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Take a bite and you'll get why these strawberry donuts are loved by anyone after a fruity, homemade kind of treat without deep frying mess. They're super soft and loaded with pureed berries, and a quick glaze makes them taste like something from your favorite bakery in about twenty minutes flat.
Me and my niece first made these donuts one rainy day searching for something sweet and fun to top with sprinkles. Now, honestly, they’re the top pick for our not-so-ordinary Saturday breakfasts.
Tasty Ingredients
- Strawberries: the big flavor here Use juicy, ripe ones and blend a few chunks in for the perfect bite
- Salt: helps lift those sweet and fruity flavors up A fine sea salt melts in easily
- Baking powder and soda: makes your donuts rise and get fluffy Use fresh ones
- All purpose flour: gives structure and helps with the donut’s shape Go for unbleached if you can
- Cake flour: brings that super light crumb Pick a soft wheat brand when possible
- Buttermilk: delivers tanginess and makes everything soft If you don’t have it, powdered is fine
- Vanilla extract: makes it extra cozy and boosts the fruit vibe Go for pure vanilla if you can
- Egg: keeps the donut together and gives it bounce A room temp egg works best
- Sugar: adds the right amount of sweetness I like fine sugar for smoothness
- Butter: brings richness and keeps things moist Always use unsalted so you’re in charge of saltiness
Simple How-To
- Glaze Time:
- Once your donuts cool, whip up a glaze with powdered sugar and a splash of milk Drizzle or dip your donuts, letting the extra fall on a rack with a pan underneath Let them chill out for about twenty minutes so the glaze sets
- Bake It Up:
- Grease the donut tray extra well Pipe in the batter until the wells are halfway full Bake seven to eight minutes on the middle rack They should spring back when pressed lightly
- Fill the Pan:
- Spoon the finished batter into a piping bag or use a big zip bag Cut the tip off and squeeze into the donut shape It’s less messy if you pop the bag into a tall glass first and fill
- Add Dry Stuff:
- Dump in cake flour, all-purpose flour, baking powder, baking soda, and salt Give it all a quick, gentle mix until just blended—don’t overdo it or your donuts turn out chewy
- Add Wet Stuff:
- Add vanilla, buttermilk, and the blitzed strawberries to what’s in your bowl Give it another quick mix so there are no streaks left
- Cream Butter, Sugar, and Egg:
- Start by beating the egg, sugar, and butter in a big bowl on medium-high for about two minutes You want it looking puffy and pale
- Prep Strawberries:
- Cut the green tops off your berries Toss into a food processor Hit pulse a couple times—leave some bits for pop
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I’m hooked on the fresh strawberry puree—it makes the batter turn the cutest pink and smells amazing all through the kitchen. My youngest cousin is always the first to call dibs on pulsing the berries and sneaking a tester spoonful.
How to Keep Them Fresh
Stash your fully cooled donuts in a container with a snug lid and leave on the counter for up to two days. Want them to last longer? Pop them in the fridge for about five days. Warm them a few seconds in the microwave for bakery-level fluff every time.
Swaps That Work
No buttermilk? Stir a spoonful of lemon juice or a quick splash of vinegar into regular milk—let it sit a minute. If you’re out of cake flour, regular all-purpose does the trick. Go with super ripe or even thawed frozen berries (just make sure you’ve squeezed out extra water) for the biggest strawberry flavor.
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How to Serve Them Up
These are awesome with your morning coffee or passed around for after school snacking. Want to make them party-ready? Add sprinkles or cover the glaze in toasted coconut. Or go big—pair them on a dessert tray with vanilla ice cream and extra sliced strawberries right on top.
Delightful Take on the Original
Classic donuts are usually fried, but these are super simple to bake at home and way lighter. Strawberry donuts mix in fresh fruit, making an everyday treat taste all new and seasonal.
Frequently Asked Questions
- → How do you ensure the donuts stay moist?
Mix in cake flour and buttermilk so the donuts come out tender. Don’t stir the mix too much or they’ll dry out.
- → Can I use frozen strawberries instead of fresh?
Go for it. Just let them thaw then get rid of extra juice before blending so your batter’s not runny.
- → What is the best way to glaze the donuts?
You can dunk the tops right in the glaze for more sweetness. Or pour glaze over them on a rack for a light coat.
- → Why do my donuts stick to the pan?
Slick the pan with butter or spray before baking. Pop them out while they’re warm and they won’t stick.
- → How can I boost the strawberry flavor?
Pick really ripe berries. For extra kick, toss in a little strawberry syrup with the batter too.
- → Can the donuts be stored for later?
Let them cool, then stash in an airtight box on your counter. Good to eat for two days.