Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, and sugar.
Place the butter and water in a medium saucepan, and bring to a rolling boil over medium heat. Reduce the heat to low and add the flour and cocoa mixture. Wipe out the mixing bowl to use again.
Stir constantly until a smooth ball forms. This will take about one minute.
Move the dough back to the mixing bowl and add the eggs one at a time. Mixing in between each addition. Continue to mix until the dough is smooth.
Drop the dough onto the prepared baking sheet. About ¼ cup per cream puff. A measuring cup, spoon, or ice cream scoop works well for this.
Bake the puffs for 35 to 45 minutes, until darker brown on top. Place on a wire rack to cool.
For the filling
While the puffs are baking, mix together the Greek yogurt, milk, and vanilla instant pudding mix. Mix for a couple of minutes until it starts to thicken, then cover with plastic wrap and place in the refrigerator until ready to use. Slice a pint or so of strawberries and add a tiny bit of sugar if needed.
Using a paring knife, cut the tops off of the puffs. Fill the bottom of puffs with the pudding mixture and a layer of strawberries. Replace the tops. Sprinkle with powdered sugar. Serve!
Notes
Tip: If you spray the ice cream scoop or measuring cup with non-stick cooking spray, the dough will slide right out. Store any leftovers in the refrigerator in an airtight container.