Glazed Doughnut Strawberry Shortcake


A delightful twist on traditional strawberry shortcake using a glazed doughnut. Easy to prepare, yet an impressive dessert! Use store-bought doughnuts or your own glazed doughnut recipe.

Prep Time:
15 mins
Total Time:
15 mins


  • 2 cups heavy whipping cream

  • ½ cup confectioners' sugar

  • 1 teaspoon vanilla extract

  • 4 glazed doughnuts, halved horizontally

  • 1 quart strawberries, hulled and sliced


  1. Beat cream, sugar, and vanilla extract together in a chilled glass or metal bowl with an electric mixer until stiff peaks form.

  2. Place bottom half of one doughnut on a plate. Spoon 1/4 cup whipped cream onto doughnut, arrange 1/4 of sliced strawberries over whipped cream, and then spoon another 1/4 cup whipped cream over strawberries. Top with remaining doughnut half. Repeat with remaining doughnuts, cream, and strawberries.


We chose not to sweeten the strawberries since the doughnut is sweeter than a traditional shortcake biscuit. However, if you'd like, you can add 1 tablespoon of sugar to the sliced strawberries.

You can also use doughnut holes and create a layered dessert in a glass jar. Slice the doughnut holes into halves for the layers.

Nutrition Facts (per serving)

766 Calories
58g Fat
57g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 766
% Daily Value *
Total Fat 58g 75%
Saturated Fat 31g 155%
Cholesterol 167mg 56%
Sodium 252mg 11%
Total Carbohydrate 57g 21%
Dietary Fiber 4g 14%
Total Sugars 23g
Protein 7g
Vitamin C 91mg 455%
Calcium 128mg 10%
Iron 2mg 11%
Potassium 391mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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