Treat yourself to these irresistible baked strawberry donuts, boasting a soft texture and fresh strawberry flavor. Finished with a sweet strawberry glaze, these donuts make a perfect Valentine's Day breakfast surprise or any day you desire!
Go find yourself a donut pan now (bonus points for heart-shaped!) and let's whip up these delicious berry-filled treats! An easy-to-make variation of fried donuts, these light and fluffy strawberry donuts make an excellent addition to breakfast or a tasty dessert.
Table of Contents
Important Ingredient Notes
A complete list of ingredients, measurements, and detailed printable recipe instructions can be found in the recipe card located at the bottom of this post.
- Flour. I recommend all-purpose for this recipes for the best results.
- Cardamom. This spice is optional but adds the most delightful and subtle peppery and floral notes that complement the strawberry flavor beautifully. Start with a small amount of this spice to see how you like it then add more to your next batch! Cardamom makes our chai cookies taste incredible!
- Strawberry puree. Pulse hulled strawberries in a blender or food processor to create fresh strawberry puree for this recipe.
- Buttermilk. I love using buttermilk when baking because it adds a delicious subtle tanginess and increases tenderness. You will see buttermilk in everything from my moist lemon bundt cake to my sweet cornbread muffins. Whole or low-fat buttermilk works great.
- Oil. Using oil in the batter keeps these baked donuts soft and moist. Vegetable or canola oil are great options.
Variations and Substitutions
- If you don't have any cardamom on hand but want to add a little spice to your strawberry donuts, try a pinch of cinnamon, nutmeg, or cloves.
- If you are unable to find fresh strawberries, frozen work great as well.
- Try switching up the flavor in these donuts by using raspberries, blueberries, or blackberries instead of strawberries!
- Whole milk or half and half can be substituted for the buttermilk. Try adding a little bit of sour cream to the batter for some of the tanginess you'd be missing from the buttermilk.
- You may use melted butter instead of oil in the batter if you prefer.
Making these baked donuts with strawberries could not be easier. No need for mixers or any fancy equipment!
Step 1. In a small mixing bowl, whisk together the flour, baking powder, salt, and cardamom.
Step 2. In a separate mixing bowl, whisk the strawberry puree, buttermilk, oil, egg, sugar, and vanilla until combined.
Step 3. Pour the flour mixture into the bowl with the wet ingredients and mix with a rubber spatula until combined.
Step 4. Gently fold the chopped strawberries into the batter.
Step 5. Transfer the batter to a piping bag. A tall glass makes this process easier.
Step 6. Fill donut pan cavities about ⅔ full with batter and bake the donuts at 350°F for 14 to 16 minutes.
Step 7. Whisk together the powdered sugar, strawberry purée, vanilla, and milk or cream in a small mixing bowl for the glaze.
Step 8. Dip completely cooled donuts about halfway into the glaze and transfer to a parchment paper-lined surface to set.
Yes. Baked donuts have a slightly denser, cakier texture, while fried donuts have a crispy exterior and pillowy texture.
Baked donuts can be stored in an airtight container in the refrigerator for up to 3 days.
Yes. Freeze strawberry donuts before adding the glaze. They will last up to 4 months in the freezer.
Tips For Success
- Measure your flour properly by spooning it into the cup and leveling it off with a knife to prevent dry or dense donuts.
- Spray your donut pan with nonstick cooking spray to prevent sticking.
- Allow the donuts to cool completely before adding the glaze so it doesn't melt into the donuts.
More Sweet Treats You Will Love
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Baked Strawberry Donuts
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ - ½ teaspoon ground cardamom optional
- ¼ cup strawberry puree
- ¼ cup buttermilk whole or low-fat
- 2 tablespoons oil vegetable or canola
- 1 large egg
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup finely chopped strawberries
- Sprinkles for topping, optional
- Preheat your oven to 350°F. Spray a 12-cavity donut pan with nonstick cooking spray and set aside.
- In a small mixing bowl, whisk together the flour, baking powder, salt, and cardamom. In a separate medium mixing bowl, whisk together the strawberry puree, buttermilk, oil, egg, granulated sugar, and vanilla extract.
- Pour the flour mixture into the bowl with the wet ingredients and use a silicone spatula to combine the batter. Fold in the chopped strawberries.
- Stand a piping bag in a tall glass, fold the edges of the bag over the top of the glass, and carefully pour the batter into the bag. Cut the tip off of the bag and pipe batter into the donut pan cavities, filling them about ⅔ full. Alternatively, you can use a spoon to carefully transfer the batter to the donut pan cavities.
- Bake the donuts for 14 to 16 minutes until set. Allow the donuts to cool for five minutes in the pan then transfer them to a wire rack to cool completely
- Meanwhile, whisk together the powdered sugar, strawberry purée, vanilla, and milk or cream in a small mixing bowl until smooth. Dip completely cooled donuts about halfway into the glaze then transfer them to a parchment paper-lined surface. If using, finish the donuts with sprinkles before the glaze sets.
- Always measure your flour properly by spooning it into your measuring cup and leveling it off with the back of a knife to help prevent dense, dry donuts.
- Be sure to allow the donuts to cool completely before adding the glaze so that it doesn't melt into the donuts.
- Leftover baked strawberry donuts can be stored in an airtight container in the refrigerator for up to three days.