Doughnuts or donuts, these Baked Strawberry Donuts are the perfect quick treat. The batter is made simply in two bowls, mixed by hand and bakes in 12 minutes. And a strawberry glaze is the icing on the … doughnut!
Using frozen strawberries, these Baked Strawberry Doughnuts can be made whenever you feel the desire. This particular recipe works with fresh strawberries too though so everyone wins.
I have no problem using frozen fruit. None! Zero! Zip! It’s normally snap frozen when the fruit is at its peak so they taste great and are still filled with nutrients. My morning oatmeal would be lost without it.
Check out my post on Baking with Frozen Fruit for all the tips and tricks to using frozen fruit in your baking.
What is a baked doughnut?
A baked doughnut can be two things
- A cake doughnut – aka a doughnut that is made using a batter and then baked in a doughnut tin in the oven
- A doughnut made with a yeasted dough that is baked rather than fried.
Ever since I made these Cinnamon Baked Cake Donuts, I’ve been absolutely itching to make another version of them. Cake doughnuts have now changed my life. For so long I was in that “if-it-aint-fried-it-aint-a-doughnut” camp but boy am I glad I stepped out of that comfort zone. I mean, look at these stats;
- Soft, light and fluffy
- Quick and easy to make
- 10 minutes prep and baked in 12, people!
- Leaves no smell of hot oil through the house
How to make Baked Strawberry Donuts
Making baked cake doughnuts is very similar to making muffins. Mix the dry ingredients in one bowl and the wet ingredients in another, then combine them.
- Start by whisking together some flour, sugar, baking powder and salt so that it’s well dispersed.
- In a separate bowl, whisk together some buttermilk, egg, melted butter and vanilla. Now add it to the dry ingredients and mix until just combined.
- I bake these in a donut baking pan but if you don’t have one or can’t get one, just use a muffin tin. Pipe the batter around the holes until they’re about 2/3 full.
- Top the batter with small pieces of frozen strawberries (make sure these are kept in the freezer right up until the point you bake them.
How to make strawberry glaze for donuts
I like to add freeze-dried strawberry powder to this for an intense strawberry flavour but if you can’t get it, it will still be a lovely glaze with just a hint of strawberry flavour.
- For the strawberry glaze, you just need to mix some strawberry puree with icing sugar and freeze-dried strawberry powder.
You want this glaze (or icing) to be quite thick but still thin enough that it levels out after a few seconds. This consistency will mean its thick enough not to soak into the doughnuts while at the same time being thin enough to set smooth.
- You can dip either side into the glaze but I like to dip the bottom, so that when you turn it upright the strawberries are now on the bottom. I do it this way so the glaze looks smooth.
That’s it. You just need to let them set now.
A super quick doughnut recipe
I can make the batter for these Baked Strawberry Donuts and have them in the oven in 10 minutes flat. Then they take only 12 minutes to bake. You can eat them warm from the oven too while they’re still soft and super, super fluffy.
Once they cool, the glaze only takes another 5 minutes to throw together and then it’s up to you whether you wait for the icing to set before you start devouring them. So, so good. Let me know how you like them.
Other recipes you’ll love
- Cinnamon Baked Cake Donuts
- Caramel Doughnuts with Brown Sugar Custard
- Rose Strawberry Lamington Recipe
- Easy Vanilla Cupcakes with Strawberry Buttercream
- Homemade Strawberry Milk
- Jam-Filled Cinnamon Sugar Donut Muffins
Baked Strawberry Doughnuts
FOR THE DOUGHNUTS
- 130 g (1 cup / 4.6oz) plain (all-purp) flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup white granulated sugar
- ½ cup (125ml / 4.2fl oz) buttermilk, room temp
- 1 large egg, room temp
- 2 tablespoons (30g / 1oz) unsalted butter, melted (notes)
- 2 teaspoons vanilla extract
- ½ cup roughly chopped strawberries, about 1cm square (fresh or frozen)
FOR THE STRAWBERRY GLAZE
- ¼ cup strawberries (frozen or fresh)
- ¾ cup icing (powdered / confectioners) sugar (notes)
- 1 tablespoon freeze-dried strawberry powder (optional)
FOR THE DOUGHNUTS
- Prep: Preheat the oven to 180C / 350F / 160C fan forced. Spray a doughnut pan with oil spray. Have a piping bag at the ready (see notes)
- Dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder and salt until thoroughly combined.
- Wet ingredients: Whisk together the buttermilk, egg, melted butter and vanilla until completely combined, then add to the dry ingredients and fold together with a spatula.
- Rub the oil around in the doughnut tin so each hole is nicely coated. Spoon the batter into your piping bag and pipe into the tin holes, to about 2/3 full.
- Dot the top of each of the donuts with the strawberry pieces.
- Bake for 12 minutes - a toothpick should come out clean. Allow them to cool for 5 minutes in the tin before turning out onto a wire rack to cool completely. Then you can use the empty doughnut pan to pipe and bake the last one.
FOR THE STRAWBERRY GLAZE
- In a wide bowl, sift the icing sugar and freeze-dried strawberry powder.
- Heat the strawberries in the microwave for 30-40 seconds until they are warm and soft. Use a silicone spatula to push them through a sieve into the sugar mix. Make sure to scrape the puree from the bottom of the sieve too.
- Mix until combined.
- Top the doughnuts: Place your doughnuts, on a rack over a lined baking tray (to catch any drips). Dip the bases of the doughnuts (the other side to the strawberries) into the glaze, let a little drip off then turn them up the right way on the rack. Allow to set before serving.
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- When adding the icing sugar for the glaze, the amount you need will depend on how much juice you get from the strawberries. You want it to be thick enough that it holds a trail for a few seconds so that it doesn't all run straight off your doughnuts or soak in. If it seems to thin, add more icing sugar.
- To make freeze-dried strawberry powder just place freeze-dried strawberries in a blender or food processor and blitz until you have a fine powder.
- The freeze-dried strawberry powder gives an intense strawberry flavour. Without it, the glaze has a slight strawberry flavour and is sweet and lovely but I recommend adding the powder too.
TOOLS USED IN THIS RECIPE
- A doughnut baking pan. You could also bake these in a regular muffin tin.
- A wire cooling rack for sitting the donuts on to set
CLICK HERE FOR MORE STRAWBERRY RECIPES?
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