There’s something magical about biting into a perfect éclair — that delicate choux pastry shell giving way to a creamy filling and a silky glaze on top. Now imagine all that perfection paired with the sweetness of fresh strawberries. That’s exactly what you get with these homemade Strawberry Éclairs — a dessert that feels like a blend of elegance, freshness, and nostalgia all in one bite.
Whether you’re planning a romantic afternoon tea, a spring brunch, or just craving something sweet and airy, this Strawberry Éclairs Recipe delivers. Light, crisp pastry shells filled with velvety strawberry cream and finished with a glossy pink glaze — they’re as beautiful as they are delicious.
And don’t worry — while éclairs may sound fancy, they’re absolutely doable at home. With just a few simple ingredients, a little patience, and this step-by-step guide, you’ll soon be making bakery-worthy éclairs right in your own kitchen.
🍰 What Are Strawberry Éclairs?
Éclairs are classic French pastries made from choux pastry (pâte à choux) — a versatile dough that puffs up beautifully in the oven, creating hollow centers perfect for creamy fillings. Traditionally, éclairs are filled with vanilla pastry cream and topped with a chocolate glaze.
In this strawberry twist, the vanilla filling is replaced with a luscious strawberry cream made from real strawberry purée and whipped cream. The chocolate glaze gives way to a shiny, fruity pink glaze that enhances both the flavor and the look.
The result?
A dessert that feels fresh, fruity, and wonderfully light — ideal for warm seasons, special occasions, or simply when you want to impress your guests with something beyond the ordinary.
🧑🍳 Why You’ll Love This Recipe
- 🌸 Fresh Flavor: The strawberry filling adds a fruity brightness that balances the buttery pastry.
- 💕 Elegant Presentation: The soft pink glaze makes them picture-perfect for parties or gifts.
- 👩🍳 Beginner-Friendly: The step-by-step process ensures you get perfect results even on your first try.
- 🍓 Versatile: Customize the filling, use seasonal berries, or swap the glaze flavor — the possibilities are endless.
- 🧁 Light Yet Indulgent: Airy pastry and creamy filling make for a rich yet refreshing dessert.
🧂 Ingredients You’ll Need
Before we dive into the method, let’s get everything ready.
For the Choux Pastry
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) milk
- 1/2 cup (113 g) unsalted butter
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
For the Strawberry Cream Filling
- 1 cup (240 ml) heavy whipping cream
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 g) strawberry purée (fresh or frozen strawberries blended smooth)
- 1 teaspoon vanilla extract
For the Strawberry Glaze
- 1 cup (125 g) powdered sugar
- 2–3 tablespoons strawberry purée
- A few fresh strawberries for garnish (optional)
🧰 Kitchen Equipment Needed
- Mixing bowls
- Saucepan
- Whisk
- Piping bags (with round and small star tips)
- Baking sheet
- Parchment paper
- Cooling rack
Having these tools ready makes the process smoother and ensures your éclairs come out perfect.
🕒 Step-by-Step Instructions
Let’s bake!
Step 1: Make the Choux Pastry
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, milk, butter, and salt. Heat gently until the butter melts and the mixture begins to boil.
- Once boiling, reduce heat to low, and add the flour all at once. Stir vigorously using a wooden spoon until the dough pulls away from the sides and forms a smooth ball.
- Remove from heat and let the dough cool for about 5 minutes — just enough to avoid cooking the eggs.
- Add the eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth and glossy. The consistency should be thick enough to hold its shape but soft enough to pipe.
- Transfer the dough to a piping bag fitted with a round or star tip. Pipe 4–5-inch lines onto your baking sheet, leaving space between each.
- Bake for 25–30 minutes or until the éclairs are golden brown and crisp.
- Turn off the oven, crack the door slightly, and let them rest inside for 5 minutes to prevent collapsing. Then cool completely on a wire rack.
Step 2: Prepare the Strawberry Cream Filling
- In a chilled bowl, whip the heavy cream until soft peaks form.
- Add granulated sugar, strawberry purée, and vanilla extract. Continue whipping until stiff peaks form.
- Transfer to a piping bag with a small round tip, ready for filling.
Step 3: Fill the Éclairs
- Once cooled, make a small hole at each end of the éclairs using a skewer or small knife.
- Insert the piping tip into one hole and gently fill each éclair until full but not overflowing.
Step 4: Make the Strawberry Glaze
- In a bowl, whisk together powdered sugar and strawberry purée until smooth.
- Adjust the texture: add a little more sugar for thickness or more purée for a thinner glaze.
Step 5: Assemble and Garnish
- Dip the tops of the filled éclairs into the glaze, letting excess drip off.
- Place them on a wire rack to set.
- Garnish with sliced fresh strawberries or edible flowers for a charming finish.
🕓 Time Breakdown
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
🧁 Storage & Reheating
- Refrigerator: Store filled éclairs in an airtight container for up to 2 days.
- Freezing: You can freeze unfilled shells for up to 1 month. Thaw at room temperature, then fill and glaze before serving.
- Reheating: To refresh crispness, reheat unfilled pastry shells at 350°F (175°C) for 5 minutes.
🍓 Variations & Substitutions
1. Flavor Twists
- Chocolate Strawberry Éclairs: Add a drizzle of melted chocolate on top of the glaze.
- Vanilla Dream: Replace strawberry filling with classic vanilla custard for a French-style version.
- Berry Medley: Combine purées of strawberries, raspberries, and blueberries for a mixed berry filling.
2. Dietary Adaptations
- Gluten-Free: Use a gluten-free flour blend suitable for baking.
- Dairy-Free: Substitute butter with plant-based margarine and use coconut cream for filling.
- Sugar-Free: Use erythritol or monk fruit sweetener for a lighter version.
3. Decorative Options
- Dust with edible glitter or freeze-dried strawberry crumbs for a gourmet bakery finish.
- Add white chocolate drizzle or pink sprinkles for festive occasions.
💡 Expert Tips
- Cool Before Adding Eggs: Adding eggs to hot dough can cook them — always let the mixture cool slightly first.
- Pipe Evenly: Consistent piping ensures even baking. You can mark parchment paper for uniformity.
- Avoid Opening the Oven Too Soon: The steam helps éclairs rise — opening the oven early can cause collapse.
- Use Cold Cream: For the fluffiest filling, make sure your heavy cream and bowl are cold before whipping.
- Thin Glaze Is Key: A too-thick glaze won’t coat evenly; aim for a smooth, pourable consistency.
🧮 Nutrition (Per Serving, Approx.)
- Calories: 250
- Protein: 5 g
- Carbohydrates: 27 g
- Fat: 13 g
- Fiber: 1 g
❓ FAQs
Q1. Can I use frozen strawberries?
Yes! Just thaw them completely and blend into a purée before adding to your filling or glaze.
Q2. Can I make éclairs ahead of time?
Yes. Bake the pastry shells a day ahead and store them in an airtight container at room temperature. Fill and glaze them just before serving.
Q3. How do I prevent soggy éclairs?
Allow the shells to cool completely before filling and don’t refrigerate longer than 2 days after filling.
Q4. Can I freeze the filled éclairs?
Not recommended — the filling may lose texture when thawed. Freeze only the unfilled shells.
Q5. How do I make the glaze thicker?
Add more powdered sugar until you reach your desired consistency.
🌟 Serving Suggestions
These éclairs make a stunning dessert for:
- Valentine’s Day or Anniversaries – pair with sparkling rosé.
- Brunch Parties – serve alongside mini fruit tarts or scones.
- Baby Showers or Birthdays – top with pastel sprinkles for themed treats.
- Tea Time – enjoy with black tea, chamomile, or iced coffee.
🍴 Pairing Ideas
To make the experience even better, pair your strawberry éclairs with:
- Iced Matcha Latte for a refreshing contrast.
- Lemonade for a tart-sweet pairing.
- Cappuccino for a creamy, café-style combo.
🧡 Why Homemade Éclairs Beat Store-Bought
Homemade éclairs are fresher, customizable, and far more satisfying than any bakery version. You control the sweetness, the flavor intensity, and even the color of the glaze. Plus, your kitchen smells heavenly when choux pastry bakes — buttery, warm, and irresistible.
And once you make them from scratch, you’ll realize how simple the process truly is. It’s about understanding the texture of the dough, the temperature of your oven, and the joy of creating something that looks as good as it tastes.
🧺 Common Mistakes to Avoid
- Overmixing the batter after adding eggs — this can make the dough too thin.
- Underbaking — éclairs that are pale or soft collapse quickly. Always bake until golden brown.
- Not drying the pastry — let shells rest in the turned-off oven for a few minutes to dry out.
- Filling too early — wait until shells are completely cool to prevent sogginess.
- Skipping the glaze — it seals in moisture and adds flavor balance.
📸 Presentation Tips for Pinterest & Social Media
Want to make your éclairs Pinterest-perfect?
- Photograph them on a white or pastel background to make the pink glaze pop.
- Slice one éclair open to show the creamy strawberry filling.
- Add a few whole strawberries or powdered sugar dusting for a fresh look.
- Use vertical images (1000×1500 px) with text overlays like: “Easy Strawberry Éclairs Recipe – Light, Creamy & Perfectly Sweet!”
✨ Final Thoughts
Making éclairs at home may seem intimidating, but once you master the technique, you’ll never look back. Each batch is a small work of art — light choux pastry shells filled with smooth cream and topped with a glossy strawberry glaze that looks and tastes divine.
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