Baked Strawberry Doughnuts

5 from 2 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings: donuts

Calories: 127kcal

Author: Heather Perine

Equipment

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.

Nutrition