Preheat your oven to 400°F (200°C). In a medium saucepan, combine 1 cup of water and ½ cup of unsalted butter over medium heat. Stir until the butter melts and the mixture comes to a rolling boil. Add 1 cup of all-purpose flour all at once, stirring until a cohesive dough forms.

Remove from heat and let the dough cool for 5 minutes. Transfer to a mixing bowl and add 4 large eggs one at a time, mixing until smooth and shiny.

Line a baking sheet with parchment paper. Using a piping bag, pipe tablespoon-sized mounds of dough, spacing 2 inches apart. Aim for even shapes.

Bake for 20-25 minutes without opening the oven. Look for a golden brown color. Turn off the oven and let pastries inside for an additional 5 minutes.

Whip 1 cup of heavy cream until soft peaks form. Gradually add 2 tablespoons of sugar and 1 teaspoon of vanilla extract, then fold in 1 cup of finely chopped strawberries.

Once choux pastries are cooled, cut each in half, fill with strawberry cream, and dust with powdered sugar.