Vanilla Bean Pound Cake Donut Strawberry Shortcake

Baked vanilla bean pound cake donuts filled with lightly sweetened whipped cream and macerated strawberries.

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Servings: 6

Prep Time: 00:15

Cook Time: 00:20

Vanilla Bean Pound Cake Donuts

1 1/4 cup granulated sugar

2 sticks unsalted butter, softened

2 teaspoons vanilla bean paste (can sub in vanilla extract)

5 eggs

1 3/4 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/3 cup sour cream

1 teaspoon lemon zest

1 tablespoon lemon juice

Macerated Strawberries

4 cups strawberries, washed and cut into sixths.

1 1/2 tablespoons granulated sugar

Vanilla Bean Whipped Cream

2 cups cold heavy whipping cream

3 tablespoons powdered sugar

1 teaspoon vanilla bean paste (can sub in vanilla extract)


1For the pound cake donuts: Preheat oven to 325 degrees. Lightly grease your donut pan(s) (I like to use sprayable coconut oil). If you only have one (6 donut) pan the donuts will be baked in two batches. The recipe yields 12 total donuts.

2In a stand mixer with the paddle attachment, combine sugar, butter and vanilla bean paste. Beat on medium speed for 3 minutes.

3Add the eggs and continue mixing on medium speed until they are incorporated into the mixture.

4Add the flour, baking powder and salt and mix on low until the dry ingredients just start to mix into the butter mixture.

5Add sour cream, lemon zest, and lemon juice and mix on medium-low until just combined, about 30 seconds.

6Spoon the batter into the prepared donut pan(s) and smooth with a spatula.

7Bake for 20 minutes. Remove the donuts from the pan onto a cooling rack. If you only have one donut pan, re-spray with coconut oil and bake the second batch while the first is cooling.

8For the macerated strawberries: While the donuts are cooling, combine strawberries and sugar in a medium size bowl. Allow to sit, stirring occasionally, for at least 15 minutes.

9For the vanilla bean whipped cream: For best results, put the bowl of your stand mixer in the freezer for a few minutes before starting the whipped cream.

10Combine heavy cream, sugar, and vanilla bean paste in the bowl of a stand mixer with the whisk attachment.

11Whisk on high speed for 1-2 minutes, or until medium to stiff peaks have formed. Do not over beat.

12To assemble: Spread one heaping teaspoon of whipped cream on top of a donut and top with another heaping teaspoon of berries. Stack another donut on top and repeat. Repeat for all 6 stacks.

Additional Notes

This recipe makes 12 donuts and each stack consists of two donuts, making 6 servings.

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