Strawberry shortcake baked doughnuts with whiskey cream

The cook

1. 01

   Step 1SORT THE FIRE

   Set up a lidded BBQ for indirect cooking at 180°C. On a kettle, bank the coals to one side; on a kamado, fit the heat deflector. Let the temperature settle before baking. You need space for 12 standard doughnut moulds over indirect heat, usually two six-hole metal tins. If they will not fit, bake in batches and allow another 15–18 minutes.

2. 02

   Step 2GET THE BERRIES GOING

   Toss the sliced strawberries with the caster sugar and lemon juice. Leave for 20–30 minutes, stirring once or twice. The sugar draws out the juice and makes its own strawberry sauce. No pan needed.

3. 03

   Step 3MIX THE BATTER

   Grease the doughnut tins thoroughly with the 10 g softened butter, including the centre posts. Whisk the flour, baking powder, salt and caster sugar together in a bowl. In a jug, whisk the eggs, milk, 60 g melted butter and vanilla. Pour the wet mixture into the dry and fold gently until no dry flour remains. Stop there. Beating it hard makes tough doughnuts.

4. 04

   Step 4FILL THE TINS

   Spoon the batter into a piping bag, or a food bag with a corner snipped off. Pipe into the moulds, filling each about two-thirds full and keeping the centre posts clear. If baking in batches, keep the remaining batter covered somewhere cool and refill only once the tin has cooled and been regreased.

5. 05

   Step 5BAKE WITH THE LID DOWN

   Place the tins over indirect heat and close the lid. Bake for 15–18 minutes, turning the tins after 10 minutes if one side is colouring faster. They are ready when lightly golden, springy on top and a skewer inserted into the thickest part comes out clean. Check early rather than baking them dry.

6. 06

   Step 6LET THEM COOL

   Leave the doughnuts in their tins for 5 minutes, then loosen gently and turn onto a wire rack. Cool for another 25 minutes, or until completely cool. Warm doughnuts and whipped cream make a slippery mess. Give them the time.

7. 07

   Step 7WHIP THE WHISKEY CREAM

   Whisk the cold double cream and icing sugar to soft peaks. Add the whiskey and whisk briefly until the cream holds a soft mound. Keep it pillowy, not stiff and grainy. Refrigerate until you are ready to serve.

8. 08

   Step 8PILE THEM HIGH

   Put the cooled doughnuts on plates. Spoon whiskey cream over each ring, then pile on the strawberries and a little of their syrup. Finish with crushed shortbread and serve straight away, while the biscuits still crunch. Keep spare cream and berries chilled and assemble any remaining doughnuts just before eating.