Grilled Doughnut Strawberry Shortcakes

July  5, 2016
4 Ratings
Photo by Sarah Coates
  • Serves 4
Author Notes

Doughnut meets crème-brûlée meets strawberry shortcake: Not too shabby am I right? This smoky-sweet dessert features the bitter blackness of a freshly grilled doughnut paired with thick cream and bright strawberries. The doughnut is sweet enough to stand up to the flavors from the grill, and it's an amazing way to bring even days-old doughnuts back to tender-bellied life. —Sarah Coates

What You'll Need
  • 1 pound strawberries
  • 1 to 2 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 1 cup heavy cream
  • 4 plain glazed doughnuts, slightly stale
  • fresh mint, optional
  1. Wash, hull, and slice the strawberries (reserving a few cute ones, to serve, if you like). Place them into a large mixing bowl and toss with 1 tablespoon of the sugar and the vanilla. Taste and add the remaining sugar, if desired.
  2. Whip the cream to medium peaks in whatever way you prefer: I'm a big fan of the "shake it in a jar" method.
  3. When you're ready to serve, preheat a grill or grill pan (make sure you have an exhaust if you're inside, as this gets smoky!). Place the doughnuts onto the grill, and cook until dark and caramelized: It shouldn't take too long, a minute or so on each side.
  4. Set the doughnuts aside to cool for a moment. The sugar coating will turn crisp, like toffee. Slice them in half like a bagel, and fill each with a quarter of the strawberries and a dollop of whipped cream.
  5. Top with a whole strawberry or a sprig of mint, if you like, and then serve!

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Sarah is the author and photographer behind The Sugar Hit, a blog solely devoted to the joys of eating. She is a typical 21st century creative type, totally obsessed with food, writing, design, photography and styling. She lives in Brisbane, Australia and regularly eats mountains of crudités in a misguided attempt to offset the staggering amounts of butter she consumes daily.

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