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Strawberry Buttermilk Donuts

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Strawberry Buttermilk Donuts are richly flavored sweet treats that bake in the oven, so you don’t have to worry about frying them! They’re perfect for any spring or summertime occasion.

Several donuts are placed on a wire cooling rack.

Homemade donuts often get a bad rap, because when you think of donuts, you think of frying and what a mess that can be!

However, I’d argue that these donuts may be even easier to make than pancakes… yes, really! Switch up your sweet morning treats with these strawberry buttermilk donuts next time you want to impress.

And no, your friends won’t know how easy they were to make!

I’m really obsessed with this easy buttermilk donut recipe. It’s not only easy, it’s insanely delicious, too.

The outside of the donut is wonderfully crispy and the inside 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, summery flavor that can’t be beat by artificial flavors.

You can make these vibrant donuts for birthday parties, brunches, or just a morning surprise for the family.

No matter where they’re served, everyone’s going to love these homemade treats! Honestly, if you’re making them for a larger group, consider making a double batch. It’s pretty wild how fast these donuts get eaten up, especially if there’s kids around!

Glazed donuts are on a black wire cooling rack above a sheet of parchment paper.


The donuts call for:

  • Flour – Use regular all-purpose flour for best results.
  • Sugar – White granulated sugar is all you need, nothing fancy!
  • Baking soda – This is what helps the donuts rise into their perfectly round, fluffy shape.
  • Salt – Just the tiniest pinch is needed.
  • Vegetable oil – In a pinch, canola oil will also work.
  • Buttermilk – Don’t have any? Make your own by combining 1 cup of whole milk with 1 tbsp of lemon juice or vinegar.
  • Egg – Room temp or cold are both fine.
  • Vanilla – For extra sweet donuts, toss in another tsp.
  • Strawberries – FRESH, not frozen strawberries will yield the most flavorful results, and have the best overall texture!

The glaze needs:

  • Powdered sugar – No glaze would be complete without this!
  • Milk – I use whole milk, but you can use skim if you’d like. Oat milk would even do the trick.
  • Strawberries – Make sure these are very finely chopped.
A bite has been taken out of a strawberry donut.

Can I make strawberry buttermilk donuts ahead of time?

Truthfully, these donuts are unbeatable when served fresh!

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.

Can I use another milk if I don’t have buttermilk?

You can, but you won’t get that awesome lift that buttermilk gives when it interacts with the baking soda.

You can easily make buttermilk at home. Take 1 cup of regular milk and add in 1 tablespoon of lemon juice, stir, and let it sit for 10 minutes. Voila! You’ve got buttermilk.

Several donuts are placed on a white serving platter.

Can I use another berry other than strawberries?

You sure can! Pretty much any berry you can think of will be delicious with this same buttermilk donut recipe.

In fact, chopped blueberries and strawberries together would make a super cute 4th of July treat!

A baked buttermilk donut has been glazed with pink homemade frosting.

I’ll take a baker’s dozen!

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Strawberry Buttermilk Donuts

Strawberry Buttermilk Donuts are richly flavored sweet treats that bake in the oven, so you don't have to worry about frying them!
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16 donuts
Author: Julie Chiou
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  • 1 ¼ cup (156 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • cup (158 ml) vegetable oil
  • ½ cup (118 ml) buttermilk
  • 1 egg
  • 1 teaspoon vanilla
  • ¼ cup (36 g) finely chopped fresh strawberries, divided

For the glaze:

  • 2 cups (240 g) powdered sugar
  • 2 ½ tablespoons milk
  • ¼ cup (36 g) finely chopped strawberries

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • Preheat your oven to 350 °F (177 °C) and prepare a donut baking pan by spraying generously with non-stick spray.
  • In the bowl of a stand mixer equipped with a whisk attachment, 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.
  • With the mixer on low speed, slowly pour the wet ingredients into the dry. Mix 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 berries.
  • 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!

Recipe Notes

These are best served fresh, however, if you have any leftovers, place in an airtight container at room temperature for up to three days.
I use Wilton piping bags, with a 2A piping tip for my donuts. Keep the tip pointed up until you are ready to pipe, or the batter will run through. You can also use a condiment bottle with a large nozzle/opening.


Serving: 1 donut | Calories: 221 kcal | Carbohydrates: 33 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 11 mg | Sodium: 120 mg | Potassium: 35 mg | Fiber: 1 g | Sugar: 25 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Breakfast/Brunch
Cuisine: American
Keyword: breakfast ideas, donut recipe, easy breakfast
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