strawberry cream bombs

 Introduction

Nothing beats the indulgence of a soft, golden doughnut stuffed with whipped cream, vanilla custard, and fresh strawberries. These strawberry cream bombs are like little dessert pillows—crispy on the outside, airy on the inside, and oozing with creamy fruit filling.

For more mouthwatering pastries, check out our Strawberry Oreo Cheesecake Frappuccino or this classic Lemon Cream Cake Recipe—both equally perfect for strawberry lovers.

Let’s dive into how you can make these irresistible bombs at home!

Ingredients

Here’s everything you’ll need to make strawberry cream bombs from scratch:

 For the Dough:

• 300g (2 cups) all-purpose flour

• 1 large egg

• 45g (¼ cup) granulated sugar

• Pinch of salt

• 7g (2¼ tsp) instant dry yeast

• 140ml (about ⅗ cup) warm milk

• 30g (2 tbsp) butter, softened

• 1 tsp vanilla extract

 For Frying:

• Vegetable oil, for deep frying

 For the Filling:

• 200ml heavy whipping cream, chilled

• 1 tbsp powdered sugar

• ½ tsp vanilla extract

• 200g vanilla pastry cream or custard

• 6–8 fresh strawberries, chopped

 For Topping:

• Powdered sugar, for dusting

 Directions

How to Make Strawberry Cream Bombs (Step-by-Step)

1. Activate the Yeast:
   In a small bowl, mix warm milk with yeast and a teaspoon of sugar. Let it sit for 5–10 minutes until foamy.

2. Make the Dough:
   In a mixing bowl, combine flour, sugar, salt, egg, vanilla, and activated yeast mixture. Knead into a smooth dough. Add the butter last and knead until fully absorbed.

3. Let it Rise:
   Cover the dough with a towel and let rise in a warm place for 1 hour or until doubled in size.

4. Shape and Rest:
   Punch down the dough and roll it out to 1-inch thickness. Use a cookie cutter or glass to cut out circles. Let them rest for another 20–30 minutes.

5. Fry the Bombs:
   Heat oil to 340°F (170°C). Fry the dough circles for 2–3 minutes per side or until golden. Drain on paper towels and let cool.

6. Prepare the Fillings:

   • Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

   • If using store-bought custard, make sure it’s chilled and thick.

   • Wash and chop the strawberries.

7. Assemble:
   Slice each donut halfway (like a burger bun). Pipe in a layer of vanilla custard, whipped cream, and top with strawberry chunks. Dust with powdered sugar before serving.

 Tips & Variations

Flavor Ideas:

• Add lemon zest to the custard for a citrus twist.

• Use mascarpone instead of pastry cream for a richer flavor.

 Want to switch it up?

• Replace strawberries with raspberries or blueberries.

• Add a drizzle of melted chocolate for a decadent finish.

 Dough Tips:

• Don’t rush the rise—fluffy dough needs time.

• Use bread flour for extra elasticity.

• Don’t over-knead, or the dough may turn tough.

For a creamy alternative, check out our easy Pineapple Layer Cake with Glaze—a tropical delight with similar whipped textures!

 Storage

 Fridge:

Store filled doughnuts in an airtight container in the fridge for up to 2 days.

 Freezing:

You can freeze the fried bombs (unfilled) for up to 1 month. Reheat in a warm oven, then fill before serving.

 Reuse Tip:

Leftover whipped cream can be stored up to 24 hours and used for pancakes or waffles.

 Time & Yield

• Prep Time: 1 hour 30 minutes (includes rising)

• Cook Time: 20 minutes

• Total Time: About 2 hours

• Servings: 8–10 cream bombs

• Course: Dessert, Snack

• Cuisine: European, Bakery

• Difficulty: Intermediate

 Tools Used

• Stand mixer or mixing bowl

• Dough cutter or cookie cutter

• Deep fryer or heavy-bottomed pot

• Piping bags

• Cooling rack

• Small strainer for powdered sugar

 Final Thoughts

These strawberry cream bombs are what dessert dreams are made of. They’re airy, light, and packed with creamy filling that satisfies every craving. Whether you’re hosting a tea party, impressing guests, or treating yourself on a Sunday, these are the kind of homemade goodies that get remembered.

If you’re looking for another luscious idea, take a peek at our Blueberry Sour Cream Pound Cake for fruity richness in every bite.

For more bakery-style inspiration, this Vanilla Cream Doughnut recipe from AllRecipes is another crowd-pleaser worth checking out.

TINSUF RECIPES

Strawberry Cream Bombs

Fluffy deep-fried doughnuts filled with whipped cream, custard, and strawberries—sweet, creamy, and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 19 minutes mins

Total Time 2 hours hrs

Course: Dessert

Cuisine: European

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

• - Ingredients
• 300 g 2 cups all-purpose flour
• 1 egg
• 45 g 1/4 cup granulated sugar
• Pinch of salt
• 7 g 2¼ tsp instant dry yeast
• 140 ml warm milk
• 30 g 2 tbsp softened butter
• 1 tsp vanilla extract
• Vegetable oil for frying
• 200 ml heavy whipping cream
• 1 tbsp powdered sugar
• ½ tsp vanilla extract
• 200 g vanilla custard or pastry cream
• 6 –8 strawberries chopped
• Powdered sugar for dusting

Equipment

• Equipment
• - Mixing bowl
• Stand mixer (optional)
• Dough cutter
• Frying pot or deep fryer
• Piping bags
• - Cooling rack
• Strainer for powdered sugar

Method

 

1. - Instructions
2. Mix warm milk and yeast with sugar; let activate.
3. In a bowl, combine flour, egg, sugar, salt, vanilla, and yeast mixture.
4. Add butter and knead until smooth. Let rise 1 hour.
5. Roll out dough and cut into circles. Let rest 20 minutes.
6. Fry in hot oil until golden on both sides. Cool on paper towels.
7. Whip cream with powdered sugar and vanilla until stiff. Prepare custard and strawberries.
8. Slice donuts halfway. Pipe in custard, cream, and strawberries. Dust with powdered sugar.

Notes

- Notes
Don’t overproof the dough. For a twist, try filling with Nutella or lemon curd instead of custard.