Combine water and butter in saucepan; bring to a boil. Add flour all at once, stirring vigorously over low heat for approximately one minute or until mixture leaves sides of pan and forms a smooth ball. Remove from heat and allow to cool slightly.

Add eggs, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth. Drop rounded 1/4 cupfuls of batter 3 inches apart on an ungreased baking sheet.

Bake at 400 degrees for 35 to 40 minutes or until golden brown and puffed. Cool away from drafts.

Cut top off cream puffs; pull out and discard soft dough inside.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold about three-quarters of sliced strawberries into whipping cream; fill cream puffs with strawberry mixture. Arrange the remaining sliced strawberries on top; replace tops of cream puffs. Arrange on platter, and garnish with whole strawberries and mint leaves.