1/2 c. water
1/4 c. butter
1/8 tsp. salt
1/2 c. flour
2 eggs
1/2 c. heavy cream
2 tbsp. powdered sugar
1/4 tsp. vanilla
36 med. strawberries

Preheat oven to 400 degrees. In a small saucepan, bring water, butter, and salt to a boil. Remove from heat. With a wooden spoon, beat in flour all at once. Return to low heat and continue beating until mixture forms a ball and leaves side of pan. Remove from heat and beat in eggs, one at a time, beating after each egg until smooth. Continue beating until shiny and dough breaks into strands. Drop rounded teaspoons onto ungreased cookie sheets two inches apart. Bake until puffed around 20-25 minutes. Let cool completely. Beat cream with 2 tablespoons powdered sugar. Stir in vanilla. Refrigerate, covered. With a sharp knife, slice off the top of each puff. Fill with teaspoon of cream and press strawberry into center. Replace top and sprinkle with powdered sugar. Yield: 36 puffs.