Step 1: Make the Choux Pastry
Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a medium saucepan, bring butter, water, and salt to a boil. Once butter is melted, reduce heat to low and stir in flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan (about 1–2 minutes).

Remove from heat and let cool for 5 minutes. Beat in eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.

Spoon or pipe 12 equal mounds of dough onto the baking sheet, spacing them apart. Bake for 20–25 minutes until golden brown and puffed. Do not open the oven during baking. Once done, turn off the oven, crack the door slightly, and let the puffs sit for 10 minutes. Then remove and cool completely.

Step 2: Whip the Cream and Prepare the Filling
In a large chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Gently fold in chopped strawberries. Chill until ready to use.

Step 3: Fill the Cream Puffs
Once the puffs are completely cool, slice them in half horizontally with a serrated knife. Spoon or pipe the strawberry cream onto the bottom half of each puff, then replace the top half like a little pastry sandwich.

Step 4: Garnish and Serve
Dust the tops with powdered sugar and garnish with extra sliced strawberries if desired. Serve immediately or refrigerate for up to 4 hours.