A Recipe for Gluten Free Doughnuts - Strawberry Shortcake Style
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!
Equipment
Ingredients
- 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
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
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