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These baked strawberry donuts are filled with fresh and sweet strawberries throughout the donut base and topped with homemade strawberry glaze on top! You won’t miss any strawberry flavor with these donuts!
Isn’t strawberry season the best? I sometimes feel I’m impatiently waiting all year for the return of these bright red beauties. The deep dark ruby color of strawberries immediately remind me of the ultra sweet flavor that bursts in your mouth with that first bite. The first pick of the season is always a reminder that summer is nearly here and all the recipes that you can make with strawberries (I’m also eyeing making this strawberry cake filling and strawberry sheet cake).
These baked strawberry donuts are wonderfully bouncy and tender and made with simple ingredients you likely already have in your pantry. The inside of the strawberry donut is warm, soft and fluffy, making each bite absolutely perfect. Plus, both the homemade glaze and the donuts themselves have real chopped strawberries, giving them a fresh, juicy flavor that can’t be beat by artificial flavors.
How to Make Strawberry Donuts
- Prepare. Set oven to 350 degrees Fahrenheit and grease a donut pan and set it aside.
- Make the batter. In a large bowl, whisk together the dry ingredients. In a large measuring cup, stir together oil, buttermilk, egg, and vanilla. Pour the liquids into the dry ingredients and mix until well-combined and there is no clumps and flour left. Fold the strawberries into the batter with a spatula.
- Pipe the batter into the donut pan. Carefully add batter into a piping bag or a plastic bag with the corner snipped off. Pipe the batter into each donut cavity, about 2/3 of the way full.
- Bake. Bake for 13-15 minutes or until a toothpick inserted into the thickest part of the donut comes out clean.
- Cool. Allow the donuts to cool completely while you make the glaze.
- Make the glaze. Prepare the glaze by adding the powdered sugar and milk into a medium mixing bowl and whisk until smooth and there are no lumps. Stir in the strawberries.
- Dip the donuts. Once the donuts are cool, dip them, top side down, into the glaze and place face up on a wire rack to harden.
Variations and Substitutions
- Using another berry. Adding in another berry to this donut would work very well. Raspberries and blueberries together would give a nice triple berry flavoring. Or, for 4th of July, using blueberries and strawberries together would be very festive!
- No buttermilk? No problem! Take 1 cup of regular milk and add in 1 tablespoon of lemon juice. Stir and allow to sit for 10 minutes. It’s like magic — you have buttermilk!
Storage Instructions
The first day of enjoying these donuts is always the best. However, they will stay fresh in an airtight container at room temperature for up to 3 days.
If you know ahead of time that you may have leftovers, you can save the glaze and glaze the donuts right before eating so the donut doesn’t soak it all up when being stored.
Strawberry Buttermilk Donuts
Equipment
Ingredients
- 1 ¼ cup (156 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (158 ml) vegetable oil
- ½ cup (118 ml) buttermilk
- 1 egg
- 1 teaspoon vanilla
- ¼ cup (36 g) finely chopped fresh strawberries
For the glaze:
- 2 cups (240 g) powdered sugar
- 2 ½ tablespoons milk
- ¼ cup (36 g) finely chopped fresh strawberries
Instructions
- Preheat your oven to 350 °F (177 °C) and prepare a donut baking pan by spraying generously with non-stick spray.
- In a large bowl, combine the flour, sugar, baking soda, and salt. Whisk to combine.
- In a large glass measuring cup, add the vegetable oil, buttermilk, egg, and vanilla and whisk until everything is well combined.
- Slowly pour the wet ingredients into the dry. Whisk until just combined. Be sure to scrape the sides and bottom of the bowl to make sure all the ingredients are incorporated.
- Add in ¼ cup finely chopped strawberries and fold until just combined.
- Prepare a piping bag with a large round tip, or a large Ziplock bag with the corner removed. Add the batter to your bag being careful to not let the batter run out of the hole.
- Pipe the batter into each donut mold, filling about ⅔ full.
- Once you have all the batter piped, gently tap the tray against the counter 4-5 times to remove any air bubbles.
- Bake for 13-15 minutes or until a toothpick inserted in the thickest part of the donut comes out clean.
- Remove from the oven and allow to cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.
- Prepare the glaze by adding the powdered sugar and milk into a medium mixing bowl and whisk until smooth and there are no lumps. Fold in the remaining ¼ cup chopped strawberries.
- Once the donuts are cool, dip them, top side down, into the glaze and place face up on a wire rack to harden.
- Serve and enjoy!
