What’s Cooking in Gail’s Kitchen? Elevated Edibles: Donut Strawberry Shortcake! Whether you celebrate your own version of “Doughnut Day” or stick to the declared ones on the national calendar twice a year, here is one more reason to indulge yourself. Transform an ordinary glazed donut into a strawberry shortcake. Begin with a delicious deep-fried glazed doughnut, bakery-fresh. Slice it horizontally to remove the top. Ladle on the ripe and juicy strawberries. The fruit filling is nothing but fresh strawberries mixed with a little sugar. For a thicker sauce simply warm a spoonful or two of strawberry jam and stir. Cover the strawberry layer with a luscious blanket of whipped cream. Replace the top and add more berries, if desired. Perhaps now you, like me, see no reason to wait until the declared holidays roll around.
DONUT STRAWBERRY SHORTCAKE
4 glazed cake donuts, split lengthwise
1 pound fresh strawberries, chopped
1 tablespoon sugar
1/2 teaspoon lemon zest
1-2 tablespoons strawberry jam, warmed
1 cup heavy cream, cold
1/2 cup Greek yogurt, cold
1 tablespoon powdered sugar
1/4 teaspoon vanilla extract
In a bowl, combine chopped strawberries, sugar, lemon zest, and warmed jam. Partially mash some of the berries. Gently stir; rest for 20 minutes. Meanwhile, in a stand mixer, make whipped cream. Combine heavy cream and Greek yogurt. Whip 4-5 minutes until soft peaks form. Add powdered sugar and vanilla extract. Whip 1 minute longer until fluffy. Place each donut on a dessert plate. Remove top. Fill with strawberry mixture, then whipped cream. Replace top; spoon additional strawberries over donut hole. Serve immediately.