Strawberry Buttermilk Whipped Cream Puffs
Prep time: 
Cook time: 
Total time: 
Serves: 24 to 32 depending on size
  • 1 pint strawberries, hulled and cut into small pieces
  • 2 teaspoons sugar
For the Cream Puffs
  • ½ cup whole milk
  • ½ cup water
  • 8 tablespoons unsalted butter, cut into pieces
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 cup all purpose flour
  • 4 large eggs, room temperature
For the Buttermilk Whipped Cream
  • ¾ cup whole buttermilk
  • 1½ cups heavy whipping cream
  • ½ cup powdered sugar (or more to taste)
  • a pinch or two of cream of tartar
  1. Sprinkle the two teaspoons of sugar over the cut strawberries and set aside while you proceed.
  2. Arrange oven racks to divide the oven into thirds and preheat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
  3. In a medium saucepan, combine the milk, butter, sugar and salt and bring to a rapid boil. Add the flour all at once and immediately lower heat to medium-low and begin stirring with a wooden spoon (don't use a whisk!). The dough will come together into a big shiny lump and a thin crust may form on the bottom of the pan, stir vigorously for a minute to dry the dough. It will be very shiny when done. Remove from heat.
  4. Place dough into a large mixing bowl. Let it sit for 1 minute.
  5. Add the eggs one at a time, using an electric hand mixer to completely incorporate each egg before adding the next. When the last egg is finished, the dough will be thick, smooth, and shiny. Use the dough immediately.
  6. To bake smaller puffs, like the ones pictured on the top tier of the stand above, drop one tablespoon of dough for each puff onto the prepared baking sheets, leaving about 2 inches space in between. To make larger puffs, as pictured on the lower two tiers of the stand above, use a heaping tablespoon of dough - almost, but not quite, two tablespoons.
  7. Slide the baking sheets into the oven and immediately reduce the heat to 375 degrees Fahrenheit. Bake for 12 minutes, then rotate the pans from front to back and top to bottom. Bake for another 12 to 15 minutes or until puffs are golden and firm. (If you remove them too soon, they will collapse as they cool). Let them cool completely on the baking sheets without disturbing them.
For the Buttermilk Whipped Cream
  1. Combine all of the ingredients in a large bowl and whisk on high speed with an electric mixer until cream is thick and forms soft peaks. Use a pinch or two of cream of tartar to help stabilize.
To assemble Cream Puffs
  1. Using a serrated knife, gently cut off the top third of each puff. Spoon the buttermilk whipped cream into the puff and top with strawberries. Place the top of the puff back on and sprinkle with powdered sugar.
Cream Puff dough adapted from Dorie Greenspan (link in post above)
Recipe by Some the Wiser at