I’m thrilled to share my Strawberry Nutella Funnel Cake recipe with you today! This delicious carnival-inspired treat brings the fairground magic right to your kitchen.
The crispy, golden funnel cake topped with rich Nutella, juicy strawberries, and a cloud of whipped cream creates a dessert that’s absolutely irresistible.
You’ll be amazed how simple it is to make this treat at home!
Why This Strawberry Nutella Funnel Cake Is My Favorite Indulgent Treat
This funnel cake takes me back to childhood summers, but with a gourmet twist you won’t find at any fair.
The combination of warm, crispy fried dough with cool, creamy Nutella and fresh strawberries creates the perfect balance of textures and flavors.
My kids request this for special weekends, and I love watching their faces light up when I bring it to the table. It’s impressive enough for guests but easy enough for a family treat!
I’m so glad you’re here in my kitchen for this Strawberry Nutella Funnel Cake! If you’re wondering what to try next, peek at my Easy Strawberry Lemon Blondies and Mini Pineapple Upside Down Cheesecakes.
They’re absolutely delicious and super easy to make.
Ingredients You Need for Strawberry Nutella Funnel Cake
- 1 1/2 cups Prairie Farms whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- Vegetable, canola, or peanut oil (for frying)
- Powdered sugar (for garnish)
- 1/2 cup Nutella, slightly warmed for drizzling
- 6 fresh strawberries, cleaned, destemmed, and sliced
- Prairie Farms aerosol whipped cream
Note: Don’t have Prairie Farms products? Any good quality whole milk and whipped cream will work, but I find these give the best results.
The vanilla extract isn’t traditional, but I add it for that extra homemade touch.
How to Make Strawberry Nutella Funnel Cake
- Prepare the oil: Heat up a deep fryer with vegetable, canola, or peanut oil to 375°F. If you don’t have a deep fryer, use a heavy-bottomed pot with about 2 inches of oil and a candy thermometer.
- Mix dry ingredients: In a large bowl, combine the flour, baking powder, salt, and sugar. Whisk together to ensure even distribution.
- Mix wet ingredients: In a separate small bowl, beat together the milk, eggs, and vanilla extract until well combined.
- Make the batter: Pour the wet ingredients into the dry ingredients and whisk until smooth. The consistency should be like a thick pancake batter – not too runny, not too thick.
- Transfer to squeeze bottle: Pour your batter into a squeeze bottle with a wide tip. If you don’t have a squeeze bottle, a funnel with your finger covering the bottom hole works too, or even a plastic bag with a corner snipped off.
- Fry the funnel cake: When the oil reaches temperature, carefully squeeze the batter into the hot oil. Move in a circular motion to create a 4-inch wide cake, then zigzag across to create the classic funnel cake pattern. Be careful not to pour too quickly to avoid oil splashing.
- Cook until golden: Fry for 3-5 minutes until the funnel cake is golden brown on both sides, flipping halfway through with metal tongs if necessary.
- Drain excess oil: Remove with metal tongs and place on a plate lined with paper towels to absorb excess oil.
- Assemble your masterpiece: Transfer the funnel cake to your serving plate. Drizzle warm Nutella over the top, dust generously with powdered sugar, arrange the fresh strawberry slices, and finish with a beautiful swirl of Prairie Farms whipped cream.
- Serve immediately: These are best enjoyed fresh while the cake is still warm and crispy!
My Easy Ways to Perfect Your Strawberry Nutella Funnel Cake
My secret to perfect funnel cakes is testing the oil temperature with a tiny drop of batter first. If it sizzles and rises to the surface immediately, you’re good to go!
I’ve learned that slightly warming the Nutella in the microwave for 15-20 seconds makes it easier to drizzle.
For the crispiest funnel cake, make sure your batter isn’t too thick – it should flow easily but not be watery.
And my family’s favorite tip: have everything ready for topping before you start frying, because these taste best when assembled immediately!
Want to pin this on your fridge? Go ahead and print it below! I always have a copy handy for weekend brunch planning.
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Homemade Strawberry Nutella Funnel Cake
- Total Time: 15 minutes
- Yield: 4 funnel cakes
Description
A delicious homemade carnival treat with warm, crispy funnel cake topped with Nutella, fresh strawberries, and whipped cream.
Ingredients
- 1 1/2 cups Prairie Farms whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- Vegetable oil for frying
- Powdered sugar for garnish
- 1/2 cup Nutella, slightly warmed
- 6 strawberries, cleaned, destemmed, sliced
- Prairie Farms aerosol whipped cream
Instructions
- Heat oil to 375°F in a deep fryer or heavy pot.
- Combine flour, baking powder, salt, and sugar in a bowl.
- Beat milk, eggs, and vanilla in a separate bowl.
- Mix wet ingredients into dry ingredients until smooth.
- Transfer batter to a squeeze bottle with a wide tip.
- Squeeze batter into hot oil in a circular pattern to form a 4-inch cake.
- Fry for 3-5 minutes until golden brown.
- Remove with tongs and drain on paper towels.
- Place on serving plate, drizzle with warm Nutella, dust with powdered sugar, top with strawberries and whipped cream.
- Serve immediately while warm and crispy.
Notes
Oil temperature is crucial – too hot and the outside burns before the inside cooks; too cool and the funnel cake absorbs too much oil. Always test with a small amount of batter first.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Can I make the batter ahead of time?
Yes! I often mix my batter up to 2 hours before and keep it covered in the refrigerator. Just give it a quick stir before pouring into your squeeze bottle.
How do I know when the oil is hot enough?
If you don’t have a thermometer, drop a small amount of batter into the oil.
If it sizzles immediately and floats to the top, your oil is ready. If it sinks and absorbs oil, it’s too cold.
Can I use a different topping than Nutella?
Absolutely! I’ve made these with peanut butter, cookie butter, or chocolate sauce when I’m out of Nutella. Each variation has its own special charm!
Can I make these without a deep fryer?
You certainly can! I use a deep heavy-bottomed pot with about 2 inches of oil when my fryer is packed away. Just be extra careful with the hot oil.
How do I store leftover funnel cakes?
In my house, leftovers don’t exist! But if you have some, store them at room temperature and reheat in a 350°F oven for 3-5 minutes to crisp them back up. Add the toppings fresh after reheating.
How I Love to Serve Strawberry Nutella Funnel Cake
My favorite way to enjoy these Strawberry Nutella Funnel Cakes is for a special weekend breakfast or an after-dinner treat.
They make an incredible dessert for outdoor summer gatherings – I’ve served them at my daughter’s birthday party to rave reviews!
I sometimes add a scoop of vanilla ice cream alongside the whipped cream. These are perfect for creating those magical moments with your family, the ones my children still talk about years later.