Name: Baked Strawberry Donuts with Strawberry Glaze
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 ¼ cup (156 g) all-purpose flour; ¾ cup (150 g) granulated sugar; ½ teaspoon baking soda; ½ teaspoon salt; ⅔ cup (158 ml) vegetable oil; ½ cup (118 ml) buttermilk; 1 large egg; 1 teaspoon vanilla extract; ¼ cup (36 g) fresh strawberries, finely chopped; 2 cups (240 g) powdered sugar; 2 ½ tablespoons milk; ¼ cup (36 g) fresh strawberries, finely chopped

These baked strawberry donuts are light, fluffy, and bursting with fresh strawberry flavor. Topped with a sweet strawberry glaze, they’re a delightful treat for any occasion, but especially perfect for a spring or summer morning!

This recipe solves issues of dryness and lack of flavor, ensuring Strawberry Buttermilk Doughnuts are moist, tender, and packed with fresh strawberry goodness.

Baked Strawberry Donuts with Strawberry Glaze

I often find myself in a rush, especially on busy weekends, and that’s where this recipe shines. It tackles the struggle of wanting a homemade breakfast without needing to spend hours in the kitchen. Plus, kids love them, and who wouldn’t be happy seeing their faces light up at the sight of colorful donuts?

What sets these donuts apart is how quick and simple they are to whip up, just 30 minutes from start to finish! You’ll enjoy warm, soft donuts in no time, all while knowing they’re baked, not fried, making them a little lighter on the waistline.

If you’re looking for another delicious donut recipe, check out my Chocolate Old Fashioned Doughnuts; they’re a family favorite too!

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips
Serving Suggestions
Recipe Variations
How to Store?
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Why You Will Love This Recipe

Refreshing Strawberry Flavor The fresh strawberries add a burst of sweetness that shines through in each donut and the glaze, making these treats a seasonal favorite.
Moist and Tender Texture Buttermilk is key in achieving a soft crumb that makes the baked strawberry donuts light and airy, contrasting beautifully with the gooey glaze.
Quick and Easy Preparation With just a 15-minute prep time, these donuts are ideal for a last-minute dessert or when you’re craving something sweet with minimal effort.
Make-Ahead Convenience The donuts can be baked in advance, and the glaze can be stored, allowing you to have a fresh treat ready whenever you need a sweet fix.

Ingredient Notes

Strawberries: Fresh strawberries are key for this recipe. Look for vibrant red berries with no soft spots; they add natural sweetness to the donuts. You can substitute with frozen strawberries, but thaw and drain them first.
All-purpose flour: Use a good quality all-purpose flour for structure. Avoid any flour that looks clumpy or has an off smell, as it won’t rise properly. There aren’t really great substitutions unless you need gluten-free; then try a gluten-free blend.
Baking powder: Make sure your baking powder is fresh for those light, fluffy donuts! Check the expiration date and give it a little sniff; it should smell slightly tangy. If you’re out, you can substitute with baking soda and vinegar, though it may slightly alter the flavor.
Granulated sugar: Regular granulated sugar works best for sweetness. Look for a fine texture; it helps blend smoothly into the batter. You could use coconut sugar for a deeper flavor but expect a slightly different texture.
Butter: Use unsalted butter for control over salt levels. Quality matters, so stick with fresh butter, as it contributes to the rich, moist texture. If you’re dairy-free, coconut oil is a great alternative, but it may change the flavor a bit.
Milk: Whole milk adds moisture and richness. Go for full-fat for the best results. If you’re dairy-free, unsweetened almond or oat milk can work here, adjusting the sugar based on sweetness preference.
Egg: One large egg is ideal for binding and adding moisture. Always use eggs at room temperature for better incorporation. For a vegan option, consider flaxseed meal mixed with water, but it may alter the texture slightly.
Powdered sugar: Needed for the glaze, it gives that sweet coating! Make sure it’s fresh and free of lumps. If you run out, you can blend granulated sugar in a blender until fine as a substitute.
Vanilla extract: Opt for pure vanilla extract for the most flavor. It elevates the sweetness beautifully. If you need to skip it, almond extract is a decent substitute, but it’s more potent, so use less.
Strawberry puree: Aim for fresh or frozen strawberries blended into a smooth puree; that’s where the magic happens! You can use store-bought puree, but check the ingredients for added sugars or preservatives.
Strawberries: Fresh strawberries are key for this recipe. Look for vibrant red berries with no soft spots; they add natural sweetness to the donuts. You can substitute with frozen strawberries, but thaw and drain them first.
All-purpose flour: Use a good quality all-purpose flour for structure. Avoid any flour that looks clumpy or has an off smell, as it won’t rise properly. There aren’t really great substitutions unless you need gluten-free; then try a gluten-free blend.
Baking powder: Make sure your baking powder is fresh for those light, fluffy donuts! Check the expiration date and give it a little sniff; it should smell slightly tangy. If you’re out, you can substitute with baking soda and vinegar, though it may slightly alter the flavor.
Granulated sugar: Regular granulated sugar works best for sweetness. Look for a fine texture; it helps blend smoothly into the batter. You could use coconut sugar for a deeper flavor but expect a slightly different texture.
Butter: Use unsalted butter for control over salt levels. Quality matters, so stick with fresh butter, as it contributes to the rich, moist texture. If you’re dairy-free, coconut oil is a great alternative, but it may change the flavor a bit.
Milk: Whole milk adds moisture and richness. Go for full-fat for the best results. If you’re dairy-free, unsweetened almond or oat milk can work here, adjusting the sugar based on sweetness preference.
Egg: One large egg is ideal for binding and adding moisture. Always use eggs at room temperature for better incorporation. For a vegan option, consider flaxseed meal mixed with water, but it may alter the texture slightly.
Powdered sugar: Needed for the glaze, it gives that sweet coating! Make sure it’s fresh and free of lumps. If you run out, you can blend granulated sugar in a blender until fine as a substitute.
Vanilla extract: Opt for pure vanilla extract for the most flavor. It elevates the sweetness beautifully. If you need to skip it, almond extract is a decent substitute, but it’s more potent, so use less.
Strawberry puree: Aim for fresh or frozen strawberries blended into a smooth puree; that’s where the magic happens! You can use store-bought puree, but check the ingredients for added sugars or preservatives.

Recipe Tips

If the donuts seem dense, check that your baking soda is fresh, as expired leavening agents won’t provide the necessary rise during baking.
When the glaze appears too thick, gradually add milk, one teaspoon at a time, until you reach a smooth consistency suitable for dipping.
If batter sticks while piping, dust the piping bag lightly with flour to help it glide smoothly into the donut molds without clumping.
For uneven cooking, rotate the baking pan halfway through the 13-15 minute bake time to promote even heat distribution and proper donut rising.
If your glaze doesn’t adhere, allow the donuts to cool completely before dipping, as warm donuts may cause the glaze to slide off.

Serving Suggestions

Serve baked strawberry donuts with a side of whipped Greek yogurt or fresh fruit salad for a refreshing contrast. Pair them with coffee, tea, or a tall glass of iced milk for a comforting treat.

Use baked strawberry donuts to make a breakfast parfait with layers of yogurt and granola or add them to a brunch spread. Incorporate them into a dessert table along with chocolate fondue or fresh berries.

Top with a drizzle of chocolate sauce or a dusting of powdered sugar for extra sweetness. Try finishing them with a dollop of lemon curd or berry compote for more fruity flavor.

Recipe variations

You can use frozen strawberries instead of fresh for the donuts, but be sure to thaw and drain excess liquid before folding into the batter.
Add 1 teaspoon cinnamon to the dry ingredients for a warm spice note that complements the strawberries without overpowering the natural fruit flavor.
Either whole milk or buttermilk can be used in the batter, though buttermilk helps tenderize and adds subtle tanginess as in my Strawberry Shortcake recipe.
If doubling the recipe, simply double all ingredients and bake in two donut pans; increase baking time by 2-3 minutes, checking doneness with a toothpick.

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How to Store?

To keep your baked strawberry donuts fresh and delicious, follow these storage tips:

Room Temperature: Place in an airtight container, store at room temperature up to 2 days to maintain freshness and texture without refrigeration.

Refrigeration: Use an airtight container, refrigerate up to 5 days to slow spoilage. Let donuts reach room temperature before serving.

Freezing: Wrap individually in plastic wrap or aluminum foil, place in freezer container, freeze up to 2 months. Thaw at room temperature before glazing.

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