Light and airy doughnuts with a creamy strawberry filling and a smooth vanilla glaze.
These Strawberry Shortcake Doughnuts are a delightful twist on the classic dessert, featuring a fresh strawberry filling, fluffy whipped cream, and a smooth vanilla glaze. Perfect for a sweet indulgence!
Why you'll want it now, Fresh strawberries and vanilla glaze make these doughnuts irresistibly sweet and nostalgic.
Why this recipe works
Baking these doughnuts gives them a light and airy texture, while the fresh strawberry filling adds a burst of natural sweetness. The vanilla glaze ties everything together with a classic touch.
Equipment
Mixing bowls
Doughnut pan
Whisk
Saucepan
Piping bag
Cooling rack
How to make it
Preheat the oven to 350°F (175°C) and grease a doughnut pan.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, mix milk, melted butter, eggs, and vanilla extract.
Combine wet and dry ingredients, stirring until just combined.
Fill the doughnut pan cavities about 2/3 full with batter.
Bake for 12 minutes or until lightly golden.
While baking, prepare the strawberry filling by combining strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until thickened.
Whip the cream with powdered sugar and vanilla extract until soft peaks form.
For the glaze, mix powdered sugar, milk, and vanilla extract until smooth.
Once doughnuts are cool, cut them in half horizontally. Fill with strawberry mixture and whipped cream.
Drizzle with vanilla glaze and enjoy.
Enjoy these Strawberry Shortcake Doughnuts as a sweet treat that captures the essence of summer in every bite.
How you'll know it's ready
Doughnuts are ready when they are lightly golden and spring back when touched.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 325°F (160°C) and start checking a few minutes early, as the fan can bake faster. Standard ovens should follow the regular temperature and timing.
Frosting, filling & glaze notes
The glaze should be smooth and slightly thick, falling in a slow ribbon from the spoon.
Troubleshooting
If doughnuts are dense, ensure baking powder is fresh.
For runny glaze, add more powdered sugar to thicken.
If filling is too thin, cook strawberries longer to reduce liquid.
Whipped cream not holding? Ensure cream is cold before whipping.
Storage
Store in an airtight container in the refrigerator for up to 2 days for best freshness.
Make ahead
Prepare the strawberry filling and whipped cream a day in advance. Store separately in the fridge until ready to assemble.
Variations
Add a tablespoon of cocoa powder to the dough for a chocolate twist.
Use raspberries instead of strawberries for a different berry flavor.
Top with crushed cake crumbs for extra texture.
Frequently asked questions
Can I use frozen strawberries?
Yes, thaw them completely and drain excess liquid before using.
How do I prevent my doughnuts from sticking?
Ensure the pan is well-greased or use a non-stick doughnut pan.
Can I make these doughnuts without a doughnut pan?
You can use a muffin tin, but the shape will differ.
What if I don't have a piping bag?
Use a zip-top bag with a corner snipped off.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
