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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
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