Soft Strawberry Filled Doughnuts made with self-raising flour, warm milk, yeast, and a creamy strawberry filling for the most nostalgic sweet treat.

You know how some recipes just… sneak up on you emotionally? Like, you’re standing in the kitchen minding your own business, stirring something completely unrelated, and suddenly your brain goes, “Hey, remember that doughnut you had eight years ago on that random trip?” That was me with these Strawberry Filled Doughnuts.

I swear, I wasn’t even planning to make doughnuts that day. Actually, I’d just gotten back from a little weekend escape — nothing fancy, just a tiny town with a bakery that looked like it time-traveled from 1972. The kind of place where everything smells like sugar and childhood. I bought a warm strawberry doughnut there, and when I bit into it, something in my chest did a weird little oh — you know that feeling? Like a memory you forgot you missed.

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So back home, probably procrastinating on something important (don’t we all?), the craving hit. Not just for the doughnuts — for that feeling. That strange mix of cozy, simple, familiar. I kept thinking about how the filling tasted just a little uneven, like someone’s grandma had made it in a hurry. And honestly? That imperfection made it better.

I tried making a batch “properly,” following everything to the letter… and they were fine. But the second batch — the one where I got distracted by a text and rolled the dough a little unevenly? Those tasted like the ones from that bakery. And maybe that’s the whole point. Sometimes the best things are just a tiny bit imperfect. Sound familiar?

Why You’ll Love This Strawberry Filled Doughnuts Recipe?

Okay, here’s me being honest: frying doughnuts sounds intimidating until you’ve done it once. Then suddenly you’re like, “Wait, that’s it?” These Strawberry Filled Doughnuts hit that sweet spot (pun absolutely intended) between nostalgic comfort and “wow, I did that” pride.

They’re soft, lightly golden, filled with a creamy strawberry mix that tastes like spring pretending to be dessert. What I love most is how they don’t demand perfection — in fact, the slightly crooked ones, the ones that puff weirdly, always end up being my favorites. Maybe life’s trying to teach us something there… or maybe I’m just sentimental about fried dough. Hard to say.

Ingredient Notes:

Before you dive in, let me talk to you like we’re in the kitchen together and you’re holding a bag of flour asking, “Wait, is this the right one?”

• Dairy-free milk: Warm it gently. Think “bathwater warm,” not “latte-steamed.” Too hot = sad yeast.

• Yeast: Grows your dough, smells nostalgic, kind of magical.

• Caster sugar: Sweetens, but also feeds the yeast like a tiny pet.

• Self-raising flour: Makes the dough puffier and softer.

• Flax eggs: Not glamorous but shockingly effective.

• Coconut oil or sunflower oil: For frying. And yes, your house will smell like a carnival for an hour. It’s fine.

• Butter + cream cheese + jam: These create a strawberry filling that tastes like it belongs in a pastry shop but with that homemade “I love you, but I’m not trying too hard” vibe.

How To Make Strawberry Filled Doughnuts?

Step 1: Wake Up the Yeast

Warm milk, add yeast and sugar, stir, cover. It’ll get bubbly — kind of like it decided to throw its own little party. If it doesn’t bubble? Start over. No shame.

Step 2: Mix the Dry Stuff

Flour + salt. Nothing dramatic.

Step 3: Make the Flax Egg Mixture

Mix flax, melted butter, and water. Let it thicken. It’ll look weird, but trust the process.

Step 4: Bring It All Together

Throw everything into one bowl. Stir until it reluctantly becomes dough.

Step 5: Knead

Knead until it’s smooth-ish. Some days I get a perfect dough; other days it’s a little moody. Both work.

Step 6: First Rise

Cover, let it sit somewhere warm for 2–3 hours. Honestly, this part always makes me feel like I’m raising a tiny bread child.

Step 7: Roll It Out

Once doubled, roll the dough 1/2 inch thick. Not 100% exact? Who cares.

Step 8: Cut the Doughnuts

Use a round cutter. Or a glass. I won’t tell.

Step 9: Rise Again

Cover and let them puff back up for about an hour.

Step 10: Heat the Oil

Bring your oil to 300°F. Please don’t try guessing — this is not the moment for “vibes only.”

Step 11: Fry

Lower gently (nobody needs oil splashes). Fry until golden. They’ll look like little pillows of joy.

Step 12: Sugar + Cool

Roll warm doughnuts in pink sugar. Try not to eat them yet. The filling still needs its moment.

Step 13: The Filling

Whip butter and cream cheese. Add icing sugar. Add jam. Try not to eat it straight from the bowl. Pipe into doughnuts once they’re cool.

Storage Options:

Here’s the truth: these Strawberry Filled Doughnuts are peak delicious the day you make them. Like… genuinely better. But if you somehow don’t inhale them all instantly, store in a sealed container up to 4 days. They soften over time — not necessarily bad, just different.

Variations and Substitutions:

• Use raspberry, blueberry, or cherry jam if you wanna switch things up.

• Add lemon zest for a zingy, bright filling.

• Coat in cinnamon sugar instead of strawberry.

• Fill with custard if you’re feeling rebellious.

• Use gluten-free flour — texture changes a bit, but still really good.

Ever tried a flavor combo that seemed weird but worked?

What to Serve with Strawberry Filled Doughnuts?

• Hot coffee (the strong kind).

• Tea with milk.

• A slow morning on the couch.

• A brunch spread where you pretend “they bought these” is an option.

• A movie night — doughnuts make every plot twist better.

Frequently Asked Questions:

Do I have to fry them?
Technically no, but baking won’t give you that special fluffy-fried texture.

Can I freeze them?
You can freeze the unfilled dough. Filled ones? Meh — texture gets weird.

Why did mine deflate?
Could be over-proofing, under-proofing, or oil temp. Doughnuts have moods. Trust me.

If you end up making these Strawberry Filled Doughnuts, please tell me — especially if yours came out slightly wonky or gloriously imperfect. That’s half the charm, isn’t it?

Can’t wait to hear what you think.

Keep the Flavor Coming – Try These:

Creamy Garlic Mushrooms And Bacon

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Delicious Mexican Picadillo Recipe

Strawberry Filled Doughnuts

Prep Time 3 hours hrs 30 minutes mins

Cook Time 3 minutes mins

Soft, golden Strawberry Filled Doughnuts made with a yeast-raised dairy-free dough and a creamy strawberry filling. Perfectly fluffy, lightly sugared, and ideal for special mornings or homemade dessert moments.

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20 Servings

Ingredients

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For the Doughnuts

• 330 ml warm dairy-free milk
• 14 g dry yeast
• 75 g caster sugar
• 600 g self-raising flour
• 1/4 teaspoon salt
• 100 g dairy-free butter melted
• 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water
• Sunflower oil for frying

For the Pink Sugar

• 100 g caster sugar
• 2 tablespoons freeze-dried strawberry powder
• Pink food gel optional

For the Strawberry Cream Filling

• 60 g dairy-free butter or margarine
• 40 g dairy-free cream cheese
• 2 tablespoons strawberry jam
• 250 g icing sugar

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Instructions

 

Prepare the Dough

1. Place the warm dairy-free milk into a mixing bowl. Sprinkle the yeast and caster sugar over the surface, stir gently, cover with a tea towel, and allow to rest for 10–15 minutes or until frothy.
2. In a separate bowl, combine the self-raising flour and salt. Mix well.
3. In another bowl, stir together the ground flaxseed, melted dairy-free butter, and water. Allow the mixture to sit for 10 minutes to thicken.
4. Add the flour mixture, yeast mixture, and flax mixture to a large bowl. Stir until combined.
5. Knead the dough using a hand whisk with dough attachments or a stand mixer fitted with a dough hook. Knead until the dough becomes smooth and elastic.
6. Lightly oil a clean bowl, place the dough inside, cover with a tea towel, and allow it to rise in a warm environment for 2–3 hours, or until doubled in size.

Shape the Doughnuts

1. Transfer the risen dough onto a floured surface. Roll it out to approximately 1/2 inch thickness.
2. Use a round cookie cutter to cut circles of dough. Arrange them on a lined baking tray.
3. Cover the doughnuts with a tea towel and allow them to rise in a warm place for an additional 1 hour or until doubled in size.

Fry the Doughnuts

1. Heat sunflower oil in a deep pan until it reaches approximately 300°F (150°C).
2. Carefully lower the risen doughnuts into the hot oil and fry for 2–3 minutes per side, or until golden brown and puffed. Remove and allow excess oil to drain on kitchen paper.
3. While still warm, roll the doughnuts in pink sugar if desired. Allow them to cool completely before filling.

Prepare the Pink Sugar

1. Combine the caster sugar and freeze-dried strawberry powder in a small bowl.
2. If desired, stir in a small amount of pink gel food coloring for a deeper hue.

Prepare the Strawberry Cream Filling

1. Add the dairy-free butter and cream cheese to a mixing bowl. Whip until smooth and creamy.
2. Add the icing sugar and strawberry jam. Whip on high speed until fully incorporated and fluffy.
3. Transfer the filling into a piping bag fitted with a round nozzle.
4. Poke a small hole into the side of each doughnut and fill generously with the strawberry cream. Optional: pipe a small amount of strawberry jam inside as well.

Notes

To make these doughnuts gluten-free:

• Replace the self-raising flour with a high-quality gluten-free self-raising flour blend. Choose one containing xanthan gum to help the dough maintain structure.
• Gluten-free dough may be slightly stickier and more delicate. Dust your hands and tools lightly with gluten-free flour when shaping.
• Expect a softer, slightly denser texture compared to wheat-based doughnuts.
• Frying time remains the same, though gluten-free doughnuts may brown slightly faster—monitor closely.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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