Strawberry Custard Filled Donuts

My Strawberry Custard Filled Donuts are soft and fluffy with a sweet and creamy filling made from fresh strawberries. They are perfect for breakfast or as a fun afterschool treat for the kids. I also love serving them as a delicious dessert to finish off any meal.

Ever since I was a kid, I’ve been crazy about donuts. Whenever my mom took me to a bakery or pastry shop in town, I was always the one heading straight for the donut case. Ha! So it’s no surprise I’ve got quite a few donut recipes on my blog, from my tangy lemon curd filled donuts to the chocolate custard filled donuts that my kids can’t get enough of. I love making them almost as much as I love eating them… almost.

And since strawberries are in season, I couldn’t resist making donuts with them. These strawberry cream filled donuts have a sweet, creamy filling made with fresh strawberries and are finished with a coating of powdered sugar. You only need simple ingredients you probably already have in your kitchen like yeast, sugar, butter, eggs, milk, and flour. For the strawberry custard, it’s just heavy cream, egg yolks, butter, milk, and a few other pantry staples. I have a feeling you’ll be hooked on homemade donuts after trying this recipe, so let’s get started.

Why you will love this recipe

• Soft and fluffy from scratch: I make these donuts with flour, sugar, butter, eggs, milk, and yeast, and they turn out light and tender. They taste so fresh when they are made at home.
• Creamy strawberry custard filling: The filling is made with fresh strawberries, heavy cream, egg yolks, and a little sweet. It is smooth, rich, and pairs perfectly with the soft donut.
• Perfect for any occasion: I like making these for breakfast, as an afterschool snack, or for special gatherings like birthdays and holidays.
• Powdered sugar finish: After frying them until golden, I roll the donuts in powdered sugar. That simple step makes them look beautiful and taste even sweeter. Yum!

What you will need

Dough ingredients:

• Instant dry yeast: I use instant dry yeast to help the dough rise nice and light.
• White granulated sugar: I add sugar for sweetness and to help activate the yeast.
• Unsalted butter: I use room temperature butter so it mixes easily into the dough.
• Warm milk: I like using whole milk for a richer flavor and softer texture.
• Large egg: I use a room temperature egg so it blends smoothly with the other ingredients.
• Bread flour: I choose bread flour for its higher protein which makes the donuts soft yet chewy.
• Fine sea salt: I add sea salt to balance the sweetness.

Strawberry custard ingredients:

• Finely diced strawberries: I use fresh strawberries for a bright and fruity flavor in the custard.
• White granulated sugar: I add sugar to sweeten the custard just enough.
• Heavy cream: I use heavy cream for a rich and creamy texture.
• Whole milk: I add whole milk to keep the custard smooth and silky.
• Salt: I sprinkle in a little sea salt is key for this recipe.
• Large egg yolks: I use egg yolks for a thick custard base.
• Granulated sugar: I add more sugar here to make the custard perfectly sweet.
• Cornstarch: I mix in cornstarch to help thicken the custard as it cooks.
• Warm water: I use warm water to dissolve and mix ingredients smoothly.
• Pure vanilla extract: I add vanilla for a warm flavor I love.
• Cold unsalted butter: I stir in butter at the end to give the custard a glossy and smooth finish.

How to make

The strawberry custard donuts:

Prep the strawberries: I dice the strawberries finely and mix them with two teaspoon of sugar in a small bowl. Then, I set them aside until I am ready to use them.

Heat the milk: I add the milk, heavy cream, and salt to a heavy-bottomed pot and bring it to a simmer over medium heat. Then, I turn off the heat and set it aside.

Mix egg yolks and milk: I whisk the egg yolks and granulated sugar in a separate bowl until the mixture turns pale. Then, I slowly pour the warm milk into the egg mixture, a little at a time, stirring constantly until all the milk is mixed in. In another small bowl, I whisk the cornstarch and water until it forms a paste, then stir it into the custard mixture.

Simmer the sauce: I pour the mixture back into the saucepan and cook it over medium-low heat, stirring constantly, until it becomes thick and shiny. This usually takes about three to five minutes.

Stir in strawberries: I remove the custard from the heat and add the vanilla extract and butter, stirring until smooth. Then, I gently mix in the strawberries.

Chill the custard: I pour the custard into a bowl, cover it with plastic wrap, and refrigerate it for at least three hours.

The donuts:

Prep the yeast: I mix the egg and warm milk together in a large bowl, then add the yeast and stir until it fully dissolves.

Knead the dough: I add the salt, flour, and sugar to the yeast mixture and stir until a sticky dough forms. Then, I knead it until everything is combined, add the butter, and fold until it is fully worked in. I finish by kneading the dough for about two to three minutes on a floured work surface.

Let it rise: I roll the dough into a smooth ball and place it in a lightly oiled bowl. Then, I cover it with plastic wrap and let it rise in a warm spot for about one to two hours, or until it has doubled in size.

Let them rest: Once the dough has finished rising, I cut it into 8 pieces and roll each one into a ball. I place them on a parchment-lined baking sheet, cover them with plastic wrap, and let them rest for 30 to 40 minutes.

Fry the donuts: I pour oil into a frying pan and heat it to 350 degrees F, checking with a candy thermometer. I place a few dough balls into the hot oil, cook until one side is golden brown, then flip and cook until the other side is browned. Once they are done, I remove them with a slotted spoon and place them on a cooling rack with paper towels underneath to catch any drips.

Cool, coat, and cool again: Once the donuts are cool enough to handle, I dip them in a bowl of powdered sugar. Then, I set them aside to cool completely.

Fill donuts: Once the donuts are completely cool, I make a hole in one end and fill a piping bag with the strawberry cream. Then, I pipe the cream into each donut before serving.

Expert tip

Custard first, donuts later

When I make these strawberry custard filled donuts, I always start with the custard first so it has plenty of time to chill. Letting it rest in the fridge not only helps it thicken but also makes it so much easier to pipe into the donuts later. If the custard is still warm, it can run out or make the donuts soggy, and no one wants that. By preparing it ahead, I can focus on frying the donuts and have the perfect creamy filling ready to go when they are cooled and ready to be filled.

More tips to consider:

• To save prep time, I sometimes use strawberry jam instead of making the custard from scratch. I mix it with cream cheese, sugar, and powdered sugar for a quick filling.
• Using a stand mixer with a dough hook makes kneading the dough so much easier. I let it run on low speed until the dough comes together.
• I always check the oil with a thermometer to make sure it is at 350 degrees F before frying. I keep checking while cooking because the temperature can drop when I add the donuts.
• If I do not have a piping bag, I fill a ziplock bag with the cream and snip off one corner. It works just as well for filling the donuts.
• I prefer to cool the donuts on a rack with paper towels underneath instead of setting them directly on paper towels. This keeps them from soaking up extra oil and turning soggy.

Recipe variations:

• Oil options: I use about three cups of any oil with a high smoke point like canola or olive oil for frying. Both work well and give the donuts a nice golden color.
• Flour swap: I sometimes swap the bread flour with three and a half cups of all-purpose, almond, or coconut flour. Each one changes the texture slightly but still makes tasty donuts.
• Milk choices: I usually use one cup of regular milk, but soy or nut milk works too. They both give the dough a nice softness.
• Fruit twist: I replace the strawberries with one cup of blackberries, raspberries, or blueberries when I want a different flavor. Each fruit makes the custard unique and colorful.
• Chocolate treat: I mix in half a cup of mini chocolate chips into the dough or the custard, and sometimes both. It is perfect for anyone who loves a little chocolate with their donuts.

Serving suggestions

I love serving these strawberry custard filled donuts with a little extra strawberry flavor on the side. Sometimes I spoon over a bit of my homemade strawberry sauce or serve them with a slice of creamy strawberry cheesecake pie for a dessert table that gets everyone excited. They are also a fun addition to a brunch spread alongside fresh fruit and hot coffee.

If I want to make them a little prettier, I add a dollop of my homemade whipped cream on top before serving. For holidays or special family breakfasts, I like to pair them with warm blueberry pancakes or a platter of fluffy rainbow waffles so there is something sweet for everyone at the table.

How to store leftovers:

• Store: I keep leftover strawberry cream filled donuts in an airtight container or a gallon-size zip bag in the refrigerator for up to four days.
• Freeze: I do not freeze these donuts since the custard and texture change too much after thawing.

Frequently asked questions

More strawberry desserts to try: