Strawberry bombs

Strawberry bombs


  • 300g (2 cups) flour
  • 1 egg
  • 45g (1/4 cup) sugar
  • pinch of salt
  • 7g dry yeast
  • 140ml (3/5 cup) warm milk
  • 40g (1/4 cup) softened butter

For decoration:

  • Whipped cream
  • Strawberries, chopped
  • Powdered sugar


  1. In a medium bowl combine sugar, yeast, and milk and stir to dissolve.
  2. Whisk in egg. Add flour and salt, and start to mix the dough with a spatula. Then continue to knead it with your hands until you receive an elastic dough.
  3. Add softened butter and continue to knead until butter is fully incorporated into the dough.
  4. Form a ball from the dough, cover with a kitchen cloth or plastic wrap, and allow to rise for an hour.
  5. Divide the dough into 8 parts and roll each into a ball. Cover and let sit for 30 minutes.
  6. Flatten each ball a bit and roll it again into a ball. Cover and let sit for another 30 minutes.
  7. Fry balls in hot oil on low for 2-3 minutes on each side.
  8. Let cool a bit and cut in half lengthwise, like a burger bun.
  9. Top one half with whipped cream and chopped strawberries, close with the other half, sprinkle with powdered sugar and serve.

Second recipe:

Here's a recipe for strawberry bombs, a delicious and simple dessert that's perfect for any occasion:


  • 1 pound fresh strawberries, washed and hulled
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • Whipped cream, for topping (optional)


  1. Preheat your oven to 350°F.
  2. In a small bowl, combine the graham cracker crumbs and melted butter until well blended.
  3. Using a spoon, press the mixture into the bottom and sides of a muffin tin, making sure to press down firmly.
  4. Bake for 5-7 minutes, or until golden brown. Remove from the oven and let cool.
  5. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
  6. Using a piping bag or a spoon, fill each graham cracker crust with the cream cheese mixture.
  7. Cut the strawberries in half and place one half on top of each cream cheese-filled crust.
  8. Chill the strawberry bombs in the fridge for at least 30 minutes.
  9. Before serving, you can add a dollop of whipped cream on top of each strawberry bomb.

Your strawberry bombs are ready to serve! Enjoy their sweet and tangy flavors!

*Recipe on video and text may differ from each other!

How to cook Strawberry bombs:

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