Strawberry Donuts Homemade Baked

These homemade strawberry donuts bring the bright, fresh taste of spring right into your kitchen any time of year. Unlike the heavy, overly sweet versions from bakeries, these baked beauties are tender and cakey with real strawberry flavor baked right into every bite. I stumbled upon this recipe one Sunday morning when I had a carton of strawberries that needed using, and my family hasn't stopped asking for them since.

I've made these donuts countless times now, and they never fail to brighten up our breakfast table. The first batch I made was slightly wonky looking because I overfilled the pan, but even those imperfect rings disappeared within minutes. Now I know all the little tricks to make them turn out bakery perfect every single time.

Gather Your Ingredients

• Unsalted butter (1 tablespoon, room temperature): Creams better with the sugar and creates a lighter texture. Look for high quality butter with a rich yellow color.
• Granulated sugar (¾ cup): Provides sweetness and helps create that classic donut crumb. Don't substitute with brown sugar.
• Whole egg (1, room temperature): Incorporates smoothly without deflating your batter. Cold eggs can cause the butter to seize up.
• Cake flour (¾ cup): For tenderness. This lower protein flour keeps the donuts from becoming tough. You can make your own substitution if you can't find it.
• All purpose flour (¾ cup): Provides just enough structure to hold the donut shape without making them heavy. Preferably unbleached for better flavor.
• Baking powder (1 teaspoon): For that essential rise. Make sure yours is fresh by testing in hot water; it should bubble vigorously.
• Fine sea salt (¼ teaspoon): Balances the sweetness and enhances all the other flavors. Table salt works too.
• Fresh strawberries (12 to 15, about 1 cup pureed): Choose berries that are deep red throughout for maximum flavor and natural color.

How to Make It

Prepare Your Oven:

Preheat your oven to 400°F and position the rack in the center. Let it preheat for at least 15 minutes.

Create the Strawberry Puree:

Remove green tops from strawberries, then pulse in a food processor in short bursts for a chunky puree with small pieces remaining. Set aside.

Cream the Butter and Sugar:

In a large bowl, beat butter and sugar with an electric mixer for 2 minutes until pale and fluffy.

Add the Wet Ingredients:

Beat in the egg, then mix in the strawberry puree just until evenly blended. Scrape down the bowl to ensure all ingredients are incorporated.

Incorporate the Dry Ingredients:

Add both flours, baking powder and salt. Mix on low just until no dry streaks remain. Fold any unmixed bits by hand to avoid overmixing.

Fill Your Piping Bag:

Transfer batter to a piping bag or freezer bag, snip the tip to make a ½ inch opening.

Prepare and Fill the Donut Pan:

Spray pan with nonstick spray, pipe batter into the cavities, filling them only halfway.

Bake to Perfection:

Bake on the center rack for 7-8 minutes, or until the tops spring back and edges are lightly golden. Do not overbake.

Cool the Donuts:

Let pan sit 2 minutes on a heat safe surface, then turn donuts out onto a wire rack and cool at least 10 minutes before glazing.

Prepare and Apply the Glaze:

Whisk powdered sugar and milk in a bowl to make a thick but pourable glaze. Dip cooled donuts into glaze or drizzle over top, then let set for 20-30 minutes.

The strawberries are truly the star of this recipe and using fresh ones makes all the difference in both flavor and color. I've tried making these with frozen berries in a pinch, and while they still taste good, you lose some of that bright, fresh strawberry essence. There's something magical about watching that pink batter transform into tender, fruity donuts. My daughter loves helping me pipe the batter into the pan, and she's gotten quite good at filling them just the right amount without overfilling.

Flavor Boosters

Pair with vanilla Greek yogurt and fresh berries, or top with extra chopped strawberries and a little mint for a brunch worthy presentation. Add a drop of strawberry extract to the glaze for enhanced berry intensity, or dust with powdered sugar just before serving for elegance.

Serving Suggestions

Serve these donuts fresh the same day with coffee or tea, or turn them into a celebration brunch centerpiece alongside sparkling rosé. They're also great packed for school lunches (unglazed) or as a cold treat straight from the freezer.

Creative Twists

Try subbing other berries like raspberries or blueberries, or use apple or peach puree for seasonal changes. For a fall option, swap strawberry puree for cooked apples plus cinnamon and nutmeg. Use coconut oil and non dairy milk for a vegan version.

No matter your experience level, these strawberry donuts are sure to impress. Every bite tastes like spring and will brighten any occasion!

Common Questions About This Recipe

→ Can I use frozen strawberries?

Yes, thaw the frozen strawberries and drain excess liquid before pureeing to maintain the right batter consistency.

→ How do I prevent overmixing the batter?

Mix just until the ingredients are incorporated. Overmixing can cause dense, tough donuts instead of a tender crumb.

→ What can I substitute for cake flour?

You can use additional all-purpose flour, but cake flour adds extra tenderness. Substitute as needed based on preference.

→ How long do these donuts stay fresh?

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

→ Is a donut pan necessary?

A donut pan gives the classic shape, but you can use a muffin tin for a similar taste if a donut pan isn't available.