🍩🍓 Double Stacked Loaded Strawberry Shortcake Chee
🍩🍓 Double Stacked Loaded Strawberry Shortcake Cheesecake Donut 🍓🍩
Get ready to treat yourself to this decadent dessert! A delicious combination of strawberry shortcake and cheesecake, all in a fluffy donut form!
Ingredients:
For the Donuts:
2 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon (optional)
1/2 cup milk
1/4 cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 cup whipped cream (or cool whip)
For the Strawberry Topping:
1 cup fresh strawberries, sliced
2 tbsp granulated sugar
1 tbsp lemon juice
For the Glaze:
1 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract
Instructions:
Prepare the Strawberries:
In a bowl, mix sliced strawberries, granulated sugar, and lemon juice. Let sit for about 15 minutes to macerate.
Make the Donuts:
Preheat your oven to 350°F (175°C) and grease a donut pan.
In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
In another bowl, combine milk, melted butter, eggs, and vanilla. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fill the donut pan about 2/3 full and bake for 10-12 minutes or until a toothpick comes out clean. Let cool.
Prepare the Cheesecake Filling:
In a bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until combined. Gently fold in the whipped cream until smooth.
Assemble the Donuts:
Once the donuts are cool, slice each donut in half horizontally.
Spread a generous layer of cheesecake filling on the bottom half, top with sliced strawberries, and then place the top half back on.
Make the Glaze:
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Adjust the consistency as needed.
Finish:
Drizzle the glaze over the stacked donuts and top with extra strawberries, if desired.
Serve:
Enjoy your double stacked loaded strawberry shortcake cheesecake donuts! 🍰❤️
I absolutely adore making these double stacked strawberry shortcake cheesecake donuts! Seriously, they're not just a dessert; they're an experience. When I first tried making them, I realized a few little tweaks can make a huge difference, especially if you're aiming for that extra 'wow' factor or want to dive deeper into the 'strawberry crunch donut' vibe. One of my favorite additions, which really elevates the texture, is a homemade 'strawberry crunch' topping. While the recipe is fantastic as is, for that extra layer of deliciousness, I sometimes crush some store-bought shortbread cookies or even make my own 'shortcake crumbs' by baking small pieces of shortcake until golden and slightly crispy. You can mix these crumbs with a little melted butter and a dash of freeze-dried strawberry powder for an intense flavor and beautiful pink hue. Sprinkle this over the glazed donuts, and voilà – you've basically got an irresistible strawberry crunch donut! I also love to really load up on the 'red glaze' drizzle, letting it drip down the sides for that perfect photo-worthy finish, just like those amazing ones I saw with the little red straws. For the donuts themselves, don't be afraid to experiment. While baking is super convenient, if you're feeling adventurous, you could adapt this into a fried donut recipe for an even richer texture. Just remember: whether baked or fried, avoid overmixing the batter! A light hand ensures those fluffy, tender donuts that are perfect for stacking. I've found that using room temperature ingredients for the batter helps everything combine smoothly, leading to a more consistent rise. And let's talk about that incredible cheesecake filling. If you want to make your 'double strawberry cheesecake' donuts even more decadent, try adding a tiny bit of lemon zest to the cream cheese mixture – it brightens up the flavors beautifully without overpowering the strawberry. Sometimes, I even swirl in a tablespoon of homemade strawberry jam into the filling for an extra burst of fruitiness and a lovely marbled effect. For a lighter touch, you can adjust the amount of powdered sugar or even use a sugar substitute if you prefer. Don't forget the strawberries! Macerating them with sugar and lemon juice is key, but for an extra pop of flavor, I sometimes roast a small portion of the strawberries quickly in the oven before slicing them for topping. It concentrates their sweetness and adds a lovely depth. When assembling, be generous with that cheesecake filling and those fresh strawberries – after all, they're 'loaded' for a reason! Finally, for storage, I usually keep these beauties in an airtight container in the fridge. They're best enjoyed within a day or two, but honestly, they rarely last that long in my house! They make such a fantastic treat for brunches, parties, or just a really special weekend indulgence. Trust me, once you make these, you'll be everyone's favorite baker!
