Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Combine water, butter, and a pinch of salt in a saucepan over medium heat, bringing it to a gentle boil. Once boiling, add the flour all at once, stirring vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball.
Transfer the dough to a mixing bowl and let it cool for a few minutes. Then, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, until the batter becomes shiny and smooth.
Transfer the dough to a piping bag fitted with a round tip. Pipe small dollops—about 1 to 1.5 inches in diameter—onto the prepared baking sheet, leaving space between each.
Bake in the preheated oven for about 15-20 minutes, until the shells are puffed up and golden brown. Let them cool completely on a wire rack.
While the shells are cooling, whip the heavy cream with sugar and vanilla extract until soft peaks form, creating a fluffy filling.
Slice the cooled shells horizontally if desired, or simply fill them by piping whipped cream inside, creating a generous pocket of cream in each shell.
Fill each puff with the whipped cream using a piping bag or a spoon, then top with halved strawberries for a vibrant, juicy garnish.
Arrange the finished strawberry cream puffs on a serving platter, and enjoy the delicate crunch combined with creamy sweetness and fresh fruit.
