In a saucepan, combine the water and butter, bringing it to a boil. Once boiling, remove from heat and stir in the flour and salt until it forms a ball.

Allow the mixture to cool slightly, then add the eggs one at a time, mixing well after each addition until the dough is smooth.

Preheat your oven to 400°F (200°C). Pipe the choux pastry onto a baking sheet lined with parchment paper, forming long tubes.

Bake for approximately 20-25 minutes, or until they are golden brown and puffed up. Allow them to cool before filling.

In a bowl, mix the whipped cream, chopped strawberries, and sugar until combined.

Once the pastries are completely cooled, slice them open and fill with the strawberry mixture.

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Dip the tops of each filled eclair into the glaze, letting any excess drip off.

Arrange your Strawberry Eclairs on a serving platter and enjoy!