Strawberry Beignets with Bourbon Cream


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Sweet, fried strawberries topped with sugar and bourbon cream make for a truly unique dessert.

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  • 2 pts. strawberries
  • 1 1/3 C. all purpose flour
  • 1 large egg
  • 2 Tbs. sugar
  • 1/2 tsp. vanilla extract
  • 6 oz. beer (not light)
  • 1 qt. vegetable oil
  • 1/4 C. confectioners sugar
  • Bourbon Cream (below)

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Rinse and dry the berries. They must be completely dry or the batter will not stick to them. Sift the flour into a large bowl and make a well in the center. Add the egg, sugar, vanilla, and beer. Mix into a smooth batter. Cover with a cloth and let sit at room temperature for 2 hours. In a deep fat fryer or pan, heat the oil over high heat to 375 degrees. Hold the strawberries by the stem, or insert a toothpick to suffice, dip in the batter then fry. No more than 6 at a time please, for about a minute. Dust with confectioner's sugar and serve with Bourbon Cream.

Bourbon Cream

2 C. heavy cream

1/4 C. good bourbon

1/4 C. confectioners sugar


Whip cream until it forms soft peaks. Fold in the bourbon and confectioners sugar.                

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