Strawberry Shortcake with Homemade Donuts
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 1/2 tsp baking powder
2 1/4 cups cake flour
2 cups Confectioners Sugar
2 large egg yolks
1/2 cup granulated sugar
1 tsp salt
8 oz sour cream
1 pint strawberries
1/2 tsp vanilla extract
2 tbsp shortening/vegetable lard
12 tablespoons whipped cream
1/4-1/2 cup Whole Milk
Equipment:
blender
oven
frying pan
sauce pan
whisk
Cooking instruction summary:
- Mix cake flour, baking powder and salt together. I don't like nutmeg so much, but if you do add it now! Set aside.
- In your mixer, blend the Shortening (I used plain Crisco) and sugar together on low speed until "sandy".
- Now blend in the egg yolks on low speed about 1 minute.
- Alternate mixing in your dry ingredients (the flour combo) and the sour cream. Be sure to scrape down the sides every now and then too.
- Add the vanilla extract last and mix until incorporated.
- Cover the batter and let sit in the fridge for 15-20 minutes.
- Preheat your oven to 350. Spoon your batter into a ziplock bag to use the corner as a piping bag. It's a lot easier this way I promise! Pipe dough into a greased donut pan.
- Bake for 10-12 minutes.
- While baking, prepare the icing for the donuts. In a saucepan over low heat warm the milk and then whisk in the confectioners sugar until smooth. That's it!
- Dip the slightly cool donuts in the icing or spoon icing over the top, whatever works for you.
- Now to go completely wild, cut the donut in half (like an english muffin). Slice up some strawberries and add some whip cream.
- Pure bliss.
- These donuts are super light and airy. The strawberries and whip cream just go perfectly, it's borderline life changing.
Step by step:
1. Mix cake flour, baking powder and salt together. I don't like nutmeg so much, but if you do add it now! Set aside.In your mixer, blend the Shortening (I used plain Crisco) and sugar together on low speed until "sandy".Now blend in the egg yolks on low speed about 1 minute.Alternate mixing in your dry ingredients (the flour combo) and the sour cream. Be sure to scrape down the sides every now and then too.
2. Add the vanilla extract last and mix until incorporated.Cover the batter and let sit in the fridge for 15-20 minutes.Preheat your oven to 35
3. Spoon your batter into a ziplock bag to use the corner as a piping bag. It's a lot easier this way I promise! Pipe dough into a greased donut pan.
4. Bake for 10-12 minutes.While baking, prepare the icing for the donuts. In a saucepan over low heat warm the milk and then whisk in the confectioners sugar until smooth. That's it!Dip the slightly cool donuts in the icing or spoon icing over the top, whatever works for you.Now to go completely wild, cut the donut in half (like an english muffin). Slice up some strawberries and add some whip cream.Pure bliss.These donuts are super light and airy. The strawberries and whip cream just go perfectly, it's borderline life changing.
Nutrition Information:
covered percent of daily need
