Put these Strawberry Shortcake Baked Donuts on your must make list for Summer!
This is one of the better ideas I’ve had in a while. There’s no improvement necessary on a classic strawberry shortcake, but why not do a mash-up with a baked donut recipe?
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I debated calling these strawberry pie donuts, as the glaze might be what you are familiar with in a classic fresh strawberry pie. Thick, syrupy, strawberry goodness. This part can be made ahead and there’s extra glaze leftover, for mixing with fresh strawberries or drinking straight outta the jar…your call. Used as a dramatic red glaze on the donuts, it really sinks in, imparting its sweet, strawberry flavor in each and every bite of these moist, buttermilk donuts.
This dough recipe is new (to me) and while I’m still a fan of THIS baked donut dough, I’m glad I searched out THIS particular combination. The cake flour and yeast really made for a light and springy, almost sponge-like cake. Which is what I’d had in mind to mimic those springy little cakes you COULD purchase at a grocery store, but in this case would be a sad, sad replacement. Homemade is simply better and this dough not only mixed together quickly but it filled the donut wells of my pans just like a smooth pancake batter. I used my trusty OXO medium cookie scoop to fill (see HERE for a photo example) without having to mess with a piping bag. Only 8-10 minutes in a hot oven and they were ready to go.
After glazing, I’d wait to top with whipped cream and strawberries until right before you are ready to serve. But the donuts will keep, stored in an air-tight container in the refrigerator, overnight until you are ready. Strawberry shortcake for breakfast, for EVERYONE!
Strawberry Shortcake Baked Donuts
Ingredients
- 2 c. strawberries chopped
- 1 c. water
- 1/2 c. sugar
- 3 T. corn starch
- 1 T. fresh lemon or lime juice
- 2 drops red food coloring
- 2 t. dry active yeast
- 2 T. warm water 110 - 120 degrees F
- 2 c. cake flour
- 3/4 c. sugar
- 1 1/2 t. baking powder
- 1/4 t. salt
- 2 T. unsalted butter melted
- 3/4 c. old-fashioned buttermilk
- 2 large eggs
- whipped cream and fresh strawberries to serve
Instructions
- Combine the strawberries, water and sugar in a bowl and allow to sit on the counter for about an hour. Press the strawberries through a fine mesh strainer, using a fork to really mash them up and extract as much juice as possible.
- Place the strawberry and sugar juice in a medium sauce pan and whisk in the cornstarch. Cook over medium high heat, whisking constantly, until mixture thickens and comes to a slow boil.
- Remove from heat and stir in the citrus juice and food coloring. Allow to cool and store covered in the refrigerator until ready to use.
- Preheat oven to 425 degrees.
- Mix together the yeast and water and allow to rest for 5 minutes.
- Melt the butter and set aside to cool a bit.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In a smaller bowl, whisk together the buttermilk and eggs. Add the melted butter and yeast and water mixture and whisk until smooth. Make a well in the bowl of dry ingredients and add the wet ingredients. Mix gently with a wooden spoon or spatula until no streaks of flour remain.
- Spray the wells of two donut pans with cooking spray. Evenly pour the batter (using a cookie scoop for neater transfer) into the donut wells (about 3 tablespoons of batter for each).
- Bake for 8 - 10 minutes, or until donuts are springy to the touch.
- Allow to cool in pans for about 10 minutes, then remove and cool completely on a wire rack. Dip donuts into red strawberry glaze to coat. Serve with whipped cream and strawberries
Meriem says
These look and sound delicious!
foodtasticmom says
Thanks Meriem, they really were! 🙂
Allie|Baking a Moment says
I have those same plates!!! I’m a jadeite collector from way back 😉 Love this recipe too- especially since they’re yeast donuts! I’ve yet to try a yeasted baked donut; definitely pinning so I can give this a try!
foodtasticmom says
Yes, I have to admit “copying” you on that… hopefully you believe that is the highest form of flattery 🙂 I remember commenting on your jadeite juicer when I was first starting to really pay attention to your blog. I loved the look of the jadeite so much in your photos, so when we were in Atlanta with my antiquing friend Emily a few weeks back, I purchased a couple of pieces. This one plate, a set of measuring cups and a salt and pepper shaker set. My island counter top is a variegated shade of dark green and the jadeite looks really nice against it as well.
I was super happy with how this dough baked up. I’d never used a yeasted dough that I didn’t have to let rise. We all loved these donuts! Thanks for the comment and the pin!!
Michelle Nahom says
These look so good!! Perfect for a Sunday brunch! Your photography is beautiful!
foodtasticmom says
Thank you so much Michelle, your compliment means so much because I’m constantly telling other bloggers how great their photos are and still thinking mine have a long way to go! 🙂
Alice Choi says
Hi Jill!! oh my goodness. . I love these!!! genius!!
foodtasticmom says
Thanks Alice! They were a big hit with all of us… especially our kids 🙂
Betsy @JavaCupcake says
Woah. These donuts are so unique!! Love them…. and pinning!!
Sabrina- The Tomato Tart says
Wow, these look fantastic What a pretty color. No matter what you call them, you can call them pinned!
Kay says
Calories are 2,507?? For the whole batch or per serving? Yikes!
foodtasticmom says
I’m sorry for the confusion. I used a different recipe plug-in the first couple of years. I have over 800 recipes now and just haven’t had time to go back in and convert all of my older recipes. Working on it, but it’s a slow process. Anyway, that total is for all 12 donuts. So each donut would have about 209 calories.