Strawberry Shortcake with Homemade Sour Cream Donuts

1. Mix together the cake flour, baking powder and salt in a medium sized bowl. I don’t like nutmeg much, but if you do add it now! Set aside.

2. In the bowl of your stand mixer, blend the shortening (I used plain Crisco) and sugar together on low speed until “sandy”.

3. Now blend in the egg yolks on low speed about 1 minute.

3. Alternate mixing in your dry ingredients (the flour combo) and the sour cream. Be sure to scrape down the sides of the bowl every now and then too.

4. Add the vanilla extract last and mix until incorporated.

5. Cover the batter and let it sit in the fridge for 15-20 minutes.

6. Preheat your oven to 350 F. Spoon your batter into a Ziplock bag to use as a piping bag. It’s a lot easier this way I promise! Cut off the corner of the bag and pipe dough into a greased donut pan.

7. Bake for 10-12 minutes. When done, set them on a cooling rack to cool slightly.

8. While baking, prepare the icing for the donuts. In a saucepan over low heat warm the milk and then whisk in the confectioners’ sugar until smooth. That’s it!

9. Dip the slightly cool donuts in the icing or spoon icing over the top, whatever works for you. Set them on the rack again to allow the icing to set.

Now to go completely wild, cut the donut in half (like an English muffin). Slice up some strawberries and add some whipped cream.