Line baking sheets with parchment paper. Preheat oven to 400 degrees.

Add water, salt, butter and sugar to a saucepan and bring just to a boil over medium heat. Add the flour all at once, stirring vigorously with a wooden spoon until all the water is absorbed and it forms a dough that pulls away from the sides of the pan and leaves a light film on sides and bottom of the pot.

Transfer mixture to the bowl of a stand mixer and with the paddle attachment and beat for about a minute or 2, until dough is slightly cooled.

Add eggs, one at a time, beating well between each addition. The dough should be somewhat glossy, not too runny but not too stiff. It should pull away from the paddle in a thick rope.

Arrange by heaping tablespoons onto prepared baking sheet, 3 inches apart. Bake at 400 degrees for 10 minutes, reduce heat to 375 degrees and continue baking 15 minutes until they are a golden brown, light and puffy. Allow to cool before filling.

Combine white chocolate and 1/2 cup heavy cream in a heatproof bowl, place over pot of simmering water (aka double-boiler), heat and stir until chocolate is melted and mixture is smooth.  Allow to cool to room temperature.

By hand, whisk the remaining heavy cream until soft peaks form. Fold one cup of this whipped cream to the cooled white chocolate mixture until blended, then return this mixture to the whipped cream. Continue to beat with a wire whisk until well combined and stiff peaks form. DO NOT OVER BEAT. Refrigerate for 20 to 30 minutes while you prepare the strawberries.

Place sliced strawberries in a bowl and sprinkle with sugar. Allow to sit for 20 to 30 minutes until strawberries soften and release their juices.

Split the pastry puffs in half horizontally. On the bottom half, add a heaping tablespoon or two of the white chocolate whipped cream, a tablespoon of macerated strawberries, and top with the other half of the puff. Dust lightly with powdered sugar.