Friday night was Bunco night with the girls, and since I was a co-hostess, I was in charge of bringing food. Well, as you all know, I had strawberries coming out of my ears...so I decided I would use them to make something light and refreshing. Strawberry cream puffs fit the bill! This recipe is one of my favorites for summer, so I am sharing in hopes you will all try these...they are SUPER YUMMY!!!!
Strawberry Cream Puffs
1 c. water
1/2 c. butter
1 tsp sugar
1/4 tsp salt
1 c. flour
2 pints fresh strawberries, sliced
1/2 c. sugar, divided
2 c. whipping cream
Put deep glass bowl and mixing beaters in freezer. In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by 12 rounded tablespoonfuls 3 inches apart onto a greased cookie sheet. Bake at 400* for 30-35 minutes or until golden brown. Transfer to a wire rack. Immediately cut a slit in each puff to allow the steam to escape, cool. Split puffs and set tops aside; remove soft dough from inside with a fork. Cool puffs.
For filling, combine berries and 1/4 c. sugar; chill for 30 minutes. Use the bowl and beaters from the freezer to beat the cream and remaining sugar until stiff. Fold in berries. Fill puffs with cream and replace tops. Dust with confectioners sugar. Serve immediately.
***P.S. Jenelle - the recipe for I use for the freezer jam is the one in the box of pectin. If you want the shortcake recipe, let me know!***
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