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Strawberry Eclairs with Whipped Cream

Strawberry Eclairs with Whipped Cream

Photo: Natalie Levin

Strawberries and cream is the perfect match – the juiciness of the strawberries combines perfectly with the creaminess of the cream, and together it creates a wonderful and so easy to make dessert.

These strawberry eclairs are taking it to the next level – golden and crispy eclairs filled with lots of whipped vanilla cream and sliced strawberries. It’s great for upcoming Valentine’s Day and will make everyone love you.

Strawberry Eclairs with Whipped Cream

Photo: Natalie Levin

Strawberry Eclairs with Whipped Cream

Servings 10 eclairs
Author נטלי


For the eclairs:

  • 160 ml. (2/3 cup) water
  • 5 grams (1 tsp.) sugar
  • 70 grams (2/3 stick) butter
  • 3 grams (1 tsp.) fine salt
  • 15 grams (1 tbsp. + 1 tsp.) cornstarch
  • 90 grams (9 tbsp.) all-purpose flour
  • 2-3 eggs beaten

For vanilla cream:

  • 375 ml. (1 1/2 cups) heavy cream
  • 2 tbsp. sugar powder
  • 1 tsp. vanilla extract
  • 1 tsp. instant vanilla pudding powder

For decoration:

  • 10-12 large strawberries sliced
  • Icing sugar


  1. Make the eclairs: preheat oven to 180c degrees.
  2. In a medium saucepan put water, salt, sugar and butter and heat to a strong boil.
  3. Add cornstarch and flour and stir while cooking, until it turns into a lump of dough.
  4. Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.
  5. Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a "trail" with a wooden spoon in the center of the dough - if the track remains stable, add some eggs, and if it closes a bit - the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.
  6. Transfer the dough to a pastry bag fitted with a serrated 2 cm piping tip. On a baking tray lined with baking paper pipe 8-10 cm long eclairs. It's important to leave some space between the eclairs.
  7. Bake for about 20-25 minutes or until golden and set. Cool completely before filling.
  8. Cut the eclairs lengthwise before filling.
  9. Cream: in a bowl of a mixer with a whipping-attachment put cream, sugar powder, vanilla extract and stabilizer and whip at high speed until you get a very stable whipped cream.
  10. Transfer the cream into a piping bag fitted with a serrated 2 cm piping tip.
  11. Fill the eclairs generously with cream.
  12. Put sliced ​​strawberry fan on the cream and gently close the eclairs.
  13. Sprinkle with icing sugar and serve.

Recipe Notes

  • You can use any kind of fruit you like instead of strawberries.
  • These strawberry eclairs are at their best on the day pf preparation, but you can keep it in a closed container in the refrigerator for up to 2-3 days.
Strawberry Eclairs with Whipped Cream

Photo: Natalie Levin

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