With the Fourth of July coming up, it’s all “red berries this” and “blue berries that” up in my Google reader. Don’t get me wrong, I love a good berry trifle or berry pie as much as the next kid, but this Independence Day I want to do something a little different with my berries. Something a little…doughnuttier.
Say hello to strawberry shortcakes made with doughnuts.
I desperately wish I could take full credit for this idea, but I actually saw a version of this on Serious Eats, created by Jessie of Cakespy. That girl! Too clever. She deserves full snaps, because it turns out that doughnuts + fresh berries + whipped cream is even more amazing than it sounds.
The combination of sweetly glazed yeasted doughnuts, juicy berries, and softly whipped cream is pretty much perfect. The doughnuts don’t have the crunchy exterior of traditional shortcakes, but I actually love that they stay soft and pillowy. It makes this dessert much more cake-like.
Oh, did I just call this dessert? Yeah, about that. While doughnuts are technically a breakfast food, I think we all know they have enough sugar to fuel several long-distance races, so when you combine them with a generous pillow of cream, this is a dish that responsible eaters will treat as an indulgent dessert.
Me? I had it at 11 am. Do as I say, not as I do.
Speaking of irresponsibility, I couldn’t help but ask myself: Self, what would happen if I added a layer of liquid chocolate ganache to these doughnut shortcakes? Would the results be better, worse, or just about the same?
I couldn’t answer myself because I was busy tearing into the chocolate-drenched shortcake with both hands and the occasional foot.
So there you have it! A super-easy dessert/breakfast hybrid that’s so good, you’ll be eating it with your feet. That’s the SugarHero guarantee.
Doughnut Strawberry Shortcakes
- 8 ounces strawberries or mix of berries
- 1-2 tbsp granulated sugar
- 3 glazed yeast doughnuts
- 1 cup heavy cream
- 1/2 tsp vanilla extract
- Optional: chocolate ganache or chocolate syrup
Wash the berries and pat them dry. Hull the strawberries, then coarsely chop them. Place them in a bowl with 1 tablespoon of granulated sugar. If your berries aren’t very ripe or sweet, add an additional tablespoon. Toss the berries to coat them with the sugar, and let them sit at room temperature for an hour to get nice and juicy. Place the bowl and beaters you will be using to make the whipped cream in the refrigerator to get cold.
When you’re ready to assemble the shortcakes, pour the heavy cream into the chilled bowl and add the vanilla extract. I think these desserts are sweet enough without adding sugar to the cream, but if you cannot imagine whipped cream without sugar, by all means add a spoonful or two. Whip the cream until soft peaks form.
Slice the doughnuts in half. Spoon the strawberries and their juices over the bottom half of each doughnut, and top with a big, billowy spoonful of cream. Add chocolate ganache or syrup if desired, and top the shortcakes with the doughnut top. Serve immediately.
Adapted from/inspired by Serious Eats