These adorable little Strawberry Cream Puffs are filled with light and creamy strawberry cheesecake mousse – the perfect bite-sized dessert! A delicious and gorgeous addition to any dessert table, these cream puffs are perfect for holidays, baby showers or a quick and easy summer dessert!
If you’re looking for more strawberry recipes, try my Strawberry Muffins, Strawberry Cupcakes and Strawberry Shortcake Cake!
Strawberry Cream Puffs Recipe
These strawberry cream puffs are such a dream, especially considering you don’t have to spend hours making and perfecting choux pastry dough! The puffs are made with pre-made pastry cups that are perfectly baked and then filled with a decadent strawberry cheesecake mousse for a satisfying texture combination.
They make the perfect dessert for any time of year, but imagine how good summer strawberries would be in this recipe! The homemade whipped cream gives the strawberry filling a smooth and creamy texture, while the fresh strawberry topping gives each puff a bite of juicy fruit. Just a delicious as they are stunning!
Recipe Notes:
When using the full recipe, you will be able to fill 24 mini pastry cups. You may have some filling left over, so feel free to make just half of the filling recipe if you’re baking less than the full package of pastry cups.
Why You’ll Love This Recipe
- So easy! These delicious little treats are made with Pepperidge Farms Puff Pastry Cups and my Strawberry Cheesecake Mousse filling! Starting with the pastry cups makes this recipe so quick and easy – it has become one of my go-to recipe options! (See notes below and in the recipe card for using puff pastry sheets.)
- They’re bursting with strawberry flavor! The rich and fluffy mousse is made with a strawberry puree, and then the tops of the puffs are studded with fresh diced strawberries. There’s so much pure fruity flavor in these bites.
- Guests love bite-sized desserts! These cream puffs are so much easier to serve at a party than a hefty slice of cake. Everyone can grab one or two puffs and satisfy their sweet tooth without feeling wasteful.
How to Make Strawberry Cream Puffs
I’ve made this recipe super simple for you! It’ll amaze you how quickly everything comes together. Keep in mind, the whole recipe is in the complete printable recipe card below.
Bake Pastry Cups
- Bake the puff pastry according to the directions on the box. Check them after 15 minutes of baking.
- Once baked, cool the pastry and use a small knit to remove the centers of the cups.
- If desired, sprinkle the cups with powdered sugar.
Make Strawberry Puree
- In a food processor or blender, blend the strawberries until they’re chopped, juicy, and no piece is larger than a pea.
Prepare Whipped Cream
- In the bowl of an electric mixer (or with a hand mixer), whip the heavy cream until it begins to thicken.
- Add powdered sugar and continue to whip until it’s thick and can hold stiff peaks.
- Move the whipped cream to a separate bowl if you’re using an electric mixer.
Strawberry Cheesecake Mixture
- Beat the cream cheese until it’s smooth.
- Add the powdered sugar.
- Add vanilla extract and then start adding the strawberry puree a little bit at a time. Continue mixing until it’s completely incorporated.
- Fold the cheesecake mixture into the whipped cream.
- Taste for sweetness and, if necessary, add a tablespoon or so of powdered sugar.
Assemble Strawberry Puffs
- Add the prepared cheesecake filling to a large ziplock bag and cut off about ½ inch of one corner. Use this to squeeze the filling into the baked (and cooled) pastry cups.
- Top each puff with a few pieces of finely chopped strawberry.
- Serve immediately, or chill in the fridge for up to one hour.
Storage
The strawberry filling can be made one full day ahead of time and then kept covered in the fridge until it’s ready to use.
The assembled cream puffs, however, should be served immediately or after refrigerated for one hour.
Variations To Try
As always, there are modifications you can make to suit your (or your guests’) preferences. Small changes make a big difference!
- Swap strawberries for blueberries, raspberries, mangoes, etc.
- Make a simple vanilla or chocolate cheesecake filling if you want to forego the fruit.
- Get creative! Make a chocolate filling and then top your pastry puffs with a mini bar of chocolate and a couple of mini marshmallows for s’mores puffs.
- Use a variety of berries for a beautiful summer dessert!
I can’t find puff pastry shells. Can I make these with puff pastry sheets?
Absolutely! Cut thawed puff pastry into small squares using a pizza cutter and place the squares in a mini muffin pan, gently pressing the dough into the bottom and up the sides of each well. Poke a few holes in the bottom of each shell with a fork, being careful not to go all the way through the dough to the pan. Bake as directed on the package and proceed with the instructions in the recipe card.
Trish’s Tips
- Everyone’s always asking, how do you keep cream puffs from getting soggy? The thing is, you can’t! If you don’t serve them soon after making them, they will inevitably get soggy. I suggest making the filling the day before and then making the puff pastry and assembling everything just an hour or so before you serve them.
- If you don’t have fresh strawberries, use frozen! Let them thaw for a bit before you blend them so they don’t add too much moisture to the filling.
- Dust on your powdered sugar at the last minute before serving, otherwise the sugar will absorb into the fresh strawberry topping and filling.
More Berry-Delicious Recipes
- Chocolate Raspberry Cake
- Raspberry Sweet Rolls
- Blueberry Cookies
- Blackberry Crumb Bars
- Cranberry Orange Bread
Strawberry Cream Puffs
Ingredients
Puff Pastry Cupcs
- 1 box Pepperidge Farm Puff Pastry Cups 24 cups
- powdered sugar for sprinkling on baked pastry
Strawberry Puree
- 1 cup strawberries fresh or frozen (thawed)
Whipped Cream
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
Strawberry Cheesecake
- 8 ounces cream cheese 1 block
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
Garnish
- 4 to 5 fresh strawberries
Instructions
Bake Pastry
- Bake pastry cups according to directions on box (check after 15 minutes of baking).1 box Pepperidge Farm Puff Pastry Cups
- Once baked, cool pastries and use a small knife to remove the centers of the cups.
- If desired, sprinkle pastry cup with powdered sugar.powdered sugar
Make strawberry puree
- In a food processor, or blender, chop/blend fresh or frozen (and slightly thawed) strawberries. Process until the berries are chopped, juicy, and no piece is larger than a pea.1 cup strawberries
Make whipped cream
- In the bowl of an electric mixer (or with a hand mixer), whip heavy cream until it begins to thicken. Add powdered sugar, and continue to whip until thick and holds stiff peaks. Move whipped cream to a separate bowl (if using bowl of electric mixer).½ cup heavy whipping cream, 2 tablespoons powdered sugar
Make cheesecake mixture
- In the bowl of an electric mixer (or with a hand mixer), beat cream cheese until smooth. Add powdered sugar, and continue to beat. Add vanilla, then add strawberry puree, a little at a time. Continue mixing, and beat until fully incorporated.8 ounces cream cheese, ⅓ cup powdered sugar, ½ teaspoon vanilla extract
- Fold cheesecake mixture into the whipped cream, and stir gently until fully combined. Taste to check for sweetness. If needed, add an additional tablespoon or so of powdered sugar, and fold in gently.
Assembly
- Add prepared filling to a large ziplock bag, and cut off about 1/2 inch from one corner. Use this to squeeze the filling into the baked pastry cups.
- Top with a few pieces of finely chopped strawberry.4 to 5 fresh strawberries
- Serve immediately, or keep in the fridge up to 1 hour.
Notes
Using the full recipe listed above you will be able to fill 24 mini pastry cups and you may have some filling left over. Feel free to make just half of the filling recipe if you’re baking less than the full package of pastry cups.
I can’t find puff pastry shells. Can I make these with puff pastry sheets? Absolutely! Cut thawed puff pastry into small squares using a pizza cutter and place the squares in a mini muffin pan, gently pressing the dough into the bottom and up the sides of each well. Poke a few holes in the bottom of each shell with a fork, being careful not to go all the way through the dough to the pan. Bake as directed on the package and proceed with the instructions in the recipe card.
Nutrition
Originally published February 6, 2014.
Hi Glory! Not sure you’ll even see this in time…(by the way, you may or may not remember me from flickr…cookie jan (now kiss my buttercream, but i mainly post on my fb kiss my buttercream page vs flickr). Anyway, love me some strawberries! So i have these currently baked and everything ready to fill them. I plan on taking them to my work tomorrow as we just moved to a new office and tomorrow is our grand opening there. Will these be ok in the fridge overnight? should i put them in a container? or can i leave them just on a cookie sheet to carry?
Jan!! Thanks so much for the comment and for giving me the reference so I know who you are. I remember you! Sorry, I’m not usually able to reply to comments on the same day, so it looks like I missed your time window for this!
I would say I’d make the filling and keep that in the fridge, then bake the puffs and keep them covered at room temperature, and then fill the puffs the same day you plan to serve them.
LOL…no worries! it turned out great! i did them Sunday night and put in the fridge in an air tight container overnight. I did just realize I forgot to do the powdered sugar over the top first. I guess next time! These were a HUGE hit at my work! Finally just posted a pic of them on my personal FB page. I just love your blog! Have a great weekend! Jan 🙂
Can the cream cheese filling be frozen and used at a later time? How long can it be stored in the fridge?
Hi Ara, I have not tried to freeze the filling. The filling comes together so quickly I do know if it would be necessary to make ahead and freeze it. As noted in the recipe, the filling can be made up to 1 full day in advance and stored in the fridge.
Hi Glory! These cream puffs look absolutely delicious! Where can I find these puff pastries? Ive looked for them at a few grocery stores and cannot find them. I NEED to make these for easter brunch! Please help!
Hi Theresa, The puff pastries are sold in the freezer section, near frozen pie crusts. Not all stores seem to carry these mini “cups”, but you should be able to find sheets, which you could cut as I did in this post, https://www.glorioustreats.com/turkey-pesto-appetizer-bites/
I also had a difficult time finding these. If you call Pepperidge Farm, they will tell you where you can find them. I live in New England and the only places that carry these are in Connecticut. I was able to get 5 boxes from there but it is far from where I live. Good luck.
Mini chicken pot pie – Add a little chicken and some veggies.