In a saucepan bring the milk, water, sugar, salt and butter to a boil. Remove from the heat and add flour all at once and incorporate mixing energetically with a wooden spoon until fully mixed.
Return the saucepan over a low heat and while stirring, cook for one or two minutes to pull out the moisture from the batter until it pulls away from the side of the pan. You will see that some of the dough sticks to the side of the pan.
Transfer the batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using a wooden spoon or stand mixer. This should make a smooth consistent batter that holds its shape.
Fill a pastry bag with a large 1 cm inch round tip and pipe the dough into 1 1/2 inch circles on a parchment paper lined baking sheet.
Preheat the oven to 180 degrees C. Bake for 25-30 minutes until browned and puffed like a cloud. Prick each with a skewer to release steam and leave to cool on a wire rack.
In a large mixing bowl, whip the cream with an electric mixer until it forms stiff peaks. Add sugar and vanilla extract and mix to combine.
Split the clouds in half and fill them with the cream mixture and strawberry slices. Dust with powdered sugar and serve!