Strawberry Bombs are a show-stopping dessert that combines the indulgence of golden-fried doughnuts with the freshness of whipped cream and juicy strawberries. These pillowy treats are fried until crisp on the outside and soft on the inside, then sliced open and filled with a luscious mixture of sweetened whipped cream and diced strawberries. Finished with a dusting of powdered sugar, they’re perfect for celebrations, afternoon tea, or simply spoiling yourself and loved ones. Think of them as a cross between a doughnut and a strawberry shortcake—portable, beautiful, and bursting with flavor.
🧂 INGREDIENTS:
For the Doughnuts:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 packet active dry yeast (2¼ teaspoons)
- ½ cup warm milk (about 110°F)
- ¼ cup unsalted butter, melted
- 2 large eggs
- Vegetable oil, for frying
For the Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, finely diced
For Garnish:
- Additional powdered sugar, for dusting
🍳 INSTRUCTIONS:
- Prepare the Dough:
In a large mixing bowl, combine flour, granulated sugar, and salt. In a separate bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy. Add melted butter and eggs to the yeast mixture and stir to combine. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. - Knead and Rise:
Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size. - Shape the Bombs:
Once risen, punch down the dough and roll it out to about ½-inch thickness. Use a round cutter or glass to cut out circles. Place them on a floured tray, cover, and let them rest for 15–20 minutes. - Fry the Doughnuts:
Heat vegetable oil in a deep pan to 350°F (175°C). Fry the dough circles in batches, turning once, until golden brown—about 1–2 minutes per side. Drain on paper towels and allow to cool completely. - Make the Whipped Cream Filling:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the diced strawberries. Chill until ready to use. - Assemble the Bombs:
Slice each cooled doughnut horizontally, creating a pocket. Spoon or pipe the strawberry cream mixture generously into each doughnut. Be careful not to overfill, but don’t be shy either—these are meant to be indulgent. - Finish and Serve:
Dust the tops with powdered sugar for a classic finish. Serve immediately for best texture, or refrigerate for up to 2 hours before serving.
🌿 SERVING & STORAGE TIPS:
- Serving Ideas: Pair with a glass of cold milk, a cup of tea, or even a strawberry smoothie for a themed treat. For extra flair, drizzle with melted chocolate or garnish with mint leaves.
- Storage: Best enjoyed fresh, but you can store filled bombs in the fridge for up to 24 hours. Unfilled doughnuts can be frozen and reheated before filling.
- Variations: Add a splash of rosewater or orange zest to the cream for a floral twist. For a wellness version, use coconut cream and maple syrup, and swap white flour for whole wheat or spelt.