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Preheat oven to 400 degrees and grease a donut pan well with baking spray.
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Mix flour, sugar, baking powder, nutmeg, and salt together.
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Add in the egg, buttermilk, vanilla extract, and butter. Mix until just combined.
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Spoon or pipe the batter into each donut cavity, filling about 3/4 of the way full (you will have enough batter for about 8 donuts).
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Bake for Bake for 10-12 minutes, or until the donuts are lightly golden and 'spring' back when touched.
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Allow to cool for a few minutes, then remove the donuts from the pan and allow them to continue cooling on a wire rack (about 10 minutes).
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While cooling, melt the butter in a shallow dish (one large enough the whole donut can fit in it).
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Mix the sugar and cinnamon together in a separate bowl.
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Dunk both sides of the donut in the melted butter. Immediately roll the donuts in the cinnamon sugar mix, making sure it is well-coated.
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Allow to finish cooling on a wire rack.
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With a mixer on medium speed, beat the heavy cream until it begins to thicken. Add in powdered sugar and vanilla, and continue to beat until it reaches a whipped-cream consistency.
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Assemble the Strawberry Shortcake Donuts right before serving. Cut the donuts in half and spoon on whipped cream and strawberries.
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Enjoy!