Preheat your oven to 400°F (200°C).

Prepare the choux pastry by combining water, butter, and salt in a saucepan over medium heat. Stir until the butter melts completely and the mixture comes to a gentle boil.

Add the flour all at once, stirring vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan. This should take about 1-2 minutes.

Cool the dough slightly before incorporating eggs one at a time. Mix well after each addition until smooth and glossy.

Pipe the dough onto a baking sheet lined with parchment paper, forming small rounds about 1 inch apart.

Bake for 20-25 minutes until golden brown and puffed up beautifully.

Prepare the strawberry filling by whipping heavy cream in a bowl until soft peaks form, then gently fold in fresh chopped strawberries and a touch of sugar to taste.

Fill each cooled cream puff with the luscious strawberry mixture using a piping bag or simply cut them in half and spoon it in.

Dust with powdered sugar before serving for an extra touch of sweetness!