Strawberry Shortcake Cream Puffs

Cream puffs seem like a very fancy and difficult dessert. I'll let you in on a secret. They are really easy to make. When I made them this time around, we went for a light strawberry shortcake inspired filling. They make the perfect summer dessert, maybe for a Labor Day barbecue.

Strawberry Shortcake Cream Puffs

• 2 recipes worth of cream puffs (scroll down)
• 1 pound strawberries
• 1 tub Cool Whip

Make cream puffs according to directions below. Chop strawberries. Fold strawberries into Cool Whip. Spoon strawberry mixture into cream puffs. Keep refrigerated until ready to serve.

Cream Puffs

• 1/2 cup water
• 1/4 cup butter or margarine ( I used butter)
• 1/2 cup flour
• 2 eggs

Heat oven to 400F. Heat water and butter to rolling boil in a sauce pan.   Stir in flour vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Stir in eggs all at once, continue beating until mixture is smooth. Drop large spoonfuls of dough about 3 inches apart onto un-greased cookie sheet. Bake until puffed and golden, 35-40 minutes. Cool away from draft.  Fill puffs with desired filling and and replace tops. Yield 6 -8. Do not double recipe it will not turn out, if more than six are desired, repeat recipe.