Delicious vegan strawberry shortcake donuts are topped with a simple glaze. These are perfect for a spring treat! These are nut free, dairy free, and so delicious!
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? What a concept! Now I have a real reason to make my favorite summertime dessert. Not that you need a reason to enjoy donuts.
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 my younger son prefers them), but with the frosting and the fresh berries – soooo good. Try them this weekend!
Can I use all purpose flour instead of spelt flour for these strawberry shortcake donuts?
Yes, that will work just fine!
Can I use coconut flour or almond flour in this recipe?
I don’t recommend those flours for this recipe. The texture will be heavy and dense rather than light and fluffy if you try that.
What if I don’t have a donut pan?
Try this recipe using a muffin tin! Just watch the baking time. But I think strawberry shortcake muffins would be wonderful!
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Vegan Strawberry Shortcake Donuts.
Sweet and delicious vegan strawberry shortcake donuts make a wonderful weekend breakfast!
For the donuts:
- 1 cup white spelt flour or all-purpose flour
- ½ cup sugar
- 1 ½ teaspoons baking powder
- ¼ 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
- ½ teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 Tablespoons unsweetened applesauce
- ¼ cup vegan buttery spread melted
For the frosting:
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.
Store leftover donuts in a covered container in the refrigerator for one day. If you know you are going to store them, keep the strawberry topping separate and add before serving.
You can use spelt flour or all-purpose flour, or whole wheat flour.
I have not tried this recipe with gluten free flour. If you try it, let me know!
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?
This post was originally published in June 2014. It has been updated.