Ingredients
Scale
Baked Donuts
- 1 1/4 cups all purpose flour
- 3/4 cups sugar
- 1 tsp baking powder
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk (you can substitute regular milk, but buttermilk yields a richer texture)
- 1 Tbsp butter (melted)
Coating
- 4 Tbsp butter (melted)
- 1/2 cup sugar
- 1 1/2 tsp cinnamon
Homemade Whipped Cream (you can use canned as well)
- 1/2 cup heavy cream
- 1/4 tsp vanilla extract
- 1–2 Tbsp powdered sugar
- 4–5 Strawberries (sliced)
Instructions
- Preheat oven to 400 degrees and grease a donut pan well with baking spray.
- Mix flour, sugar, baking powder, nutmeg, and salt together.
- Add in the egg, buttermilk, vanilla extract, and butter. Mix until just combined.
- Spoon or pipe the batter into each donut cavity, filling about 3/4 of the way full (you will have enough batter for about 8 donuts).
- Bake for Bake for 10-12 minutes, or until the donuts are lightly golden and ‘spring’ back when touched.
- Allow to cool for a few minutes, then remove the donuts from the pan and allow them to continue cooling on a wire rack (about 10 minutes).
- While cooling, melt the butter in a shallow dish (one large enough the whole donut can fit in it).
- Mix the sugar and cinnamon together in a separate bowl.
- Dunk both sides of the donut in the melted butter. Immediately roll the donuts in the cinnamon sugar mix, making sure it is well-coated.
- Allow to finish cooling on a wire rack.
- With a mixer on medium speed, beat the heavy cream until it begins to thicken. Add in powdered sugar and vanilla, and continue to beat until it reaches a whipped-cream consistency.
- Assemble the Strawberry Shortcake Donuts right before serving. Cut the donuts in half and spoon on whipped cream and strawberries.
- Enjoy!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert