Though California strawberries are available year-round, they are at their peak in April through June (which is just around the corner!), so springtime is a wonderful time to make these gluten-free, glazed strawberry buttermilk shortcake doughnuts. Pretty in pink and piled high with freshly whipped cream and California strawberries, these are perfect for seasonal brunches (think Easter or Mother’s Day), but would also make a delightful dessert!Jump to Recipe
Did you know that California produces about 80% of the nation’s strawberries? That’s not all, they are a healthy powerhouse, packing both flavor and tons of nutrition.
BENEFITS OF EATING STRAWBERRIES
Strawberries are a delicious way to add important nutrients like folate, potassium, and vitamin C to your diet and have the following health benefits:
- strawberries are heart healthy
- support a healthy pregnancy
- are anti-inflammatory
- regulate blood sugar
- and full of fiber
What’s more, they are also great for your skin and help ward off colds. We’d say that’s pretty sweet!
Speaking of sweet, we aren’t going to pretend that eating doughnuts is the secret to your good health, but we think you’ll love these delectable treats.
HOW TO MAKE GLAZED STRAWBERRY SHORTCAKE BUTTERMILK DOUGHNUTS
It’s easy to make these glazed strawberry shortcake doughnuts because they are baked, not-fried, and don’t require a stand mixer. There are fresh, California strawberries in both the batter and the glaze which makes them extra strawberry-licious.
- Make the Doughnut Batter – First puree a cup of strawberries. Part of the puree will be used in the batter, and part in the glaze. Mix the dry ingredients together, then whisk in the wet ingredients.
- Fill Doughnut Pan & Bake – Spoon batter into a zip top bag (or piping bag), snip off the tip and pipe into a greased doughnut pan. This recipe will make about 9 doughnuts. Bake in a 400 degree oven for 10 minutes or until a toothpick inserted in the middle comes out clean. Turn out onto a cooling rack and cool completely.
- Strawberry Glaze – Mix 1/4 cup of the reserved puree into 2 cups of powdered sugar along with 1 teaspoon of pure vanilla extract and a pinch of salt. Whisk until thick and glossy.
- Glaze & Top Doughnuts – Dip doughnuts into the glaze and return to the rack. Top with freshly whipped cream and sliced strawberries. Serve immediately, or refrigerate until serving.
Fancy doughnuts are all the rage and now you can make them at home. These glazed strawberry shortcake buttermilk doughnuts are baked, not fried, full of fresh strawberry flavor, and in my opinion just scream spring. I don’t know about you, but I could use a little spring cheer right about now.
LOVE STRAWBERRIES? CHECK OUT THESE OTHER RECIPES:
- Strawberry Arugula Salad with Chicken
- Strawberry Basil Paletas
- Fresh Strawberry Cake
- Strawberry Coconut Margaritas
- Homemade Strawberry Ice Cream
If you make this recipe, or any of my others be sure to tag me on Instagram, and use the hashtags #agirldefloured #deflouredrecipes!
Glazed Strawberry Shortcake Buttermilk Doughnuts
- Doughnut Pan
- 1 cup strawberries stemmed and cut in half
- 2 cups all-purpose gluten-free flour blend I like Bob's Red Mill 1 to 1
- ¾ cups granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon xanthan gum omit if your flour blend already contains a gum – Bob’s does
- ½ teaspoon fine sea salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground cardamom
- ¾ cup buttermilk
- 2 large eggs
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon pure vanilla extract
For the Glaze
- 2 cups of powdered sugar
- ¼ cup strawberry puree
- 1 teaspoon pure vanilla extract
- pinch of salt
For the Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- Sliced strawberries
- Preheat the oven to 400 degrees. Make the doughnut batter. First puree the strawberries in a blender. Part of the puree will be used in the batter, and part in the glaze.
- Mix the dry ingredients together, then whisk in the wet ingredients, including ¼ cup of the strawberry puree.
- Spoon batter into a zip top bag (or piping bag), snip off the tip and pipe into a greased doughnut pan filling each well about ¾ full. This recipe will make about 9 doughnuts.
- Bake in a 400 degree oven for 10 minutes or until a toothpick inserted in the middle comes out clean. Turn out onto a cooling rack and cool completely.
- Make the strawberry glaze. Mix ¼ cup of the reserved puree into 2 cups of powdered sugar along with the vanilla extract and a pinch of salt. Whisk until thick and glossy.
- Whip heavy cream until soft peaks form. Add the powdered sugar and vanilla and beat until stiff peaks form.
- Dip cooled doughnuts into the glaze and return to the rack. Top with freshly whipped cream and sliced strawberries. Serve immediately, or refrigerate until serving.