CREAM PUFF DOUGH:

1/4 c. butter
1/8 tsp. salt
1/2 c. sifted all-purpose flour (sifted before measuring)
2 lg. eggs

FILLING:

1/2 c. heavy cream
2 tbsp. powdered sugar
1/4 tsp. vanilla
36 med. strawberries, washed & hulled
Powdered sugar

Preheat oven to 400 degrees. Make cream puff dough: In small saucepan slowly bring 1/2 cup water with the butter and salt to boil. Remove from heat. With wooden spoon beat in flour all at once. Return to low heat. Continue beating until mixture forms ball and leaves side of pan.

Remove from heat. Beat in eggs, one at a time, beating hard after each addition until batter is smooth. Continue beating until dough is shiny and breaks into strands.

For cream puffs, drop dough by slightly rounded teaspoonfuls 2" apart, onto ungreased cookie sheet. Bake in 400 degree oven for 20 or 25 minutes until puffed and golden brown. Let cool completely on wire rack away from drafts.

Make Filling: Beat cream with 2 tablespoons powdered sugar, until stiff. Stir in vanilla. Cover and refrigerate.

With sharp knife, cut a slice from top of each puff. Fill each with a scant teaspoon of whipped cream. Press a strawberry into each. Replace top. Refrigerate if not serving at once.

To serve, sprinkle with powdered sugar. Makes 36 cream puffs.