7 baked doughnuts with pink frosting surrounded by strawberries
5 from 3 votes

Baked Strawberry Doughnuts

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 7 serves
Calories: 207kcal
Author: Marie Roffey
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!
Course: Dessert, Snack, Sweets
Cuisine: American, Australian
Keyword: baked strawberry donuts, baked strawberry doughnuts, strawberry donuts, strawberry doughnuts



  • 130 g (1 cup / 4.6oz) plain (all-purp) flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 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)


  • ¼ cup strawberries (frozen or fresh)
  • ¾ cup icing (powdered / confectioners) sugar (notes)
  • 1 tablespoon freeze-dried strawberry powder (optional)



  • 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.


  • 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.


  1. I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
  2. 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).
  3. 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.
  4. 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.
  5. 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.



  • 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