Wash and clean the strawberries. Cut 150 g strawberries into pieces and puree with 4 tablespoons of sugar. Cut the remaining strawberries into slices. Prepare the gelatine according to the instructions on the packet and stir in the strawberry puree spoon by spoon. Beat the Cremefine with the remaining sugar until stiff and fold into the strawberry puree. Put the cream in the fridge for about 30 minutes.
In the meantime, bring ¼ l water with margarine and salt to the boil, add the flour all at once and stir with a wooden spoon until the mixture loosens from the bottom of the pot as a lump. Remove the saucepan from the hob and immediately stir in an egg. Let the dough cool down a bit, then stir in the remaining eggs one after the other. Each egg should be stirred in well before the next is added. Finally stir in the baking powder.
Pour the dough into a piping bag with a large star nozzle and squirt approx. 10 cm long strands of dough onto a baking sheet lined with baking paper. Bake in a preheated oven at 200 ° C, fan oven 175 ° C for about 30 minutes.
Let the eclairs cool down a bit after baking, then cut them horizontally with scissors and place them on a wire rack. Put the strawberry cream in a piping bag with a star nozzle and squirt onto the lower parts. Spread the strawberry slices on top, cover with the tops and serve the eclairs dusted with powdered sugar.