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Homemade Strawberry Cream-Filled Donuts

Prep Time1 hr
Cook Time4 mins
Total Time1 hr 4 mins
Servings: 12 Donuts
Calories: 931kcal


  • 1 envelope active dry yeast
  • 2 Tbsp warm water
  • 3 ¼ cups all purpose flour
  • 1 cup whole milk
  • ½ stick soft butter
  • 1 tsp vanilla extract
  • 3 egg yolks
  • 2 Tbsp sugar
  • 1 quart vegetable oil
  • 4 cups sliced California strawberries
  • ¼ cup sugar
  • 1 ½ Tbsp water
  • 1 cup sugar
  • 16 oz cream cheese at room temperature
  • ½ cup powdered sugar
  • 2 Tbsp strawberry jam


  • In a bowl of a stand mixer, combine the yeast and warm water.
  • Add the flour, milk, butter, vanilla, yolks and sugar. Mix on slow until the dough comes together to form a soft ball.
  • Transfer the dough to a floured work surface and roll into a ball.
  • Place the dough into a bowl brushed with olive oil and cover with a towel. Leave the bowl somewhere hot (such as on top of a pre-heated oven) until the dough has doubled in size (about 1½ hours).
  • Place the sliced strawberries in a non-stick pan with the sugar and water and bring to a simmer.
  • Cook on low heat for about 10 minutes until the strawberries are soft; then let cool in the fridge or freezer.
  • Place the soft cream cheese in the bowl of the mixer and beat together with the powdered sugar and strawberry jam.
  • Once the strawberries have cooled, add about 1¼ cups of the strawberries to the cream cheese. Mix on low speed until incorporated and store in the fridge while you finish the donuts.
  • Once the dough has doubled in size, place it on the table and divide it evenly into 15 pieces.
  • Roll each piece of dough into a ball and place on a baking sheet lined with parchment paper and dusted with flour.
  • Cover the donut balls with a towel and let rise again for at least 30 minutes.
  • Heat the oil in a deep pot until 375°F. Carefully lift each donut from the baking sheet with tongs and gently add to the hot oil. You should cook 3 at a time to prevent crowding the pot.
  • Cook in the oil for about 1 minute and then flip them over and repeat until they are golden brown.
  • Lift the donuts from the pot and transfer to a sheet of paper towels to drain.
  • Once all of the donuts have been cooked and are cool, roll them in the sugar.
  • Poke a hole in the side of each donut with a skewer or long toothpick. Fill a piping bag with some of the cream and fill each donut. Serve immediately.


Serving: 1  donut | Calories: 931kcal | Carbohydrates: 63g | Protein: 8g | Fat: 75g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 492mg | Fiber: 2g | Sugar: 35g