Strawberry Shortcake Cheesecake Donuts 
Ingredients
For the Donuts
2 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon (optional)
½ cup milk
¼ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
For the Cheesecake Filling
8 ounces cream cheese, softened to room temperature
½ cup powdered sugar
½ teaspoon vanilla extract
1 cup whipped cream
For the Strawberry Topping
1 cup fresh strawberries, sliced
2 tablespoons granulated sugar
1 tablespoon lemon juice
For the Glaze
1 cup powdered sugar
2 to 3 tablespoons milk
½ teaspoon vanilla extract
Instructions
1. Macerate the strawberries.
In a small bowl, combine the sliced strawberries, 2 tablespoons of granulated sugar, and the lemon juice. Stir gently to coat all the slices. Let the mixture sit at room temperature for about 15 minutes. The strawberries will release their juices and become soft and glossy.
2. Preheat the oven and prepare the donut pan.
Preheat your oven to 350°F. Lightly grease a standard 6-cavity or 12-cavity donut pan with nonstick spray or melted butter.
3. Combine the dry ingredients for the donuts.
In a large mixing bowl, whisk together the flour, ½ cup granulated sugar, baking powder, salt, and cinnamon (if using). Whisk until no lumps remain and the baking powder is evenly distributed.
4. Combine the wet ingredients for the donuts.
In a separate medium bowl, whisk together the milk, melted butter, eggs, and 1 teaspoon of vanilla extract until fully blended.
5. Make the donut batter.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon just until combined. Do not overmix — the batter should be slightly lumpy. Overmixing will make the donuts tough instead of tender.
6. Fill the donut pan.
Transfer the batter to a piping bag or a resealable plastic bag with a corner snipped off. Pipe the batter into each donut cavity, filling each about two-thirds full. If you do not have a piping bag, use a small spoon to carefully fill each cavity.
7. Bake the donuts.
Place the pan in the preheated oven. Bake for 10 to 12 minutes. To test for doneness, insert a toothpick into the thickest part of a donut — it should come out clean or with a few dry crumbs. Remove the pan from the oven and let the donuts cool in the pan for 5 minutes. Then transfer them to a wire cooling rack to cool completely.
8. Make the cheesecake filling.
In a medium bowl, beat the softened cream cheese with an electric hand mixer on medium speed until smooth and free of lumps. Add the ½ cup powdered sugar and ½ teaspoon of vanilla extract, and beat again until fully combined. Gently fold in the whipped cream with a spatula until the mixture is uniform, light, and airy. Do not overmix.
9. Make the glaze.
In a small bowl, whisk together the 1 cup powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla extract. The glaze should be thick but pourable — it should fall in a ribbon from the whisk. If it is too thick, add the remaining 1 tablespoon of milk, one teaspoon at a time, until the right consistency is reached.
10. Slice the cooled donuts.
Once the donuts are completely cool, use a serrated knife to slice each donut horizontally in half, like a bagel. You will have a bottom half and a top half for each donut.
11. Assemble the bottom layer.
Spread a generous layer of the cheesecake filling onto the cut side of each donut bottom. Use about 1 to 2 tablespoons per donut, depending on the size of your donuts.
12. Add the macerated strawberries.
Spoon some of the macerated strawberries (including a little of the juice) over the cheesecake filling on each donut bottom. Distribute the slices evenly.
13. Close the donuts.
Place the top half of each donut over the strawberries, pressing down gently to create a sandwich. The filling will push slightly toward the edges — that is normal.
14. Drizzle with glaze.
Place the assembled donuts on a wire rack set over a baking sheet. Drizzle the vanilla glaze over the top of each donut using a spoon, letting it drip down the sides. For a heavier glaze, double the glaze recipe.
15. Garnish and serve.
If desired, top each glazed donut with an extra fresh strawberry slice. Serve immediately.
Strawberry Shortcake Cheesecake Donuts
