Strawberry Cream Puffs

Strawberry Cream Puffs -

These cute, delicious little Strawberry Cream Puffs are a perfect Valentine’s treat or anytime treat!

The recipe starts with Pepperidge Farms Puff Pastry Cups… quickly becoming one of my “go to” easy recipe options!  These little pastry cups can be filled with savory foods (as I did recently with these Buffalo Chicken Pastry Bites), or sweet fillings.

The filling is simply my Strawberry Cheesecake Mousse, and it’s just the perfect combo of sweet, rich and fluffy.

These Strawberry Cream Puffs are such pretty little treats and would be great little bite sized desserts for parties.

Strawberry Cream Puffs -



Ho w to assemble Strawberry Cream Puffs -

Once baked, sprinkle the puff pastry cups with powdered sugar, then fill with strawberry cream cheese filling (using recipe above).  Garnish with some additional diced strawberries.

How to make Strawberry Cream Puffs -


Strawberry Cream Puffs -


How to Make Strawberry Cream Puffs

Strawberry Cream Puffs -

Strawberry Cream Puffs

Delicious Strawberry Cream Cheese filling pairs with puff pastry cups for a simple, elegant dessert.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 24 mini desserts
Calories 320 kcal


  • 1 box Pepperidge Farm Puff Pastry Cups 24 cups
  • powdered sugar for sprinkling on baked pastry
  • 1/2 cup strawberry puree made from about 1 cup fresh or frozen whole strawberries
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 8 oz cream cheese 1 block
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 4-5 fresh strawberries for garnish


Bake Pastry

  • Bake pastry cups according to directions on box (check after 15 minutes of baking).
  • Once baked, cool pastries and use a small knife to remove the centers of the cups.
  • If desired, sprinkle pastry cup with 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.

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).

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.
  • 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.


  • 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.
  • Serve immediately, or keep in the fridge up to 1 hour.


The filling may be made up to 1 full day ahead of time kept (covered) in the fridge until ready to use.
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.


Calories: 320kcalCarbohydrates: 25gProtein: 4gFat: 23gSaturated Fat: 7gCholesterol: 17mgSodium: 149mgPotassium: 56mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 4mgCalcium: 18mgIron: 1mg
Keyword strawberry cream puffs
Tried this recipe?Let us know how it was!

I created this recipe as part of my ongoing work for Pepperidge Farm Puff Pastry as a member of their “Puff is Spark” panel.

Last month I shared these Buffalo Chicken Pastry Bites and asked you to share your ideas for using Puff Pastry.  Over the next couple months I’ll be bringing you delicious and creative recipes using Puff Pastry and choosing my “top pick” from your suggestions from the previous month.

In the spring, I will chose my favorite from the highlighted “top picks” and that reader will win a grand prize trip to travel to the Pepperidge Farm Headquarters!

My top pick from last month’s suggestions is from Bethany G who said… “My favorite (and my kiddos fav) is puff pastry with custard and fresh berries! My girls especially love it topped with a bit of fresh whipped cream. It’s a simple, light dessert.”

So here’s your opportunity to chime in and share your original ideas for using Puff Pastry.  Please share your ideas in the comment section of this blog post.


  1. 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 🙂

  2. 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.

  3. 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,

    • 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.

  4. Mini chicken pot pie – Add a little chicken and some veggies.

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