The Fluffiest Baked Strawberry Donuts Recipe for Sweet Tooths
Sweet summer memories come flooding back when I bite into these delightful baked strawberry donuts.
Fruity aromas dance through my kitchen, promising pure deliciousness.
Fresh strawberries infuse each soft bite with natural sweetness.
Homemade treats always feel more special when crafted with care.
My simple recipe turns ordinary mornings into moments of pure joy.
Mixing fresh ingredients becomes an invitation to culinary creativity.
You cannot resist these pink-hued, berry-packed delights that melt in your mouth.
Reasons to Try Baked Strawberry Donuts Recipe
Ingredients for Baked Strawberry Donuts
Dry Ingredients:Wet Ingredients:Fruit and Glaze Ingredients:Additional Ingredients:How to Bake Strawberry Donuts Step by Step
Step 1: Prepare the Oven
Warm up your oven to 350 degrees Fahrenheit. Grab a donut pan and coat it thoroughly with non-stick cooking spray to ensure easy removal.
Step 2: Create Donut Batter
Grab a large mixing bowl and combine dry ingredients:In a separate bowl, whisk together wet ingredients:Gently merge wet and dry ingredients until just combined. Carefully fold in freshly diced strawberries for bursts of fruity flavor.
Step 3: Fill the Donut Pan
Carefully spoon the batter into each donut cavity, filling them about three-quarters full. For a more precise look, use a piping bag to distribute the batter evenly.
Step 4: Bake to Perfection
Slide the pan into the preheated oven. Bake for 10-12 minutes until donuts turn a light golden color and bounce back when gently touched. Remove from oven and let them rest in the pan briefly before transferring to a wire cooling rack.
Step 5: Whip Up Strawberry Glaze
In a bowl, blend together:Mix until smooth and glossy. Adjust consistency by adding more strawberry puree or a splash of milk if needed.
Step 6: Glaze the Donuts
Once donuts have completely cooled, dunk each one into the strawberry glaze. Place back on the wire rack and let the glaze set beautifully.
Step 7: Serve and Enjoy
Devour these mouthwatering strawberry donuts immediately or store in an airtight container for up to two days. Perfect for breakfast, brunch, or an afternoon treat that will make everyone smile.
Tips for Baking Perfect Strawberry Donuts
Flavor Variations for Strawberry Donuts
Suggested Pairings for Baked Strawberry Donuts
Best Storage Methods for Strawberry Donuts
Frequently Asked Questions About Baked Strawberry Donuts
Yes, you can use frozen strawberries. Thaw and drain them completely before dicing to prevent excess moisture in the batter.
A donut pan is recommended for the classic shape, but you can use a muffin tin as an alternative. The texture and appearance will be slightly different.
Substitute some all-purpose flour with whole wheat flour, use Greek yogurt instead of buttermilk, and reduce the sugar content slightly. You can also use a sugar-free glaze option.
Print
Baked Strawberry Donuts Recipe
- Total Time: 25-27 minutes
- Yield: 8 1x
Description
Delightful strawberry donuts bring bakery-style sweetness right into home kitchens with minimal effort. Blending fresh fruit and tender crumb, these treats promise a delicious morning surprise you’ll savor bite after irresistible bite.
Ingredients
Strawberries and Base Ingredients:
- 1/2 cup finely diced fresh strawberries
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Liquid and Fat Ingredients:
- 1/2 cup buttermilk, room temperature
- 1 egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Glaze Ingredients:
- 1 cup powdered sugar, sifted
- 2 tablespoons strawberry puree
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Prepare the oven at 350F (175C) and coat a donut pan with non-stick spray to ensure easy removal.
- Create the dry mixture by combining flour, sugar, baking powder, and salt in a large mixing bowl. In a separate container, whisk together buttermilk, egg, melted butter, and vanilla extract until thoroughly incorporated.
- Merge the wet and dry ingredients, stirring gently until just combined. Carefully fold diced strawberries into the batter, distributing them evenly throughout.
- Transfer the batter into the donut pan, filling each cavity approximately 3/4 full. For precision, use a piping bag to distribute the mixture smoothly.
- Slide the pan into the preheated oven and bake for 10-12 minutes. The donuts are ready when they turn light golden and spring back when lightly touched.
- Allow donuts to rest in the pan for a few minutes, then carefully transfer to a wire rack for complete cooling.
- Prepare the glaze by blending powdered sugar, strawberry puree, vanilla extract, and a pinch of salt until silky smooth. Adjust consistency by adding more puree or milk if needed.
- Once donuts have cooled completely, dip the tops into the strawberry glaze, letting excess drip off before placing back on the wire rack.
- Let the glaze set for a few minutes, then serve immediately or store in an airtight container for up to 2 days.
Notes
- Ensure strawberries are fresh and ripe for maximum flavor burst in your donuts.
- Avoid overmixing batter to keep donuts tender and light, stopping when ingredients are just combined.
- Use room temperature ingredients like eggs and buttermilk for smoother, more consistent batter texture.
- Pipe batter carefully into donut pan for professional-looking, uniformly shaped donuts with clean edges.
- Drain diced strawberries on paper towels to prevent excess moisture from making donuts soggy.
- Customize glaze by adding a touch of lemon zest or using alternative fruit purees for variety.
- Store donuts at room temperature in sealed container to maintain softness for 1-2 days.
- Consider dairy-free alternatives like almond milk or coconut milk for lactose-intolerant bakers.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 162 kcal
- Sugar: 13 g
- Sodium: 143 mg
- Fat: 6 g
- Saturated Fat: 3.7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 39 mg
Michael Thompson
Founder & Recipe Developer
Expertise
Education
Cascade Culinary Institute – Bend, OR
ServSafe Food Handler Certification – Portland, OR
Focus: Certified in core food safety and hygiene principles for both home and professional kitchens, with emphasis on ingredient handling, kitchen cleanliness, and safe preparation methods.
Mike’s kitchen journey began with a single goal: to make everyday meals feel like something worth celebrating.
After earning his Certificate in Culinary Arts from Cascade Culinary Institute, he spent years working with local farmers and small kitchens across Oregon, learning the beauty of seasonal, small-batch cooking.
Mike’s approach is simple, cook with what’s fresh, keep it approachable, and always leave room for a little creativity. When he’s not testing yogurt marinades or designing single-serving meals, you’ll find him hiking trails or hunting down the best berries at local markets.