Baked Strawberry Shortcake Donuts with Whipped Icing

Earlier this year, I tried the new and improved Melt Organic buttery spread in a delicious Dairy-Free Pommes Anna Recipe. That incredible buttery goodness was amazing with potatoes, but I still needed to put Melt to the ultimate test: baking. After using up several tubs as a spread and for general cooking, I finally gave Melt a whirl in a new recipe, Dairy-Free Cake Donuts. Oh my, we were not disappointed. I ended up loving them so much, that I made a few different variations, including these Strawberry Shortcake Donuts.

Rethink Strawberry Shortcake with these Special Dairy-Free Donuts

Traditional cake donuts are actually fried and usually made with dairy. These strawberry shortcake donuts are baked, dairy-free, and even made with whole grains (white-wheat flour is actually 100% whole wheat!), but thanks to the ingredients and method, they taste pretty darn close to the guilty originals.

And they were the perfect base for making dairy-free strawberry shortcake donuts. I started with my dairy-free whipped cream recipe, but whipped in a little buttery spread for a little more stability and to create a creamier whipped frosting type of consistency. It also adds a touch of saltiness that heightens the sweet vanilla flavor.

This post was originally sponsored by MELT Organic, but all thoughts are my own and I do buy this product myself!

Special Diet Notes: Strawberry Shortcake Donuts

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, optionally vegan, and vegetarian. The toppings are top allergen-free and the donut recipe does have suggested options for various special diet needs.

Baked Strawberry Shortcake Donuts

 

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Prep time

25 mins

Cook time

10 mins

Total time

35 mins

 

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. It includes a dairy-free whipped topping an extra touch of creaminess. I prepare the topping before the donuts, so it has more time to chill, but the recipe time includes baking the donuts.

Author: Alisa Fleming

Recipe type: Breakfast

Cuisine: American

Serves: about 12 donuts

Ingredients

• 1 cup coconut cream (see Coconut Cream Note below)
• 2 tablespoons dairy-free buttery spread or sticks (I used Melt Organic)
• 2 tablespoons powdered sugar, plus additional for dusting
• 1 teaspoon pure vanilla flavoring or extract, or more to taste
• 1 pound strawberries, stemmed and diced
• 1 batch Dairy-Free Baked Cake Donuts

Instructions

1. Place the coconut cream, butter alternative, powdered sugar, and vanilla in a chilled mixing bowl, and blend with a hand mixer until smooth and creamy.
2. Taste, and add more vanilla, if desired.
3. Place the icing in the refrigerator to chill and re-thicken while you make the donuts.
4. Let the donuts cool completely.
5. To serve, give the dairy-fee topping a quick whisk and dollop atop the cooled donuts. Top with diced strawberries. If desired, dust the tops with powdered sugar.

Notes

Coconut Cream: chill 1 or 2 cans or packages of good-quality, full-fat coconut milk or coconut cream in the refrigerator overnight (it will help the whipping if you also chill a small mixing bowl and beaters with the coconut milk). Open without shaking the can(s) and scoop the thick cream from the top. You should get ½ to 1 cup coconut cream per can. If your doesn't set up into a firm, spoonable cream, you'll need another brand for this recipe.

Nutrition Information

Serving size: 1 strawberry shortcake donut Calories: 247 Fat: 11.8g Saturated fat: 6.8g Carbohydrates: 33.6g Sugar: 15.3g Sodium: 222mg Fiber: 3.7g Protein: 4.6g

3.5.3229

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