Three Cheers for the inventors of the Strawberry Donut Shortcake! Well, it all started with everyone’s favorite Strawberry Shortcake. There have been many alterations to this recipe, but the original summertime staple dessert is now 177 years old. This creation began in 1845 in Columbus Ohio and printed for the first time in 1847. Way to GO Ohio!!!
Fast forward 93 years later to 1938 and the birth of the Krispy Kreme Doughnut! If you have never had one, you must try them! Especially, if you are driving by one of the restaurants AND the LIGHT is on! They will give you a FREE warm, fresh baked doughnut right out of the oven. Give it a go when you can! You won’t regret it and they may become your favorite donuts too. You’re welcome!
How To Make the Strawberry Donut Shortcake
Directions:
Clean and slice 1 container (16 oz) of ripe strawberries.
If desired, add 1 Tbs sugar or sugar substitute, a tiny pinch of cinnamon, & a splash of lime juice.
(It’s OK to let the berry flavor shine…
without too much sugar, there is plenty of sweetness in the doughnut)
Cover the berries with the cinnamon sugar mixture, if you like.
Let coated berries rest for at least 30 minutes to macerate.
Whipped Cream:
(Make fresh or use the pre-made)
I use a can of heavy cream that is sugar free, and you would never know it!
2 cups of heaving whipping cream
2 TBS confectioner’s sugar
1 tiny pinch salt
1 tsp vanilla
Whip cream on medium then high with a hand mixer for 4-5 minutes or until cream is thickened and fluffy. (Using a chilled bowl helps this process along)
If you want to get fancy, put your fresh whipped cream in a piping bag with a large tip for fancier results… fancier than a dollop. Slice a glazed doughnut in half through the middle (like slicing a bagel)
Open the donut, add fruit and whipped cream, then top with the other half of the doughnut… ENJOY!
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You may want to visit our Everything Wine page to see what to pair with this lovely dessert!
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