Strawberry cream donuts are an irresistible combination of soft, golden-fried dough and luscious whipped cream with fresh strawberries. These indulgent treats are a perfect balance of rich pastry and light, fruity filling, making them ideal for any occasion—whether it’s a weekend brunch, a holiday breakfast, or a sweet surprise for someone special. While they may look fancy, they’re surprisingly approachable for home bakers with a bit of patience and the right guidance. This recipe makes about 10 to 12 donuts and walks you through the entire process from making the dough to filling and assembling your own bakery-style strawberry cream donuts at home.
The contrast between the airy, slightly chewy donut dough and the smooth, fluffy whipped cream is what sets these donuts apart. Adding chopped fresh strawberries introduces bursts of natural sweetness and a slight tartness that balances the richness. The final dusting of powdered sugar not only adds a touch of elegance but also a subtle sweetness that finishes each bite beautifully.
To make these donuts successfully, it’s important to follow the steps carefully and allow enough time for the dough to rise. Donuts made with yeast require proofing to develop their signature light and airy texture. While the dough rises, you can prepare the filling and set up your workstation so everything is ready when the donuts come out of the fryer.
Ingredients (makes about 10–12 donuts)
For the dough:
- 3 ½ cups (450 g) all-purpose flour
- 2 ¼ teaspoons (7 g) instant yeast
- 1/4 cup (50 g) sugar
- 1/2 teaspoon salt
- 1 cup (240 ml) warm milk
- 2 eggs
- 1/4 cup (60 g) unsalted butter, softened
- Oil for frying
For the filling:
- 1 cup (240 ml) heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup pastry cream or custard (optional, for layering)
- 1/2 cup chopped fresh strawberries
- Powdered sugar for dusting
Making the dough
Start by combining the dry ingredients. In a large mixing bowl, stir together the all-purpose flour, instant yeast, sugar, and salt. These ingredients form the base of the dough and need to be well distributed before adding liquids.
In a separate bowl or measuring jug, combine the warm milk and eggs. Make sure the milk is warm but not hot—around 38°C (100°F)—to activate the yeast without killing it. Add the egg and milk mixture to the dry ingredients along with the softened butter. If using a stand mixer with a dough hook, knead the dough on medium speed for about 8 to 10 minutes. If kneading by hand, mix with a wooden spoon until the dough begins to come together, then transfer it to a floured surface and knead until smooth and elastic.
The dough should be soft, slightly sticky but manageable. If it feels too sticky to handle, add a small amount of flour, a tablespoon at a time. Be cautious not to add too much, as excess flour can lead to dense donuts. Once kneaded, place the dough in a lightly greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours or until doubled in size.
Shaping the donuts
Once the dough has risen, gently punch it down to release excess gas. Transfer the dough to a floured surface and roll it out to about 1/2 inch (1.25 cm) thick. Using a round cutter approximately 3 inches in diameter, cut out circles of dough. If you don’t have a cutter, the rim of a glass or jar lid works as well. Gather the scraps, re-roll gently, and cut additional rounds.
Place the cut donuts onto a floured tray or parchment-lined baking sheet, spacing them slightly apart. Cover lightly with a towel and allow them to rise again for 30 to 45 minutes. This second proofing gives the donuts their final puff and ensures they will be light and airy once fried.
Frying the donuts
As the donuts finish their second rise, prepare for frying. Fill a deep pot or heavy-bottomed pan with enough oil to submerge the donuts—about 2 to 3 inches deep. Heat the oil to 170–180°C (340–355°F). Use a kitchen thermometer to monitor the temperature, as oil that’s too hot will brown the outside too quickly while leaving the inside undercooked. Oil that’s too cool will result in greasy donuts.
Carefully lower 2 to 3 donuts at a time into the hot oil, being careful not to overcrowd the pan. Fry each side for about 1 to 2 minutes or until golden brown. Use a slotted spoon or tongs to flip them gently halfway through. Once both sides are golden and the donut is cooked through, transfer it to a plate lined with paper towels to drain excess oil. Repeat with the remaining donuts. Allow the donuts to cool slightly before filling.
Preparing the filling
While the donuts cool, make the whipped cream filling. In a chilled mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Whip the cream using a hand mixer or stand mixer with a whisk attachment until it forms stiff peaks. The whipped cream should be thick enough to hold its shape when piped.
If you want to add a layer of richness, prepare a batch of pastry cream or use ready-made custard. This can be piped into the donut first, followed by the whipped cream. Chop the fresh strawberries into small pieces and gently fold them into the whipped cream, or keep them separate to add after piping.
Assembling the donuts
Use a small knife to make a slit in the side of each donut. If you prefer, you can also slice them halfway through to create a pocket. Fit a piping bag with a round tip and fill it with the whipped cream mixture. Pipe the cream generously into the center of each donut. If using custard, pipe a small amount in first, followed by the cream. Add a few small pieces of chopped strawberry into each donut, or spoon them in after piping.
Once all the donuts are filled, dust the tops with powdered sugar. Serve immediately for the best texture and flavor.
Tips for success
- Use fresh yeast or store your yeast properly in an airtight container in a cool place. Expired or poorly stored yeast can result in a dough that doesn’t rise.
- Don’t skip the second proof. It’s essential for creating the light, airy interior that makes these donuts so satisfying.
- Avoid adding too much flour during kneading. The dough should remain soft to yield tender donuts.
- When frying, maintain consistent oil temperature. If the oil gets too hot, lower the heat slightly and allow it to stabilize.
- Chill your mixing bowl and beaters before whipping cream for faster and more stable peaks.
Variations
Strawberry cream donuts are incredibly versatile and can be adapted in several ways to suit your preferences or the season.
- Add a spoonful of strawberry jam along with the cream filling for a sweet burst of fruit flavor.
- Replace strawberries with raspberries, blueberries, or peaches for a different fruity twist.
- Add lemon zest to the whipped cream for a bright citrus note that complements the strawberries.
- Drizzle the tops with melted chocolate or a simple glaze instead of powdered sugar for a different look and taste.
- Use chocolate or vanilla custard as the base filling, then top with berries and whipped cream.
Serving suggestions
These donuts are best served fresh on the day they are made. The cream and strawberries taste their best shortly after assembly, and the texture of the donut is ideal when still slightly warm or at room temperature. Serve them with a cup of coffee or tea, or as part of a festive breakfast spread.
For a brunch buffet, arrange them on a platter with other pastries like croissants, muffins, and fruit tarts. Add a small bowl of extra strawberries on the side for garnish.
Storage
Because of the fresh cream filling, these donuts should be stored in the refrigerator if not eaten immediately. Place them in a single layer in an airtight container. They can be refrigerated for up to 2 days, though the texture of the dough may become firmer over time. Allow refrigerated donuts to come to room temperature for 15 to 20 minutes before serving.
Do not freeze cream-filled donuts, as the whipped cream will lose its texture after thawing. If you’d like to prepare the donuts ahead of time, fry and cool them, then refrigerate unfilled. Fill with cream and strawberries just before serving.
Frequently asked questions
Can I bake these instead of frying?
Traditional yeast donuts are best fried for their characteristic texture. However, you can bake them at 180°C (350°F) for about 12 to 15 minutes if you prefer a lighter version. Brush with melted butter after baking for extra flavor.
What can I use instead of heavy cream?
You can use stabilized whipped topping, but real heavy cream yields the best texture and flavor. Avoid using light cream or milk, as they won’t whip properly.
Can I use frozen strawberries?
Fresh strawberries are best for this recipe. Frozen strawberries contain extra moisture and can make the filling watery. If you must use frozen berries, thaw and drain them well before chopping.
Is there a gluten-free version?
You can try substituting the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Be prepared for a slightly different texture and follow the instructions on the blend for yeast doughs.
Conclusion
Strawberry cream donuts are a delightful treat that combines rich, soft yeast dough with a light and airy filling of whipped cream and fresh strawberries. Though they require a bit of time and attention, the result is absolutely worth it. With simple ingredients and a methodical process, you can create a batch of beautiful, bakery-style donuts that are as impressive to serve as they are enjoyable to eat. Whether for a celebration or a weekend indulgence, these donuts will be remembered long after the last bite.