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Strawberry-Lemon Cream Puffs

Rated as 3.5 out of 5 Stars

"A tangy lemon filling chock-full of berry slices is tucked inside these tender puffs. 'My husband is impressed with their great taste and appearance. I like how easy the puffs are to make,' pens Janice Mitchell from Aurora, Colorado."
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50 m servings
Original recipe yields 10 servings


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  1. In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets.
  2. Bake at 400 degrees F for 30 minutes or until golden brown. remove to wire racks. Immediately split puffs open and remove tops; discard soft dough from inside. Set puffs and tops aside to cool.
  3. For filling, combine sugar and cornstarch in a saucepan. Stir in milk and yogurt until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon extract and butter flavoring. Cool. Fold in strawberries. Refrigerate until serving. Fill cream puffs; replace tops. Dust with confectioners' sugar.


Read all reviews 3
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The puff recipe is standard, and produces good puffs; however, the filling is soupy and keeps the odd yellow/cream color of the evaporated milk. If you are looking for a pretty, light, whipped...

I liked the sound of the recipe but not the filling. The second time I made it, I used cook and serve lemon pudding and added some extra lemon juice to it. After it cooled I filled the puffs w...

Mm... these puffs were pretty good, my dad loved them. Soft and tender; I only used the puff recipe and filled them with whipped cream instead. Rather than scraping the wonderful soft flesh out,...