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Deep Fried Strawberry Shortcakes

Deep fried strawberry shortcake is a delicious spin on traditional strawberry shortcake, with a deep fried cinnamon sugar donut for the cake!
Servings: 8


  • 1 16.3 oz can large refridgerated biscuits
  • oil for frying (peanut, canola, vegetable, etc.)
  • 1 pint strawberries (sliced)
  • 1 TBS sugar

For the cinnamon sugar:

  • 1 TBS cinnamon
  • 6 TBS sugar

For the whipped cream:

  • 2 cups heavy cream
  • 1/2 cup powdered sugar


  • Separate biscuits into 8 biscuits, and then split each one in half down the middle to make 16 pieces.
  • Heat oil in a large pot filled about 2 inches deep, over medium heat.
  • While oil heats, mix strawberries and sugar in a small bowl. Set aside.
  • Mix cinnamon and sugar in another small bowl and set aside.
  • Place 2 to 4 biscuit pieces into the oil once its heated and fry for 30 seconds to 1 minute, flipping over half way in between until they reach a golden brown color.
  • Remove donuts to a paper towel lined plate to drain off extra oil.
  • While the biscuits are still warm, roll them all over in the cinnamon sugar.
  • In a large bowl, beat the heavy cream with a stand mixer, or electric hand mixer until soft peaks form.
  • Add in the powdered sugar and beat until stiff peaks form.
  • On a plate, assemble shortcakes with a fried donut, topped with whipped cream, and then fresh berries. (If desired repeat with another stack for a double decker shortcake)