June 5, 2015 15

Strawberry Shortcake Donuts with Coconut Cream

Vegan, gluten-free strawberry shortcake donuts.
Strawberry Shortcake Donuts with Coconut Cream | Gluten-free, refined-sugar free, and vegan strawberry shortcake donuts with coconut cream and basil macerated strawberries. Quick, easy strawberry shortcake donuts made allergen-free.

If you follow me on Instagram you may have noticed I’ve been traveling back east this week. My first stop was Philly. Where I stayed just long enough to hug my favorite people and eat a bowl of noodles that I’ve waited months {literally} to come back and devour. It was my first time back home and it felt damn good.

The east coast will always hold my heart – my soul feels free there.

Something about not being trapped in the middle of the country, I don’t know.

I headed up north to Brooklyn to celebrate my Saveur Blog Award nomination.

I didn’t win, but I sure loved partying with all of my super-talented friends who did.

It’s such an honor just to be nominated, and to be in the same room with so many people who inspire and aspire me. It’s all an incredible feeling.

This trip was equally rejuvenating, as it was exhausting. But it was the people I met and the moments we shared that made this trip a magical experience. A big thanks to Saveur Magazine for nominating me and putting me in a room with so many outstanding people. For a complete list of winners, click here.

I left New York this morning and right now I’m flying back over the Midwest and to the Rocky Mountains to meet my nephew for the first time. And oh man I can’t freaking wait. So let’s get down to business – with these strawberry shortcake donuts.

Strawberry shortcake has always been my favorite dessert. I even had a strawberry shortcake inspired cake at my wedding. So these strawberry shortcake donuts are my jam. They’re naturally vegan and gluten-free. They’re soft and chewy on the inside and a little crispy on the outside. Perfect for topping with juicy strawberries, and a dollop of coconut cream.

This post is sponsored by Winona Pure – a brand I love and support.  Their oils are all-natural, soy and GMO-free. I am partial to their olive oil and their new coconut oil. It sprays and works like a dream.

Strawberry Shortcake Donuts with Coconut Cream | Gluten-free, refined-sugar free, and vegan strawberry shortcake donuts with coconut cream and basil macerated strawberries. Quick, easy strawberry shortcake donuts made allergen-free.

Strawberry Shortcake Donuts with Coconut Cream | Gluten-free, refined-sugar free, and vegan strawberry shortcake donuts with coconut cream and basil macerated strawberries. Quick, easy strawberry shortcake donuts made allergen-free.

Strawberry Shortcake Donuts with Coconut Cream | Gluten-free, refined-sugar free, and vegan strawberry shortcake donuts with coconut cream and basil macerated strawberries. Quick, easy strawberry shortcake donuts made allergen-free.

Strawberry Shortcake Donuts with Coconut Cream | Gluten-free, refined-sugar free, and vegan strawberry shortcake donuts with coconut cream and basil macerated strawberries. Quick, easy strawberry shortcake donuts made allergen-free.

Strawberry Shortcake Donuts with Coconut Cream | Gluten-free, refined-sugar free, and vegan strawberry shortcake donuts with coconut cream and basil macerated strawberries. Quick, easy strawberry shortcake donuts made allergen-free.

Strawberry Shortcake Donuts

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Serves 12 donuts

These strawberry shortcake donuts would be amazing with a vanilla glaze in lieu of strawberries and coconut cream.

Ingredients

  • 1/4 cup maple syrup
  • 3/4 cup unsweetened almond milk
  • 1/4 cup coconut oil, melted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon sea salt
  • 1 1/2 cups gluten-free 1-to-1 Baking Flour {see notes}
  • 2 1/2 teaspoons baking powder
  • 1/4 cup strawberries, diced small 
  • coconut cream
  • macerated strawberries {see notes}

Directions

Preheat the oven to 325 degrees and spray {2} donut pans with a vegetable spray.

In a small bowl whisk together the maple syrup, milk, coconut oil and vanilla extract, and set aside.

Whisk together the salt, flour and baking powder. Pour in the wet ingredients and combine well, but be careful not to over-mix. Lastly fold in the 1/4 cup diced strawberries.

Distribute evenly in {2} donut pans and bake for 15 minutes. Remove from the oven and cool in pan for 5 minutes. 

Serve warm with a dollop of coconut cream and a scoop of macerated strawberries.

Recipe Notes

If you aren't gluten-free and don't need to use gluten-free 1-to-1 Baking Flour, regular all-purpose flour works great. 

To make the macerated strawberries: mix together 2 cups thinly sliced strawberries with 2 tablespoons maple syrup, 1 tablespoon lemon juice and 1/4 teaspoon pink Himalayan salt for a few minutes, and then allow the strawberries to sit for 5 minutes or up to 24 hours. Refrigerate until you're ready to use. 

 

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15 Responses to "Strawberry Shortcake Donuts with Coconut Cream"

  1. Reply

    cynthia

    June 5, 2015 at 10:02 PM

    These are so dreamy, Sherrie! It was so wonderful to meet you this week, although it was way too brief. Hoping our paths cross again soon!

    • Reply

      Sherrie

      June 7, 2015 at 7:05 PM

      I was thinking the same thing. It was way too brief. But it was so nice to finally see your face and give you a hug, xo.

  2. Reply

    Millie | Add A Little

    June 6, 2015 at 2:34 AM

    These look so wonderful, Sherrie! So delicious – I love the combination of strawberries and coconut cream and love how you jazzed it up a notch!

  3. Reply

    Brooke @ Chocolate + Marrow

    June 6, 2015 at 11:16 AM

    These are beautiful, Sherrie! I would never skip out on an opportunity to eat donuts, especially if they include berries and cream. Loved meeting you this week! Have fun hanging with the little guy! p.s. I’m making your potato salad today for a BBQ and am insanely excited about it.

    • Reply

      Sherrie

      June 7, 2015 at 7:07 PM

      Brooke! It was so great to meet you. I have a feeling we’ll be seeing each other again soon. All my love, all the way, xo!

  4. Reply

    Amanda Paa

    June 6, 2015 at 4:05 PM

    I’m so happy you got to take a little time for yourself and celebrate your amazing-ness at the Blog Awards party. You deserve it girl. And a new nephew to meet?! How fun.
    These donuts look so perfect! I can’t wait until strawberry season gets going around these parts. xo

    • Reply

      Sherrie

      June 7, 2015 at 7:08 PM

      You’re the best, Amanda, xo.

  5. Reply

    Jessica @ From Jessica's Kitchen

    June 7, 2015 at 11:01 AM

    As a New York native I completely relate to that feeling you get when hanging back “home”, there’s nothing like it. Well maybe being nominated (think you should have won) and going to the Blog Awards does come close! Both back to back must have had you flying high! I am just loving this recipe.

    • Reply

      Sherrie

      June 7, 2015 at 7:09 PM

      Awe – thanks for the love Jessica, you’re too kind!

  6. Reply

    Jessie Snyder | Faring Well

    June 7, 2015 at 12:54 PM

    So stoked to have met you Sherrie! Such a wonderful/amazing/inspiring three days! And these donuts looks so crazy gorgeous and delicious. Might need to whip out my donut pan this week. Hugs!! xo

    • Reply

      Sherrie

      June 7, 2015 at 7:10 PM

      Right back at you girlfriend.

  7. Reply

    Lily | Kale & Caramel

    June 8, 2015 at 2:07 PM

    Sherrie! Your work is so inspiring to me – thrilled that you were honored in Brooklyn with all of our sweet blogging friends this week. Hope you had an amazing time! And these shortcake donuts are my everything. If only I had a donut pan and some of that coconut spray oil!

    • Reply

      Sherrie

      June 9, 2015 at 2:01 PM

      Lily you’re too kind, xo! Get yourself a donut pan girl, whatcha waitin’ for?

  8. Reply

    Renee

    June 8, 2015 at 4:01 PM

    My head just exploded. This is everything – gimme.

  9. Reply

    Nickie

    June 10, 2015 at 12:17 PM

    I am making these tonite! Because of the strange weather out here our strawberry season is about over – sigh.

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.