Go Back
–+ servings
Baked strawberry donuts on a white stoneware plate with a bite out of one.

Baked Strawberry Donuts

These donuts have a soft texture that can best be described as a fried cake donut and a muffin had a baby.  We aren't frying these, but they still have that soft-to-bite-into cake batter we all love. Tiny pieces of strawberries are tucked inside the donut batter, making every bite even better. We even use strawberries to naturally color the strawberry glaze! This recipe is dye-free and just so perfectly simple.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cool & Glaze 10 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 donuts
Calories 164 kcal

Equipment

  • donut pan
  • mixing bowl or stand mixer
  • measuring cups & spoons

Ingredients
  

  • 2 cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ cup strawberries freeze-dried or fresh
  • ¼ teaspoon salt
  • 2 eggs
  • ¾ cups milk or substitute clabber or buttermilk
  • ¼ cup butter melted
  • ½ teaspoon vanilla extract

Strawberry Glaze

  • 1 tablespoon Maple syrup
  • 1-2 tablespoons Milk or cream
  • 1 tablespoon Melted butter
  • 2 tablespoons Freeze-dried strawberries powdered, optional for color and flavor
  • 1 ½ cups Powdered sugar

Instructions
 

  1. Preheat the oven to 400℉. Prepare the 12-count donut pan by spraying generously with cooking spray. I recommend placing the silicon donut pan on a baking sheet for stability.
  2.  In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
  3. In a separate bowl, stir together the wet ingredients: milk, melted butter, and vanilla.
  4. Stir the wet ingredients into the flour mixture and mix until just combined to make the doughnut batter. Fold in the strawberry pieces.
  5. Spoon the batter into the greased donut pan. I've found that about three normal sized spoonfuls in each donut pan perfectly fills them up.  An alternative way to fill the pans is by pouring the batter into a plastic bag, pastry bag or piping bag and cutting a corner off to pipe it into the molds.
  6. Reduce the oven temperature to 350℉.  Bake in the preheated oven for 20 minutes (give or take two minutes). The donuts are done when they spring back when touched and will pull away from the edge of the pan slightly.
  7. Leave the donuts in the pan until they have cooled so that they can be touched without burning fingers. Then invert the pan onto a cooling rack that is setting in a baking sheet. This will keep your countertop from getting messy! 
  8. Make the strawberry frosting by whisking the milk, maple syrup, melted butter, freeze dried strawberry powder and powdered sugar together until smooth.
  9. Dip the baked doughnuts upside down into the glaze. Add sprinkles, if desired!

Notes

TOP TIP

Do not over mix the batter, or your donuts will be tough. Stir the wet and dry ingredients together until just combined so that your donuts are soft.

Variations for this strawberry donut recipe

These donuts are pretty perfect as is, but there are still plenty of ways to make this recipe your own!
  • sprinkles: add colorful sprinkles sprinkles to the tops of the freshly frosted donuts while the icing is still setting up.
  • skip the frosting: use powdered sugar instead of glaze.
  • strawberry lovers: add 1tablespoon of strawberry jam to the wet ingredients to add an extra oomf of strawberry flavor.
  • chocolate lover: add ½ cup of mini chocolate chips to the batter before filling the donut pans.

HELPFUL TOOLS FOR MAKING A CAKE DONUT RECIPE

  • Silicon donut pans are a game changer! They allow the donuts to gently be popped out after cooling and are easy to clean.
  • I recommend baking them on a baking pan (aka cookie sheet) to add a rigid and stable base.
  • A few of my other favorite baking tools include a set of nesting measuring cups, measuring spoons, a sturdy whisk and large bowl for mixing the donut batter.

HOW TO STORE DONUTS

Homemade cake donuts don't store for long. Make them the day you wish to serve them or store them in an airtight container for up to two days.
They can also be frozen for up to three months. Be aware that the icing will break down when frozen and thawed, but the flavor will still be just fine.

Nutrition

Calories: 164kcalCarbohydrates: 26gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 39mgSodium: 166mgPotassium: 66mgFiber: 1gSugar: 9gVitamin A: 183IUVitamin C: 4mgCalcium: 67mgIron: 1mg
Tried this recipe?Share it with us @NinnescahHomestead