Oh my goodness, friends! Do you ever get a craving for something that hits all the right spots? Like, you want the cozy comfort of a warm donut, the creamy tang of cheesecake, AND the fresh burst of juicy strawberries? Well, hold onto your hats, because I’ve whipped up a recipe that brings all those dessert dreams together in one spectacular bite! Forget choosing between your favorites – with these Double Stacked Loaded Strawberry Shortcake Cheesecake Donuts, you get the absolute best of everything.
This recipe takes classic strawberry shortcake, swirls it up with luscious cheesecake filling, and tucks it inside a soft, tender baked donut. And because one layer of goodness isn’t enough, we double-stack it! It sounds fancy, I know, but trust me, this is surprisingly easy to pull off at home. It’s the perfect project for a lazy weekend, a fun treat for a potluck, or just because you deserve something utterly delicious.
Why You’ll Love This Recipe
Honestly, what’s not to love? But if you need a little convincing (which I doubt you will once you see these beauties!), here are a few reasons why this recipe is about to become your new go-to:
- Fast(ish): Okay, maybe not 5-minute fast, but for a dessert that tastes this gourmet and has so many layers, it comes together quicker than you might think! The baking part is speedy, and assembly is fun.
- Easy: We’re talking simple whisking and mixing, no deep-frying required (hello, baked donuts!). If you can make a basic cake batter, you can absolutely rock these donuts.
- Giftable: Pack these up in cute boxes, and you’ve got the most thoughtful, impressive homemade gift for birthdays, holidays, or just to brighten someone’s day.
- Crowd-Pleasing: Seriously, who wouldn’t swoon over a dessert that combines three beloved classics? These disappear fast whenever I make them!
Ingredients
Gathering your ingredients is the first step to dessert bliss! Most of these are likely staples in your pantry and fridge already. Here’s what you’ll need:
- For the Donut:
- 2 cups all-purpose flour: The base for our fluffy baked donuts.
- ½ cup granulated sugar: Just enough sweetness for the donut itself.
- 2 teaspoons baking powder & ½ teaspoon baking soda: Our leavening dream team for a soft rise.
- ½ teaspoon salt: Balances all that sweetness.
- ½ teaspoon ground cinnamon: Adds a warm, cozy whisper of spice.
- 2 large eggs: Bind everything together and add richness. Make sure they’re at room temperature!
- ½ cup buttermilk: Essential for a tender crumb and lovely tang. If you don’t have buttermilk, you can make your own by stirring 1 teaspoon of white vinegar or lemon juice into ½ cup of milk and letting it sit for 5 minutes.
- ½ cup unsalted butter, melted: Adds moisture and delicious buttery flavor.
- 1 teaspoon vanilla extract: Because vanilla makes everything better!
- For the Cheesecake Filling:
- 8 oz cream cheese, softened: Absolutely crucial that this is softened to room temperature for a smooth, lump-free filling.
- ½ cup powdered sugar: Sweetens the cream cheese and helps create that smooth texture.
- 1 teaspoon vanilla extract: Enhances that classic cheesecake flavor.
- 1 cup whipped cream (or Cool Whip): Lightens the filling and makes it wonderfully airy and spreadable.
- For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced: The star of the show! Use ripe, fragrant berries.
- 2 tablespoons sugar (adjust based on strawberry sweetness): Helps draw out the juices and sweeten the berries. Taste your strawberries first!
- 1 tablespoon lemon juice: Brightens the strawberry flavor and keeps them from getting too syrupy.
- For the Glaze:
- 1 cup powdered sugar: The base for our simple, sweet glaze.
- 2-3 tablespoons milk: Thins the glaze to the perfect drizzling consistency.
- ½ teaspoon vanilla extract: Another little pop of flavor.
How to Make It
Ready to turn these simple ingredients into dessert magic? Let’s walk through it together, step by step. It’s easier than tying your shoes (well, maybe not that easy, but you get the idea!).
- Prep the Strawberry Topping: Grab a medium bowl and toss in your sliced strawberries. Sprinkle the sugar and lemon juice over them. Give it a gentle mix, and then just let them hang out for 15-30 minutes. This magical process is called macerating, and it helps the strawberries release their delicious juices and soften slightly. You’ll end up with perfectly sweet, slightly syrupy berries.
- Make the Donut Batter: While the strawberries are doing their thing, preheat your oven to 350°F (175°C). Lightly grease a donut pan – a quick spritz of cooking spray or a swipe of butter works perfectly. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate, smaller bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract until they’re nicely combined. Now, pour the wet ingredients into the dry ingredients. Stir them together gently until just combined. A few lumps are totally fine; overmixing is the enemy of a tender donut!
- Bake the Donuts: Spoon the batter into your prepared donut pan cavities, filling each one about ¾ full. Don’t overfill, or you’ll lose that classic donut shape! Bake for 10-12 minutes, or until a toothpick inserted into the thickest part comes out clean. The edges should be lightly golden. Let them cool in the pan for just a few minutes before carefully transferring them to a wire rack to cool completely. This is important! They need to be cool before slicing and filling.
- Prepare the Cheesecake Filling: While the donuts cool, get started on that dreamy filling. In a mixing bowl, beat your softened cream cheese until it’s super smooth and fluffy. Add the powdered sugar and vanilla extract and beat until everything is well combined and creamy. Now, here’s the trick to that light, airy texture: gently fold in the whipped cream (or Cool Whip) with a spatula until there are no streaks left and it’s fully incorporated. Try not to deflate it by overmixing!
- Assemble the Double Stacked Donuts: The fun part! Once your donuts are completely cooled (seriously, wait!), use a serrated knife to carefully slice each donut horizontally in half, just like you would a bagel or a scone. Now, spread a generous layer of your creamy cheesecake filling onto the bottom half of each donut. Next, pile a good spoonful of your macerated strawberries and some of their lovely juice over the filling. Finally, place the top half of the donut back on and gently press down a little.
- Make the Glaze: Time for the finishing touch! In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth, pourable glaze. If it’s too thick, add a tiny splash more milk; if it’s too thin, add a little more powdered sugar. You want it thick enough to coat but thin enough to drizzle.
- Glaze the Donuts: Arrange your assembled, double-stacked beauties on the wire rack with parchment paper or wax paper underneath (for easy cleanup!). Drizzle the glaze over the tops, letting it drip down the sides. Let the glaze set for a few minutes before diving in, if you can wait that long!
Substitutions & Additions
Part of the fun of baking at home is making a recipe your own! Here are a few ideas to switch things up or add a little something extra:
- No Buttermilk? No Problem! As mentioned in the ingredients, you can easily make a substitute by adding 1 tsp vinegar or lemon juice to ½ cup of milk and letting it sit for 5 minutes.
- Other Berries: Not a fan of strawberries? Or maybe you have a different fruit in season? Try this with raspberries, blueberries, or even sliced peaches! Adjust the sugar based on the sweetness of the fruit.
- Add Zest: Stir a little lemon or orange zest into the donut batter or the cheesecake filling for an extra pop of brightness.
- Mix-Ins: Want to get wild? Fold a few mini chocolate chips or sprinkles into the donut batter before baking!
- Different Toppings: Instead of or in addition to the glaze, top with a dollop of whipped cream, a sprinkle of graham cracker crumbs (hello, cheesecake vibes!), or some chopped nuts.
Tips for Success
Want to make sure your Double Stacked Donuts turn out perfect every single time? Keep these little tips in mind:
- Room Temperature Ingredients: This is key, especially for the eggs, buttermilk, melted butter (let it cool slightly so it doesn’t cook the eggs!), and cream cheese. Room temperature ingredients emulsify better, leading to a smoother batter and filling.
- Don’t Overmix: Seriously, I’ll say it again! Overmixing the donut batter develops the gluten too much, resulting in tough, dense donuts. Mix until just combined.
- Fill the Pan Correctly: Don’t overfill the donut cavities. About ¾ full is perfect to get a nice shape without overflowing.
- Cool Completely: Patience is a virtue, especially when waiting for baked goods to cool! Slicing warm donuts will cause them to fall apart. Make sure they are completely cool before you slice and fill.
- Adjust Glaze Consistency: The amount of milk needed for the glaze can vary slightly depending on humidity and how you measure your powdered sugar. Start with the lower amount and add more milk just a teaspoon at a time until it’s the perfect drizzling consistency.
How to Store It
Because of the creamy, dreamy cheesecake filling, these assembled donuts need to be stored in the refrigerator. Place them in an airtight container in a single layer if possible. They are best enjoyed within 2-3 days. The donuts themselves (unfilled) can be stored at room temperature for a day or two or frozen for longer storage. The strawberry topping can be made ahead and stored in the fridge for a couple of days. If you want to make these ahead, I recommend baking the donuts and making the filling and topping separately, then assembling closer to when you plan to serve them for the freshest taste and texture.
FAQs
Got questions? I’ve got (brief) answers!
- Can I make these as muffins instead? Yes! Spoon the batter into a greased muffin tin, filling about two-thirds full. Bake for 15-18 minutes, or until a toothpick comes out clean. Once cool, you can core them or slice them in half horizontally to fill.
- Can I use frozen strawberries? You can! Thaw them completely and drain off excess liquid before mixing with sugar and lemon juice. The texture might be slightly softer than fresh berries.
- My donuts turned out dense, what happened? The most common culprits are overmixing the batter, using ingredients that weren’t at room temperature, or potentially inaccurate measuring of dry ingredients.
- Do I have to double stack them? Absolutely not! You can certainly just fill a single donut half if you prefer, but the double stack is part of the fun (and deliciousness!) of this recipe.
There you have it! A truly loaded, completely delightful dessert that’s sure to impress everyone lucky enough to get a bite. Give these Double Stacked Loaded Strawberry Shortcake Cheesecake Donuts a try, and let me know what you think! Happy Baking!
Double Stacked Loaded Strawberry Shortcake Cheesecake Donuts
Combine classic strawberry shortcake, creamy cheesecake filling, and soft baked donuts into one spectacular dessert! This double-stacked treat is surprisingly easy to pull off at home and perfect for a fun weekend project or special occasion.
Ingredients
Equipment
Method
- Step 1: Prep the Strawberry Topping: In a medium bowl, toss sliced strawberries with sugar and lemon juice. Let sit for 15-30 minutes to macerate and release juices.
- Step 2: Make the Donut Batter: While strawberries macerate, preheat oven to 350°F (175°C). Lightly grease a donut pan. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. In a smaller bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract. Pour wet into dry ingredients and stir gently until just combined (a few lumps are okay).
- Step 3: Bake the Donuts: Spoon batter into donut pan cavities, filling each about ¾ full. Bake for 10-12 minutes, or until a toothpick comes out clean. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Step 4: Prepare the Cheesecake Filling: While donuts cool, beat softened cream cheese in a mixing bowl until smooth. Add powdered sugar and vanilla extract and beat until combined. Gently fold in whipped cream (or Cool Whip) with a spatula until fully incorporated.
- Step 5: Assemble the Double Stacked Donuts: Once donuts are completely cool, carefully slice each horizontally in half using a serrated knife. Spread a generous layer of cheesecake filling onto the bottom half of each donut. Pile a spoonful of macerated strawberries (with some juice) over the filling. Place the top half of the donut back on.
- Step 6: Make the Glaze: In a small bowl, whisk together powdered sugar, milk (start with 2 tbsp, add more as needed), and vanilla extract until smooth and pourable.
- Step 7: Glaze the Donuts: Arrange assembled donuts on a wire rack with parchment/wax paper underneath. Drizzle glaze over the tops, letting it drip. Let the glaze set for a few minutes before serving.
Notes
Substitutions & Additions: Easily make a buttermilk substitute by adding 1 tsp vinegar or lemon juice to ½ cup milk and letting it sit for 5 minutes. Try other berries like raspberries or blueberries, or sliced peaches, adjusting sugar as needed. Stir lemon or orange zest into the batter or filling for brightness. Fold mini chocolate chips or sprinkles into the donut batter. Top with extra whipped cream, graham cracker crumbs, or chopped nuts instead of or in addition to the glaze.
Tips for Success: Use room temperature ingredients (eggs, buttermilk, slightly cooled melted butter, cream cheese) for smoother results. Do not overmix the donut batter; mix until just combined to avoid tough donuts. Fill donut cavities about ¾ full. Allow donuts to cool completely before slicing and filling. Adjust glaze consistency by adding milk or powdered sugar little by little.
Storage: Assembled donuts must be stored in an airtight container in the refrigerator for up to 2-3 days. Unfilled donuts can be stored at room temperature for 1-2 days or frozen. Strawberry topping can be refrigerated for a couple of days. For best results, assemble closer to serving time.
