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Strawberry Shortcake Donuts | The Little Epicurean

Strawberry Shortcake Doughnuts

A spin on a strawberry shortcake. Instead of using a biscuit or a slice of cake, enjoy strawberries atop a fresh glazed doughnut!
Yield: fifteen 3-inch square doughnuts
Prep Time: 40 mins
Cook Time: 10 mins
Dough Rest Time: 1 hr 15 mins
Total Time: 2 hrs 5 mins
Course: Dessert
Cuisine: American
Keyword: strawberry donuts, strawberry doughnuts, glazed donuts, strawberry shortcake, strawberry shortcake donuts
Servings: 15
Author: Maryanne Cabrera


Yeast Doughnut:

  • 1 cup warm water, about 105°F
  • 3 Tablespoons active dry yeast
  • ½ cup granulated sugar, plus 1 Tablespoon
  • 4 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • 2 teaspoons fine sea salt
  • 3 large egg yolks
  • ¼ cup vegetable shortening
  • 1 ½ teaspoons pure vanilla extract
  • vegetable oil, as needed for frying

Sugar Glaze:

  • 4 cups powdered sugar, sifted
  • ½ Tablespoon light corn syrup, or glucose syrup
  • cup warm water
  • 1 teaspoon pure vanilla extract
  • pinch of fine sea salt

Cream Cheese Frosting:

  • cup unsalted butter, room temp
  • 8 oz cream cheese, room temp
  • ¼ teaspoon fine sea salt
  • 2 cups powdered sugar, sifted


  • 5 cups strawberries, hulled and sliced
  • 2 Tablespoons granulated sugar


Yeast Doughnuts:

  • Place warm water in a small bowl.  Sprinkle yeast and 1 Tbsp sugar over water. Stir to combine. Let sit for 5-7 minutes until yeast mixture is foamy on top.
  • In a large bowl, whisk together remaining sugar, flour, baking powder, and salt. Set aside.
  •  In the bowl of stand mixer fitted with a paddle attachment, combine egg yolks, shortening, and vanilla extract. Mix until yolks and shortening has been broken up.
  • Add yeast mixture and switch out paddle attachment with dough hook attachment. Add flour mixture in three additions. Mix on low-medium speed until all the flour has been incorporated. Then increase speed and mix/knead for 2 minutes or so until the dough is smooth.
  • Remove dough from mixing bowl and place onto a light floured baking sheet. Pat dough into a rectangle with a thickness of about ½ inch. Cover with a kitchen towel and set up a proofing box in your oven.
  •  In a medium sauce pot, bring about 4 cups of water to a boil. Place sauce pot in the bottom rack of oven. Place the towel covered dough in the oven. Close the oven door and let the dough rise for about 45 minutes to 1 hour, until the dough has almost doubled in size. Do not open the oven door during the time, keep in as much heat and steam in the oven as possible.
  • Remove dough from proof box oven and place on a lightly floured work surface. Pat dough into a rectangle about 18x13-inches. Use a sharp knife (or pizza cutter) to cut the bars into 3-inch squares.
  • Gently transfer squares to lightly floured baking sheet. You will need two baking sheets. Arrange squares at least 1 ½ inches apart from each other. Bring water in sauce pot to a boil once more and place in the bottom rack of oven. Keep squares uncovered and place in the oven for another 30-45 minutes until they have doubled in size.
  • Fill a large pot with 3 inches of oil.* Using a candy thermometer to measure the temperature, heat oil to 350°F.
  • Remove dough squares from the oven. Brush off any excess flour and carefully place 2-3 squares into the hot oil. Be sure not to crowd the doughnuts. Set a timer and fry for 35 seconds, until light golden brown in color. Carefully turn over the bar and fry the other side for another 30 seconds. Once golden brown all over, remove cooked doughnut from oil and let drain over a cooling rack set over paper towels. Allow squares to cool before dipping in sugar glaze.

Sugar Glaze:

  • Place all ingredients in a large bowl. Use a whisk to mix until glaze is smooth. Dip one side of square doughnut into the warm icing. Let dry for 10-15 minutes before spreading cream cheese frosting on top.

Cream Cheese Frosting:

  • Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter and cream cheese until smooth. Add salt and sifted powdered sugar. Mix until smooth and thick. Use a small cookie scoop to distribute frosting among sugar glazed doughnuts. Use the back of a spoon or a mini offset spatula to spread frosting over doughnut.


  • Slice strawberries and place in a large bowl. Sprinkle with sugar and toss to combine. Let sit for 5 minutes to allow strawberries to expel juice. Spoon strawberries over cream cheese frosting. Enjoy doughnuts immediately!


  • I like to use a dutch oven because it helps maintain the oil temperature.
  • These strawberry shortcake doughnuts should be enjoyed the same day they are fried and assembled.