I’ve discovered a delightful baked strawberry donut recipe that’s moist, light, and fluffy—no fryer or greasy residue. With fresh strawberries and a donut pan, I can whip up a sweet breakfast or snack effortlessly.

Strawberry Donuts

Why You’ll Love This Recipe

I love how simple and versatile these strawberry donuts are—they bake in under 10 minutes yet taste like a special treat. The fresh puree adds natural strawberry flavor, while the mix of cake and all-purpose flour keeps them soft and tender. Plus, I feel good serving a bake-not-fry option that’s perfect for breakfast, dessert, or snacks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon unsalted butter
¾ cup sugar
1 egg
¾ teaspoon vanilla extract
½ cup buttermilk
¾ cup cake flour
¾ cup all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
12–15 strawberries (about 1 cup pureed)

Directions

I preheat the oven to 400 °F (200 °C).
I trim and pulse the strawberries in a food processor until chunky puree forms—I avoid over-blending to preserve texture.
In a mixing bowl, I cream together butter, sugar, and egg on medium-high speed for about 2 minutes.
I add vanilla, buttermilk, and the strawberry puree, mixing until well blended.
I combine both flours, baking soda, baking powder, and salt, then mix on low speed just until incorporated, being careful not to overmix.
I transfer the batter into a piping bag or freezer bag (with the corner snipped) using a large cup to hold it steady.
I grease my donut pan thoroughly and pipe the batter, filling each mold no more than halfway.
I bake for 7–8 minutes on the middle rack.
While they bake, I whisk powdered sugar and milk to make a smooth glaze.
Once the donuts are out of the oven, I transfer them to a wire rack and either pour the glaze over each or dip their tops, then let it harden for 20–30 minutes before serving.

Servings and timing

Servings: 12 donuts
Prep time: 15 minutes
Cook time: 7–8 minutes
Total time: 22 minutes

Variations

I add an extra 1–2 tablespoons of strawberry syrup for a bolder flavor.
I swap buttermilk for Greek yogurt thinned with a splash of milk for tanginess.
I fold mini chocolate chips into the batter for a strawberry-chocolate twist.
I sprinkle fresh strawberry slices on top of the glaze before it sets for a decorative touch.

Storage/reheating

I store leftover donuts in an airtight container at room temperature for up to 2 days.
To refresh them, I warm them in the microwave for 8–10 seconds—just enough to soften without making the glaze too sticky.
I avoid the fridge, as it can dry them out; if they’re glazed, I reheat gently in a 300 °F oven for about 5 minutes to maintain texture.

FAQs

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

I grease the donut tin thoroughly—and remove the donuts while still warm—to ensure they release easily.

Can I use frozen strawberries instead of fresh?

Yes, I thaw and drain them well before pureeing to maintain the right texture and moisture level.

What if I don’t have cake flour?

I combine ¾ cup all-purpose flour with 2 tablespoons cornstarch to simulate cake flour and keep the donuts tender.

Is it okay to use milk instead of buttermilk?

I prefer buttermilk for its tang and softness, but if I’m out, I mix milk with a teaspoon of lemon juice or vinegar and let it sit for a few minutes as a substitute.

Can I add extra flavor to the glaze?

Definitely—I stir a teaspoon of lemon or orange zest into the glaze for a bright twist.

Conclusion

I adore how these strawberry donuts come together quickly and deliver fresh, fruity flavor in a light, baked format. They’re a favorite in my kitchen for a fun breakfast or easy dessert.