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 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
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.
Keyword Gluten Free Doughnuts, Gluten Free Strawberry Buttermilk Dougnuts, Gluten Free Strawberry Shortcake