Strawberry Cream Filled Donuts: The Ultimate Fluffy Indulgence

If there is one dessert that screams “pure joy,” it is a fresh, homemade donut. But we aren’t talking about just any donut today. We are talking about Strawberry Cream Filled Donuts—golden, pillow-soft fried dough, sliced open and stuffed generously with cloud-like whipped cream and juicy fresh strawberries. It’s like a strawberry shortcake and a bakery donut had a delicious baby.

These treats are the perfect centerpiece for a brunch, a Valentine’s Day surprise, or simply a weekend baking project that will earn you legendary status among your family and friends. The contrast between the light, airy dough, the rich, sweet cream, and the tart bite of fresh berries is simply perfection. While they look impressive, they are surprisingly approachable for the home baker.

The Secret to the Perfect Dough

The foundation of this recipe is a classic enriched yeast dough. Unlike cake donuts, which use baking powder, yeast donuts require a bit of patience to rise, but the payoff is that unmistakable chewy-yet-fluffy texture.

Enriched Dough: We use milk, butter, and eggs in the dough. The fats interfere with gluten formation just enough to create a tender crumb that melts in your mouth, rather than a tough, bread-like texture.
The Fry: Frying at the correct temperature (350°F / 175°C) is crucial. Too hot, and the outside burns before the inside cooks. Too cool, and the donut absorbs the oil, becoming heavy and greasy. A simple kitchen thermometer is your best friend here.

The Filling: Strawberries and Cream

While the donut is the vessel, the filling is the star. We use a stabilized whipped cream which holds its shape much better than standard whipped cream, ensuring your donuts don’t deflate or weep if they sit out for an hour.

Fresh vs. Jam: This recipe utilizes both. We use fresh strawberry slices for texture and a burst of acidity, and a little strawberry jam or glaze inside the bun to amplify the fruit flavor and add that “gooey” factor.

Ingredients

Don’t be intimidated by the length of the list; most of these are pantry staples!

For the Dough

3 1/2 cups – All-purpose flour (plus extra for kneading)
1/4 cup – Granulated sugar
2 1/4 tsp – Instant yeast (1 packet)
1 cup – Whole milk (warm, approx 110°F)
1 large – Egg (room temperature)
1/4 cup – Unsalted butter (melted and slightly cooled)
1/2 tsp – Salt
Oil – Vegetable or canola oil for frying

For the Filling & Topping

2 cups – Heavy whipping cream (very cold)
1/2 cup – Powdered sugar (plus extra for dusting)
1 tsp – Vanilla extract
1 lb – Fresh strawberries (washed, hulled, and sliced)
1/2 cup – Strawberry jam (optional, for extra flavor)

Instructions

Follow these steps to donut nirvana.

Step 1: Activate the Yeast

In the bowl of a stand mixer (or a large bowl), combine the warm milk and 1 teaspoon of the sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until it becomes foamy. If it doesn’t foam, your yeast might be dead, and you’ll need to start over.

Step 2: Make the Dough

Add the rest of the sugar, melted butter, egg, and salt to the yeast mixture. Whisk to combine. Add the flour gradually. Using a dough hook, knead on low speed for about 5-7 minutes. The dough should be soft and slightly tacky, but not sticking aggressively to the sides of the bowl. (If kneading by hand, this will take about 10 minutes).

Step 3: First Rise

Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a warm towel, and place in a warm, draft-free spot. Let it rise for 1 to 1.5 hours, or until it has doubled in size.

Step 4: Shape the Donuts

Punch down the risen dough to release air. Turn it out onto a lightly floured surface. Roll the dough out to about 1/2 inch thickness. Use a round biscuit cutter (about 3 inches wide) to cut out your circles. Re-roll scraps once to get more donuts. Place the cut donuts on a baking sheet lined with parchment paper and flour.

Step 5: Second Rise

Cover the shaped donuts loosely with a towel. Let them rise again for about 30-45 minutes. They should look puffy and airy.

Step 6: Fry

Heat about 2 inches of oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Fry the donuts 2 or 3 at a time—don’t overcrowd the pot. Fry for about 1-2 minutes per side until they are a rich golden brown. Remove with a slotted spoon and drain on a wire rack or paper towels. Let them cool completely.

Step 7: Whip the Cream

While donuts cool, make the filling. In a chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to over-whip into butter!

Step 8: Assemble

Slice each cooled donut horizontally, going about 3/4 of the way through (like a pac-man mouth) or cut completely in half. If using jam, spread a thin layer on the bottom half. Pipe or spoon a generous amount of whipped cream onto the bottom half. Press fresh strawberry slices into the cream. Place the top half of the donut back on.

Step 9: The Snowy Finish

Using a fine-mesh sieve, dust the tops of the donuts heavily with powdered sugar. Serve immediately for the best texture!

Tips for Success

Temperature Matters: Ensure your ingredients (milk, eggs) are at room temperature (unless specified otherwise) to help the yeast thrive. However, your heavy cream must be ice cold to whip properly.

Storage: These donuts are best eaten fresh on the day they are made. Once filled with cream and fruit, they will get soggy if left too long. If you must store them, keep them in the refrigerator in an airtight container for up to 1 day.

Variations:
– Chocolate Lover: Add cocoa powder to the whipped cream or dip the donut tops in chocolate ganache before filling.
– Mixed Berry: Swap strawberries for raspberries or blackberries.
– Lemon Zest: Add a little lemon zest to the dough for a citrusy kick that cuts through the sweetness.

Fun Fact: The “Maritozzo” Connection

While these look like classic American cream donuts, they bear a striking resemblance to the Italian Maritozzo. Originating in Rome, Maritozzi are sweet brioche buns split down the middle and filled to the brim with whipped cream. Traditionally, they were given by fiances to their future brides (hence the name “Maritozzo,” derived from “marito” meaning husband). Whether you call them donuts or buns, the language of cream and carbs is universal!