Sweet Homemade Strawberry Donuts

These homemade Strawberry Donuts have been my secret weapon for weekend brunches that wow without the fuss. Baked instead of fried, they deliver all the donut satisfaction with none of the greasy guilt, showcasing the natural sweetness of fresh strawberries in every bite.

I first made these strawberry donuts for my daughter's birthday breakfast and now they've become our Sunday morning tradition. Even my husband who claimed to only like "real donuts" requests these weekly.

Ingredients

• Butter Adds richness while keeping the crumb tender
• Sugar Balances the natural tartness of strawberries
• Egg Provides structure and helps bind everything together
• Vanilla extract Enhances the strawberry flavor with warm undertones
• Buttermilk Creates an incredibly moist texture and slight tang
• Cake flour The secret to light fluffy donuts that melt in your mouth
• All purpose flour Provides necessary structure while keeping it tender
• Baking soda and powder The perfect leavening duo for properly risen donuts
• Salt Enhances all flavors and balances sweetness
• Fresh strawberries Choose bright red ripe berries for maximum flavor
• Powdered sugar and milk For the simple glaze that sets beautifully

Step-by-Step Instructions

Prepare the oven and strawberries

Start by preheating your oven to 400°F exactly. This higher temperature helps the donuts rise quickly and develop that characteristic golden exterior. Then trim your strawberries removing the leafy tops and any white parts as these can be bitter. Pulse them in a food processor about 5 to 7 pulses until you have a chunky puree that still has visible bits of strawberry throughout. The texture should resemble a thick salsa rather than a completely smooth liquid.

Create the base batter

In a large mixing bowl beat your butter sugar and egg for a full 2 minutes on medium high speed. This extended mixing time incorporates air creating a lighter texture. The mixture should look somewhat fluffy and pale yellow before proceeding. Add your vanilla buttermilk and strawberry puree mixing just until blended about 30 seconds. The batter will look slightly curdled which is perfectly normal.

Add dry ingredients

Using a gentle hand add both flours baking soda baking powder and salt to your wet mixture. Mix on the lowest speed possible just until no dry patches remain typically 10 to 15 seconds. Overmixing develops gluten which makes tough donuts so stop as soon as the flour disappears. The batter should look somewhat thick but still easily pourable with visible strawberry bits throughout.

Fill the donut pans

Transfer your batter to a piping bag or freezer bag for the cleanest neatest method. Place the bag in a tall cup folding the edges over the rim which keeps everything contained while filling. Snip about a half inch off the corner of the bag. Thoroughly grease your donut pan including the center pole then pipe batter into each cavity filling only halfway. This gives them room to rise properly without spilling over.

Bake to perfection

Place the pan on the middle rack of your preheated oven and bake for exactly 7 minutes before checking. The donuts should spring back when touched lightly and have a slight golden color around the edges. Avoid overbaking as this will dry them out. Remove from the oven and let rest in the pan for just 1 minute before transferring to a cooling rack.

Glaze the donuts

While the donuts are still warm whisk together powdered sugar and milk until completely smooth. The consistency should be like honey thick enough to coat but still able to drip off. Pour the glaze over each warm donut allowing excess to drip through the rack or dip the tops directly into the glaze. Let set for 20 to 30 minutes until the glaze forms a slight crust.

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The buttermilk is honestly the secret ingredient I swear by in these donuts. When my grandmother first taught me to bake she always said buttermilk creates tenderness nothing else can match. I remember one summer when our strawberry patch went wild I made these donuts three times in one week and not a single one went uneaten.

Storage Solutions

These strawberry donuts stay fresh at room temperature for about two days when stored in an airtight container. The texture is absolutely best on day one but placing a piece of bread in the container helps maintain moisture. For longer storage freeze unglazed donuts in a single layer then thaw and glaze just before serving. I often make a double batch specifically to freeze for unexpected guests.

Seasonal Variations

While fresh strawberries create the most vibrant flavor you can adapt this recipe year round. In winter substitute 3/4 cup thawed frozen strawberries drained of excess liquid. During summer when berries are at peak sweetness reduce the sugar by two tablespoons. For a mixed berry version replace half the strawberries with raspberries or blueberries creating beautiful marbled donuts with complex flavor notes.

Serving Suggestions

Elevate these donuts from simple breakfast to elegant dessert by changing how you serve them. For brunch arrange them on a cake stand with fresh berries scattered around. As a dessert warm each donut for 10 seconds in the microwave and serve with a scoop of vanilla ice cream. My family loves them alongside a cup of hot chocolate on chilly mornings creating the perfect balance of warm and cool flavors.

Troubleshooting Tips

If your donuts stick to the pan be sure to grease thoroughly including the center post. Remove them from the pan while still warm rather than letting them cool completely. Should your batter seem too thick add a tablespoon of buttermilk. For donuts that dome too much rather than rising evenly check that your baking powder is fresh and consider reducing the oven temperature to 375°F.

Common Queries

→ Can I substitute regular milk for buttermilk?

While buttermilk provides the best texture, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes before using.

→ How do I prevent my donuts from sticking to the pan?

Thoroughly grease your donut tin with cooking spray or butter, and remove the donuts while they're still warm. If you wait until they're completely cool, they're more likely to stick.

→ Can I use frozen strawberries instead of fresh?

Yes, but thaw them completely and drain excess liquid before pureeing. Fresh strawberries provide the best flavor, especially when they're extra ripe.

→ How should I store these donuts?

Store in an airtight container at room temperature for 1-2 days. For longer storage, refrigerate for up to 4 days or freeze (unglazed) for up to 3 months.

→ Can I make these donuts without a donut pan?

While a donut pan is ideal, you can use a muffin tin with a ball of foil in the center of each cup to create the donut hole. Alternatively, make them as muffins and adjust baking time to 15-18 minutes.

→ What makes these donuts lighter than traditional donuts?

These donuts are baked rather than fried, which significantly reduces the fat content and creates a lighter, cake-like texture instead of the heavier, greasier consistency of fried donuts.