Oh my gosh, you’ve got to try these Strawberry Shortcake Donuts – they’re like all my favorite desserts hugged each other! I first made them for my niece’s birthday brunch last spring, and now she begs for them every time she visits. The magic happens when fluffy baked donuts meet sweet strawberries and clouds of whipped cream. That first bite takes me right back to summer picnics with those perfect little strawberry shortcakes… except now they’re in adorable ring form! What I love most is how the vanilla-scented donut stays so light while still holding up to all that juicy strawberry goodness on top. Trust me, once you try these, regular donuts just won’t cut it anymore.
Why You’ll Love These Strawberry Shortcake Donuts
Oh, where do I even start with why these little gems will become your new obsession? First off – they come together faster than you can say « seconds please! » Fifteen minutes of prep and ten in the oven means you’re biting into warm, strawberry-topped goodness before your coffee even cools. And talk about versatility – they’re fancy enough for dessert yet totally acceptable as breakfast (my kinda meal planning!).
The best part? That burst of fresh strawberry flavor dancing with clouds of whipped cream on a donut so tender it practically melts. I promise, one bite and you’ll be hooked!
Ingredients for Strawberry Shortcake Donuts
Okay, let’s gather everything you’ll need for these dreamy donuts! I’ve separated the ingredients so you can easily prep as you go. Trust me, having everything ready before you start makes the process so much smoother—plus, it means donuts in your mouth faster!
For the Donuts
First up, the donut batter—it’s simple but oh-so-important. For the dry team, you’ll need 1 cup of all-purpose flour, ½ cup granulated sugar (the good stuff), 1 teaspoon baking powder, and ¼ teaspoon salt. Now for the wet crew: ½ cup milk (any kind works, but whole milk makes them extra rich), 1 egg (room temp is best), 2 tablespoons melted butter (let it cool slightly!), and 1 teaspoon vanilla extract. That vanilla? Non-negotiable—it’s what gives these donuts that classic shortcake flavor!
For the Topping
Here’s where the magic happens! You’ll need 1 cup of fresh strawberries (diced small so they sit pretty on top), 1 tablespoon granulated sugar (to macerate those berries into juicy perfection), and ½ cup whipped cream (homemade or store-bought—no judgment here!). Pro tip: If you’ve got time, let the strawberries and sugar hang out for 10 minutes—they’ll create this amazing syrupy juice that’s downright irresistible.
How to Make Strawberry Shortcake Donuts
Alright, let’s dive into the fun part—making these irresistible strawberry shortcake donuts! Don’t worry, it’s easy-peasy. Just follow these steps, and you’ll have a batch of fluffy, fruity goodness in no time. I promise, your kitchen will smell amazing!
Preparing the Donut Batter
First things first—let’s make that batter. Grab two bowls: one for dry stuff, one for wet. In the dry bowl, whisk together the flour, sugar, baking powder, and salt. In the other, whisk the milk, egg, melted butter, and that glorious vanilla. Now, pour the wet mix into the dry—here’s the key—stir just until combined. No overmixing! A few lumps are totally fine. Think of it like making muffins—gentle hands make tender donuts. Too much stirring and they’ll turn into little hockey pucks. Not what we want!
Baking the Donuts
Time to bake! Spoon that lovely batter into your greased donut pan, filling each cavity about two-thirds full. (Pro tip: A piping bag or ziplock with the corner snipped makes this way less messy.) Pop them in the oven at 350°F for about 10 minutes. You’ll know they’re done when they’re golden and spring back when lightly touched—or when a toothpick comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack. Patience is hard, I know—but hot donuts are fragile!
Assembling the Strawberry Shortcake Donuts
Now for the best part—the topping! While the donuts cool, toss your diced strawberries with that tablespoon of sugar. Give them 5 minutes to get all juicy and sweet. When you’re ready, slather each donut with a generous dollop of whipped cream (the more, the better, right?) and pile on those syrupy strawberries. Don’t be shy—load ’em up! These donuts are best eaten right away, while the strawberries are fresh and the cream is fluffy. Trust me, they won’t last long anyway!
Tips for Perfect Strawberry Shortcake Donuts
Alright, let me share my hard-earned secrets for donut success! First—resist the urge to overmix that batter. A few flour lumps won’t hurt, but overworking it will give you dense donuts instead of those dreamy clouds we want. And here’s my golden rule: prep your strawberries fresh and top them just before serving. That whipped cream melts faster than an ice cream cone in July!
Oh! And always let those sugared strawberries sit for at least 5 minutes—those juices are liquid gold. Last tip? If you absolutely must store leftovers (good luck with that!), keep components separate until the last minute.
Nutritional Information for Strawberry Shortcake Donuts
Just between us? These donuts are a treat, not health food! But since you asked, each one has roughly 220 calories. Keep in mind nutrition varies based on your exact ingredients and how generously you pile on that whipped cream (no judgment here!).
Frequently Asked Questions About Strawberry Shortcake Donuts
Can I use frozen strawberries instead of fresh?
You can, but fresh is best! If you’re in a pinch, thaw frozen berries completely and drain the excess liquid first. They’ll be softer than fresh, but still delicious. Just pat them dry before sugaring so your donuts don’t get soggy.
How should I store leftovers?
Honestly? These don’t keep well assembled. Store components separately: donuts in an airtight container, strawberries in the fridge, and whip cream separately. Assemble fresh when ready to eat! The donuts themselves stay good for 2 days at room temp.
Can I make these gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend. I’ve had great results with 1-to-1 mixes – just check that they contain xanthan gum. The texture comes out slightly denser but still totally delicious.
Can I bake these without a donut pan?
Sure thing! Spoon the batter into greased muffin tins – just watch the baking time (they’ll need a few extra minutes). You won’t get the classic ring shape, but they’ll taste just as amazing with all those strawberry shortcake flavors.
Strawberry Shortcake Donuts
Ingrédients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a donut pan and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.
- Bake for 10 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
- While the donuts cool, mix the diced strawberries with 1 tbsp sugar and let sit for 5 minutes.
- Top each donut with whipped cream and the sugared strawberries before serving.