Combine yeast, sugar, and lukewarm water in a medium bowl. Ensure the water is not too hot! It should not hurt to touch; just be mildly warm. If the water is too hot, it will kill the yeast, and your dough will not rise. Let the yeast proof for about 5 minutes until the mixture is foamy.
In the bowl of a stand mixer or a large bowl using a hand mixer, on low speed, beat the eggs. Add the vanilla and evaporated milk. Then add 3 ½ cups of the flour. Carefully add the yeast. Beat until smooth.
Add in the butter and beat again. Lastly, add the remaining 3 ½ cups of flour.
Knead for about 5 minutes until the dough is smooth and cohesive. Tightly cover the bowl in plastic wrap and refrigerate for at least 2 hours and up to 24 hours.
Line a large baking sheet with paper towels.
In a large pot, heat oil to 360F.
On a lightly floured surface, roll the dough to about ⅓ inch thick rectangle. Cut into 2-inch squares.
In batches, fry the dough for about 2 minutes until golden brown and puffy. Using a slotted spoon, remove the beignets from the oil and place them on the lined baking sheet. Repeat with all the dough.
In a food processor, combine the freeze-dried strawberries and powdered sugar and pulse until smooth.
Serve immediately warm dusted with plenty of powdered sugar!