The only thing better than strawberry shortcake?
Strawberry shortcake grilled doughnuts!
I mean, obviously.
And on Friday too!
It really doesn’t get any better. Homemade brioche doughnuts, grilled and topped with sweet strawberries and whipped ricotta cream. COME ON… how could this not be the most ultimate summertime dessert?!?
YOU NEED these in your life… preferably today.
I am kind of freaking out over here, just so much love for these shortcake doughnuts, SO MUCH love. ???
Okok, so here’s the deal. Ever since about three months ago, I knew I wanted to make strawberry shortcakes. I had the thought in my head and it just sounded SO good that I wrote it into my content calendar right then and there. I didn’t have the exact recipe down, but I knew I wanted to make some kind of strawberry shortcake. When it finally came time to actually make the shortcakes I did a little brainstorming and somehow, someway, doughnuts became involved.
I have to say, it was one of my better ideas, because YOU GUYS, these doughnuts are everything…. or shortcakes or whatever you want to call them.
Let me just be totally upfront with you guys, prior to these doughnuts, I had never made, nor even had, anything strawberry shortcake. I know, I know what?!?! It’s such a classic!! Well, I grew up with a chocolate loving mom and summertime desserts consisted of chocolate ice cream, blizzards, ice cream cakes, cookies, chocolate cake, K-Bars and well, more chocolate ice cream!!
We are not a fruit dessert family…or we didn’t used to be, but I’m kind of changing things up… or well sort of.
Technically, whenever I make a fruit dessert, we (mom and I) eat it for lunch… or more like brunch.
Yes, these doughnuts were totally eaten for lunch, and yes, they were totally awesome.
ANYWAY, no matter when you eat these, whether it’s breakfast, lunch or dessert, these doughnuts are going to be your go-to summer delight! The super dangerous thing about this recipe? They can be made and ready for eating in just about thirty minutes.
YES, YES and YES!
I used my favorite homemade brioche doughnut recipe for the doughnuts. You can also use store-bought doughnuts, either way will still be heavenly. It just depends on the amount of time you have. If you DO have the time, my brioche doughnut recipe is really simple and easy to make. You really need to give it a try. If you are not into frying, then store-bought all the way!
No judgement here!
Once you have your doughnuts, the rest goes QUICK. You want to toss your strawberries with a little sugar and let them sit for a bit so they can begin to release their yummy juices and create the most delicious sauce. Whip some ricotta with a little vanilla, heat your grill (you can also use a grill pan or skillet), grill you doughnuts…then assemble…and DEVOUR!
Again, SOOOOOO GOOOOOD!
Grilling the doughnuts is not a complete must, but then it kind of is. Grilling the doughnuts caramelizes the outsides of the doughnuts while warming the insides. Just think super sweet, slightly crisp on the outside, and so soft in the middle. It makes for the PERFECT base to your shortcake. Trust me.
…grilled, glazed doughnuts
…sweet, macerated strawberries
…light and vanillay whipped ricotta
Simple as can be, but possibly one of the bestest sweets I have eaten in a long time. Yes, these are that good.
Again…YOU NEED these in your life… today! 🙂
OH, and as if you needed another reason to jump up and make these doughnuts, today oddly happens to be National Doughnut Day. Scary as this is, I truly did not plan this post to fall on today, but obviously it’s just yet another sign that these doughnuts need to made and eaten today.
No excuses. Let’s do this!
Strawberry Shortcake Grilled Doughnuts.
Whipped Ricotta Cream
- 4 ounces cream cheese
- 16 ounce whole milk ricotta cheese
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
In a bowl, combine the strawberries, sugar, lemon zest and vanilla, tossing well to combine. Let the berries sit at room temperature for at least 20-30 minutes until the berries have released their juices. After 30 minutes at room temperature the berries can be kept in the fridge for up to 1 day.
Meanwhile prepare the cream. In the bowl of a stand mixer (or use a hand held mixer) fitted with the whisk attachment, whip the cream cheese until light and fluffy. Add the ricotta and heavy cream, continue to whip until the the ricotta is smooth and the cream has fluffed, about 6-8 minutes. Add the vanilla and whip until combined. Keep the cream covered in the fridge until ready to assemble your shortcakes.
Preheat the grill to medium heat.
Grill doughnuts until lightly caramelized, 30 seconds to 1 minute per side. Watch closely, they can burn easily because of the sugar. Allow the doughnuts to cool slightly and then slice in half. Fill each doughnut with strawberries and a dollop of cream. EAT... no, DEVOUR!
In a large mixing bowl (I like to use my stand mixer), combine the warm milk with the yeast and sugar. Allow the mixture to sit 5-10 mins or until the mix is foamy and smells like bread. To the bowl, add the butter and egg, mix a little to combine and then add 3 cups flour and the salt. Knead the dough using a dough hook or your hands until the dough comes together and is smooth, about 3 minutes with a mixer and 5-10 by hand. If the dough seems too sticky, add the remaining 1/2 cup flour. The dough should come together, but be slightly sticky to touch. Grease a large bowl and place the dough ball inside. Cover the bowl and let rise in a warm place until doubled in size, at least 30 minutes.
To fry the doughnuts, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out round of dough. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap while the oil heats.
In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. When done, transfer to a wire rack to cool. Make sure to return the oil to 350 degrees F. between batches. Sprinkle each doughnut liberally with sugar and then eat or use as desired!
Bring on all the strawberry shortcake grilled doughnuts… please! ?
PS. Sorry for all the words in all CAPS today, I’m just way too excited about these shortcake doughnuts!