RecipeStrawberry Shortcake Doughnuts

Nutrition Facts
Amount per Serving
  • Calories: 240
  • Protein: 7 g
  • Total Fat: 17 g
    • Unsaturated Fat: 13.5 g
    • Saturated Fat: 3.5 g
  • Cholesterol: 50 mg
  • Total Carbohydrate: 20 g
  • Dietary Fiber: 3 g
  • Total Sugar: 14 g
    • Natural Sugar: 2 g
    • Added Sugar: 12 g
  • Sodium: 110 mg

Doughnuts get a makeover with this wheat- and gluten-free spin. They’re also baked (not fried) and filled with lots of strawberry goodness. While the glaze on top intensifies the fruity deliciousness, these treats are equally good without any topper; they’re moist and flavorful and taste just like a cakey doughnut. Don’t have a doughnut pan? No worries, a muffin pan works perfect, too! 

  • Prep time
  • Total Time
This recipe makes 12 doughnuts
  • 1 pound strawberries *
  • 3 eggs, room temperature
  • 4 tablespoons butter, melted**
  • ½ cup honey plus 1 tablespoon for the glaze
  • 2 teaspoons vanilla extract
  • 2½ cups blanched almond flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • • Whipped cream (optional)
  • • Mint leaves (optional for garnish)

* You can use fresh strawberries or frozen and thawed strawberries.

**For a dairy-free/vegan version, use a plant-based butter spread (stick or soft tub)



Preheat oven to 325˚F. Liberally coat a doughnut tin (or muffin tin) with nonstick oil spray and set aside. (Be sure to thoroughly coat every part of the doughnut molds, so the finished doughnuts will release without breaking.)

To make the strawberry puree (for both the batter and topping):

In a blender, puree the strawberries (reserving 2 whole strawberries for garnish) until completely smooth. You’ll end up with about 2 cups puree. Add to a saucepan on the stove and bring to a gentle boil. Reduce the heat and simmer for about 30 minutes, stirring occasionally so it doesn’t burn. The strawberry puree will reduce to half the amount, and you’ll wind up with about 1 cup thickened strawberry sauce. Remove from heat and let cool on countertop or in the fridge. 

To make the doughnuts:

In a large mixing bowl, add the eggs and beat with a whisk. Add the melted butter, honey, and vanilla and continue to whisk until the wet ingredients are well combined. Mix in the almond flour, salt and baking soda and whisk or stir until everything is smooth. Mix in ½ cup of the pureed strawberries (reserving the rest for the doughnut glaze). 

Place the batter evenly among 12 doughnut tin compartments (¼ cup batter each) and bake in the oven for 23 to 25 minutes. Remove from the oven and let cool before carefully removing from the tin. To remove doughnuts from the tin, gently take a knife and loosen up the sides, then use the knife to lift them up so they carefully pop out.

Mix in 1 tablespoon of honey to the reserved strawberry puree (this will be your glaze). Right before serving, top each doughnut with a layer of strawberry puree and an optional squirt of whipped cream. Garnish with mint leaves and sliced strawberries, if desired

Try these Cinnamon-Sugar Doughnut Holes!