Prep and preheat: Heat your oven to 425°F (220°C). Line two baking sheets with parchment. Gather all ingredients before you start; choux moves fast.

Make the dough base: In a medium saucepan, combine butter, water, salt, and sugar. Bring to a rolling boil over medium heat. Once boiling, remove from heat and immediately stir in flour until it forms a smooth ball and pulls away from the pan.

Dry the dough: Return the pan to low heat. Stir constantly for 1–2 minutes to cook off excess moisture. The dough should look glossy and leave a thin film on the pan.

Add the eggs: Transfer dough to a mixing bowl. Let it cool for 3–4 minutes so it doesn’t scramble the eggs. Beat in eggs one at a time, mixing well after each. The finished dough should be thick, shiny, and fall from the spoon in a slow V-shaped ribbon.

Pipe or spoon: Spoon or pipe 12–16 mounds (about 1 1/2 inches wide) onto the prepared sheets, spacing them apart. Smooth any peaks with a damp finger so they puff evenly.

Bake and dry: Bake at 425°F (220°C) for 10 minutes. Without opening the oven, reduce heat to 350°F (175°C) and bake 15–20 minutes more, until puffed, deeply golden, and firm. Turn off the oven, pierce each puff on the side with a skewer, and return to the warm oven for 5 minutes to let steam escape.

Cool completely: Transfer puffs to a rack and let them cool fully. This step keeps the shells crisp.

Mac­erate the strawberries: In a bowl, toss strawberries with sugar and lemon juice. Let them sit 10–15 minutes. For extra shine, warm jam slightly and fold it in.

Whip the cream filling: In a bowl, beat cream cheese with powdered sugar, vanilla, and salt until smooth. In another bowl, whip the cold heavy cream to medium-stiff peaks. Fold the whipped cream into the cream cheese mixture until fluffy.

Fill the puffs: Slice each puff horizontally. Spoon or pipe the cream into the bottom halves. Spoon on a few strawberries (drained of excess juice), then cap with the tops.

Finish and serve: Dust with powdered sugar and add mint or a light chocolate drizzle if you like. Serve soon after assembling for the best texture.