Few desserts capture the essence of indulgence quite like these delightful strawberry bombs with their golden dough and sweet filling.
Originating from the rich tradition of filled pastries, this recipe combines the lightness of whipped cream, the freshness of strawberries, and the charm of a homemade fried dough. Easy to prepare and even easier to enjoy, these strawberry bombs are a guaranteed crowd-pleaser, whether served at a festive gathering or as a sweet afternoon treat.
What Are Strawberry Bombs?
Strawberry bombs are similar to filled donuts. Instead of custard or jam, they get loaded with fresh whipped cream and diced strawberries, making each bite feel like a mini strawberry shortcake with a delightful fried crunch.
There’s no grand historical backstory, no 18th-century duchess accidentally dropping cream into a bun. Instead, strawberry bombs are a modern mash-up, popping up at bakeries and food festivals as a fun, photo-ready dish. They’re all about joy, messiness, and the sheer pleasure of licking whipped cream off your fingers.
Pro Tips for the Best Strawberry Bombs
Make sure your milk is just warm and not hot when you mix it with yeast. Too hot, and you’ll kill the yeast and too cold, and it’ll never wake up.
Letting your dough rise fully ensures it stays fluffy and light. A patient bomb is a happy bomb.
Fry on a low flame. If you fry it in oil that is too hot, you’ll get a dark crust with a raw center. You want an even golden glow.
Fill Right Before Serving: This keeps the cream fresh and the inside from getting soggy.
Add a few mint leaves on top for a pop of color and drizzle with a little melted chocolate if you’re feeling fancy.
Frequently Asked Questions
How do I know when my dough is kneaded enough?
When it’s smooth and elastic, it would poke gently and bounce back. If it tears easily, knead a bit longer.
Can I use other fruits?
Absolutely! Blueberries, raspberries, or even sliced peaches work beautifully. Just keep them chopped small.
What if I don’t have a thermometer for frying?
No worries. Drop a tiny piece of dough into the oil, and if it sizzlesgently and rises to the top, you’re good. If it browns in under 30 seconds, the oil’s too hot.
Can I make them ahead?
You can fry the buns a few hours ahead, but wait to fill them until just before serving for ultimate freshness.
Why are they called “bombs”?
Because they explode with cream and berry goodness the moment you bite into them, plus, they’re round like little edible grenades of joy.
How to Store Strawberry Bombs
You can store the unfilled buns at room temperature for up to a day. If already filled, keep them in the fridge and enjoy within 12 hours. The whipped cream and berries will start to soften the bun over time. You can also freeze the unfilled fried buns and when you are ready, thaw at room temperature, warm them up, fill and serve.
Ingredients
flour
300g (2 cups)
1 egg
sugar
45g (1/4 cup)
Pinch of salt
Dry yeast
7g
warm milk
140ml (3/5 cup)
Softened butter
40g (1/4 cup)
Whipped cream
strawberries, chopped
powdered sugar
How to Make Strawberry Bombs
Step 1
Step 1
In a medium bowl, combine the sugar, yeast, and warm milk. Stir until dissolved. Let it sit for 5 minutes till you see tiny bubbles form.
In a medium bowl, combine the sugar, yeast, and warm milk. Stir until dissolved. Let it sit for 5 minutes till you see tiny bubbles form.
Step 2
Step 2
Whisk in the egg. Add the flour and salt, and mix with a spatula until it starts coming together. Then dive in with your hands, kneading until it’s smooth and elastic.
Whisk in the egg. Add the flour and salt, and mix with a spatula until it starts coming together. Then dive in with your hands, kneading until it’s smooth and elastic.
Step 3
Step 3
Add the softened butter and knead until fully absorbed. Form the dough into a ball, place it in a lightly greased bowl, cover with a kitchen towel or plastic wrap, and let it rise for about an hour.
Add the softened butter and knead until fully absorbed. Form the dough into a ball, place it in a lightly greased bowl, cover with a kitchen towel or plastic wrap, and let it rise for about an hour.
Step 4
Step 4
Punch down the dough gently, divide it into 8 pieces, and roll each into a ball. Cover and let them rest for 30 minutes.
Punch down the dough gently, divide it into 8 pieces, and roll each into a ball. Cover and let them rest for 30 minutes.
Step 5
Step 5
Flatten each ball and roll it back into a ball again. Cover and let rest for another 30 minutes.
Flatten each ball and roll it back into a ball again. Cover and let rest for another 30 minutes.
Step 6
Step 6
Heat oil in a deep pan over low heat. Fry the dough balls 2-3 minutes per side and transfer to a paper towel-lined plate.
Heat oil in a deep pan over low heat. Fry the dough balls 2-3 minutes per side and transfer to a paper towel-lined plate.
Step 7
Step 7
Let them cool a bit, then slice each bomb like a burger bun and fill generously with whipped cream, chopped strawberries, and top with the other half.
Let them cool a bit, then slice each bomb like a burger bun and fill generously with whipped cream, chopped strawberries, and top with the other half.
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