Preheat the oven to 400°F (200°C).

In a saucepan, combine water and butter. Heat until butter is melted.

Add flour, sugar, and salt. Stir vigorously until the mixture forms a ball.

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

Transfer the dough to a piping bag and pipe small mounds onto a baking sheet.

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

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

Gently fold in the sliced strawberries.

Cut the tops off the cooled choux pastries.

Fill each puff with the strawberry cream mixture.

Replace the tops and serve immediately.