Strawberry Funnel Cake

5 from 1 vote

Warm crisp funnel cake topped with cold strawberry sauce. This strawberry funnel cake is a fair favorite that can be easily made at home! For extra decadence, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Yield: makes 3 funnel cakes

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Strawberry Sauce:

1 pound frozen whole strawberries
½ cup granulated sugar (100 g)
¼ cup +1 Tablespoon water
1 Tablespoon cornstarch (7 g)

Funnel Cake:

1 ½ cups all-purpose flour (195 g)
2 Tablespoons granulated sugar (25 g)
2 teaspoons baking powder
¼ teaspoon fine sea salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 large egg
½ cup milk
½ cup water
1 teaspoon vanilla extract
3 cups vegetable shortening, for frying
confectioners' sugar, for dusting on top

Instructions

Strawberry Sauce:

Mix together strawberries, sugar, and ¼ cup water in a medium sauce pot. Set over medium high heat and cook until strawberries are soft and sugar has dissolved.
In a small bowl, mix together remaining 1 tablespoon water with cornstarch. Add to strawberry mixture. Bring mixture to a boil. Allow to boil for 30-45 seconds to cook out cornstarch. Remove from heat and allow to cool. Keep chilled until ready to serve.

Funnel Cake:

1. Attach candy thermometer to a large heavy bottomed pot (cast-iron or Dutch oven, preferred). Add vegetable shortening to pot. Set over low-medium heat until shortening reaches 375° F. Prepare funnel cake batter as shortening heats.
In a large bowl whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg. In a separate bowl, combine egg, milk, water, and vanilla. Add wet mixture to dry mixture. Stir to combine until there are no longer any dry streaks of flour.
Transfer batter to a piping bag fitted with a small round tip*.(See notes for alternative methods.) Once hot oil is at the proper temperature, holding the bag a few inches above the hot oil, pipe in a spiral motion until you've used ⅓ of the batter. Cook funnel cake for 90 seconds to 2 minutes on each side until golden brown. Allow funnel cake to drain on paper towels. Place on serving plate. Dust with confectioners' sugar and top with chilled strawberry sauce. Serve warm.

Notes

The batter can also be transferred to a funnel. Cover spout with your finger, pour in ⅓ of batter, release your finger and move funnel in a spiral motion over hot oil.
Batter can also be transferred to a squeeze bottle or a plastic bag with the corner snipped off.
Oil temperature will fluctuate and drop once you add the batter. Keep an eye on the thermometer to adjust heat.
Funnel Cake Recipe Slightly adapted from TASTE OF HOME

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