Instructions
Step 1
Preheat oven to 350°F. Grease two 6-cup donut tins and set aside.
Step 2
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3
In a separate medium bowl, whisk together the C&H® Granulated Sugar Easy Baking Tub, sour cream, heavy cream, melted butter, egg and almond extract. Pour wet ingredients into bowl of dry ingredients and mix just until combined. Stir in chopped freeze-dried strawberries.
Step 4
Transfer batter to a frosting bag with a 1-inch hole and pipe the batter into prepared donut pans (you can also spoon the batter into the pans).
Step 5
Bake the donuts for 12 to 14 minutes or until a toothpick inserted in a donut comes out with little to no crumbs. Allow the donuts to cool in the pans for 5 minutes before transferring to a wire rack to cool completely. Make the icing.
Step 6
Using a mesh sieve over a mixing bowl, sift together the C&H® Powdered Sugar and powdered freeze dried strawberries (discard any large clumps). Add heavy cream and whisk until smooth. Add more heavy cream one tablespoon at a time if a thinner icing consistency is desired. Dip the tops of the donuts into the icing and set on a serving plate. Enjoy!
Additional Tips:
- To make powdered freeze-dried strawberries, either finely chop the strawberries by hand or use a food processor. Any larger bits will be discarded when sifted.
- Vanilla extract may be substituted for almond extract if necessary for nut allergies.
- Store strawberries and cream donuts in an airtight container at room temperature for up to 3 days.
