Preheat oven to 375 degrees

In a 4 quart saucepan, combine butter, water, and sugar, and bring to a boil, stir together

Once boiling, add the flour to the mixture, and stir until it is a smooth ball of dough

Remove from heat, let sit for 5 minutes

Add the dough to a mixing bowl

Turn on mixer, and add eggs one at a time. Mix until just combined.

Once the eggs are incorporated, put the dough into pastry bag or gallon sized bag, and use it to pipe the dough onto a lined baking sheet.

Pipe 18-24 mounds of dough.

Bake for 25 minutes.

Remove from oven, and use a wooden skewer to poke holes into the puff.

Bake for an additional 8-10 minutes, until golden brown.

Put puffs on a cooling rack, and cool completely before you fill.

Meanwhile, combine the whipping cream and powdered sugar, and mix with a hand mixer until stiff peaks form.

Add the cup of fresh sliced strawberries, and continue to mix until pink and strawberries are well mixed.

Spoon the strawberry whipped cream into a piping bag, and use a filling tip to fill cooled puffs, or cut off the top of the puff, and spoon the strawberry whipped cream in.