Begin by finely dicing fresh, ripe strawberries and toss them gently with 1 teaspoon of sugar in a medium bowl. Let this mixture sit for about 10 minutes.

In a medium saucepan, combine ½ cup of heavy cream, ½ cup of whole milk, and a pinch of fine sea salt, then bring it to a gentle simmer over medium heat.

Whisk together 3 large egg yolks and ¼ cup granulated sugar in a separate bowl until the mixture turns pale and slightly thickened.

Return the egg and milk mixture to the saucepan and place it back over medium heat. Prepare a cornstarch paste by mixing 1½ tablespoons of cornstarch with 1 teaspoon of water.

Transfer your kneaded dough to a greased bowl and cover it with a damp cloth. Place it in a warm area to rise until doubled in size.

Once your dough has risen, transfer it back to a floured surface and roll it out to about ½-inch thickness.

Heat vegetable oil in a deep pot or fryer to 375°F, ensuring the oil is hot enough to fry effectively.

Once the donuts are cooled, take the refrigerated custard and use a piping bag fitted with a small nozzle to fill the center of each donut generously.