Line a baking sheet with parchment paper or silicone baking mat.
Cut butter into 8 slices.
Combine water and butter in a medium sized saucepan over medium heat. Bring to a boil.
Add the flour and turn down the heat to low.
Stir continuously until the dough forms into a ball and pulls away from the sides of the saucepan.
Remove from heat and cool for 5-8 minutes, stirring several times while cooling.
Add the eggs one at a time, stirring each one in completely before adding the next.
Once all eggs are completely mixed in, spoon the mixture into a large ziploc bag with one corner snipped.
Pipe the mixture onto the baking sheets to the desired shape and size (shown in picture is approximately 1.5 inches wide x 1.5 inches tall), leaving 1 inch between each mound.
Bake for 30 minutes or until surface appears dry. (Make filling while baking)
Remove from oven and poke a small hole in the bottom using a skewer or knife.
Let cool completely before filling.
Filling
Place softened cream cheese in a medium bowl and beat until fluffy.
Add in cream, powdered sugar, and vanilla, beating until fully mixed.
Optional: Transfer to piping bag with decorative tip
Refrigerate until ready to use.
Once cream puffs are completely cool...
Cut puffs in half.
Pipe or spoon in cream filling.
Layer 2-3 fresh strawberry slices.
Top strawberries with more filling.
Put top back on puff and dust with powdered sugar.
