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Strawberry Shortcakes on Sour Cream Doughnuts

What a brilliant idea is this? A brand-new gourmet doughnut shop in Calgary, Jelly Modern Doughnuts, has these enormous fresh strawberry “shortcakes” on their menu – pastry cream sandwiched with sliced strawberries on their soft and crispy sour cream cake doughnuts. The genius of it! This method could easily streamline your usual strawberry shortcakes if you picked up a dozen good-quality doughnuts to use instead of the usual shortcake or biscuit – or you could go all-out and make the doughnuts from scratch. Add blueberries along with the strawberries and you have a festive Fourth of July dessert.

Strawberry Shortcakes on Sour Cream Doughnuts

6 large sour cream doughnuts (store-bought, or using recipe below)
1 pint strawberries, hulled and sliced
2 Tbsp. sugar, divided
1 cup heavy (whipping) cream
1/4 tsp. vanilla (optional)
powdered sugar, for dusting

Split the doughnuts in half width-wise using a sharp serrated knife. Toss the strawberries with 1 Tbsp. sugar (or to taste) and set aside.

Whip the cream with the remaining sugar and vanilla until stiff peaks form. Arrange sliced berries on the bottoms of each doughnut, top with whipped cream, then the top doughnut half. Dust with powdered sugar and garnish with extra berries. Serves 6.

Sour Cream Cake Doughnuts

Adapted from Bon Appetit, October 2004

1 cup sugar
2 large eggs
1/3 cup melted butter
1 tsp. vanilla
3 1/2 cups all purpose flour
1 Tbsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1 cup sour cream or full-fat plain yogurt

canola oil, for cooking

In a large bowl, beat the sugar and eggs with an electric mixer for 2-3 minutes, until thick and pale yellow. Beat in the butter and vanilla. In a small bowl, stir together the flour, baking powder, cinnamon and salt.

Gently beat in a third of the flour mixture, half the sour cream, another third of the flour, the last of the sour cream and the last of the flour. Cover; set aside for an hour.

On a lightly floured countertop, roll or pat out the dough to about 1/2”³ thick. Cut into doughnut shapes using a doughnut cutter, or cut into rounds with a round cutter or glass rim, then using a shot glass or small round cutter, cut out center of each circle of dough to make holes.

Line a baking sheet with paper towels. Pour about 1 1/2 inches of oil into a large deep skillet or pot. Heat until hot but not smoking. Cook doughnuts and holes in batches, without crowding, until golden brown on the bottom; flip using tongs or a slotted spoon and cook until golden on the other side. It should take 3-4 minutes total. Using a slotted spoon, transfer to paper towels. If you like, douse in cinnamon-sugar while they’re still warm. Makes lots.

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