There’s a moment in my kitchen that I chase—the warm, sweet smell of frying dough mingling with the bright, jammy scent of strawberries. It’s pure, unadulterated comfort. I discovered the idea for these Strawberry Cheesecake Donuts on a rainy Sunday, craving something special that blended my two favorite treats. I remember the first successful batch coming out of the oil, golden and puffy, and the sheer joy of piping that creamy filling into their warm centers. My kitchen smelled like a dreamy bakery crossed with a summer fruit stand, and I knew immediately this recipe was a keeper. It’s a little project that delivers enormous happiness, and I’m so excited to share that feeling with you.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 3/4 cup whole milk, room temperature
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- 4 ounces full-fat cream cheese, softened
- 1/4 cup powdered sugar, plus more for dusting
- 1/2 cup heavy whipping cream
- 1 cup strawberry jam or preserves
- 1 teaspoon fresh lemon juice
- Fresh strawberries, for garnish (optional)
Let’s talk about a few key players here. First, full-fat cream cheese is non-negotiable for the filling—the lighter versions just won’t whip up with the same stable, luxurious texture, trust me. For the strawberry element, I’ve tried both homemade compote and a good-quality store-bought jam. While homemade is wonderful, a thick, seedless strawberry jam works perfectly and saves time. And please, don’t skip the lemon juice with the jam; that tiny bit of acidity cuts the sweetness and makes the strawberry flavor truly sing.(See the next page below to continue…)