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Delightful Double Stacked Strawberry Shortcake Cheesecake Donuts

Imagine sinking your teeth into a soft, fluffy donut, bursting with creamy cheesecake filling and topped with sweet, juicy strawberries. That’s what you get with these Double Stacked Strawberry Shortcake Cheesecake Donuts! This recipe brings together the nostalgia of summer berry picking and the comfort of homemade treats. And the best part? They're super easy to whip up, making them perfect for any occasion, whether it’s a casual brunch or a special treat for your loved ones.
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Cook Time 15 minutes
Total Time 15 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Donuts
  • 2 cups all-purpose flour This is the base for your donuts.
  • 1 cup granulated sugar Sweetening things up.
  • 1 tbsp baking powder Helps the donuts rise perfectly.
  • 1/2 tsp salt Enhances the flavors.
  • 1/2 tsp ground cinnamon Adds a warm, cozy flavor.
  • 1/2 cup unsalted butter melted for that rich, buttery taste.
  • 2 large eggs Binds everything together.
  • 1 cup buttermilk Keeps the donuts moist and fluffy.
  • 1 tsp vanilla extract Adds a lovely aroma and flavor.
For the Cheesecake Filling
  • 8 oz cream cheese softened, the star of the cheesecake filling.
  • 1/2 cup powdered sugar For sweetness.
  • 1/2 tsp vanilla extract Enhances the cheesecake flavor.
  • 1/4 cup heavy cream Makes the filling rich and creamy.
For the Strawberry Topping
  • 2 cups fresh strawberries hulled and sliced, fresh and vibrant.
  • 1/4 cup granulated sugar To sweeten the strawberries.
  • 1 tbsp lemon juice Brightens up the flavors.
For the Whipped Cream
  • 1 cup heavy cream For that fluffy topping.
  • 2 tbsp powdered sugar Sweetens the cream.
  • 1/2 tsp vanilla extract Adds flavor.

Equipment

  • Donut Pan
  • Mixing Bowls
  • Piping Bag

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C) and grease a donut pan. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. In another bowl, combine the melted butter, eggs, buttermilk, and vanilla extract. Mix until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Fill each donut cavity in the pan about halfway with the batter. Bake for 12-15 minutes or until a toothpick inserted comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack.
  2. Step 2: In a medium bowl, beat the softened cream cheese and powdered sugar until smooth. Add the vanilla extract and heavy cream, and continue to beat until fluffy and well combined.
  3. Step 3: In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Mix well and let sit for about 10 minutes to macerate.
  4. Step 4: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  5. Step 5: Once the donuts are cooled, use a piping bag to fill each donut with the cheesecake filling. Stack two filled donuts on top of each other. Top with macerated strawberries and a dollop of whipped cream. Serve immediately and enjoy!

Notes

These donuts are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the filled donuts for up to 2 months. Just make sure to wrap them tightly!