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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.
Print Recipe Pin Recipe
Cook Time 10 minutes
Course Dessert
Cuisine American

Equipment

  • Donut Pan
  • Large bowl
  • Smaller bowl
  • Wire rack
  • Serrated knife
  • Small bowl
  • Whisk
  • Spatula
  • Mixing bowl

Ingredients
  

For the Donut

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 large eggs at room temperature
  • ½ cup buttermilk or substitute (1 tsp white vinegar or lemon juice + ½ cup milk, rest 5 mins)
  • ½ cup unsalted butter melted
  • 1 teaspoon vanilla extract

For the Cheesecake Filling

  • 8 oz cream cheese softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream or Cool Whip

For the Strawberry Topping

  • 2 cups fresh strawberries hulled and sliced
  • 2 tablespoons sugar adjust based on strawberry sweetness
  • 1 tablespoon lemon juice

For the Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions
 

  • 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.
Keyword Baked Donuts, Cheesecake, Donuts, Strawberry Shortcake