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!
Disclosure: This post contains affiliate links.
Recipe
Vegan Strawberry Shortcake Donuts.
Ingredients
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:
- 1 ½ cups confectioner's sugar sifted
- 2 Tablespoons vegan buttery spread
- 2 teaspoons non-dairy milk
- 6 strawberries finely chopped
Instructions
- 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.
- Serve immediately.
Notes
Nutrition
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.
Tania
Of all your donut recipes, I sadly still have tried making any. For some-reason frying, anything kinda scares me, but these might be tipping the scale to “worth-it”! They look SO good! I may have to make these on my day off this week!
Amy Castillo
Has anyone tried these without spelt? We can’t do spelt.
Amy Castillo
Just curious if anyone has tried a certain GF flour with these?
Darryl
Insanely good!
Annie @Maebells
I just got a donut pan, like the ups guy just dropped it off, I am so pumped to make these! I am trying a gluten free version today!
theprettybee
Oh good! I hope you love them! Let me know if your GF version works!
Abbie
Fresh red strawberries are the best! I can’t wait for berries to be back in season here in VT. If I wasn’t traveling this weekend, I’d totally be trying these doughnuts out! (Oh well, it sounds like a lovely treat for Tuesday, too.) I love that they’re made with Spelt flour — one of my favorites!
Pinning!
Natalie @ Tastes Lovely
So happy strawberries are back in season! This donut sounds delicious! And these pictures are particularly extra beautiful Kelly!
huntfortheverybest
they look sooo good!
Katie @ Produce on Parade
These are brilliant! Who would of thought?? :)
Kathi @ Deliciously Yum!
These look amazing, Kelly! I am such a donut freak and have yet to try a strawberry shortcake one :). Plus, I always love your healthy spin on decadent treats – I like your style, lady!
Also, I just followed you on Pinterest :)
Allison
I just pinned these as I have every intention to make them when my strawberries are out! What a gorgeous recipe! Seriously mouthwatering!!! I think we probably experience the same “food seasons” as I live in Southern Ontario. It’s killing me seeing all of the strawberry recipes all over the blogosphere! I love how you captured the icing drip in the last photo -omg! So delicious. I could just go on about how much I love this recipe, Kelly! You go girl!
And I’ve never made strawberry shortcake, but I think I will now! This is such a great take on the classic.
Sarah@WholeAndHeavenlyOven
Strawberry shortcake is definitely my favorite summer dessert. I LOVE how you put it in a donut! I could eat these gorgeous donuts every day and never get sick of them! That thickly-drizzled glaze and those luscious strawberries are literally drawing me in. Can’t wait to try these this summer, Kelly! Pinned.