Delicious vegan strawberry shortcake donuts are topped with a simple glaze. These are perfect for a spring treat!
Strawberries are in season! Yippee!
Well, not in season in Michigan, just yet, but in season in our warmer states, and that means that the strawberries at the store are looking nice and red and not sad and pale like they do in the winter. And you know how I love berries.
And hello, did you know that there is a National Strawberry Shortcake Day? And that it is this weekend? What a concept! Now I have a real reason to make my favorite summertime dessert this weekend.
Since it is a National Food Holiday, and since I haven’t made any donuts in a looooong time, I decided to make Strawberry Shortcake Donuts.
They were so good! The donut itself is super yummy plain, (that’s the way Baby Bee prefers them), but with the frosting and the fresh berries – soooo good. Try them this weekend!
Strawberry Shortcake Donuts.
For the donuts:
- 1 cup white spelt flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 Tablespoons non-dairy milk
- 2 Tablespoons strawberry juice I pressed 3 fresh strawberries through a fine mesh strainer to extract the juice
- 1/2 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 Tablespoons unsweetened applesauce
- 1/4 cup vegan buttery spread melted
For the frosting:
- 1 1/2 cups confectioner's sugar sifted
- 2 Tablespoons vegan buttery spread
- 2 teaspoons non-dairy milk
- 6 strawberries finely chopped
Preheat oven to 350 degrees.
In a large bowl, combine the dry ingredients.
Add te melted buttery spread, non-dairy milk, strawberry juice, vanilla, unsweetened applesauce, and vinegar, and mix.
Spoon the batter into the donut pan. Smooth out the top of each donut.
Bake at 350 degrees for 12-14 minutes.
Let cool for a few minutes, then turn the pan over to let the donuts fall out onto a cookie sheet or parchment paper. You may have to tap on the bottom f the pan to get them to pop out.
Let the donuts cool completely before frosting.
To make the frosting: Beat the buttery spread to soften, then add half of the powdered sugar a little at a time. Drizzle in the non-dairy milk, continue beating. Add the rest of the powdered sugar, and continue to beat until smooth and creamy.
Frost the cooled donuts, then top with chopped strawberries.
Donut batter recipe adapted from here.
I don’t know what kind of crazy willpower you would have to have to make these and then NOT scarf them down immediately, but in case you are that kind of person, these do not hold up too well once you put the strawberries on top. If you’re not going to eat them right away, don’t put the berries on until you are ready to serve them.
And if you are not vegan, you can still make these – just use your regular butter and milk. :)
Do you make strawberry shortcake in the summer?
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