Strawberry Shortcake Donuts {Recipe}

Strawberry Shortcake Donuts

Every Sunday I host the live stream, "Donuts & Chillin," through the social media platform, Meerkat. This live stream is full of fun, laughs and the occasional shot of tequila. I decided to start sharing the recipes and photos of these delicious donuts, in case you'd like to give them a try. If you do, please make sure to take a photo and tag it #CreaTiffs on Instagram and/or Twitter so I can check out your donut game. Make sure you follow me, @Tiffy4u on Meerkat to join in on the weekly fun.

Strawberry Shortcake Donuts
Strawberry Shortcake Donuts Closeup
Strawberries, basil and honey
Strawberries honey and basil donuts
Strawberry Shortcake Donut

TIFFY'S STRAWBERRY SHORTCAKE DONUTS {Print This Shit!}

Notes: this recipe makes 12 donuts, and it only takes about 30 minutes in total to throw together. Be sure to chill your can of coconut cream at least 4 hours in advance. I chilled it the night before, by the way this is the brand I used. This recipe for Strawberry Shortcake Donuts was adapted from With Food + Love and Oh, Ladycakes.

Donut Ingredients:

  • 1/2 cup sugar

  • 3/4 cup coconut milk

  • 1 1/2 teaspoon vanilla

  • 1/4 cup butter

  • 1 3/4 all-purpose flour

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/4 cup strawberries, finely chopped

Preheat the oven to 325 degrees and oil the donut pans with butter, oil, or vegetable spray. I use coconut oil or butter. Slowly whisk together the sugar, coconut milk, vanilla and butter until the sugar is almost dissolved.

In a separate bowl whisk together the dry ingredients. Then add in the strawberries and wet ingredients and stir gently until it is blended just enough that there aren’t any visible lumps.

Fill a pastry bag or plastic ziplock bag {cut the end} with the batter and distribute it evenly into the donut pans. Til each is about 2/3 full. Makes it easier if you place the bag inside a tall cup when placing batter into it. Bake for 15 minutes, remove from the oven. Let sit in tray for 5 minutes then pop the donuts out of the pan and let cool on a rack.

Strawberries Sauce Ingredients:

  • 2 cups strawberries, thinly sliced

  • 3 tablespoons honey

  • juice from 1/2 lemon

  • a solid pinch pink himalayan sea salt

  • small handful basil, chopped

While the donuts are baking, coat the strawberries with honey, lemon juice and sea salt.

Mix well together for a few minutes until the strawberries are extra juicy, then lightly stir in the basil.

Cream Ingredients:

  • 1 can full-fat coconut milk, chilled for at least four hours

  • pinch of pink himalayan sea salt

  • teaspoon lemon juice {optional}

  • 2 tablespoons powdered sugar {optional}

  • splash of vanilla {optional}

Skim the solid coconut milk off the top, discarding any juice. Whip with salt and vanilla and chill until ready to serve. If you like your cream a bit more sweet, add the powdered sugar and lemon juice. You can also use heavy whipping cream or canned whip cream.

What type of donut should I tackle next? Let me know in the comments!

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