This indulgent treat steps up the strawberry shortcake game by using glazed doughnuts. Oregon Strawberries are always sweeter and in this Doughnut Strawberry Shortcake with Bourbon Whipped Cream recipe they compliment the elements perfectly.
Recipe by Staci from craftystaci.com
2 pints of strawberries
2 T granulated sugar
4 glazed doughnuts
1 T butter
1 C heavy cream
2 T granulated sugar
1 1/2 t bourbon (or 1 t of vanilla extract)
1. Start by washing the strawberries, removing the caps and slicing into a bowl. Fold in the sugar. Let the berries sit at room temperature for one hour, then move to the refrigerator.
2. Put your mixing bowl and whisk attachment into the freezer.
3. Heat a cast iron skillet to medium. Slice the doughnuts in half. Butter the cut sides.
4. Lay the doughnuts butter side down in the skillet. Toast for 1 – 3 minutes, or until nicely browned.
5. After the doughnuts are prepared, pull the bowl and whisk from the freezer. Add the cream, sugar and bourbon. You may add extra bourbon or vanilla extract, adjust to your taste. Whip for one minute or until it has reached whipped cream consistency.
6. Lay the two sides of the doughnut in your serving dish with the toasted side face up.
7. Cover the doughnut with the sweetened strawberries.
8. Top the berries with a generous dollop of the bourbon whipped cream and garnish with an extra strawberry.