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Mini Strawberry Shortcake Donuts

Mini Strawberry Shortcake Donuts for a Sweet Treat Adventure

Delightful Mini Strawberry Shortcake Donuts blend classic shortcake elements with donut fun, making them an instant crowd-pleaser.
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Prep Time 10 minutes
Cook Time 9 minutes
Cooling Time 3 minutes
Total Time 22 minutes
Servings: 12 donuts
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donuts
  • 1 cup all-purpose flour whole wheat flour can add heartiness.
  • 1/2 cup granulated sugar try brown sugar for a deeper flavor.
  • 2 tsp baking powder make sure it’s fresh for best results.
  • 1/4 tsp salt a pinch of sea salt can elevate the taste.
  • 1/2 tsp baking soda skip if using self-rising flour.
  • 1/2 cup sour cream Greek yogurt makes a great alternative.
  • 1 large egg use a flax egg for a vegan option.
  • 3 tbsp butter (melted) coconut oil is a dairy-free substitute.
  • 1 tsp vanilla extract opt for pure vanilla for the best taste.
  • 1/2 cup freeze-dried strawberries fresh strawberries can work, but adjust liquids accordingly.
For the Glaze
  • 1 cup powdered sugar confectioners' sugar ensures a smooth finish.
  • 2 tbsp milk almond milk is a great dairy-free option.

Equipment

  • mini donut pan

Method
 

Step-wise Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your mini donut pans with vegetable pan spray.
  2. Mix together flour and granulated sugar for the crumb topping. Cut in melted butter until mixture resembles coarse crumbs. Bake for 8-10 minutes until golden.
  3. Turn up the oven temperature to 375°F (190°C) after removing the crumb topping.
  4. In a bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
  5. In another bowl, blend sour cream, egg, melted butter, and vanilla until smooth. Combine with dry ingredients, gently mixing.
  6. Fold in half of the chopped freeze-dried strawberries into the batter.
  7. Fill each donut pan cavity about three-quarters full with the batter.
  8. Bake the filled pans in the preheated oven for 7-9 minutes, until the tops spring back when touched.
  9. Let the donuts cool in the pan for 3 minutes, then transfer them to a cooling rack.
  10. Mix powdered sugar and milk until smooth for the glaze. Adjust thickness with more sugar or milk as needed.
  11. Combine the crumb topping with remaining chopped strawberries. Dip donuts in the glaze and roll in the crumb mixture.
  12. Serve warm or at room temperature and enjoy!

Nutrition

Serving: 1donutCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. They can also be frozen for up to 1 month.

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