There is no doubt that you’ll love these delicious homemade strawberry shortcake donuts. Only baked for 7-9 minutes, this mini strawberry shortcake donut recipe is quick to make and simply delicious. Top these fluffly donuts with a sweet vanilla glaze for the ultimate treat. Whether you make one dozen or ten dozen, these adorable mini donuts are perfect for any occasion from a quick snack to a brunch celebration!

strawberry shortcake donuts

Mini Strawberry Crunch Donut Recipe

These mini donuts are baked, not fried, and simply delicious. Toss these homemade baked mini donuts in cinnamon sugar or chocolate glaze for the ultimate treat.
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Prep Time 30 mins
Total Time 2 hrs
Course Dessert
Servings 24 mini donuts

Equipment

Ingredients
 

Strawberry Crumb Topping

  • 2 tablespoons All-purpose flour
  • 1 tablespoon Granulated sugar
  • 1 tablespoon Cold butter cut into small pieces

Strawberry Donuts

  • ¾ cup All-purpose flour
  • ¼ cup Granulated sugar
  • ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • ¼ teaspoon Baking soda
  • cup Sour Cream
  • 1 Egg
  • 3 tablespoons Butter melted
  • 1 teaspoon Vanilla extract
  • 1 package (.8 ounces) freeze dried strawberries finely chopped and divided

Glaze

  • 1 cup Powdered sugar (confectioners’ sugar)
  • 1-2 tablespoons Milk

Instructions
 

  • Preheat oven to 350F. Line a cookie pan with parchment paper and prepare 2 Daily Delights mini donut pans with vegetable pan spray.
  • Make strawberry shortcake crumb topping. In small bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Sprinkle on prepared cookie pan. Bake 8-10 minutes, stirring halfway through bake time. Let cool completely.
  • Increase oven temperature to 375°F.
  • Make donuts. In a medium bowl, combine flour, sugar, baking powder, salt and baking soda. In medium bowl, whisk together sour cream, egg, melted butter, and vanilla until smooth.
  • Add sour cream mixture to flour mixture and stir until combined. Fold in 1/2 cup finely chopped freeze dried strawberries.
  • Divide batter evenly among cavities, filling about 3/4 full.
  • Bake 7-9 minutes, or until top of donuts spring back when lightly touched. Cool donuts in pan on cooling grid 3 minutes; remove from pan and let cool completely on cooling grid.
  • Make glaze. In a small bowl, combine powdered sugar and milk; whisk until smooth.
  • In a second small bowl, combine cooled crumb toppingand remaining 1/3 cup freeze dried strawberries.
  • Dip donuts in glaze, allow excess to drip away, and then dip in strawberry topping.

Notes

To make filling the pan cavities easier, use a cut decorating bag to fill donut cavities with batter
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strawberry shortcake donuts