These loaded strawberry funnel cakes are a delightful treat combining the crispy, deep-fried goodness of traditional funnel cakes with the fresh and vibrant flavors of strawberries.
Topped with a homemade strawberry sauce, fresh cut strawberries, a scoop of vanilla ice cream, and a dusting of powdered sugar, these funnel cakes are perfect for a special dessert or a fun fair-style snack.
Let’s make this delicious treat!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup fresh strawberries, hulled and sliced
- Vanilla ice cream
- Powdered sugar, for dusting
- Other toppings as desired
Instructions
- Prepare the strawberry sauce (10 minutes): In a medium saucepan, combine the 2 cups of sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the sauce thickens, about 10 minutes. Remove from heat and let it cool.
- Prepare the funnel cake batter (10 minutes): In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together the eggs, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until smooth. The batter should be slightly thinner than pancake batter; add more milk if needed.
- Heat the oil for frying (10 minutes): In a large, deep skillet or frying pan, heat about 2 inches of vegetable oil to 375°F (190°C). To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and float to the top immediately.
- Fry the funnel cakes (15 minutes): Pour the batter into a funnel or squeeze bottle with a wide tip, covering the opening with your finger until ready to pour. Hold the funnel or bottle over the hot oil and carefully drizzle the batter in a circular, spiral motion to create the funnel cake shape. Fry until golden brown, about 2-3 minutes per side, flipping once with tongs. Remove the funnel cake from the oil and drain on paper towels. Repeat with the remaining batter.
- Assemble the loaded funnel cakes (5 minutes): Place each funnel cake on a serving plate. Top with a generous spoonful of the strawberry sauce, fresh sliced strawberries, and a scoop of vanilla ice cream. Dust with powdered sugar. Add any other toppings as desired.
- Serve and enjoy: Serve the funnel cakes immediately while warm and enjoy this delightful treat!
Notes
For extra flavor, you can add a pinch of cinnamon to the funnel cake batter.
These funnel cakes are best enjoyed fresh, but the batter can be prepared ahead of time and stored in the refrigerator for up to one day.
Enjoy the crispy, sweet, and fruity goodness of loaded strawberry funnel cakes with family and friends!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 40g
- Sodium: 350mg
- Fat: 25g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg
