88% would make this again

Strawberry Shortcake Donuts

Q: How are strawberry shortcake donuts different to regular ones?

Strawberry shortcake donuts are a dessert mash-up that combines the soft cakey texture of a baked donut with the classic flavours of strawberry shortcake. Fresh strawberries and whipped cream on top. They are usually baked and then coated or filled rather than deep fried like traditional donuts so they feel lighter but still sweet and satisfying.

Q: Can I use fresh or frozen strawberries in shortcake donuts?

You can use either fresh or thawed frozen strawberries but fresh berries taste best when they are ripe and naturally sweet. If frozen berries are your only option, let them thaw and drain off excess liquid first and you can toss them with a little sugar to draw out extra sweetness.

Q: Do I have to fry strawberry shortcake donuts or can they be baked?

Most home recipes including the one you’re using are baked, which makes them easier and less messy than frying and still tender and delicious. Baking also helps the donuts keep their shape so you can easily glaze and top them with berries and cream.

Q: How do I keep the whipped cream from making the donuts soggy?

It’s best to assemble the donuts right before you’re ready to serve so the whipped cream and strawberries stay fresh and the donut doesn’t lose its soft texture from moisture. Cutting and filling them just before eating keeps them tasting light rather than soggy.

Q: What is the best way to make the strawberry flavour pop?

Gently toss sliced strawberries with a little sugar and let them sit for about 10-15 minutes. This process, called macerating really draws out their juices and makes the berry flavour much sweeter and more intense on every bite. Whenever we tried making batches of this recipe using this technique and making them without it you can really taste the difference. It's also such a low effort tip to improving the flavour too!

Q: Can I make strawberry shortcake donuts ahead of time?

You can bake the donuts a few hours ahead and keep them in an airtight container but save the whipped cream and strawberry topping for just before serving for the best taste and texture. Assembling them ahead of time can make them soft instead of delightfully tender. We still recommend enjoying these when they are fresh as that's when they taste their best.

Vish G

April 9, 2026

Weekend baking feels special when it has strawberry shortcake donuts on the menu. Make your kitchen smell amazing with viral worthy soft and delicious baked treats that leave your house smelling of sweet strawberries. This dessert is lightly sweet and topped with a berry flavoured glaze ‘n’ crumble ready to be enjoyed for brunch or just for an afternoon sweet craving. We love that these don’t need to be deep fried so you can enjoy them without the mess of frying.

PREP TIME

20 MIN

COOK TIME

14 MIN

SERVINGS

Ingredients

Donuts
1 cup plain flour (125 g)
1/3 cup granulated sugar (65 g)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup buttermilk (80 ml)
1 large egg
2 tablespoons melted butter (30 g), cooled
1 teaspoon vanilla extract
Strawberry glaze
1 cup fresh strawberries, finely chopped (150 g)
1 teaspoon sugar
1 cup icing sugar (120 g)
1 to 2 tablespoons strawberry juice from the berries
Shortcake crumble
1/4 cup plain flour (30 g)
2 tablespoons sugar
2 tablespoons cold butter (30 g)
Topping
8 small fresh strawberries
Optional light dusting of icing sugar

Instructions

Heat the oven to 180°C / 350°F and lightly grease a donut pan.
In a bowl, mix flour, sugar, baking powder and salt until combined.
In another bowl, whisk buttermilk, egg, melted butter and vanilla.
Pour the wet mixture into the dry ingredients and gently stir just until no dry flour remains. Do not overmix.
Spoon or pipe the batter into the donut pan, filling each ring about three quarters full.
Bake for 12 to 14 minutes until the donuts spring back lightly when touched. Let cool completely.
Toss the chopped strawberries with 1 teaspoon sugar and set aside for 10 minutes, then press gently to release juice.
In a small bowl, mix icing sugar with 1 to 2 tablespoons of the strawberry juice until thick but pourable.
For the crumble, rub flour, sugar and cold butter together with your fingers until small crumbs form, then bake on a tray at 180°C / 350°F for 8 to 10 minutes until lightly golden. Cool fully.
Spoon strawberry glaze over cooled donuts, letting it drip naturally over the edges.
Sprinkle the shortcake crumble over the glaze before it sets.
Finish each donut with a fresh strawberry on top and a light dusting of icing sugar if desired.
Serve the same day for the best texture and flavour.