Save These Strawberry Donuts are the sort of treat that instantly brightens any breakfast table or afternoon snack. With a bake instead of a fry, they come out tender never dense and full of real strawberry flavor that sings thanks to extra ripe berries. Reminds me of childhood summers when homemade desserts meant everything was a little brighter and sweeter.
The first time I tested this recipe I was surprised at how bakery-level the results were with such little fuss. Now every berry season we find excuses to make them just for that delicate crumb and homemade glaze.
Ingredients
- Butter: for tenderness and richness best if at room temperature for smooth blending
- Sugar: for sweetness use fine granulated for a fluffy texture
- Egg: gives structure and a little lift choose large and fresh
- Vanilla extract: enhances the berry notes pure is best
- Buttermilk: keeps the donuts moist and adds a subtle tang use fresh or make your own by adding lemon juice to regular milk
- Cake flour: ensures a soft crumb sift before measuring for accuracy
- All purpose flour: balances structure with tenderness look for unbleached and fluffy
- Baking soda: helps heighten the rise check it’s fresh for max power
- Baking powder: gives lightness and boost to the donuts buy aluminum free for cleaner flavor
- Salt: brings out the other flavors use fine sea salt for even distribution
- Fresh strawberries: provide real fruit flavor go for berries that are deep red and fragrant
- Powdered sugar and a splash of milk: for a simple glossy glaze sift sugar to avoid lumps
Instructions
- Prep Strawberries:
- Start by trimming off the green tops from your strawberries. Place the berries in a food processor and pulse only until a chunky puree forms. You want small bits not a total liquid. Set this aside as it is the true heart of the donut.
- Cream Butter Sugar and Egg:
- In a large mixing bowl combine the butter sugar and egg. Using a stand or hand mixer blend on medium high for about two minutes. You are looking for a light and creamy texture with the sugar mostly dissolved which creates a tender structure later.
- Add Wet Ingredients and Strawberry Puree:
- Pour in the vanilla buttermilk and strawberry puree. Mix again until fully combined and you see a smooth pale pink batter. The buttermilk helps everything stay soft while the strawberry makes the whole kitchen smell incredible.
- Incorporate Dry Ingredients:
- Add the cake flour all purpose flour baking soda baking powder and salt to the wet mixture. Keep the mixer on low and gently blend just until the last traces of flour disappear. Overmixing will give you dense donuts so watch closely and stop as soon as everything is unified.
- Fill the Donut Pan:
- Take your donut batter and use a large piping bag or freezer bag with the tip snipped off for neat filling. Place the bag in a tall glass and fold edges over the rim for easy spooning. Carefully pipe batter into each well of your greased donut pan filling no more than halfway. This helps them bake up round not overflow.
- Bake:
- Place your filled donut pan in a preheated 400 degree oven and bake for seven to eight minutes. The tops should spring back when lightly touched and edges will start to pull away from the pan. Avoid overbaking for maximum moisture.
- Prepare the Glaze:
- While donuts are cooling whisk together powdered sugar with milk until smooth and pourable. The glaze should coat the back of a spoon but still drip freely. Start with a little liquid and add more as needed for the right consistency.
- Glaze the Donuts:
- Place baked donuts on a wire rack. Either spoon glaze over each donut letting it drip down the sides or dip the tops directly into the glaze. Let them set for about twenty to thirty minutes so the glaze becomes glossy and firm.
- Remove and Serve:
- Once glazed donuts are fully set gently remove from the wire rack. They are best enjoyed the same day especially while a touch warm with the glaze slightly crisped.
Save My favorite part of these donuts is the way the strawberry glaze hardens to a see through shell. The very first time I made these with my niece she insisted on spooning the glaze herself and ended up with sticky hands and a huge smile. Ever since it has become our early summer baking tradition.
Storage Tips
For best flavor these are ideal the day they are made but you can store leftovers in an airtight container at room temperature for up to two days. To avoid sogginess separate layers with a piece of parchment paper. Gently reheat in the oven for five minutes to refresh the texture which brings that just baked feel right back.
Ingredient Substitutions
If you do not have buttermilk use the same amount of milk plus a teaspoon of lemon juice or vinegar. Let it sit for five minutes before using. In place of cake flour try this method mix all purpose flour with two tablespoons of cornstarch per cup to mimic the same tender crumb. Frozen strawberries can also be used but make sure to thaw and drain off excess moisture first.
Serving Suggestions
Serve these donuts with fresh berries alongside for an extra burst of color. These are wonderful paired with a big mug of coffee or stacked on a platter for a brunch spread. For special occasions try a drizzle of white chocolate over the glaze or a sprinkle of chopped freeze dried strawberries for sparkle.
Save Enjoy these donuts as a fresh treat for breakfast or a cheerful addition to your next brunch gathering. Their pink hue and sweet strawberry flavor are sure to delight everyone.
Recipe Questions
- → Can I use frozen strawberries?
Yes, thaw and drain frozen strawberries before pureeing for best texture and flavor in the batter.
- → What makes these donuts light and fluffy?
The combination of buttermilk, cake flour, and baking powder gives a moist, airy crumb that's never dense.
- → How do I prevent donuts from sticking to the pan?
Generously grease your donut pan and remove the baked donuts while they are still hot for easy release.
- → Can I make these donuts sweeter?
For a sweeter bite, you can add more sugar to the batter or double-dip the donuts in the glaze.
- → How should I store strawberry donuts?
Keep in an airtight container at room temperature for up to 2 days, or refrigerate to extend freshness.
- → Is there a substitute for buttermilk?
Mix regular milk with a teaspoon of lemon juice or vinegar as a quick substitute for buttermilk.