Preparation

• Preheat the oven to 400 and line a baking sheet with parchment.
• In a medium sauce pan, combine the water and butter, and bring the mixture to a simmer. Remove from heat and stir in the flour to form a thick paste. Add the eggs one at a time, stirring after each addition, to form a shiny dough.
• Pipe or spoon the dough into rounded mounds approximately 1 ½ inches in diameter on the prepared baking sheet. Bake 20-25 minutes, or until golden brown and puffed up. Remove from oven and let cool completely.
• While the puffs are cooling, puree the strawberries with two tablespoons of sugar using a food processor or blender, until smooth. Beat the whipping cream until light and fluffy, then add the remaining two tablespoons of sugar and beat until stiff peaks form. With the beaters running, gradually add the strawberry mixture to the whipped cream, beating constantly to keep the mixture light and airy. Refrigerate until ready to use.
• When the puffs have cooled, cut each puff in half horizontally with a serrated knife. Scoop or pipe the strawberry whip cream into each shell and dust with powdered sugar. Refrigerate until ready to serve.
• If you are making these in advance, I would suggest freezing them, then thawing in the refrigerator for an hour or two before serving.