Step 1

Preheat oven to 400 degrees F.

Step 2

In a medium saucepan over medium-high heat, bring water, butter, and salt to a boil. Add flour all at once and stir quickly with a wooden spoon until mixture forms a ball; remove from heat. Add one egg at a time and beat well after each addition. When dough is smooth, spoon 12 mounds about 1/4 cup each onto 2 baking sheets.

Step 3

Bake 40 to 45 minutes, or until golden brown and puffy. Remove to a wire rack to cool completely.

Step 4

In a medium bowl, combine whipped topping and strawberry ice cream topping; gently mix until thoroughly combined.

Step 5

Using a sharp knife, cut about 1 inch off top of each cream puff and reserve top. Fill each puff with equal amounts of strawberry mixture, garnish with a few strawberry slices, and replace tops. Chill at least 1 hour before serving. When ready to serve, drizzle with strawberry ice cream topping and sprinkle with confectioners' sugar.