Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Make the Choux Pastry:

• In a saucepan over medium heat, combine butter, water, salt, and sugar. Bring to a boil.
• Remove from heat and quickly stir in the flour until it forms a smooth dough.
• Return to low heat and cook for about 1-2 minutes, stirring constantly, until the dough pulls away from the sides of the pan.
• Transfer to a mixing bowl and let it cool for about 5 minutes.

Incorporate the Eggs:

• Beat in eggs one at a time, mixing well after each addition until smooth and glossy.
• Transfer the dough to a piping bag fitted with a large round tip.

Pipe and Bake:

• Pipe small mounds of dough (about 2 inches wide) onto the prepared baking sheet, spacing them apart.
• Bake for 25-30 minutes or until golden brown and puffed up. Do not open the oven door while baking.
• Turn off the oven and leave the puffs inside for 10 minutes to dry out.
• Let them cool completely on a wire rack.

Make the Filling:

• In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Gently fold in the diced strawberries.

Assemble the Cream Puffs:

• Slice each puff in half horizontally.
• Fill the bottom half with the whipped cream mixture.
• Place the top half back on and dust with powdered sugar.

Serve and Enjoy!

• Serve immediately or refrigerate until ready to enjoy.