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If you love sweet and fruity snacks but don't want to mess with frying, biting into one of these strawberry donuts feels like a treat. They're super soft and packed with real strawberries, and you can toss them together with just a simple glaze. You get that bakery vibe but all in about twenty minutes.
The first time I made these was with my niece on a rainy day. We needed something fun (and sweet!) to brighten things up. Now every Saturday, everyone wants these for breakfast.
Tasty Ingredients
- Strawberries: steal the show for flavor Puree ripe berries just enough to leave a little texture
- Salt: evens out the sweet Fine sea salt spreads the best through the mix
- Baking soda and baking powder: Give donuts that puffy boost Swap out old ones for new so you get a nice rise
- All purpose flour: Brings structure and keeps everything balanced Unbleached flour has a more classic taste
- Cake flour: Makes donuts lighter Choose soft wheat if you can for a delicate crumb
- Buttermilk: Adds a gentle tang and keeps the inside tender Powdered will do but fresh is best
- Vanilla extract: Rounds out the flavor and amps up the comfort Use pure if you've got it
- Egg: Holds everything together and makes donuts springy Use a large, room temp egg for best texture
- Sugar: Sweetens and softens it all Fine granulated blends in smoothest
- Butter: Makes it rich and moist Go with unsalted to keep the flavor balanced
Easy-to-Follow Steps
- Glaze the Donuts:
- Whisk milk and powdered sugar till smooth Dip the donut tops or drizzle it over on a rack with something to catch the drips Give it about twenty minutes to set right
- Pipe and Bake:
- Grease the pan good Pipe batter in so each spot is only halfway full Pop into the oven, rack in the middle, and bake seven to eight minutes They should gently spring back if you poke them
- Fill Donut Pan:
- Scoop batter into a big freezer or piping bag Set the bag in a tall glass and fold the edges down—it makes it easy to fill Snip off the end and you're ready to go
- Add Dry Ingredients:
- On low, mix in baking powder, soda, both flours, and salt Just go until everything's barely blended and you see no flour Don't keep mixing or your donuts go tough
- Add Wet Ingredients:
- Pour in buttermilk, vanilla, and strawberry puree Blend till it's smooth with no streaks left
- Cream Butter Sugar and Egg:
- Use a big bowl and a mixer to beat egg, butter, and sugar for about two minutes Get it light and fluffy for that soft bite
- Prepare Strawberries:
- Take off the green bits and throw your strawberries in a food processor Pulse just enough for a slightly chunky blend—tiny bits left give nice texture
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The stand-out for me is always the fresh strawberry puree. Turning the batter a pretty pink and making the whole kitchen smell amazing. My little cousin always calls dibs on pureeing and sneaking the first taste test.
How to Store
Once donuts are cool, seal them in a container at room temp. They'll be fresh up to two days. For a longer hold, stick them in the fridge for up to five days. Warm 'em up in the microwave for a few seconds if you want them super soft again.
Ingredient Swaps
No buttermilk? Mix some milk with lemon juice or vinegar. Out of cake flour? All purpose covers you fine. Use the ripest berries for a brighter flavor—frozen strawberries work too, just thaw and drain before blending.
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Fun Ways to Serve
Pair these with a hot coffee for breakfast or send them as a post-school snack. Sprinkle the glaze with coconut or colorful sprinkles to make them party-ready. Want to go fancy? Serve with vanilla ice cream and extra berry slices for dessert.
Irresistible Take on Old-School Donuts
Classics get fried, but these go in the oven for a lighter spin. Strawberry donuts are a modern American treat using in-season fruit to make a favorite feel new again and totally inviting.
Frequently Asked Questions
- → How can I keep these donuts soft and fluffy?
Try using cake flour and some buttermilk in the mix, and go easy on the stirring. That keeps them airy and moist.
- → Can I swap in frozen strawberries instead of fresh ones?
For sure! Just thaw the berries, let the extra juice drain off, and blend like usual to skip soggy batter.
- → How should I add the glaze?
You can tip the donuts topside down and dip them straight in, or lay them on a rack and spoon the glaze on. Both ways are tasty.
- → My donuts keep sticking, what do I do?
Cover the donut pan well with oil or butter spray, then take the donuts out while they're still warm so they pop out easy.
- → What’s an easy way to make the strawberry flavor stand out?
Let your strawberries get super ripe before you use them. You can also mix in a spoonful of strawberry syrup for even bolder flavor.
- → How do I keep leftover donuts fresh?
Once they're cool, put the donuts in something airtight on the counter. They'll stay good up to two days at room temp.