BBQ Donut Strawberry Shortcake
by Sean Ryan
I hate making desserts, especially for a crowd, but I’ve come up with something quick, simple which always brings back requests for seconds.
BBQ Donut Strawberry Shortcake is your ticket if you need a quick summertime dessert to feed a crowd.
1 or 2 packages of glazed donuts – depending on your crowd and willingness to provide seconds
Whip cream, store-bought or home-made
1 to 2 quarts of fresh strawberries
1 teaspoon of sugar
Non-stick cooking spray
Make sure your BBQ grill is clean. Nothing kills this dessert faster then some residual burnt BBQ sauce on a donut half!
I usually use the rack above the grill, as you can control the temperature a bit better, but it is not necessary. If you have an external gauge, you want to have the grill heated to 350 degrees.
Give it a good hit of the cooking spray.
While the grill heats up, mash your strawberries in a bowl with the sugar. Once that is done set aside.
When I buy the glazed donuts, I usually try to get them a couple days ahead and refrigerate them. It makes them much easier to cut and the glaze hardens a little, which is key when cooking them.
Slice the donuts in half horizontally.
Place the donuts on the grill cut-side down. If you put them glaze side down, you will be unhappy with life after you try to get them off and he sugar has cemented the donuts on your grill. So cut-side down.
Close the lid and count to 60. Open up and give a look-see. If the formally hardened glaze is now see through again you are pretty much done.
Take the donuts off the grill and place them on your plate grill side down.
Time to assemble. Flip one half of a donut glaze side down onto a plate or bowl, hit it with a good splash or whipped cream, then strawberry mix. Put your top donut half on, then add a bit more whipped cream and strawberry mix.
Serve and bask in the glory that will come your way.
You can add a couple fresh berries, sub in ice cream, or whatever works for your crew. Trust me though, make sure you have enough for seconds!
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