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Strawberry Donuts Recipe

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4.8 from 110 reviews

These homemade strawberry donuts are soft, fluffy, and bursting with real strawberry flavor. Made with a blend of cake and all-purpose flours and a fresh strawberry puree, they bake up beautifully golden and are topped with a sweet, creamy glaze. Perfect for a delightful breakfast or an indulgent snack, these donuts are easy to prepare and sure to impress.

Ingredients

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Donut Batter

  • 1 tablespoon unsalted butter
  • 3/4 cup sugar
  • 1 egg
  • 3/4 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 3/4 cup cake flour
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 12-15 strawberries (about 1 cup pureed)

Glaze

  • Powdered sugar (quantity not specified, approx. 1 cup)
  • Milk (quantity not specified, approximately 1-2 tablespoons)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking.
  2. Prepare Strawberry Puree: Trim the strawberries and pulse them in a food processor until you achieve a chunky puree, avoiding over-processing to prevent a runny liquid consistency. Set aside.
  3. Cream Butter, Sugar, and Egg: In a large mixing bowl, beat the unsalted butter, sugar, and egg on medium-high speed for about 2 minutes until combined and creamy.
  4. Add Wet Ingredients: Mix in the vanilla extract, buttermilk, and strawberry puree until fully blended.
  5. Incorporate Dry Ingredients: Add both flours, baking soda, baking powder, and salt to the wet mixture. Mix on low speed just until incorporated, being careful not to overmix. Scrape down bowl sides if necessary.
  6. Prepare Donut Batter for Filling: Transfer the batter into a large piping bag or a freezer bag. For neatness, place the bag in a large cup and fold it over the sides to hold it steady.
  7. Fill Donut Tin: Grease the donut tin well. Pipe or squeeze the batter carefully into each cavity, filling no more than halfway to allow room for rising.
  8. Bake Donuts: Place the donut tin on the middle rack and bake for 7-8 minutes until golden and a toothpick inserted comes out clean.
  9. Make Glaze: Whisk together powdered sugar and milk in a bowl until smooth and of pourable consistency. Adjust milk quantity to reach desired thickness.
  10. Glaze the Donuts: Remove the donuts from the oven and place them on a wire rack. Pour the glaze over the top of each donut, letting it drip down the sides. Alternatively, dip the tops into the glaze individually. Allow glaze to harden for 20-30 minutes before serving.

Notes

  • Do not overmix the batter once dry ingredients are added to keep donuts tender and fluffy.
  • Use room temperature butter and egg for better blending and texture.
  • The strawberry puree should be chunky, not a liquid, to maintain batter consistency.
  • Fill donut molds only halfway to prevent overflow during baking.
  • Glaze can be adjusted in thickness by varying powdered sugar and milk quantities.
  • Store glazed donuts in an airtight container to maintain freshness for up to 2 days.

Find it online: https://queenrecipe.com/strawberry-donuts-recipe/