Photo Collage of How to Make Strawberry Donuts Using Fresh Berries and Glaze

Spongey white cake doughnuts are topped with a fresh strawberry glaze for a sweet breakfast treat!

Strawberry Donuts On Wax Paper Lined Cooling Rack

When my mother-in-law got me a doughnut pan last Christmas, my first thought was: OH NOOOO.

Quickly followed by a: OH YESSSSS!!!

I mean, when my husband got me a deep fryer two Christmases ago, that only meant trouble.

But baked doughnuts?

I’m going to eat doughnuts anyway, so if they’re baked instead of deep fried, all the better.

Stack of Strawberry Glazed Donuts

When I got my pan, I was pretty excited to try one of the many baked donuts recipes I had seen all over the internet. I finally settled on a baked chocolate doughnut recipe from a very popular baking blog…and well, let’s just say I was MAJORLY underwhelmed, as were my husband and two friends.

I thought, if this is what baked doughnuts taste like, then I only want the deep fried variety. I’m all for baking things if it tastes awesome and cuts calories too, but not at the expense of deliciousness.

Fresh Strawberries on Cutting Board with Stems

Well, the other day I came across this recipe on Saveur and I thought maybe it was time for another try. Especially since strawberries are coming into season right now and my fridge is full of them.

Now I can happily say that yes, baked doughnuts can be just as good or even BETTER than deep fried doughnuts.

These doughnuts are darned good plain, but with the fresh strawberry glaze…oh my. I’ve made them three times this week. You know, to make up for lost time with my doughnut pan. I hope you try them!

Start by combining your four dry ingredients, which includes flour, sugar, baking powder, and salt:

Dry Ingredients in Mixing Bowl for Baked Strawberry Donuts

Then combine grapeseed oil, milk, an egg, vinegar, and vanilla:

Wet Ingredients in Pyrex Measuring Cup for Strawberry Iced Donuts

Whisk and mix the dry and wet ingredients together to make a doughnut batter:

baked Donut Batter in Mixing Bowl

And evenly distribute the doughnut batter in a six-well doughnut pan:

Donut Pan Filled with Batter Ready to be Baked

13 minutes in the oven, let them cool, and they’re ready to be glazed:

Six Baked Donuts with Strawberries on Wax Paper

Cut up some fresh strawberries and stick them in food processor to puree.

Then add confectioners sugar to the fresh strawberry puree until a light pink glaze forms:

Strawberry Icing Glaze - Photo Collage Showing Pureed Strawberries and Confectioner\'s Sugar Combined

And now, let each doughnut faceplant into this fresh strawberry glaze:

Dipping the Baked Donut Into the Strawberry Glaze Icing

Ohhhhh….

Holding Up a Strawberry Frosted Donut on Cooling Rack

Note that these doughnuts will soak up the glaze as they sit, which I LOVE.

Six Strawberry Glazed Cake Doughnuts on Cooling Rack

I intentionally put in extra egg to the batter so the crumb is very tender, airy, and spongy.

Enjoy my friends! And this is the doughnut pan that I use. Happy baking!

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Fresh Strawberry Glazed Baked Donuts on Wax Paper

Strawberry Glazed Baked Doughnuts

Servings: 6 doughnuts, but recipe can be doubled
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
 Spongey white cake doughnuts are topped with a fresh strawberry glaze for a sweet breakfast treat!
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Ingredients

  • 2.5 oz all purpose flour, by weight (1/2 cup, measured)
  • 6 tbsp sugar
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup neutral oil
  • 1/4 cup milk
  • 1 large egg
  • 1/2 tsp vinegar
  • 1/4 tsp vanilla extract
  • 1/2 cup chopped fresh strawberries to end up with 1/4 cup puree
  • 6 oz confectioners sugar, by weight (1.5 cups, measured)
  • butter or oil for greasing the pan

Instructions 

  • Preheat the oven to 350 degrees F. Grease a 6-well donut pan with butter or oil.
  • In a medium bowl, whisk to combine the flour, sugar, baking soda, and salt. Set aside.
  • In another bowl, whisk to combine the oil, milk, egg, vinegar, and vanilla extract. Add this liquid to the dry ingredients and whisk until the two are *just* combined. It’s okay if the batter is lumpy, as you don’t want to overstir and make the donuts tough.
  • Evenly divide the batter into the six donut wells, which is about 2.5 tbsp per well. Bake for 13 minutes until a toothpick inserted into one of the donuts comes out cleanly (or rather, without any wetness).
  • Let the donuts cool while you prepare the strawberry glaze.
  • Puree the fresh strawberries in a food processor or blender until smooth. Pour this into a low bowl and whisk in the confectioners sugar a little bit at a time, until fully absorbed. Dip the cooled donuts into the strawberry glaze, and devour! Note that the donuts will absorb the glaze because they are so airy, and I love that about them! Enjoy.

Nutrition

Calories: 333kcal, Carbohydrates: 52g, Protein: 3g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 32mg, Sodium: 167mg, Fiber: 1g, Sugar: 43g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Breakfast
Cuisine: American
Author: Fifteen Spatulas

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