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Easy Baked Strawberry Donuts Recipe

Easy Baked Strawberry Donuts

Soft baked cake donuts filled with fresh strawberries and finished with a sweet strawberry glaze. This quick recipe makes about 10 to 12 donuts in approximately 25 to 30 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Donuts
  • 1 1/2 cups (188 g) All-purpose flour
  • 1/2 cup (100 g) Granulated sugar
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup (120 ml) Whole or 2% milk
  • 1 Large egg
  • 4 tablespoons (57 g) Unsalted butter, melted and slightly cooled
  • 1 teaspoon Vanilla extract
  • 1/2 cup Fresh strawberries, finely chopped and patted dry
Strawberry Glaze
  • 1 1/2 cups (170 g) Powdered sugar
  • 2-3 tablespoons Strawberry purée or finely mashed strawberries
  • 1-2 teaspoons Milk or lemon juice, as needed
  • As needed Sliced strawberries or sprinkles, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and lightly grease a standard donut pan.
  2. Whisk together the flour, granulated sugar, baking powder, and salt in a medium bowl.
  3. In a separate bowl, whisk the milk, egg, melted and slightly cooled butter, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir only until the flour disappears. Gently fold in the finely chopped, patted-dry strawberries.
  5. Transfer the batter to a piping bag or zip-top bag with one corner snipped off. Pipe the batter into the donut cavities, filling each about two-thirds to three-quarters full.
  6. Bake for 10 to 12 minutes, until the donuts are lightly golden and spring back when touched. Cool in the pan for about 5 minutes, then transfer the donuts to a wire rack.
  7. Whisk the powdered sugar with the strawberry purée. Add milk or lemon juice a few drops at a time until the glaze is thick but pourable, then dip the cooled donuts and let them set for several minutes.

Notes

Pat the chopped strawberries very dry to prevent dense or soggy spots. Mix only until the flour disappears, because overmixing can make baked donuts tough or rubbery. For a stronger strawberry flavor and brighter glaze, use strawberry purée instead of only mashed fruit.