Strawberry Shortcake
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
A simplified version of the famous strawberry shortcake doughnuts from The Donut Man, featuring fried or baked doughnuts topped with whipped cream and fresh strawberries. Perfect for summer, you can substitute peaches when in season.
Ingredients
- 1 Ricotta or cake dough of choice
- 237 ml heavy cream
- 29.6 ml confectioners' sugar sifted
- confectioners' sugar for dusting (optional)
- 4.93 ml vanilla extract
- 473 ml fresh strawberries sliced
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 130 mg
- Iron: 1.45 mg
- Magnesium: 48.4 mg
- Phosphorus: 143 mg
- Potassium: 588 mg
- Zinc: 0.73 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 Ricotta or cake dough of choice
- 237 ml heavy cream
- 4.93 ml vanilla extract
Prepare
- 29.6 ml confectioners' sugar, sifted
- confectioners' sugar, for dusting (optional)
- Slice 473 ml fresh strawberries
Let's Cook
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Step 1.
Prepare the chosen dough (Ricotta or cake dough of choice), pipe it into rings, and fry or bake as directed. Let the doughnuts cool completely on a wire rack.
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Step 2.
While the doughnuts are cooling, in a medium bowl, combine 1 cup heavy cream, 2 tablespoons sifted confectioners’ sugar, and 1 teaspoon vanilla extract. Whip with an electric mixer or whisk until soft peaks form, about 2–3 minutes.
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Step 3.
Slice 1 pint fresh strawberries into thin slices.
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Step 4.
Top each cooled doughnut with a generous dollop of whipped cream and 2 to 3 tablespoons of sliced strawberries. Alternatively, cut the doughnuts in half horizontally and sandwich the whipped cream and strawberries in the middle. Dust the tops lightly with additional confectioners’ sugar, if desired.