Recently I visited the Florida Strawberry Growers Association to learn more about Florida strawberries. During the tour someone joked about serving strawberry shortcake on a fried donut—and I was instantly hooked on the idea. I made it when I returned home and it was incredible. The combination of warm fried biscuit donuts, macerated strawberries and fresh whipped cream captured everything I love about strawberry shortcakes in a playful, portable form.
The photos here were taken on Pembroke Collection plates by Q Squared. Their durable, attractive dinnerware and flatware are great for everyday meals and for entertaining.
Florida strawberries are stunningly perfect when in season. I had fun photographing them and, of course, sampling plenty—especially since I came home with 10 pounds of fresh berries.
This is our group from the tour. I help organize meetups for local food bloggers in Central Florida; Sue (on the left) arranged this visit and made it a fantastic day.
Strawberry flowers are delicate and fascinating. From bloom to ripe berry takes about 35 days. In this photo you can see the green developing fruit emerging from the flower and the forming calyx.
We picked strawberries straight from the field and ate them right there—sweet, juicy, and unforgettable. If you ever have the chance to pick fresh Florida strawberries in season, don’t pass it up.
Store strawberries completely dry in the refrigerator at about 33°F for the longest freshness; they don’t truly freeze until about 28°F.
On the tour we visited FSGA fields and BBI Produce to learn about research and the varieties grown in Florida. Strawberries are typically planted in October and picked from November through March.
We had lunch in Plant City and enjoyed excellent pizza and rolls, plus a strawberry salad that I’m eager to recreate. Later we visited Parkesdale Farm Market for shortcakes and strawberry milkshakes—shortcakes are only available during strawberry season, so if you’re nearby, it’s worth a visit.
Back in the kitchen, I hulled and sliced the strawberries, placed them in a bowl with a little granulated sugar and a few drops of water, then mixed and set them aside to macerate. The amount of sugar depends on the berries’ natural sweetness; mine were very sweet so I used only a little.
This is an easy, approachable recipe. I used canned refrigerated buttermilk biscuits to make fried donuts—an effortless shortcut that produces light, tender fried rounds. If you prefer to make doughnuts from scratch, you can substitute your favorite homemade dough.
Fry the biscuits in hot oil until golden brown, let them rest for a minute, then toss in granulated sugar while still warm. Whip heavy cream with vanilla and a bit of powdered sugar until stiff peaks form, or use store-bought whipped cream if you prefer. To assemble, place a sugared fried biscuit on a plate, top with the macerated strawberries and a generous dollop of whipped cream. Serve immediately for best texture and flavor.
Photographed on Pembroke Collection plates with flatware by Q Squared.
These fried donut strawberry shortcakes are a fun, indulgent twist on the classic dessert. The contrast of warm fried dough, cool whipped cream and bright strawberries is hard to beat—if you love strawberry shortcake, try these donuts and you may find a new favorite.
Fried Donut Strawberry Shortcakes Recipe
Ingredients
- 2 1/2 cups strawberries, washed, hulled and chopped
- 2 teaspoons granulated sugar (for strawberries; adjust to taste)
- 1 can refrigerated buttermilk biscuits (5 count)
- 1 cup granulated sugar (for coating)
- 2 cups heavy cream
- 2 teaspoons pure vanilla extract
- 2 teaspoons powdered sugar
- Vegetable oil for frying (enough for shallow frying)
Instructions
- Pour oil into a large pot and heat to medium-low. You want the oil around 325°F for frying; adjust the heat as needed.
- Prepare the strawberries: place chopped berries in a bowl, add 2 teaspoons granulated sugar and 2–3 drops of water, stir to combine, and set aside to macerate while you heat the oil.
- Turn the oil to medium and prepare a bowl with 1 cup granulated sugar for coating. Line a small baking sheet with foil and paper towels to drain the fried donuts.
- Open the can of biscuits and separate them. Use a small round cutter or the tip of a pastry nozzle to punch a hole in the center of each biscuit if you like a donut shape.
- Fry 2–3 donuts at a time for about 1–2 minutes on each side, until golden brown. Remove with a slotted spoon and place on the prepared baking sheet. Let cool for about 1 minute.
- While still warm, place each donut in the bowl with granulated sugar and spoon sugar over to coat evenly.
- Make whipped cream: combine heavy cream, vanilla extract and powdered sugar in a large mixing bowl. Whip with an electric mixer until stiff peaks form.
- Assemble: place a sugared fried donut on a plate, top with macerated strawberries and a generous spoonful of whipped cream. Serve immediately.
Other strawberry recipe ideas to try at home: Strawberry Mojito Slushies; Strawberry, Grapefruit and Ginger Smoothie; Sautéed Strawberry & Sugarsnap Salad with Almonds; Strawberry Bruschetta Grilled Cheese; Strawberries and Cream Bars; Basic Peach & Strawberry Jam.
Disclosure: Thank you to the Florida Strawberry Growers Association for hosting our blogger group on the farm tour. This post was sponsored by Q Squared. I only share my honest opinions and brands I love.