Strawberry Shortcake Baked Mini Buttermilk Donuts Recipes

STRAWBERRY SHORTCAKE BAKED MINI BUTTERMILK DONUTS

Steps:

• Preheat oven to 350 F and prepare a mini donut pan.
• In a medium bowl combine flour, baking powder and baking soda. Set aside.
• In a separate bowl whisk the eggs, add oil, butter, vanilla extract, buttermilk and sugar. Combine well with a wooden spoon.
• Add flour to wet ingredients.
• Pour the batter into the bag, make a small hole on the corner. Push gently the batter into the baking pan and form mini donuts.
• Bake for 12 - 15 minutes.
• Cool off before glazing on the wire rack.
• Place strawberries in the blender and make puree. Transport puree into the small saucepan and heat for minute on low heat. Add powdered sugar and whisk vigorously. Transfer into the bowl. Set aside to cool off for two - three minutes.
• Dip each donut into the bowl and place on the wire rack.

BUTTERMILK STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Line a baking sheet with parchment paper.
• Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
• Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)
• Stir in buttermilk until the flour mixture is moistened.
• Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
• Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.
• Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
• Serve the strawberries with juice over the biscuits.