Strawberry Donuts Made Easy

These homemade strawberry donuts transform fresh berries into delightful baked treats that anyone can master. Unlike traditional fried versions, these baked donuts emerge light and fluffy without the heaviness or excess oil, making them perfect for breakfast or an afternoon indulgence.

I created this recipe during strawberry season when my kitchen was overflowing with berries. The first time I served these at a weekend brunch, my friends couldn't believe they weren't from a bakery.

Ingredients

• Strawberries: choose bright red ripe berries for the most intense flavor
• Buttermilk: creates tenderness in the batter that regular milk simply cannot match
• Cake flour: the lower protein content ensures a lighter crumb texture
• All purpose flour: provides structure while keeping the donuts tender
• Vanilla extract: enhances the sweet berry flavor profile
• Baking powder and soda: the combination creates the perfect rise
• Butter: adds richness and moisture to balance the fruit
• Powdered sugar: creates that classic smooth donut glaze

Step-by-Step Instructions

Prepare the Strawberries:

Process your fresh strawberries until you achieve a chunky puree with visible bits of berry throughout. This texture ensures pockets of fruit flavor in the finished donuts while providing moisture. Avoid over-processing into complete liquid as you want those strawberry pieces to shine.

Mix the Wet Ingredients:

Cream together the butter, sugar and egg for a full 2 minutes until light and fluffy. This incorporates air into the mixture for better texture. Then blend in the vanilla, buttermilk and strawberry puree until evenly distributed but not overmixed. The batter will take on a beautiful pink hue from the berries.

Combine Dry Ingredients:

Add both flours, baking soda, baking powder and salt to your wet mixture. Mix on low speed just until incorporated, being extremely careful not to overmix. Stop as soon as no dry patches remain. Overmixing activates gluten which makes tough donuts.

Fill the Donut Pans:

Transfer your batter to a piping bag or freezer bag for clean filling. This technique prevents messy drips around the pan centers. Fill each cavity exactly halfway to allow proper rise during baking. Any more and they will overflow during baking.

Bake to Perfection:

Bake for precisely 7 to 8 minutes until the tops spring back when lightly touched. The donuts should be lightly golden around the edges but still tender. Remove immediately from pans while hot to prevent sticking.

Glaze While Warm:

Pour your simple powdered sugar glaze over the still warm donuts as they rest on a wire rack. This allows excess to drip away while ensuring even coverage. The warm donuts help the glaze set properly with that characteristic sheen.

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Using cake flour alongside all purpose flour is my secret to creating that professional bakery texture. I discovered this combination after multiple test batches where all purpose flour alone created too dense a result. The cake flour lightens everything beautifully while maintaining structure.

Perfect Strawberry Selection

Choose strawberries at peak ripeness for this recipe. Look for fully red berries with no white shoulders and a strong sweet fragrance. Underripe berries lack the natural sugars and vibrant flavor needed to shine through. If your berries are somewhat lacking in flavor, add 1 to 2 tablespoons of strawberry simple syrup to intensify the fruit profile.

Storage Recommendations

These donuts are best enjoyed fresh within the first day of baking when the texture is at its prime. Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, freeze unfrosted donuts for up to one month and thaw at room temperature when ready to enjoy. Add fresh glaze after thawing for best results.

Flavor Variations

Transform this basic strawberry donut recipe by experimenting with complementary flavors. Add 1 teaspoon of lemon zest to the batter for a bright citrus note that enhances the strawberries. Replace the vanilla extract with almond extract for a sophisticated twist. For chocolate lovers, fold 1/4 cup mini chocolate chips into the finished batter before baking for chocolate covered strawberry vibes.

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Frequently Asked Questions

→ Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries, but make sure to thaw and drain the excess water before pureeing them.

→ Can I replace cake flour with all-purpose flour?

Yes, but using cake flour improves the texture by making the donuts lighter and fluffier. If substituting, add 1 tablespoon cornstarch per cup of all-purpose flour.

→ How can I prevent donuts from sticking to the pan?

Grease the donut molds thoroughly with butter or cooking spray, and remove the donuts from the pan while still warm.

→ Can these donuts be made gluten-free?

Yes, you can use a 1-to-1 gluten-free flour blend and ensure other ingredients like baking powder are gluten-free.

→ How long does the glaze take to set?

The glaze typically sets within 20-30 minutes. For a thicker topping, double dip the donuts after the first layer sets.