Recipe for Gluten Free Doughnuts That’s Perfect for Spring

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Gluten Free Strawberry Shortcake Buttermilk Doughnuts

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 this recipe for gluten-free doughnuts! These baked buttermilk doughnuts are glazed with a fresh strawberry drizzle. 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!

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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.

California Grown Strawberries

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 This Recipe for Gluten Free 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.

  1. Make the Gluten Free 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.
  2. 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.
  3. 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.
  4. 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.

Gluten Free Strawberry Shortcake Buttermilk Doughnuts

Love Strawberries? Check out these other recipes:

If you make this recipe, or any of my others be sure to tag me on Instagram, and use the hashtags #agirldefloured #deflouredrecipes!

Gluten Free Strawberry Shortcake Buttermilk Doughnuts

A Recipe for Gluten Free Doughnuts – Strawberry Shortcake Style

Alison Needham
Though California strawberries are available year-round, they are at their peak in April through June, 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!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 9 doughnuts
Calories 318 kcal

Equipment

Ingredients
  

For the Glaze

Instructions
 

  • 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.

Video

Notes

If you don’t want to use a flour blend, you can substitute 1 cup white rice flour, ½ cup tapioca starch, ½ cup potato starch and ½ teaspoon xanthan gum. Or if you aren’t gluten-free, use 1¾ cups of regular, all purpose flour and ¼ cup of cornstarch.

Nutrition

Serving: 1doughnutCalories: 318kcalCarbohydrates: 43gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 81mgSodium: 303mgPotassium: 100mgFiber: 3gSugar: 23gVitamin A: 555IUVitamin C: 13mgCalcium: 108mgIron: 1mg
Keyword Gluten Free Doughnuts, Gluten Free Strawberry Buttermilk Dougnuts, Gluten Free Strawberry Shortcake
Tried this recipe?Let us know how it was!

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4 Comments

  1. Bryson Fico says:

    These glazed strawberry shortcake buttermilk doughnuts look amazing. I am definitely giving these a try, but I am going to wait until the strawberries reach their peak. I am also going to give Bob’s Red Mill 1 to 1 (GF) flour blend a try.

    1. Let me know how it goes. I find the Bob’s 1 to 1 a really great all purpose gluten-free flour blend!

  2. Those look gorgeous. I can’t wait til we get the first ripe strawberries.

    Do you have a favorite birthday cake recipe among all of your cakes? I have a big birthday this year, and I’m baking for local friends and creating a list of birthday cakes for non-local friends to pick from to make (so I’m not having a sad zoom party where I’m the only one eating cake). I have a few gluten-free folks in that list and would love to be able to suggest a recipe for them to try. Thanks!

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