Prepare the Choux Pastry:

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat.
• Reduce heat to low and stir in the flour all at once. Mix until the dough forms a ball and pulls away from the sides of the pan.
• Remove from heat and let cool for 5 minutes.
• Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
• Transfer the dough to a piping bag fitted with a large round or star tip. Pipe small mounds about 1.5 inches wide onto the prepared baking sheet, spacing them 2 inches apart.
• Bake for 25-30 minutes or until golden brown and puffed. Let cool completely.

2. Prepare the Whipped Cream Filling:

• In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Refrigerate until ready to use.

3. Make the Strawberry Mixture:

• In a bowl, combine the diced strawberries, granulated sugar, and lemon juice. Let sit for 10 minutes to macerate.

4. Assemble the Cream Puffs:

• Slice each cooled puff in half horizontally.
• Spoon or pipe whipped cream onto the bottom half of each puff. Top with the macerated strawberries.
• Place the top half of the puff back on and lightly dust with powdered sugar.