Fluffy, sweet and full of flavor these Strawberry Donuts bake in 10 minutes flat. Packed with fresh strawberries and topped with a simple vanilla glaze, these cake donuts are downright delicious. Sprinkle the tops with freeze dried strawberries and start your day with a from-scratch donut.
I can’t believe it’s summer. Not because the year is flying by, but because it’s seven full months after Thanksgiving and my seasonally-challenged sister is insisting I make her a pumpkin cheesecake for the 4th of July. There’s no talking her out of the pilgrim-inspired dessert, either. As fruity as she is you’d think she’d go for something with stone fruits but she shot me down with both barrels. First, she gave me the: I never ask you for anything guilt trip. Then I was rudely reminded that she’s spending $700 on plane tickets to fly here and isn’t going to be talked into a fuzzy peach pie.
Since my sister doesn’t care that I was going to peel the fuzz off the peaches, I’m on the hook for a pumpkin pie. I hate being on hooks, they’re curved and sharp and hard to escape from without tearing a ligament. To add insult to injury, she doubled down on her orange demands and suckered me into making pumpkin pancakes too. The girl is out of her gourd.
Pumpkin has a time and a place and it’s not in the middle of strawberry season. While I still have a say in what’s baked in my own kitchen, I say it’s time to fold fresh strawberries into the batter for cake donuts. It’s a simple recipe made with pantry staples and sweet, juicy strawberries. Plus, baked donuts are practically done as soon as you put them in the oven. Quick, easy and pumpkin-free, these vanilla glazed donuts are everything a summery breakfast should be.
Before sharing the recipe for Strawberry Donuts, here are a few tips and tricks to help you out:
Ingredient Tips and Tricks
For the moistest, fluffiest donuts be sure the egg, buttermilk and yes, even yogurt are at room temperature before beginning.
If you don’t have buttermilk, you can make a sour milk substitution by stirring one half of a teaspoon of fresh lemon juice into one half of a cup of whole milk then letting it set for five minutes before use.
Preparation Tips and Tricks
Pipe batter into your donut pan using a zip-top bag with a bottom corner snipped off.
Storage Tips for Strawberry Donuts
Homemade donuts are best the day you bake them. Cover leftovers tightly and store at room temperature for up to 2 days.
I hope you enjoy this recipe for Strawberry Donuts. Please leave a comment and a rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you like strawberry baked donuts you’ll love Strawberry Shortcake Muffins. Scratch-made with juicy berries, this recipe is a fun way to enjoy shortcake in a muffin form.
- 1 cup all-purpose flour unbleached
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1/2 cup buttermilk room temperature
- 1/4 cup plain Greek Yogurt room temperature
- 2 Tbsp unsalted butter melted and cooled
- 1 tsp vanilla extract pure
- 1 cup fresh strawberries finely chopped
- 1 1/2 cups powdered sugar
- 2 Tbsp milk
- 1/4 cup freeze dried strawberries
- Preheat oven to 350 degrees. Coat donut pan with nonstick spray then set aside.
- Sift flour, baking powder, baking soda, and sugar together in a large bowl.
- In a separate bowl, whisk egg, buttermilk, yogurt, melted butter and vanilla until combined.
- Carefully add wet ingredients to dry, stirring with a wooden spoon until just combined. Take care to avoid overmixing.
- Gently fold in strawberries until evenly distributed.
- Pipe batter into donut pan, filling cavities 3/4 of the way.
- Bake for 10 to 11 minutes. Donuts are done after tops spring back when pressed by a fingertip.
- Cool donuts in pan for 3 minutes then remove to a wire rack to cool completely before adding vanilla glaze.
- Clean donut pan, coat with nonstick spray then repeat the baking process with the remaining batter.
- In a medium bowl, whisk together powdered sugar and milk until smooth and lump free. Note: glaze will be very thick but pearly white. For a thinner, more transparent glaze add an additional tablespoon of milk.
- Dip donut tops into glaze then immediately sprinkle with freeze dried strawberries.
- Donuts taste best the day they are made but can be covered and stored at room temperature up to 2 days.