A fresh twist on classic strawberry shortcake: Strawberry Shortcake Doughnuts replace the traditional biscuit or cake with warm, glazed, yeast-raised doughnut squares topped with cream cheese frosting and macerated strawberries.
These doughnuts were inspired by a memorable fried-to-order creation enjoyed at the original Gordoughs food trailer in Austin, TX. The original version — known as “Miss Shortcake” — left a lasting impression and served as the starting point for this recipe.
Strawberry Donuts
“Strawberry shortcake” can take many forms, but the essential elements remain the same: a baked or fried pastry, fresh strawberries, and a generous dollop of cream. This version swaps the pastry for a warm, airy yeast donut square, finished with a sugar glaze, cream cheese frosting, and bright, lightly sugared strawberries.
Shortcake bases vary widely — biscuits, sponge cake, pound cake, and even shortbread or cookies have all been used in different interpretations. The doughnut shortcake leans into contrast: crisp fried exterior, soft interior, cool cream cheese topping, and juicy strawberries.
Other popular strawberry shortcake ideas include ice cream shortcake, balsamic-glazed shortcake, and layered strawberry cakes, each using the same three main components in different ways.
Homemade Yeast Raised Donut
You can use store-bought glazed yeast doughnuts for convenience, but making yeast-raised dough can elevate the result. This recipe uses a classic enriched yeast dough that is rolled, cut into squares, proofed, and deep-fried for a light, pillowy interior.
Important: these are deep-fried doughnuts. Baking the same dough will produce a bread roll rather than the characteristic fried texture and crisp exterior.
How to assemble strawberry shortcake doughnuts
- Fry the proofed dough squares until golden and drain on a wire rack to cool slightly.
- Dip each cooled square in a warm sugar glaze and allow the glaze to set for 10–15 minutes.
- Top glazed doughnuts with a dollop of cream cheese frosting and spread evenly.
- Spoon macerated fresh strawberries over the frosting and serve immediately.
How long do these doughnuts stay fresh?
For best texture and flavor, enjoy these strawberry shortcake doughnuts the same day they are fried and assembled. Fried doughnuts begin to lose their ideal texture as they stale and the strawberries will release moisture over time, which softens the dough and thins the frosting. Aim to serve them within 6–8 hours of frying for the best experience.
Strawberry Shortcake Doughnuts
Yield: Fifteen 3-inch square doughnuts
Servings: 15
Prep Time: 40 mins
Cook Time: 10 mins (frying)
Dough Rest Time: 1 hr 15 mins
Total Time: 2 hrs 5 mins
Ingredients
Yeast Doughnut
- 1 cup warm water (about 105°F)
- 3 Tbsp active dry yeast
- ½ cup granulated sugar
- 4½ cups all-purpose flour
- ½ tsp baking powder
- 2 tsp fine sea salt
- 3 large egg yolks
- ¼ cup vegetable shortening
- 1½ tsp pure vanilla extract
- Vegetable oil, for frying
Sugar Glaze
- 4 cups sifted powdered sugar
- ½ Tbsp light corn syrup (or glucose syrup)
- ⅓ cup warm water
- 1 tsp pure vanilla extract
- Pinch fine sea salt
Cream Cheese Frosting
- ⅔ cup unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- ¼ tsp fine sea salt
- 2 cups sifted powdered sugar
Strawberries
- 5 cups strawberries, hulled and sliced
- 2 Tbsp granulated sugar
Instructions
Yeast Doughnuts
- Combine warm water, yeast and 1 Tbsp sugar in a small bowl. Let sit 5–7 minutes until foamy.
- In a large bowl, whisk remaining sugar, flour, baking powder, and salt.
- In a mixer bowl, blend egg yolks, shortening and vanilla until distributed. Add the yeast mixture.
- Switch to a dough hook and add the dry mixture in three additions. Mix low-medium until combined, then increase speed and knead 2 minutes until smooth.
- Turn dough onto a lightly floured sheet and pat into a rectangle about ½ inch thick. Cover and proof in a warm, humid environment (place a pot of boiling water in the oven) for 45–60 minutes until nearly doubled.
- On a floured surface, pat dough to about an 18×13-inch rectangle and cut into 3-inch squares. Arrange on baking sheets 1½ inches apart and proof again 30–45 minutes until doubled.
- Heat oil to 350°F in a deep pot with 3 inches of oil. Fry 2–3 squares at a time, 30–35 seconds per side, until light golden. Drain on a wire rack and cool slightly before glazing.
Sugar Glaze
- Whisk powdered sugar, corn syrup, warm water, vanilla and a pinch of salt until smooth. Dip the top of each cooled doughnut into the warm glaze and let set 10–15 minutes.
Cream Cheese Frosting
- Cream butter and cream cheese until smooth. Add salt and sifted powdered sugar and mix until thick. Use a small scoop to place frosting on each glazed doughnut and spread evenly.
Strawberries
- Slice strawberries, toss with 2 Tbsp sugar and let sit 5 minutes to release juices. Spoon the strawberries and their juices over the cream cheese frosting and serve immediately.
Notes
- Using a heavy-bottomed pot or Dutch oven helps maintain steady oil temperature for consistent frying.
- These doughnuts are best eaten the same day. The strawberries will soften and release moisture over time, which affects texture.
Nutrition
Calories: 506 kcal • Carbohydrates: 91 g • Protein: 8 g • Fat: 13 g • Sugar: 59 g
Nutrition values are estimates and should be used as a guideline only.
Like this recipe? Try it at home and enjoy warm doughnuts topped with fresh strawberries.