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+ servings

Strawberry Shortcake Baked Donuts

Servings 12


  • 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


  • 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