Prepare the Choux Pastry

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine butter, water, and salt. Bring to a boil over medium heat. Add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
3. Remove the saucepan from heat and let the dough cool for 5 minutes.
4. Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
5. Transfer the dough to a piping bag fitted with a round tip (or use a spoon) and pipe 12 mounds onto the prepared baking sheet.
6. Bake for 10 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) and bake for an additional 20 minutes, or until golden and puffed. Turn off the oven, crack the door open, and let the pastries cool inside for 10 minutes to prevent collapse.

Prepare the Filling

1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
2. Gently fold in the diced strawberries.

Assemble the Cream Puffs

1. Slice each pastry in half horizontally. Spoon or pipe the strawberry cream filling into the bottom half of each puff.
2. Replace the tops of the puffs and dust with powdered sugar or drizzle with melted chocolate, if desired.