In a medium sized sauce pan, melt butter.

Add water, sugar, and salt. Bring to a boil.

Reduce heat and vigorously stir in the flour until mixture forms a ball-1-2 minutes.

Then, transfer mixture to a mixing bowl and allow about 3 minutes to cool. Beat mixture for 1 minute to continue cooling the mixture.

Beat eggs into the flour mixture, one at a time, until incorporated and smooth.

Place mixture into a piping bag with a round 1/2 inch (or close to 1/2 inch) piping tip.

Pipe mixture onto a baking sheet lined with parchment paper or use a baking liner. Keep puffs 1 inch apart. Smooth any pointed tops-dampen your fingertip with water and pat and smooth pointed tops down. (puff size: about 1 1/2 inches in diameter and about 1/2 inch tall)

Bake in a 425° preheated oven for 10 minutes. Then, without opening the oven door, decrease the oven temperature to 325° and bake for 20 more minutes, until lightly golden brown.

Cool on a wire rack.

In a mixing bowl, combine heavy cream, powdered sugar and vanilla with an electric mixer until mixture thickens and peaks form.

Fold in chopped strawberries.

Once cream puffs have cooled, cut the tops off and fill with the strawberry filling.

Place the tops back on and dust with more powdered sugar. Serve and enjoy!

Keep any leftovers refrigerated.