Prepare Cream Puff Paste. Drop by rounded tablespoonsful into 1 2 even mounds, 2 inches apart, on ungreased large cookie sheet. Bake in a hot oven (400°) for 40 minutes, or until puffed and golden brown. Remove to wire rack; cool completely. Filling: Wash strawberries; let dry on paper toweling. Reserve a few for garnish; hull remainder. Slice into a medium-size bowl; stir in 2 tablespoons 1OX sugar. Chill 30 minutes. Beat cream with remaining 2 tablespoons sugar in medium-size bowl until stiff. Chill. Just before serving, cut slice from top of each puff; remove any filaments of soft dough. Fold berries into cream; spoon into puffs, dividing evenly; replace tops. Sieve extra 1OX sugar over tops. Arrange on serving plate; garnish with reserved strawberries and green leaves, if you wish. Note: Below are recipes for two alternate fillings for cream puffs. Recipes for puffs and fillings will halve evenly to make 6 puffs. BANANA HONEY CREAM FILLING: Combine 2 tablespoons honey and 1/2 teaspoon ground cinnamon in medium-size bowl; gradually blend in 1 cup heavy cream. Beat until stiff; fold in 1 banana, diced. Make.s about 2 cups, enough to fill 6 puffs. COCOA CREAM FILLING: Combine 1 cup heavy cream, 2 tablespoons dry cocoa, 1/4 cup 1OX sugar and 1 teaspoon vanilla in medium-size bowl. Beat until stiff. Makes about 2 cups, enough to fill 6 puffs.