These strawberry cream puffs are a sweet way to celebrate Valentine’s Day! Soft, flaky puff pastry is filled with luscious whipped cream and fresh strawberries, making them an eye-catching treat.
This recipe addresses issues of tedious preparation and lack of creativity in traditional desserts, offering a quick, romantic option for special occasions.
Sometimes, I struggle to get the pastry just right, and it’s frustrating when they don’t puff up like I want. I’ve had my share of kitchen mishaps, like the time I forgot to let the cream chill before whipping (what a mess!). But after some trial and error, I’ve learned how to create these delightful puffs.
This recipe comes together surprisingly fast, taking about 30 minutes from start to finish. The warm, golden pastries pair beautifully with the creamy filling and juicy strawberries, and I promise your loved ones will appreciate this treat.
If you want to try another recipe featuring strawberries, check out my Strawberry Shortcake Tiramisu for a fun twist!
Table of contents
Why You Will Love This Recipe
- Light and Flaky Texture The fluffy puff pastry provides a delightful crunch that contrasts beautifully with the creamy filling. Each bite delivers a satisfying lightness, making every cream puff genuinely enjoyable.
- Fresh and Tangy Flavor The fresh strawberries add a burst of brightness that complements the sweet whipped cream. Their juicy texture brings a refreshing note to this treat, perfect for any occasion.
- Quick Prep Time With just 12 minutes of prep, these treats can be ready in no time. Ideal for those last-minute Valentine surprises or any sweet craving that pops up.
- Visual Appeal Shaping the cream puffs into hearts not only makes for a cute presentation but also adds a personal touch. They’re bound to be a hit at any celebration or romantic dinner!
Strawberry Cream Puffs
- Prep Time: 12 minutes
- Cool Time:
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 12 cream puffs 1x
- Category: dessert
- Method: Baking
- Diet: Vegetarian
Description
Delicious strawberry cream puffs made with fresh strawberries and whipped cream, perfect for any occasion.
Ingredients
- 8 ounces (227 g) heavy whipping cream
- 1 teaspoon vanilla extract, pure
- 3 tablespoons powdered sugar, divided
- 17.3 ounces (490 g) puff pastry, thawed
- 1 cup (150 g) fresh strawberries, rinsed and sliced
- Heart-shaped cookie cutter
- Mixing bowl, large
- Electric mixer or whisk
- Baking sheet
- Pastry brush
- Knife
- Cooling rack
Instructions
- Step 1: Preheat the Oven: Set your oven to 400°F (204°C), following the guidelines on your puff pastry packaging. Preheating the oven thoroughly is essential for achieving a good rise and golden color in the cream puffs.
- Step 2: Whip the Cream: In a large bowl, combine the heavy whipping cream, vanilla extract, and 2 tablespoons of powdered sugar. Using an electric mixer or whisk, whip on high speed for 3 to 5 minutes until stiff peaks form. Be careful not to overmix, as the cream can turn grainy and lose its smooth texture. Place the whipped cream in the refrigerator to keep chilled until assembly.
- Step 3: Cut Pastry Shapes: Using the heart-shaped cookie cutter, cut the thawed puff pastry into heart shapes or rectangles, as desired. If the pastry becomes too warm and soft while cutting, chill it briefly before proceeding. Brush each cut pastry shape lightly with melted butter.
- Step 4: Bake Until Golden: Arrange the shaped pastry pieces on a baking sheet, leaving some space between them. Bake in the preheated oven for 18 to 20 minutes, until the pastries have puffed up and turned a golden brown color. Look for a noticeable rise and a beautiful golden hue as indicators of doneness. If not fully golden after 20 minutes, bake an additional 2 to 3 minutes while watching closely to prevent burning.
- Step 5: Cool and Slice Puff Pastry: Remove the pastries from the oven and let them cool on the baking sheet for about 5 minutes. This rest time helps prevent sogginess when slicing. Afterward, slice each puff pastry heart in half horizontally.
- Step 6: Assemble with Filling: Layer fresh sliced strawberries on the bottom halves of the pastries. Pipe or spoon the whipped cream over the strawberries, then place the top halves of the puff pastry on each puff. Finish with a light dusting of the remaining powdered sugar over the tops to enhance both appearance and flavor.
Notes
- Room Temperature: Store cream puffs in an airtight container at room temperature for up to 1 day to maintain pastry texture and cream freshness.
- Refrigeration: Keep cream puffs in an airtight container in the refrigerator for up to 2 days to keep the whipped cream stable and the strawberries fresh.
- Freezing: Wrap each cream puff individually in plastic wrap, place in a freezer-safe container, and freeze for up to 1 month. Thaw in the refrigerator before serving.
- Ensure the oven is fully preheated to 400°F (204°C) at least 10 minutes before baking to promote proper rising of the pastry.
- Use well-chilled heavy cream for whipping; cold cream whips better and reaches stiff peaks more reliably.
- If the whipped cream does not hold stiff peaks after 5 minutes of whipping, check the cream temperature and chill further if needed.
- To avoid soggy puffs, let pastries cool completely on a wire rack for about 10 minutes before slicing.
- For strawberries that are not sweet enough, sprinkle 1 tablespoon of powdered sugar over the fruit and let sit for 10 minutes before assembling.
Nutrition
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Ingredient Notes
- Choux pastry: I recommend making your own with quality ingredients. This pastry is light and airy, crucial for the cream puff structure and holds the filling well.
- Strawberries: Choose ripe, fresh strawberries for the best flavor! Look for vibrant red berries with a sweet smell. Frozen can work in a pinch, just thaw and drain.
- Heavy cream: Use heavy cream for a rich, velvety filling. The higher fat content makes it whip fluffy, giving that lovely creamy texture. Avoid using lighter creams as they won’t whip as well.
- Powdered sugar: This sugar is key for sweetening the cream without altering its texture. It mixes smoothly, creating a light and airy filling. If you don’t have it, you can blend granulated sugar until fine.
- Vanilla extract: Pure vanilla extract enhances the cream’s flavor beautifully. Avoid imitation vanilla, as it lacks the depth and richness that makes the filling pop.
Recipe Tips
- If the puff pastry isn’t rising, ensure the oven is preheated to 400°F 10 minutes before baking, as per the packaging instructions.
- When the whipped cream doesn’t reach stiff peaks after 5 minutes, check if the cream is chilled; cold cream whips better.
- If the cream puffs become soggy, allow them to cool completely on a wire rack for 10 minutes before slicing.
- When baking time is up and the pastry isn’t golden brown, keep baking for an additional 2-3 minutes, watching closely to prevent burning.
- If the strawberries are not sweet enough, sprinkle 1 tablespoon of powdered sugar and let them sit for 10 minutes to enhance their flavor.
Serving Suggestions
Serve strawberry cream puffs with fresh berries or a light fruit salad alongside. A scoop of sugar-free vanilla ice cream also complements the dessert nicely.
Add to a berry parfait or trifle for a layered dessert experience. Use them in a fruit-filled cake or as toppings on yogurt for breakfast options.
Top with a drizzle of chocolate sauce or a sprinkle of powdered sugar. A dollop of whipped cream or a citrus glaze adds a refreshing finish.
Recipe variations
- You can use puff pastry sheets as the base for the cream puffs, cutting 17.3 ounces into shapes like hearts or rectangles for baking.
- Add 1 teaspoon of vanilla extract and 2 tablespoons of powdered sugar when whipping 8 ounces of heavy whipping cream to flavor the filling.
- Either fresh or thawed frozen strawberries can be used for the filling; slice about 1 cup to layer inside the cream puffs.
- If making more than 12, double the puff pastry to 34.6 ounces and whip 16 ounces of cream, adjusting sugar and vanilla proportionally for more servings.
Save This Recipe!
How to Store?
To keep your strawberry cream puffs fresh and delicious, follow these storage tips:
Room Temperature: Place cream puffs in an airtight container at room temperature up to 1 day to maintain pastry texture and cream freshness.
Refrigeration: Store in an airtight container in the refrigerator up to 2 days, keeping the whipped cream stable and strawberries fresh.
Freezing: Wrap cream puffs individually in plastic wrap, place in a freezer container, freeze up to 1 month. Thaw in the fridge before serving.
Other Recipes You’ll Love
If you enjoyed this strawberry cream puffs or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
