These pillowy, golden donuts are bursting with tangy lemon curd, velvety vanilla whipped cream, and fresh strawberries—finished with a snowy dusting of powdered sugar. A vibrant, show-stopping treat perfect for brunches, spring holidays, or summer gatherings.
Why You’ll Love This Recipe
These Lemon Cream Filled Donuts are the epitome of a fresh and indulgent treat. The soft, yeast-raised donuts are perfectly golden and light, making the ideal vessel for a bright lemon curd filling, airy vanilla whipped cream, and juicy strawberries. Finished with a delicate dusting of powdered sugar, they strike the perfect balance of sweet, tart, and creamy. Whether you’re serving these for a brunch celebration, an afternoon tea, or as a show-stopping dessert, these donuts are sure to impress both in flavor and presentation.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the donuts:
- active dry yeast
- warm water
- warm milk
- granulated sugar
- salt
- unsalted butter, softened
- eggs
- all-purpose flour
- oil for frying (vegetable or canola)
For the lemon filling:
- lemon curd (store-bought or homemade)
For the whipped cream:
- heavy whipping cream
- powdered sugar
- vanilla extract
Assembly:
- fresh strawberries, thinly sliced
- powdered sugar, for dusting
Directions
- Activate the yeast:
In a small bowl, mix the yeast with warm water and a pinch of sugar. Let it sit for 5–10 minutes until foamy. - Prepare the dough:
In a large bowl, combine warm milk, granulated sugar, salt, softened butter, and eggs. Stir in the activated yeast mixture.
Gradually add the flour, mixing until a soft dough forms. - Knead and rise:
Knead the dough on a lightly floured surface for 6–8 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size. - Shape the donuts:
Punch down the dough and roll it out to 1/2-inch thickness.
Cut into rounds using a donut or biscuit cutter.
Place the rounds on a floured surface, cover lightly, and let rise again for 30 minutes. - Fry the donuts:
Heat oil in a deep pot to 350°F (175°C).
Fry each donut for 1–2 minutes per side, or until golden brown.
Transfer to paper towels to drain and cool completely. - Make the whipped cream:
In a chilled mixing bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form. - Assemble the donuts:
Slice each cooled donut horizontally, but not all the way through.
Fill with a spoonful of lemon curd, a generous swirl of whipped cream, and slices of fresh strawberry. - Finish and serve:
Dust the assembled donuts with powdered sugar and serve immediately.
Servings and timing
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 1 hour 45 minutes (including rising time)
Yield: 12 donuts
Calories: 310 kcal per donut
Variations
- Berry Swap: Use raspberries or blueberries instead of strawberries for a colorful twist.
- Citrus Cream: Fold a spoonful of lemon curd into the whipped cream for a citrus-infused filling.
- Glazed Finish: Dip the tops in a light lemon glaze before slicing and filling for added sweetness.
- Mini Donuts: Use a smaller cutter to make bite-sized versions for parties or brunch buffets.
- Baked Version: Bake the donuts at 375°F (190°C) for 10–12 minutes for a lighter alternative.
Storage/Reheating
These donuts are best enjoyed fresh, as the whipped cream and fruit can soften the donut over time. However, you can:
- Unfilled Donuts: Store cooled, unfilled donuts in an airtight container at room temperature for up to 1 day or freeze for up to 2 months.
- Filled Donuts: Store in the refrigerator for up to 1 day. Keep loosely covered to avoid sogginess.
- Reheating: Warm unfilled donuts in the oven at 300°F (150°C) for 5–6 minutes. Allow to cool slightly before filling.
FAQs
Can I make the dough ahead of time?
Yes. After the first rise, cover the dough and refrigerate overnight. Let it come to room temperature before rolling and cutting.
Do I need a stand mixer to make the dough?
No, the dough can be mixed and kneaded by hand, though a mixer with a dough hook will save time and effort.
Can I bake these instead of frying?
Yes, though they will have a different texture. Bake at 375°F (190°C) for 10–12 minutes or until lightly golden.
Can I use store-bought lemon curd?
Absolutely. Store-bought lemon curd works well and saves time, but homemade curd adds a fresh, tangy touch.
Can I make these donuts gluten-free?
Yes, use a gluten-free flour blend suitable for yeasted doughs, though results may vary.
What kind of oil is best for frying?
Use a neutral oil with a high smoke point, such as canola or vegetable oil.
Can I use whipped topping instead of fresh whipped cream?
Fresh whipped cream is preferred for flavor and texture, but stabilized whipped topping can be used if needed.
Can I fill the donuts with a piping bag?
Yes, especially if you’d rather keep the donuts whole. Use a long-tip piping bag to inject the filling.
How can I prevent oily donuts?
Ensure your oil is at a consistent 350°F (175°C) before frying. Too low, and the donuts will absorb oil; too high, and they’ll brown too quickly.
Are these good for parties or brunch?
Definitely. These donuts are eye-catching, flavorful, and easy to serve for brunches, spring celebrations, or baby showers.
Conclusion
Lemon Cream Filled Donuts with Fresh Strawberries and Whipped Vanilla are a vibrant, luxurious treat that turns any occasion into something special. With their soft, golden shells and dreamy citrus-cream filling, these donuts are bursting with flavor and charm. Whether you’re preparing a weekend brunch, a summer dessert, or a festive holiday spread, these bakery-style beauties are sure to delight every guest at the table.
PrintLemon Cream Filled Donuts with Fresh Strawberries and Whipped Vanilla
These pillowy, golden donuts are bursting with tangy lemon curd, velvety vanilla whipped cream, and fresh strawberries—finished with a snowy dusting of powdered sugar. A vibrant, show-stopping treat perfect for brunches, spring holidays, or summer gatherings.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 donuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 tsp active dry yeast
- 2 tbsp warm water (110°F / 43°C)
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 3 cups all-purpose flour
- Oil for frying (vegetable or canola)
- 3/4 cup lemon curd (store-bought or homemade)
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, thinly sliced
- Powdered sugar for dusting
Instructions
- In a small bowl, combine yeast, warm water, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
- In a large bowl, mix warm milk, sugar, salt, softened butter, and eggs. Stir in the yeast mixture.
- Gradually add flour until a soft dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and roll out to 1/2-inch thick. Cut out circles using a round cutter. Place on floured surface, cover, and let rise for 30 minutes.
- Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry donuts for 1–2 minutes per side, until golden. Drain on paper towels and let cool.
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Slice each donut horizontally (not all the way through). Fill with lemon curd, piped whipped cream, and sliced strawberries.
- Dust with powdered sugar and serve immediately.
Notes
- Use homemade lemon curd for extra freshness and zing.
- Make sure donuts are completely cool before filling to prevent melting the cream.
- Fill just before serving to keep the donuts from becoming soggy.
- Store unfilled donuts in an airtight container for up to 1 day; fill before serving.
Nutrition
- Serving Size: 1 donut
- Calories: 310
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg