Strawberry Cream Filled Doughnuts

The first time I made doughnuts from scratch, my kitchen smelled like a bakery and I had flour on practically every surface including my forehead. These strawberry cream filled versions came about because I had a punnet of strawberries that needed using and suddenly breakfast became an event.

I made these for my daughters birthday morning last spring and she told me they were better than any bakery doughnut she had ever tasted. The way the cream bursts through when you take that first bite is absolutely worth the effort.

Ingredients

• All purpose flour: The backbone of your dough, providing structure for that fluffy interior we are after
• Active dry yeast: This is what gives your doughnuts their signature rise and airy texture, so do not let it expire
• Whole milk: Lukewarm milk helps activate the yeast and adds richness to the dough
• Unsalted butter: Room temperature butter incorporates more evenly into the dough for consistent results
• Fresh strawberries: The star of our filling, diced small so they distribute beautifully throughout the cream
• Heavy cream: Must be ice cold to whip up properly for that luscious filling texture
• Mascarpone cheese: Adds a subtle tang and extra creaminess that takes the filling to the next level

Instructions

Mix the foundation:

Whisk flour, sugar, yeast, and salt in a large bowl until well combined, making sure there are no clumps of yeast hiding in the corners

Bring it together:

Pour in the lukewarm milk, crack in the eggs, and add the softened butter then mix until a sticky, shaggy dough forms

Knead until smooth:

Work the dough on a floured surface for 8 to 10 minutes or let your stand mixer do the work for 6 to 7 minutes until it feels elastic and bounces back when pressed

First rise:

Place the dough in a greased bowl, cover it warmly, and let it double in size which takes about 1 to 1.5 hours depending on your kitchen temperature

Shape the rounds:

Roll the dough to half inch thickness and cut out 3 inch rounds, then place them on parchment paper to rise again for 30 to 40 minutes until puffy

Fry to golden:

Heat oil to 350°F and fry the doughnuts for 1 to 2 minutes per side until they are a gorgeous golden brown, then drain on paper towels

Sugar coat:

Roll the warm doughnuts in granulated sugar while they are still slightly warm so it sticks perfectly, then let them cool completely

Make the strawberry base:

Cook strawberries with sugar and lemon juice for 3 to 4 minutes until soft, mash lightly, and let it cool completely before using

Whip the cream:

Beat cold heavy cream with powdered sugar and vanilla until stiff peaks form, then gently fold in mascarpone and the cooled strawberries

Fill and serve:

Cut a small slit in each cooled doughnut and pipe the strawberry cream generously inside until each one feels satisfyingly plump

Save to Pinterest

My husband walked into the kitchen while I was piping the filling and just stood there watching, saying he had never seen anything so beautiful come out of our home kitchen. That moment made every single minute of rising time and frying absolutely worth it.

Mastering the Dough

Dough making intimidates so many home cooks but honestly, once you have made it a few times, you start to recognize that perfect elastic feel by touch. The windowpane test, where you stretch a small piece of dough until it is thin enough to see light through without tearing, has never steered me wrong.

The Filling Game

I have learned that making the strawberry compote ahead of time and letting it chill completely is the secret to a stable filling. If you try to fold warm fruit into whipped cream, you will end up with a runny disaster that leaks out of your doughnuts immediately.

Frying Confidence

The first time I deep fried anything at home, I was terrified of splattering oil and burning down the kitchen. Now I realize that keeping the oil at the right temperature and not overcrowding the pot makes the whole process surprisingly manageable and actually quite meditative.

• Use a kitchen thermometer or your doughnut game will forever be hit or miss
• Never walk away from hot oil, not even for a second
• A slotted spoon is your best friend for removing doughnuts cleanly

Save to Pinterest

There is something deeply satisfying about biting into a doughnut you made yourself, warm sugar coating giving way to that surprise of sweet strawberry cream. Make these for someone you love.

Recipe FAQs

→ How long should the dough rise?

The dough requires two rising periods. The first rise takes 1–1.5 hours in a warm place until doubled in size. After cutting and shaping, a second rise of 30–40 minutes ensures light, fluffy doughnuts.

→ Can I bake these instead of frying?

While traditional doughnuts are fried for that signature texture, you can bake them at 375°F (190°C) for 10–12 minutes. Note that baked versions will have a different texture—more bread-like and less crisp than fried ones.

→ How should I store leftover doughnuts?

These are best enjoyed the same day they're made. If you must store them, keep at room temperature in an airtight container for up to 24 hours. The filling may make the dough soften over time.

→ Can I use frozen strawberries for the filling?

Fresh strawberries work best for texture and flavor. If using frozen, thaw completely and drain excess liquid before cooking. The filling may be slightly looser, so consider adding a bit more powdered sugar to stabilize.

→ What's the best way to fill the doughnuts?

Use a piping bag fitted with a round tip. Make a small slit in the side of each cooled doughnut, then insert the tip about halfway through and gently squeeze until you feel slight resistance. This ensures even filling without splitting the dough.

→ Can I make the dough ahead of time?

Yes, after the first rise, punch down the dough and refrigerate overnight in a covered bowl. Let it come to room temperature for 30 minutes before rolling and cutting. The second rise will still be needed after shaping.