Strawberry Shortcake Mini Donut

Strawberry Shortcake Mini Donut

Early each spring, grocery stores fill with beautiful ripe strawberries ready to be taken home.

This year, instead of a traditional strawberry shortcake, try out these adorable Strawberry Shortcake Mini Donuts for a new twist on a bakery favorite!

INGREDIENTS

• 2⁄3 cup whole milk
• tablespoons sour cream
• 11⁄2 cups all purpose flour, sifted
• 11⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 6 tablespoons butter, room temperature
• 1⁄2 cup granulated sugar
• 1 large egg
• teaspoons vanilla extract

FOR TOPPING

• 16 large strawberries, sliced

FOR WHIPPED CREAM

• 3⁄4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• tablespoons powdered sugar

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, whisk together milk and sour cream. Set aside. In a separate small bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl or a stand mixer, cream together butter and sugar until light and fluffy—about 1 minute. Add egg and vanilla extract. Beat for 30 seconds, scraping down the bowl as needed.
4. Then, alternating flour mixture and milk mixture, combine all ingredients until just blended. Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.
5. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
6. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
7. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean.
8. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
9. Once the donuts are cooled, slice in half. On one half of each donut, layer 3 or 4 slices of strawberries. In a stand mixer, whip cream until peaks are just starting to form.
10. Add vanilla extract and powdered sugar, and continue beating until stiff peaks form. Transfer whipped cream to a piping bag, and pipe on top of the strawberry layer.
11. Sandwich each mini donut together with the remaining donut half and serve immediately. These donuts do not store well and so should be eaten fresh.