Remember the strawberry shortcake ice cream bars from the ice cream truck? These Gluten Free Strawberry Crunch Donuts are that in donut form! A soft baked donut is covered in a strawberry glaze and rolled in a homemade strawberry crunch coating. No gluten, no dairy, no refined sugar, no compromise.
I love strawberry shortcake in all its forms, whether that's traditional strawberry shortcake (check out my gluten free cake version) or in ice cream form (I even made Gluten Free Strawberry Shortcake Ice Cream Sandwiches), so I had to make a strawberry shortcake donut version! Of course, this is a healthy donut recipe that is allergy friendly. We start with my classic baked donut recipe then pile on the strawberry crunch for a fun summer donut.
What is Strawberry Crunch?
If you grew up eating Good Humor strawberry shortcake ice cream bars, you already know exactly what strawberry crunch is. It's that addictive coating of strawberry cookie crumbles on the outside of the bar. Most recipes recreate it using Golden Oreos, but those aren't gluten free or dairy free. My version uses rice crisps and freeze dried strawberries for the same satisfying crunch without any of the allergens. Same nostalgic flavor, zero compromise.
Why You'll Love These Gluten Free Strawberry Crunch Donuts
- Allergy friendly: like all my recipes, this one is no different - gluten free, dairy free, corn free, and soy free. These donuts are also nut free so they are great for anyone with food allergies since it can be hard to find safe donuts out there!
- Refined sugar free: healthier donuts? Heck yes! These baked donuts are made with maple syrup and a refined sugar free powdered sugar option.
- Homemade strawberry crunch topping: we make the strawberry crunch coating with rice crisps and freeze dried strawberries for a healthier strawberry crunch.
- Real strawberry flavor: freeze dried strawberries in both glaze AND crunch for double strawberry punch without any fake flavorings or artificial colors.
- Baked not fried: no yeast, no hot oil, no mess. These homemade donuts are soft and reminiscent of cake donuts.
- Nostalgia in donut form: inspired by the Good Humor strawberry shortcake ice cream bars (the one with the delicious strawberry crunch coating), we are turning those into donuts for another fun way to get that strawberry crunch in!
Ingredients for Gluten Free Strawberry Crunch Donuts
Gluten-free donuts:
- Gluten-free flour: be sure to use a 1:1 gluten free all purpose flour blend with xanthan gum for best results.
- Tigernut flour: tigernut flour adds sweetness without added sugar so we can cut back on the sweetener in the recipe. You can also use almond flour if you tolerate nuts.
- Olive oil: this heart healthy fat yields a fluffy texture and not heavy donuts.
- Maple syrup: the unrefined sweetener used for the donuts
- Yogurt: I use a plant-based coconut yogurt to keep this recipe dairy free. If you tolerate dairy, use Greek yogurt for a protein boost, just stick to a plain yogurt.
- Egg: adds fat and fluff to our baked strawberry donuts.
- Salt, Baking powder, and vanilla extract
Strawberry glaze:
- Powdered sugar: make a homemade, refined sugar free variety with coconut sugar by blending 1 cup of coconut sugar with 1 tablespoon of tapioca starch.
- Yogurt: I stick to more coconut yogurt here for a diary free option.
- Freeze-dried strawberries: we use freeze dried strawberries for the best consistency and for a pretty pink glaze!
- Milk: I use a dairy free coconut milk. Any milk will do, though (almond milk, oat milk, or dairy-full milk)
Strawberry crunch:
- Freeze-dried strawberries
- Rice crisps: any gluten free rice cereal brand will work.
- Coconut sugar: this adds a little sweetness to the crunch topping.
How to Make Gluten Free Strawberry Crunch Donuts
- Preheat oven to 350F.
- Sift together the flours in a medium bowl and then whisk in the salt and baking powder.
- In a separate large mixing bowl, use a hand mixer to beat together the oil, maple syrup, yogurt, egg, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Grease a donut pan generously then pipe or spoon the donut batter into the pan. You will get 8-10 donuts (so you may have to bake in batches if you only have one pan, or you can make donut holes with the remaining batter).
- Bake the donuts for 14-16 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before flipping the donuts out onto a cooling rack.
- While donuts bake, pulse together ingredients for the strawberry crunch topping. Don't over-pulse so you end up with powder, you want it to be crunchy still. Pour into a medium bowl.
- Once donuts are fully cooled, mix together the powdered sugar and crushed strawberry powder in a wide bowl.
- Add the yogurt and mix to combine then add milk 1 teaspoon at a time. You want to achieve a glaze that will stick to the donuts, but isn't too runny. It should be slightly runnier than yogurt.
- Use a fork to dip one donut at a time into the glaze to fully coat it then transfer to the strawberry crunch bowl and fully coat. Place donut back on the wire rack while you finish all the donuts.
- Best served fresh.
Substitutions and Variations
- Flour: almond flour can be substituted for tigernut flour if tolerated.
- Olive oil: I think another fat should work fine, like melted coconut oil or butter, but will result in a slightly denser donut. Make sure your ingredients are at room temperature.
- Yogurt: any dairy free yogurt works in both the batter and glaze. A thicker yogurt like coconut cream yogurt gives the best texture.
- Fruit: if you aren't a strawberry fan or want variation, you can use freeze dried raspberries instead.
- Variations: add some mini white chocolate chips to the crunch topping or drizzle the donuts with white or dark chocolate for a chocolate strawberry donut vibe!
Tips for the Best Gluten Free Strawberry Crunch Donuts
- Make sure to oil your pan well, even if it's nonstick! We don't want stuck donuts.
- Use a piping bag or ziplock bag with the tip cut off to pipe batter into your doughnut pan. It's so much easier this way.
- Fill your pan to the top with the donut batter for big, fluffy donuts and pipe as evenly as possible.
- Bake until the tops of each donut are almost golden brown and a toothpick comes out clean. Don't over-bake!
- Cool the donuts completely before glazing, otherwise the glaze will run off of them.
- Dip donuts into the crunch immediately while the glaze is still wet so that it sticks.
Serving and Storage
These donuts (as with most donuts) are best fresh as the crunch topping can get soggy with time as it absorbs moisture from the glaze. This is the type of recipe you make the morning of the brunch party. If you have to make them ahead, though, you can bake the donuts the day before and make the crunch up to a week before. Prep the glaze morning of and assemble the donuts before serving.
If you don't eat them all, they do store well in an airtight container in the fridge for up to 3 days. For best texture, store the components separately, then assemble when ready to eat.
I don't advise freezing these donuts, glazed or unglazed, they truly taste best freshly baked.
FAQ
Yes, they are gluten free as written. As always, check your ingredient labels for cross contact.
They are dairy free as written, just be sure to use a dairy free yogurt and milk.
I have not tested a vegan version of this donut recipe.
The strawberry crunch topping is made from freeze-dried strawberries, rice crisps, and coconut sugar for a healthy strawberry crunch donut.
You can use fresh strawberries in the glaze, but not in the crunch topping. If using in the glaze, puree 1-2 strawberries before using.
Yes, these gluten free donuts bake up best in a donut pan. You can pipe donut shapes on a parchment lined baking sheet, but they won't turn out as pretty and may spread into a flatter donut shape.
Yes, you can make the strawberry crunch topping up to a week ahead. Keep stored in an airtight container at room temperature until ready to use.
There are two reasons why the glaze may have run off. First, if the donuts are even a little bit warm, the glaze won't stick. Second, if the glaze is too runny and not thick enough. When mixing the glaze, add enough powdered sugar to have a yogurt-like consistency.
More Gluten Free Donut Recipes
Gluten Free Blackberry Jam Donuts
Gluten Free Cinnamon Sugar Donuts
If you try these donuts, leave a rating and review below! Drop any questions in the comments and be sure to tag me on social media.
Gluten Free Strawberry Crunch Donuts (Dairy Free)
Equipment
Ingredients
Donuts
- ¾ cup + 2 Tbs 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup olive oil
- ¼ cup maple syrup
- ¼ cup yogurt of choice I use coconut yogurt
- 1 egg
- 1 teaspoon vanilla extract
Strawberry Glaze
- ¼ cup powdered sugar* sifted
- 1-2 tablespoon crushed freeze dried strawberries
- 1-2 tablespoon yogurt of choice
- 1- teaspoon tsp milk of choice
Strawberry Crunch
- 1 cup freeze dried strawberries
- 1 cup rice crisps
- 2 teaspoon coconut sugar
Instructions
Donuts
- Preheat oven to 350F.
- Sift together the flours and then whisk in the salt and baking powder.
- in a separate bowl, beat together the oil, maple syrup, yogurt, egg, and vanilla extract.
- Add the dry to the wet and stir to combine.
- Grease a donut pan then pipe the batter into the pan. You will get 8-10 donuts (so you may have to bake in batches if you only have one pan, or you can make donut holes with the remaining batter).
- Bake the donuts for 14-16 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before flipping the donuts out.
Strawberry crunch
- While donuts bake, pulse together all strawberry crunch ingredient in a blender until you have a rough texture that isn't fully powder. Alternatively you can mash everything in a bowl or bag if you don't have a blender or food processor.
- Pour into a wide bowl and set aside.
Strawberry glaze
- Once donuts are fully cooled, mix together the powdered sugar and crushed strawberry powder in a wide bowl.
- Add the yogurt and mix to combine then add milk 1 teaspoon at a time. You want to an achieve a glaze that will stick to the donuts, but isn't too runny. It should be slightly runnier than yogurt.
- Dip one donut at a time into the glaze, fully coating it, then into the strawberry crunch. Place on a wire rack and finish the remaining donuts.
Leave a Reply