Baked Strawberry Shortcake Donuts

Course: Dessert

Cuisine: North American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: donuts

Calories: 333kcal

Author: Lord Byron's Kitchen

Baked Strawberry Shortcake Donuts are prepared with homemade strawberry shortcake crumbs! Baked to perfection in only 10 minutes, glazed and topped with more shortcake crumbs, these donuts are super soft and moist and very cake-like inside. Share these with your favourite valentine or save them all for yourself!

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Ingredients

For the Donut

2 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup milk
1/2 cup sour cream
2 large eggs
1/4 cup butter
1/4 cup vegetable oil
2 teaspoons strawberry extract
1 cup Strawberry Shortcake Crumbs

For the Glaze

3 cups confectioner's sugar
2-3 tablespoons milk
2 cups Strawberry Shortcake Crumbs

Instructions

Preheat oven to 425 degrees F. Lightly spray a donut pan with cooking spray and set aside.
In a large bowl, use a hand-held mixer to blend together the milk, sour cream and eggs.
Next, beat in the butter, vegetable oil, and vanilla extract.
Add the flour, baking powder, baking soda, and sugar. Beat into the wet ingredients.
Stir in one cup of Strawberry Shortcake Crumbs.
Dump the entire batter into a large Ziploc bag. Cut one of the lower corners off the bag, and in a circular pattern, fill the donut pan about 3/4 way full. Tap the pan firmly on the kitchen counter to get the batter to settle into the pan.
Bake for 10 minutes. Remove from oven and transfer to a wire cooling rack to cool.
When the donuts have fully cooled, whisk together the confectioner's sugar and milk until the icing is smooth and consistent.
Dip the donut entirely into the icing. Lightly shake the excess and place the donut onto a baking sheet lined with a wire cooling rack.
Sprinkle the donut liberally with some of the remaining Strawberry Shortcake Crumbs.
Allow glaze to firm up before serving. Enjoy!

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