Strawberry Donuts: Bright, Baked, and Bursting with Flavor
I fell in love with these baked strawberry donuts the first time I swapped jam for fresh strawberry purée and baked them instead of frying. They are tender, lightly sweet, and the natural fruit flavor really shines through — if you like bright fruit treats, you’ll also enjoy apple brownies with fresh fruit for another easy, homey dessert.
Why Make This Recipe
- Fresh, bright strawberry flavor from real fruit — not just artificial extracts.
- Baked, not fried: less oil, fewer calories, and easier cleanup for everyday mornings.
- Quick to make: batter comes together in one bowl and takes about 12 minutes in the oven.
- Great for gatherings, brunch, or lunchbox treats because they hold their shape and travel well.
- Personal insight: I love this recipe because strawberries wake up the batter without heavy spices, so the donut feels light and summery.
For a savory-sweet menu, these donuts also pair nicely with crowd-pleasers like aromatic garlic chilli noodles if you’re serving a bigger spread.
Recipe Overview
- Prep time: 15 minutes (plus 15 minutes for mashing/straining strawberries)
- Cook time: 10–12 minutes at 350°F (175°C)
- Total time: 30–35 minutes
- Servings: 12 baked donuts (1 standard 6-cavity donut pan, double for 12)
- Difficulty: Easy
- Method: Whisk dry ingredients, fold in wet ingredients and fresh strawberry purée, pipe or scoop into a donut pan, bake until springy, then glaze with a strawberry sugar glaze.
You can serve these after a roast or a simple weeknight meal — they’re a bright finish after something like the best pot roast with tender potatoes and carrots when you want a light fruit-forward dessert.
My Experience Making This Recipe
I tested this recipe across three batches to tune the fruit ratio and baking time. The first batch was too wet — I reduced the strawberry purée slightly and added a touch more flour to get a tender crumb that still tasted intensely of strawberry. I also found that a light bake at 350°F preserves color and keeps the center springy.
How to Make Strawberry Donuts: Bright, Baked, and Bursting with Flavor
Start by mashing 3/4 cup fresh strawberries (about 6–8 medium berries) and strain to remove seeds if desired. In one bowl whisk 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt. In another bowl combine 2/3 cup milk (or buttermilk), 1 large egg, 3 tablespoons melted butter, 1 teaspoon vanilla, and 3/4 cup strawberry purée. Fold wet into dry just until combined — a few small streaks of flour are fine. Pipe or spoon into a greased donut pan, filling each cavity about 3/4 full, and bake at 350°F for 10–12 minutes until a toothpick comes out clean. Cool slightly, then dip in a glaze made from 1 1/2 cups powdered sugar and 2–3 tablespoons pureed strawberries.
Expert Tips for Success
- Measure flour by spooning into the cup and leveling — packing flour makes dense donuts.
- Don’t overmix: stop when the batter holds together; overdevelopment of gluten gives a tough crumb.
- Use room-temperature egg and milk so the batter emulsifies quickly and bakes evenly.
- Pipe batter with a zip-top bag (corner snipped) for consistent rings; it prevents overfilling the wells.
- For other oven-friendly, layered recipes try my butternut squash lasagna with mushrooms and spinach to practice even heat and layering techniques.
How to Serve Strawberry Donuts: Bright, Baked, and Bursting with Flavor
- Serve warm with a light dusting of powdered sugar and a small spoon of whipped cream.
- Top with sliced strawberries and mint for a pretty brunch platter.
- Pack them for school or work in a ventilated container layered with parchment to prevent sticking.
- They make a charming dessert when paired with coffee, tea, or a scoop of vanilla ice cream.
Storage and Reheating Guide
Store glazed donuts in a single layer in an airtight container at room temperature for up to 2 days. Unglazed donuts last 2–3 days at room temperature; refrigerate if your glaze contains fresh dairy for up to 4 days. To freeze: flash-freeze donuts on a tray, then transfer to a freezer bag for up to 2 months; thaw overnight in the fridge. Reheat gently in a 325°F oven for 5–7 minutes or microwave a single donut for 10–12 seconds to refresh softness.
Recipe Variations
- Gluten-free: swap 1:1 cup-for-cup gluten-free flour and add 1/4 teaspoon xanthan gum if the blend lacks it.
- Dairy-free: replace milk with almond or oat milk and use coconut oil or vegan butter for the melted butter.
- Extra-strawberry glaze: simmer additional strawberries with a teaspoon of sugar, puree, strain, and use in place of water in the glaze for a stronger pink color.
- Savory twist: reduce sugar to 1/4 cup, add lemon zest and a pinch of black pepper for a bright, lightly savory edge; pair with dishes like Cajun macaroni and cheese with andouille sausage for contrast.
Nutritional Highlights
- Strawberries add vitamin C and fiber while contributing natural fruit sweetness.
- These are baked, so they contain less fat than traditional fried donuts; portion control keeps them a treat.
- Allergen information: contains wheat (gluten), eggs, and dairy unless adapted for GF or dairy-free needs. Consider one donut as one portion when planning calories and sweets.
Troubleshooting Common Issues
- Dense or gummy donuts: likely overmixing or too much liquid; fold gently and measure liquids carefully.
- Soggy bottoms: check oven temperature and preheat fully; avoid overfilling pans and bake on the middle rack.
- Faint strawberry color: use concentrated purée, add a teaspoon of lemon juice to preserve bright color, or use a pinch of beet powder for natural color boost.
Frequently Asked Questions
Q: Can I use frozen strawberries for the purée?
A: Yes — thaw and drain excess water, then simmer briefly to concentrate flavor if needed. Squeeze or strain after mashing to remove extra liquid so batter consistency stays correct.
Q: How do I get a glossy, stable strawberry glaze that won’t run off?
A: Use powdered sugar and add strawberry purée one teaspoon at a time until you reach a thick but dip-able consistency. Chill the glazed donuts 10–15 minutes so the glaze sets without sliding off.
Q: Can I bake this in a muffin tin instead of a donut pan?
A: Yes — use a silicone donut mold or bake in a standard muffin tin and reduce bake time slightly (8–10 minutes) for smaller sinks; muffins will be thicker, so watch for doneness. Use an oven-safe ring cutter or pipe batter into lined muffin cups for neater shapes.
Q: What’s the best way to make these ahead for a party?
A: Bake and freeze unglazed donuts on a tray, then store in airtight bags. Thaw at room temperature and glaze the morning of the event for the best texture and fresh flavor.
Strawberry Donuts: Bright, Baked, and Bursting with Flavor
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These baked strawberry donuts are tender, lightly sweet, and infused with fresh strawberry purée, offering a bright fruit flavor that’s perfect for breakfast or dessert.
Ingredients
- 3/4 cup fresh strawberries, mashed
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup milk (or buttermilk)
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla
- 3/4 cup strawberry purée
- 1 1/2 cups powdered sugar
- 2–3 tablespoons pureed strawberries for glaze
Instructions
- Mash 3/4 cup strawberries and strain to remove seeds if desired.
- In one bowl whisk together flour, sugar, baking powder, and salt.
- In another bowl combine milk, egg, melted butter, vanilla, and strawberry purée.
- Fold the wet ingredients into the dry until just combined.
- Pipe or spoon batter into a greased donut pan, filling each cavity about 3/4 full.
- Bake at 350°F for 10–12 minutes until a toothpick comes out clean.
- Cool slightly, then dip in a glaze made from powdered sugar and pureed strawberries.
Notes
For extra-strawberry glaze, simmer additional strawberries with a teaspoon of sugar, puree, strain, and mix into the glaze for a stronger pink color.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 9g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg