Preheat the oven to 205 degrees.
Put baking paper on a cookie sheet.
In a bowl, mix the flour, 1/2 teaspoon of sugar and 1/4 teaspoon of salt.
Put butter and water in a pot over medium heat and wait for it to boil.
Remove from heat and with a wooden spoon, quickly add the flour mixture.
Return to the fire by moving without stopping until a ball mixture forms (about 2 minutes maximum).
Put the dough in an electric mixer and beat in low speed until the steam comes out.
Once the dough cool a little, add 2 eggs (previously beaten) and form a paste.
With a dulla, form 12 discs (with circular movements), separating by a couple of cm each as they will be inflated.
Beat another egg with 1/8 teaspoon of salt and carefully varnish the dough balls.
Bake for 15 minutes and then reduce the oven temperature to 177 degrees.
Bake for another 30-40 minutes until the cupcakes are inflated and brown a little.
Turn off the oven and open the oven door a little. Let them cool for 10-15 minutes.
Remove from the oven and let cool.
Prepare the whipped cream: in a bowl put the whipping cream, sugar and vanilla extract. Stir and refrigerate for 20 minutes.
After 30 minutes, beat with a blender until peaks form.
To serve: cut the cakes in half, fill with sliced strawberries and then with whipped cream. Put the covers.
Repeat with the rest of the cakes and serve sprinkled with icing sugar.
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