Strawberry Shortcake Donuts (Baked!)
Prep time
Cook time
Total time
These easy, spot on, wholesome cake donuts will become your favorite base for indulgent toppings. In this recipe, I went with a summery strawberry shortcake theme.
Serves: 12 to 16 donuts
Dairy-Free Topping
Baked Shortcake Donuts
  • 2 cups white-whole wheat flour (can sub all-purpose flour or gluten-free flour blend)
  • ⅔ cup sugar (can sub finely ground coconut sugar)
  • 2 tablespoons tapioca starch or non-GMO cornstarch
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ⅓ cup dairy-free buttery spread (I use MELT Organic Rich & Creamy Buttery Spread)
  • 1 teaspoon lemon zest
  • 1 cup lite coconut milk (canned; not milk beverage)
  • 2 eggs (see post above for vegan option)
  • 2 teaspoons vanilla extract
  • 1 lb strawberries, stemmed and diced
  • Powdered sugar, optional
For the Dairy-Free Topping
  1. Place all topping ingredients ingredients in a chilled mixing bowl and blend with a hand mixer until smooth. Add more vanilla, if desired. The buttery spread offers an extra touch of creaminess.
  2. Place in the refrigerator to chill and re-thicken while you make the donuts.
For the Baked Shortcake Donuts
  1. Preheat your oven to 350ºF and grease the wells of a couple donut pans (see note below if you don't have donut pans).
  2. Place the flour, sugar, starch, baking powder and salt in a large bowl and whisk to combine. Add the buttery spread and zest and whisk until a coarse meal forms.
  3. Heat the coconut milk until hot, but not boiling (I do 30 seconds on HIGH in the microwave).
  4. Add the heated coconut milk, eggs and vanilla to the flour mixture and stir until just combine with no flour streaks remaining (there will be little lumps); do not over mix.
  5. Fill the donut wells with the batter up to the top of the center hole (do not cover the center!).
  6. Bake for about 10 minutes, or until just set; they will still be fairly light in color. Let cool for 10 minutes in the pan, before running a knife to loosen (if needed) and removing them to a wire rack to cool completely.
  7. To serve, give the dairy-fee topping a quick whisk and dollop atop the cooled donuts. Top with diced strawberries.
  8. If desired, dust tops with powdered sugar.
Coconut Cream: chill 1 or 2 cans or packages of good-quality, full-fat coconut milk in the refrigerator overnight (it will help the whipping if you also chill a small mixing bowl and beaters with the coconut milk). Scoop the thick cream from the top. I pour a So Delicious Original Culinary Coconut Milk into a container and chill. I can usually get 1 cup of coconut cream out of just one package.

No Donut Pan? Pour the batter into greased 3- to 4-inch ramekins, about 1-inch high and bake as directed for hole-free donut cakes!
Recipe by Go Dairy Free at