Combine salt and flours in a small bowl.
Bring the water and butter or margarine to a boil in a medium saucepan.
Immediately remove from heat, and add all the flour mixture at once.
Beat vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Allow to cool for 5 to 7 minutes.
Add the eggs, one at a time, beating thoroughly after each addition.
Beat until dough becomes glossy and smooth.
Run baking sheets under cold water, and then shake off excess.
Onto dampened baking sheets, pipe dough from a pastry bag or drop by spoonfuls into eight balls.
Allow 2 inches between puffs for expansion.
Bake in a 400° F.
Oven for 20 minutes, and then increase temperature to 425° for 15 to 20 minutes.
Cream puffs should feel crisp to the touch.
Pastry will collapse if underbaked.
Remove from baking sheets, and partially cut off tops to allow steam to escape.
While pastry is cooling, prepare filling by whipping the cream and stirring in vanilla and powdered sugar.
Combine sliced strawberries and 2 tablespoons sugar.
When pastry is completely cool, cut off tops and remove any doughy membranes.
Fill cream puffs with the sliced strawberries and whipped cream mixture.
Replace pastry top.
Sprinkle with additional powdered sugar, and top with whole strawberries.