Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Combine water, whole milk, unsalted butter, and salt in a medium saucepan over medium heat until the butter melts.

Add all-purpose flour to the saucepan and stir vigorously until the dough pulls away from the sides of the pan (about 1-2 minutes).

Remove from heat and let the mixture cool for a few minutes.

Add the eggs one at a time, mixing well after each addition until smooth and glossy.

Transfer the dough into a piping bag fitted with a plain tip and pipe small rounds onto the baking sheet, spaced about 2 inches apart.

Bake for 20-25 minutes or until golden brown; do not open the oven door while baking.

Once baked, let the cream puffs cool on a wire rack.

In a mixing bowl, beat heavy whipping cream with an electric mixer until soft peaks form.

Gradually add powdered sugar and vanilla extract and continue beating until stiff peaks form.

Gently fold in the diced strawberries until evenly distributed.

Cut a small slit in the side of each cooled puff to allow steam to escape.

Fill a piping bag with the strawberry cream filling and pipe into each puff.

Arrange the filled cream puffs on a serving plate.

Dust with powdered sugar and drizzle with melted chocolate for extra sweetness.