Preheat the oven to 400°F (200°C). In a saucepan, combine water and butter over medium heat until the butter melts.

Add flour, sugar, and salt to the saucepan, stirring vigorously until the mixture forms a ball and pulls away from the sides.

Remove from heat and let cool for a few minutes. Beat in eggs one at a time, mixing well after each addition until smooth.

Transfer the dough to a piping bag and pipe small mounds onto a baking sheet lined with parchment paper.

Bake for 20-25 minutes until golden brown and puffed. Let cool completely.

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Fold in sliced strawberries gently.

Once the choux pastry is cool, cut a small hole in the bottom of each puff and fill with the cream mixture using a piping bag.