Strawberry Cream Puffs

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Okay, it’s now strawberry season and with Thanksgiving around the corner you probably are all focused on pies, pies, pies, but this a neat twist on a traditional cream puff recipe that I thought I’d share. You can file this away until spring or make it now to keep spring/summer alive longer.  This photo is a superb one given to us from Mennonite photographer Cherlyn Beidler from Pennsylvania. She’s tremendously talented with the lens.  This is a popular recipe for this pictured pastry.  Yum!

HOMEMADE STRAWBERRY CREAM PUFFS

  • 1 cup water
  • 1/2 cup butter, cubed
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • CREAM FILLING:
  • 3 cups sliced strawberries
  • 1/2 cup sugar divided
  • 16 oz cream cheese, softened
  • 2 cups heavy whipping cream
  • Confectioners’ sugar
  • Additional sliced strawberries  

Directions

  • In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and let cool for 5 minutes. Beat in eggs, one at a time. Continue beating until mixture is smooth and shiny.
  • Drop by 1/3 cup (I used an ice cream scoop) 2-in. apart on a large lightly greased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack.
  • In a medium bowl, beat cream cheese and 1/4 cup sugar until fluffy
  • In another large bowl, beat cream and remaining sugar until stiff. Fold in cream cheese and strawberries.  Mix well. Chill until ready to serve.
  • Just before serving, cut tops off puffs. Fill cream puffs and replace tops. Sprinkle with confectioners’ sugar, and serve with additional berries and mint leaves. Yield: 10 cream puffs.

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The Discussion


  1. Just was referred to your blog. It’s fun to read. Thank you! These strawberry cream puffs sound wonderful. Can’t wait to try them. May pick raspberries and try that too. Whichever bears fruit first – strawberries or raspberries will win.

    Be well

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