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Strawberry Cream Puffs - glorioustreats.com

Strawberry Cream Puffs

Course: Dessert
Cuisine: American
Keyword: strawberry cream puffs
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 24 mini desserts
Calories: 320kcal
Delicious Strawberry Cream Cheese filling pairs with puff pastry cups for a simple, elegant dessert.
Print Recipe


  • 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: 320kcal | Carbohydrates: 25g | Protein: 4g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 149mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg