Introduction

These strawberry donuts are a delightful treat, combining the sweetness of fresh strawberries with a light, fluffy texture. Perfect for breakfast or a special snack, their subtle fruit flavor and sweet glaze will brighten any day.

Two stacked pink donuts with a light pink glaze dripping down the sides sit on a white plate. The donuts have a soft, slightly textured surface with small air bubbles. In the background, there are several whole red strawberries with green tops scattered on a white marbled surface. The glaze has a smooth, shiny look and covers the top and upper sides of each donut. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp unsalted butter
¾ cup sugar
1 egg
¾ tsp vanilla extract
½ cup buttermilk
¾ cup cake flour
¾ cup all-purpose flour
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
12-15 strawberries (about 1 cup pureed)
Powdered sugar and milk for glaze (quantity as needed)

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Trim the strawberries and pulse them in a food processor until you get a chunky puree. Avoid over-pureeing to keep some texture. Set aside.
Step 3: In a large mixing bowl, beat the butter, sugar, and egg on medium-high speed for about 2 minutes until creamy.
Step 4: Add vanilla extract, buttermilk, and the strawberry puree to the mixture. Blend until fully combined.
Step 5: Add the cake flour, all-purpose flour, baking soda, baking powder, and salt. Mix on low speed just until the batter is incorporated, avoiding overmixing. Scrape down the sides if needed.
Step 6: Transfer the batter to a large piping bag or a freezer bag. Place the bag in a tall cup and fold the edges over the cup’s rim. Use a spatula to scoop the batter into the bag neatly, then seal and snip off the corner.
Step 7: Grease your donut tin well. Pipe the batter into each mold, filling no more than halfway to allow room for rising.
Step 8: Bake in the middle rack for 7 to 8 minutes until the donuts are puffed and lightly golden.
Step 9: While the donuts bake, whisk powdered sugar and a small amount of milk to create a smooth glaze.
Step 10: Cool the donuts on a wire rack, then either drizzle the glaze over each or dip the tops into the glaze. Let the glaze harden for 20-30 minutes before serving.

Tips & Variations

For a stronger berry flavor, add a tablespoon of strawberry jam to the batter along with the puree.
If you don’t have buttermilk, use regular milk mixed with a teaspoon of lemon juice or vinegar as a substitute.
Try dipping the donuts in white chocolate or a simple cinnamon sugar mix instead of glaze for variety.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be refrigerated for up to 4 days. Reheat gently in a microwave or oven before glazing. Glazed donuts should be stored uncovered to prevent glaze from becoming soggy.

How to Serve

Two pink donuts stacked on a white plate, each covered with a thick, glossy light pink glaze that drips slightly down the sides. The donuts have a soft texture with visible bits of strawberry inside, giving a speckled effect under the glaze. In the background, there are several fresh strawberries with green leaves on a white marbled surface. The image focuses on the donuts, showing their detailed glaze and fluffy texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts without fresh strawberries?

Yes, you can substitute the strawberry puree with a similar amount of another fruit puree like raspberries or blueberries, or omit the fruit and increase the vanilla for a plain cake donut.

Can I bake these donuts without a donut pan?

If you don’t have a donut pan, you can use a muffin tin as an alternative. The shape will be different, but fill the cups halfway and bake for the same time. Adjust baking time as needed, checking with a toothpick for doneness.