creation in the comments below! Did you try the chocolate variation? Shape them into hearts or rectangles? I want to see your beautiful results and hear which version became your favorite.

Pin this strawberry cream puffs recipe for your next celebration, and remember: bold flavors belong in everyday kitchens—including yours.