Soft baked mini strawberry shortcake donuts topped with crumb and sweet glaze.

Scale

Strawberry Crumb Topping:

2 tablespoons all-purpose flour

1 tablespoon granulated sugar

1 tablespoon cold butter, cut into small pieces

Strawberry Donuts:

3/4 cup all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/3 cup sour cream

1 egg

3 tablespoons butter, melted

1 teaspoon vanilla extract

1 package (0.8 ounces) freeze dried strawberries, finely chopped and divided

Glaze:

1 cup powdered sugar

1–2 tablespoons milk

1. Preheat oven to 350°F. Line a cookie pan with parchment paper and spray mini donut pans.

2. Make crumb topping by combining flour and sugar, cutting in butter until crumbly. Bake 8-10 minutes. Cool completely.

3. Increase oven temperature to 375°F.

4. Mix dry donut ingredients in one bowl. Whisk wet ingredients in another bowl.

5. Combine wet and dry mixtures. Fold in half of strawberries.

6. Fill donut cavities 3/4 full. Bake 7-9 minutes. Cool completely.

7. Whisk powdered sugar and milk to make glaze.

8. Dip donuts in glaze, then coat with crumb topping and remaining strawberries.

Use freeze dried strawberries for best flavor.

Glaze just before serving for best texture.

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