Preheat your oven to 400°F (200°C).

In a medium saucepan, combine 1 cup of water and 1/2 cup of unsalted butter. Heat over medium until it reaches a rolling boil.

Remove from heat and quickly add 1 cup of all-purpose flour and 1/4 teaspoon of salt. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Allow the dough to cool for a few minutes, then add 4 large eggs one at a time, mixing well after each addition until smooth and glossy.

Transfer the dough into a piping bag fitted with a large round tip. Pipe small mounds (about 1.5 inches in diameter) onto a lined baking sheet, spacing them 2 inches apart.

Bake for 20-25 minutes until golden brown and puffed. Avoid opening the oven door during baking.

While the puffs are baking, whip 1 cup of heavy whipping cream in a mixing bowl until it starts to thicken.

Gradually add 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract, continuing to whip until stiff peaks form.

Gently fold in 1 cup of hulled and sliced fresh strawberries into the whipped cream.

Once the puffs are cool, cut a small slit in the side of each puff and fill with the strawberry cream mixture using a piping bag or spoon.

Dust the filled cream puffs with powdered sugar before serving.