8 to 10 cooled cream puffs
1/2 cup butter
1 cup boiling water
1 cup flour
Cream Puffs: Place butter and water in pan. Bring to a boil. Add flour, all at once. Stir constantly, until it forms a ball. Remove from heat and cool slightly. Add eggs, one at a time. Beat each thoroughly. Drop onto baking sheet, 3-inches apart. Bake at 425 degrees F for 30 to 35 minutes. Cool.
Remove tops and hollow out centers. Fill with ice cream. Put top back on. Spoon strawberries over and top with whipped topping.