Introduction to Sweet Strawberry Shortcake Doughnuts
What happens when a classic dessert meets everyone’s favorite pastry? These Sweet Strawberry Shortcake Doughnuts are pure magic. Light, fluffy doughnuts are filled or topped with whipped cream and juicy macerated strawberries, then finished with a dusting of powdered sugar or glaze. Each bite is a burst of fresh berry sweetness wrapped in the soft, pillowy texture of a homemade doughnut. It’s dessert fusion done right.
Why You’ll Love This Recipe:
Combines two beloved treats in one.
Perfect for brunch, dessert, or special occasions.
Fresh strawberries and cream add a bright, seasonal touch.
Visually stunning and incredibly delicious.
Fun to make and even more fun to share.
Ingredients for Sweet Strawberry Shortcake Doughnuts
We’re dialing up the taste with this killer lineup.
All-purpose flour: The backbone of your doughnuts, providing structure and fluffiness.
Granulated sugar: Sweetens the doughnuts and helps achieve that golden-brown color.
Baking powder: This leavening agent gives your doughnuts that light, airy texture.
Salt: Just a pinch enhances the flavors and balances the sweetness.
Ground cinnamon: Adds a warm, comforting spice that complements the strawberries beautifully.
Whole milk: Contributes moisture and richness to the batter.
Large eggs: They bind the ingredients together and add a lovely richness.
Unsalted butter: Melted for a rich flavor, it also helps keep the doughnuts moist.
Vanilla extract: A splash of this adds a delightful aroma and depth of flavor.
Fresh strawberries: The star of the show! They provide juicy bursts of flavor in every bite.
Powdered sugar: Used for the glaze, it gives that sweet finishing touch.
Milk (for glaze): Just a bit to achieve the perfect glaze consistency.
For those looking to mix things up, consider adding a teaspoon of almond extract for a richer flavor. You can also swap out strawberries for blueberries or raspberries for a different fruity twist. The exact quantities for each ingredient are available at the bottom of the article for easy printing!
How to Make Sweet Strawberry Shortcake Doughnuts
Creating these Sweet Strawberry Shortcake Doughnuts is a breeze! Follow these simple steps, and you’ll have a batch of deliciousness ready in no time. Let’s dive in!
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This is crucial for achieving that perfect bake. While the oven warms up, grease your doughnut pan. A little non-stick spray or butter will do the trick, ensuring your doughnuts pop out easily.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon. This dry mixture forms the base of your doughnuts, creating a fluffy texture that’s simply irresistible.
Step 3: Combine Wet Ingredients
In another bowl, mix the whole milk, large eggs, melted unsalted butter, and vanilla extract. This combination adds moisture and flavor, making your doughnuts rich and delicious. Whisk until everything is well blended.
Step 4: Combine Mixtures
Now, pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. This step is key to keeping your doughnuts light and fluffy!
Step 5: Fold in Strawberries
Gently fold in the sliced fresh strawberries. These juicy gems will provide delightful bursts of flavor in every bite. Just be careful not to crush them; we want those lovely pieces intact!
Step 6: Fill the Pan
Spoon the batter into the prepared doughnut pan, filling each cavity about 2/3 full. This allows room for the doughnuts to rise without overflowing. A piping bag or a zip-top bag with the corner snipped off can make this step easier.
Step 7: Bake
Pop the pan into the oven and bake for 10-12 minutes. You’ll know they’re ready when they turn golden brown and a toothpick inserted into the center comes out clean. The aroma wafting through your kitchen will be heavenly!
Step 8: Cool and Glaze
Once baked, allow the doughnuts to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. While they cool, prepare the glaze by whisking together powdered sugar and milk until smooth. Dip the cooled doughnuts into the glaze and let them set on the wire rack. Enjoy your sweet creation!
Tips for Success
Measure your flour correctly; spoon it into the measuring cup and level it off for accuracy.
Don’t overmix the batter; it’s okay if there are a few lumps for fluffy doughnuts.
Let the doughnuts cool completely before glazing to prevent the glaze from melting.
Experiment with different fruits for a unique twist on flavor.
Store any leftovers in an airtight container to keep them fresh.
Equipment Needed
Doughnut pan: Essential for shaping your doughnuts. If you don’t have one, a muffin tin works in a pinch.
Mixing bowls: Use at least two for wet and dry ingredients.
Whisk: Perfect for blending ingredients smoothly.
Measuring cups and spoons: Accurate measurements are key to success.
Wire rack: Ideal for cooling and glazing your doughnuts.
Variations
Berry Medley: Swap strawberries for a mix of blueberries and raspberries for a colorful twist.
Chocolate Drizzle: Add a drizzle of melted chocolate on top of the glaze for a decadent touch.
Vegan Option: Substitute eggs with flaxseed meal and use almond milk instead of whole milk.
Gluten-Free: Use a gluten-free all-purpose flour blend to make these doughnuts suitable for gluten-sensitive friends.
Spiced Up: Add a pinch of nutmeg or cardamom to the dry ingredients for an extra layer of flavor.
Serving Suggestions
Pair your Sweet Strawberry Shortcake Doughnuts with a dollop of whipped cream for an indulgent treat.
Serve alongside a fresh fruit salad for a refreshing contrast.
Enjoy with a cup of coffee or tea to balance the sweetness.
For a fun presentation, stack them on a tiered cake stand.
FAQs about Sweet Strawberry Shortcake Doughnuts
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work well, but make sure to thaw and drain them first. This prevents excess moisture from affecting the doughnut batter.
How do I store leftover doughnuts?
Store your Sweet Strawberry Shortcake Doughnuts in an airtight container at room temperature for up to three days. For longer storage, consider freezing them!
Can I make these doughnuts ahead of time?
Yes! You can prepare the batter the night before and refrigerate it. Just give it a gentle stir before filling the doughnut pan and baking.
What can I substitute for eggs in this recipe?
If you’re looking for an egg substitute, try using 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water).
Are these doughnuts suitable for a vegetarian diet?
Yes, these Sweet Strawberry Shortcake Doughnuts are vegetarian-friendly! They contain no meat or fish, making them a delightful treat for vegetarians.
Final Thoughts
Making Sweet Strawberry Shortcake Doughnuts is more than just baking; it’s about creating joyful moments. The aroma that fills your kitchen, the vibrant colors of fresh strawberries, and the anticipation of that first bite all come together to create a delightful experience. Whether you’re sharing them with family or enjoying them solo, these doughnuts bring a touch of sweetness to any day. They’re a reminder that simple ingredients can create something truly special. So, roll up your sleeves, embrace the mess, and let these doughnuts bring a smile to your face and warmth to your heart!
Delicious doughnuts infused with the flavors of sweet strawberries and shortcake, perfect for any dessert lover.
Ingredients
Scale
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup whole milk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and sliced
1/2 cup powdered sugar (for glaze)
1–2 tablespoons milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a doughnut pan.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon.
In another bowl, combine the milk, eggs, melted butter, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the sliced strawberries.
Spoon the batter into the prepared doughnut pan, filling each cavity about 2/3 full.
Bake for 10-12 minutes or until the doughnuts are golden brown and a toothpick inserted into the center comes out clean.
Allow the doughnuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk until smooth. Add more milk if needed to reach your desired glaze consistency.
Dip the cooled doughnuts into the glaze and let them set on the wire rack.
Notes
For a richer flavor, try adding a teaspoon of almond extract to the batter.
You can also substitute blueberries or raspberries for the strawberries for a different fruit twist.
