Strawberry Cream filled Donuts
Published: May 21, 2026
These Strawberry Cream filled Donuts are soft, fluffy and so delicious. They’re rolled in a sweet strawberry sugar coating and filled with a light strawberry whipped cream along with homemade strawberry jam. The recipe is simple to follow and makes 12 donuts that feel perfect for spring and summer baking.
WHY YOU’LL LOVE THIS RECIPE
❤️Soft and fluffy texture - These donuts turn out incredibly airy and light with a soft pillowy texture inside.
❤️Filled with strawberry whipped cream - The filling is light and creamy.
❤️Homemade strawberry jam - The jam adds extra fruity flavor and makes the donuts feel even more special.
❤️Strawberry sugar coating - Rolling the donuts in strawberry sugar gives them extra flavor and the prettiest finish.
❤️Perfect for spring and summer - The fresh strawberry flavor makes these especially nice during warmer months.
❤️Bakery-style donuts at home - They look and taste like something you’d get from a bakery, but they’re homemade.
❤️Simple ingredients - You only need basic ingredients that are easy to find.
❤️Easy to follow recipe - Even though they look impressive, the steps are simple and beginner-friendly.
❤️Beautiful presentation - Between the pink coating and creamy filling, these donuts look really cute once finished.
Tools you will need for this recipe
I won’t list all the basic kitchen tools for this recipe, but here are some of the more “special” ones that I found really helpful while making these donuts:
Stand mixer: This helps knead the dough more easily and saves time, but you can absolutely make the dough by hand as well.
Kitchen thermometer: Optional, but very helpful for checking the oil temperature while frying. Keeping the oil at the right temperature helps the donuts cook evenly.
Deep pot or pan for frying: A deep pot gives the donuts enough space to fry properly and helps prevent oil from spilling over.
Piping bags: Makes filling the donuts much easier and less messy.
Piping tips: Helpful for neatly piping the whipped cream and jam into the donuts.
Kitchen scale: Highly recommended for accurate measurements, especially when working with dough.
Baking Tips and Tricks
→ Don’t rush the proofing times: Both proofing stages are extremely important for getting soft, fluffy, airy donuts. The exact proofing time will depend on the temperature of your kitchen. My kitchen is usually a bit cold, so I proofed mine for around 2 hours each time, about 4 hours total. If your kitchen is warmer or you’re making these during summertime when it’s 30°C+, your dough may only need around 1 hour for each proofing. You’ll know the second proof is done once the donuts have noticeably puffed up and nearly tripled in size.
→ Invest in a kitchen thermometer: A thermometer is one of the most helpful tools when frying donuts. If the oil is too hot, the outside will brown too quickly while the inside stays raw. If the oil is too cold, the donuts absorb too much oil and become greasy. Keeping the temperature consistent gives you evenly cooked, golden donuts.
→ Coat the donuts in sugar while still warm: As soon as the donuts come out of the oil, roll them in the strawberry sugar coating right away. The warmth helps the sugar stick much better and creates a more even coating all around the donut.
→ Fill the donuts only once cooled: Make sure the donuts are completely cooled before adding the whipped cream filling. If they’re still warm, the filling can melt and become runny inside.
→ Use a kitchen scale for accuracy: Dough recipes are much more reliable when ingredients are weighed properly. A kitchen scale helps give consistent results and makes it easier to achieve the same soft texture every time.
→ Don’t overcrowd the pot: Fry only a few donuts at a time depending on the size of your pot. Overcrowding lowers the oil temperature too quickly, which can lead to uneven frying and oily donuts.
→ Prepare the jam in advance: The strawberry jam needs enough time to fully cool before using it as a filling. I highly recommend making it a day ahead so it has time to chill and thicken properly.
→ Adjust the consistency of the jam if needed: If the jam still feels too runny after blending it smooth, place it back into the pot and thicken it with a cornstarch slurry. Mix 1 tablespoon cornstarch with 2 tablespoons water, then slowly pour it into the jam while stirring continuously. Let it cook until thickened, then transfer it to a jar and allow it to cool completely before using.
Ingredients you will need for this recipe
For the dough:
All purpose flour: Gives the donuts structure while still keeping them soft and fluffy.
Granulated sugar
Instant dry yeast: Active dry yeast works too, but it should be activated first.
Salt: Balances the sweetness and enhances flavor.
Vanilla bean paste: Vanilla extract works too if that’s what you have on hand.
Whole milk: Makes the dough soft and rich.
Egg: One large egg is required for this recipe.
Unsalted butter: Makes the donuts softer and more flavorful. Salted butter works too, just reduce the added salt slightly.
For the jam:
Strawberries: The base of the jam. Frozen strawberries work as well.
Granulated sugar: You can adjust it depending on sweetness preference.
Lemon juice: Brightens the flavor and balances the sweetness.
Vanilla extract: Vanilla bean paste or vanilla bean powder works as well.
For the whipped cream:
Whipping cream: Creates a light and fluffy filling.
Granulated sugar: Sweetens the whipped cream.
Strawberry jam: Adds strawberry flavor and color to the cream.
For the coating:
Granulated sugar: Creates the sweet outer coating on the donuts.
Freeze-dried strawberries: Add strong strawberry flavor and natural color to the coating.
Extras:
Oil for frying: Any neutral frying oil like sunflower, canola or vegetable oil.
Extra strawberry jam
Step by step instructions with photos
1. Prepare the dough.
2. In the bowl of your stand mixer, whisk together the flour, sugar, instant dry yeast and salt.
3. Then add the milk, vanilla and egg.
4. Knead on low speed for 5 minutes until the dough comes together into a ball.
5. Add the softened butter and continue kneading on low speed for an additional 5-8 minutes until the dough becomes smooth and elastic.
6. Once ready, place the dough into a clean, lightly oiled bowl. Cover and let it rise at room temperature for about 2 hours.
7. While the dough is rising, prepare the jam.
8. In a small saucepan, combine the chopped strawberries, sugar, vanilla and lemon juice.
9. Bring the mixture to a simmer over high heat.
10. Once simmering, reduce the heat to medium and cook for 20-25 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture is thick but still juicy.
11. Transfer the mixture to a blender and blend until smooth. You can also use an immersion blender, like I did.
12. Transfer the jam to a jar and let it cool completely in the fridge.
13. Next, prepare the coating.
14. Blend the freeze-dried strawberries into a fine powder.
15. In a small bowl, combine the strawberry powder with the granulated sugar. Set aside.
16. Once the dough has doubled in size, punch it down and transfer it to a lightly floured work surface.
17. Flatten the dough and divide it into 12 equal pieces, each weighing about 55 g.
18. Place each dough ball onto an individual square of parchment paper.
19. Cover and let them rise for an additional 1-2 hours, depending on the temperature of your kitchen. They are ready once they have tripled in size.
20. Once the second proof is done, it’s time to fry the donuts.
21. Fry the donuts in batches in oil heated to 170°C. Fry for about 1-2 minutes per side, or until golden brown. Avoid overcrowding the pot so the temperature stays consistent.
22. As soon as you remove the donuts from the oil, immediately coat them in the strawberry sugar mixture.
23. Once all the donuts are fried, let them cool slightly.
24. While the donuts are cooling, prepare the whipped cream filling.
25. In a large bowl, whip the whipping cream and granulated sugar together until stiff peaks form.
26. Add the strawberry jam and gently fold everything together until combined.
27. Transfer the whipped cream filling into a large piping bag. Transfer the remaining strawberry jam into a separate piping bag as well.
28. Once the donuts have cooled, pipe the whipped cream filling inside each donut, followed by a little extra strawberry jam.
29. Decorate with fresh strawberries, then enjoy!
Strawberry Cream filled Donuts
These Strawberry Cream filled Donuts are soft, fluffy and so delicious. They’re rolled in a sweet strawberry sugar coating and filled with a light strawberry whipped cream along with homemade strawberry jam. The recipe is simple to follow and makes 12 donuts that feel perfect for spring and summer baking.
Ingredients
- 350g all purpose flour (2 cups + 3/4 cup + tablespoon)
- 50g granulated sugar (1/4 cup)
- 7g instant dry yeast (1 tablespoon)
- 1 teaspoon salt
- 1 teaspoon vanilla bean paste
- 150g whole milk, warmed up (2/3 cup)
- 1 large egg
- 50g unsalted butter, softened at room temperature (3 tablespoons + 1/2 teaspoon)
- 400g strawberries, washed and chopped up (2 cups + 1/2 cup)
- 100g granulated sugar (1/2 cup)
- Juice of one lemon
- 1 teaspoon vanilla extract
- 300g whipping cream (1 cup + 1/4 cup)
- 120g granulated sugar (1/2 cup + 2 tablespoons)
- 100g strawberry jam (1/3 cup)
- For the coating:
- 100g granulated sugar (1/2 cup)
- 15g freeze dried strawberries, blended into a powder (3/4 cup before blending)
- Oil, for frying
- The rest of the strawberry jam, for filling
Instructions
- In the bowl of your stand mixer, whisk together the flour, sugar, instant dry yeast and salt.
- Then add the milk, vanilla and egg.
- Knead on low speed for 5 minutes until the dough comes together into a ball.
- Add the softened butter and continue kneading on low speed for an additional 5-8 minutes until the dough becomes smooth and elastic.
- Once ready, place the dough into a clean, lightly oiled bowl. Cover and let it rise at room temperature for about 2 hours.
- While the dough is rising, prepare the jam.
- In a small saucepan, combine the chopped strawberries, sugar, vanilla and lemon juice.
- Bring the mixture to a simmer over high heat.
- Once simmering, reduce the heat to medium and cook for 20-25 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture is thick but still juicy.
- Transfer the mixture to a blender and blend until smooth. You can also use an immersion blender, like I did.
- Transfer the jam to a jar and let it cool completely in the fridge.
- Next, prepare the coating.
- Blend the freeze-dried strawberries into a fine powder.
- In a small bowl, combine the strawberry powder with the granulated sugar. Set aside.
- Once the dough has doubled in size, punch it down and transfer it to a lightly floured work surface.
- Flatten the dough and divide it into 12 equal pieces, each weighing about 55 g.
- Place each dough ball onto an individual square of parchment paper.
- Cover and let them rise for an additional 1-2 hours, depending on the temperature of your kitchen. They are ready once they have tripled in size.
- Once the second proof is done, it’s time to fry the donuts.
- Fry the donuts in batches in oil heated to 170°C. Fry for about 1-2 minutes per side, or until golden brown. Avoid overcrowding the pot so the temperature stays consistent.
- As soon as you remove the donuts from the oil, immediately coat them in the strawberry sugar mixture.
- Once all the donuts are fried, let them cool slightly.
- While the donuts are cooling, prepare the whipped cream filling.
- In a large bowl, whip the whipping cream and granulated sugar together until stiff peaks form.
- Add the strawberry jam and gently fold everything together until combined.
- Transfer the whipped cream filling into a large piping bag. Transfer the remaining strawberry jam into a separate piping bag as well.
- Once the donuts have cooled, pipe the whipped cream filling inside each donut, followed by a little extra strawberry jam.
- Decorate with fresh strawberries, then enjoy!
