Strawberry Shortcake with Homemade Donuts

• Prepare the Dry Ingredients
  • In a bowl, mix together the cake flour, baking powder, and salt. If you enjoy nutmeg, feel free to add it now! Set the dry mixture aside.
• Cream the Shortening and Sugar
  • In your mixer, blend the shortening (plain Crisco works well) and sugar on low speed until the mixture resembles a sandy texture.
• Add Egg Yolks
  • Gradually blend in the egg yolks on low speed for about 1 minute until fully combined.
• Incorporate Dry Ingredients and Sour Cream
  • Alternate adding the dry ingredient mixture and the sour cream into the mixer. Be sure to scrape down the sides occasionally to ensure everything is well combined.
• Finish the Batter
  • Add the vanilla extract last and mix until everything is incorporated. Cover the batter and let it chill in the fridge for 15-20 minutes.
• Preheat the Oven
  • Preheat your oven to 350°F (175°C).
• Pipe the Batter
  • Spoon the chilled batter into a ziplock bag, cutting off one corner to create a makeshift piping bag. This makes it much easier to pipe the dough into your greased donut pan!
• Bake the Donuts
  • Pipe the dough into the donut pan and bake for 10-12 minutes, or until golden.
• Prepare the Icing
  • While the donuts are baking, prepare the icing. In a saucepan over low heat, warm the milk and whisk in the confectioners’ sugar until smooth.
• Ice the Donuts
  • Once the donuts are slightly cool, dip them in the icing or spoon it over the tops—whichever method you prefer!
• Add the Strawberry Whipped Cream
  • For an extra treat, cut each donut in half (like an English muffin). Slice up some fresh strawberries and add whipped cream for a delightful topping.

Enjoy!
These donuts are super light and airy, and the combination of strawberries and whipped cream is simply blissful. It’s a delicious experience you won’t want to miss!