Baked Strawberry Donuts
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These baked strawberry donuts, made with fresh strawberries, come together quickly and ready to baked in no time. After baking, they are topped with a sweet strawberry glaze.
There’s only a few sweet breakfast items that can make me skip my usual craving for scrambled eggs and bacon. Yes believe it or not I am more of a savory breakfast girl. But homemade donuts are definitely one breakfast item that I can’t help but dive into. And when I was pregnant – watch out! All the donuts were mine. Like my old fashioned sour cream donuts, or the classic chocolate frosted donut.
But frying donuts isn’t always top of my list, especially not first thing in the morning. And sometimes getting out of my pajamas to head to the donut shop isn’t always in the cards. Enter the baked strawberry donut.
Yes these baked strawberry donuts are top of the list of hard to resist. The best part of this recipe is that they are made with chopped fresh strawberries and mix up with a mixer. Just grab a whisk and a spatula!
I made these strawberry doughnuts in my donut pan, so they’re no need to fry them! They are made with baking powder and baking soda, so no need to let them rise, so they are ready to baked up in 15 minutes or less. Sweet strawberry baked donuts in no time. Then I dipped these donuts in a fresh strawberry glaze made with powdered sugar for even more strawberry flavor!
These strawberry baked donuts are so pretty in pink and would be perfect for a Mother’s Day brunch, baby showers, or any time the donut craving calls. So grab your donut pans and let’s make some strawberry baked donuts!
See Also:
- Make a classic yeast raised donut dipped in sweet vanilla glaze for your next Sunday morning brunch!
- When blueberries are in season, grab a pint to make these baked blueberry lemon donuts!
- Sugar donuts are a sweet breakfast fried treat that you have to try!
These strawberry donuts are…
- Quick and easy to mix up
- Baked not fried!
- Made with lots of diced fresh strawberries
- Light and fluffy
- Dipped in a vibrant pink glaze!
Why you will love this recipe
- No mixer needed – You don’t need a stand mixer, or hand mixer to make these strawberry baked donuts. Just use a whisk and a spatula!
- Freezes beautifully – You can freeze baked donuts for up to 3 months. Freeze before you add the glaze and then thaw and glaze.
- Use fresh strawberries – These are a sweet breakfast treat to make in summertime when it’s strawberry season.
Baked Strawberry Donuts Recipe Ingredients
For the donuts:
- All-purpose flour – Be sure to measure your flour correctly so you don’t end up with too much flour in your measuring cup which can make for a dry, cakey bread.
- Baking powder – To make your bread rise. Read more here about baking powder vs baking soda.
- Baking soda– To help the bread rise.
- Salt – I prefer sea salt, but kosher salt or table salt can also work.
- Granulated sugar – Sugar is not only used for sweetness but for moisture and tenderness
- Eggs – Use two room temperature eggs.
- Milk – I prefer full-fat milk, but any milk can work. Use low-fat milk or dairy-free milk.
- Vanilla extract – For flavor. I prefer pure vanilla extract, but imitation extract can also be used.
- Vegetable oil – You can use another neutral oil such as canola oil. You can swap with coconut oil or olive oil but it may impart flavor. And if you use melted butter, it can be used but may make the donuts not as moist.
- Sour cream – Use full fat sour cream or use plain greek yogurt.
- Vanilla extract – For flavor. I prefer pure vanilla extract, but imitation vanilla extract can also be used.
- Strawberries – Fresh diced strawberries is best. But if strawberries aren’t in season, frozen strawberries can be substituted for fresh. Frozen strawberries may change the color slightly. Thaw the berries and dice small if using frozen strawberries. You can also use freeze dried strawberries.
For the strawberry glaze:
- Powdered sugar – If you don’t have any, make your own powdered sugar!
- Strawberries – Fresh or frozen can be used. Can also use freeze dried strawberries.
How To Make These Strawberry Baked Donuts
Preheat the oven to 350oF (177oC). Spray two donut pans with cooking spray or grease it with butter. I like to use a nonstick baking spray that has flour in it for the best release.
Make the strawberry donut batter
In a medium mixing bowl, whisk together the all purpose flour, baking soda, salt and baking powder. Set the flour mixture aside.
In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract.
With a wooden spoon, or spatula, stir in the flour mixture and stir until just combined. Do not overmix.
Fold in the chopped fresh strawberries and combine.
Transfer Batter to Pan
Fill each cavity of the prepared donut pan about 2/3 full. You can spoon the batter into the donut pan or pipe batter using a piping bag.
Bake the Donuts
Bake for 13-15 minutes or until the doughnuts are golden brown and a toothpick inserted comes out clean. Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make The Fresh Strawberry Glaze
In a small bowl, combine the crushed strawberries and the powdered sugar until you get a thick glaze. The powdered sugar glaze should slowly drip off the end of the spoon in a thick ribbon.
If the strawberry glaze is too runny, add a little more powdered sugar. If it’s too thick, you can add more strawberry puree or thin it out with a little whole milk (low fat milk or non dairy milk also works).
Strawberry Donut Glaze
Dip each strawberry donut about halfway into the strawberry glaze. Allow the excess to drip off. Place the doughnuts back on the cooling rack and let them set for 10 minutes.
Recipe Tips
- If strawberries aren’t in season, frozen can be substituted for fresh. Frozen strawberries may change the color slightly.
- Best eaten the day that you bake them. They can be stored in an airtight container on the counter for up to 3 days.
- Any glaze, by nature, will start to be absorbed into the doughnut after about a day. The sweetness is still there, however the glaze will no longer be visible. You can add more by repeating step 8 and 9. Just know that you are adding more sugar and it will definitely taste sweeter.
- If you are planning to freeze them, I would suggest freezing the doughnut prior to adding the glaze and doing the glaze on the day you serve them. Freeze in an airtight container for up to 4 months.
- Use a piping bag to pipe the batter into the pan for easiest transfer of the batter to the bowl.
- Cool completely on wire rack before dipping. Make sure the donuts are cooled completely or the glaze will melt off.
Recipe Variations
- Add lemon juice – Strawberries and lemons go hand in hand! You can stir 2 Tablespoons lemon juice into the donut batter and 1 teaspoon lemon zest. Or stir some lemon zest and juice into the strawberry glaze.
- Dip in chocolate – Instead of the fresh strawberry glaze, dip the donuts in a warm chocolate ganache.
- Use a different berry – Swap out the chopped strawberries for another berry like raspberries or blueberries.
- Make them whole wheat – You can substitute 1/2 of the all purpose flour with whole wheat flour to make them more nutritious.
- Make gluten free – Use your favorite 1:1 gluten free flour.
Baked Strawberry Donuts Questions
These strawberry donuts are best eaten the day that you bake them. They can be stored in an airtight container on the counter for up to 3 days.
Any glaze, by nature, will start to be absorbed into the strawberry doughnut after about a day. The sweetness is still there, however the glaze will no longer be visible. You can add more by repeating step 8 and 9. Just know that you are adding more sugar and it will definitely taste sweeter.
Yes you can freeze these strawberry donuts. If you are planning to freeze them, I would suggest freezing the doughnut prior to adding the glaze and doing the glaze on the day you serve them. Freeze in an airtight container or freezer bag for up to 3 months.
This probably means you used too much flour. Be sure to spoon the flour into your cup and level it off. Do not pack the flour into the cup.
I recommend using fresh strawberries, diced small. You can use frozen berries. You will want to thaw and dice them before adding to the donut batter. You can also use freeze dried strawberries that have been chopped into pieces.
MORE RECIPES
Baked Strawberry Doughnuts
Ingredients
For the donuts:
- 1 cup (120 g) all purpose flour *spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (57 g) sour cream (or greek yogurt)
- 1 teaspoon vanilla extract
- 1/2 cup diced, fresh strawberries
For the glaze:
- 1 cup (113 g) powdered sugar
- 2 tablespoons crushed, fresh strawberries (about 3 strawberries)
Instructions
- Preheat the oven to 350°F (177°C). Grease two donut pans with cooking spray or grease it with butter.
- In a medium mixing bowl, whisk together the flour, baking soda, salt and baking powder. Set aside.
- In a large mixing bowl, whisk together the egg, granulated sugar, vegetable oil, sour cream, and vanilla extract.
- With a wooden spoon, or spatula, stir in the flour mixture and stir until just combined. Do not overmix.
- Fold in the chopped strawberries and combine.
- Fill each cavity of the prepared donut pan about 2/3 full. You can spoon the batter in, or fill a piping bag and pipe the batter into the pans.
- Bake for 13-15 minutes or until the doughnuts are golden brown. Cool the doughnuts in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
- In a small bowl, combine the crushed strawberries and the powdered sugar until you get a thick glaze. The glaze should slowly drip off the end of the spoon in a thick ribbon.
- Dip each doughnut about halfway into the glaze. Allow the excess to drip off. Place the doughnuts back on the cooling rack and let them set for 10 minutes.
Notes
- Strawberries: If strawberries aren’t in season, frozen strawberries can be substituted for fresh. Frozen strawberries may change the color slightly. Thaw, and drain any excess liquid and dice small. You can also use freeze dried strawberries that have been chopped into small pieces.
- Storage: Best eaten the day that you bake them. They can be stored in an airtight container on the counter for up to 3 days. Any glaze, by nature, will start to be absorbed into the doughnut after about a day. The sweetness is still there, however the glaze will no longer be visible. You can add more by repeating step 8 and 9. Just know that you are adding more sugar and it will definitely taste sweeter.
- Freezing: If you are planning to freeze them, I would suggest freezing the doughnut prior to adding the glaze and doing the glaze on the day you serve them. Freeze in an airtight container for up to 3 months.
- Vegetable oil – You can use another neutral oil such as canola oil. You can swap with coconut oil or olive oil but it may impart flavor. And if you use melted butter, it can be used but may make the donuts not as moist.
- Sour cream – Use full fat sour cream or use plain Greek yogurt.
