Strawberry Donuts
Easy baked strawberry donuts are packed with fresh strawberries and are topped with a sweet strawberry glaze. They are perfectly moist, cakey, fluffy, and fruity for a fun breakfast or snack any time of day. The best part? You can easily make this baked donuts recipe vegan or gluten-free with just a few simple swaps!
Servings: 9 donuts
Calories: 224kcal
Ingredients
For The Donuts
- ¼ cup milk
- 1 tsp lemon juice
- 1 cup all-purpose flour
- 1 tsp baking powder
- ⅛ tsp salt
- ⅓ cup sugar
- 1 egg
- ¼ cup extra virgin olive oil
- 1 tsp vanilla extract
- ½ cup fresh strawberries finely diced
For The Glaze
- ⅓ cup diced fresh strawberries
- ½ tbsp water
- 1 ½ - 2 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F / 180 C.
- Mix the milk and lemon juice, set aside.
- Whisk the flour, baking powder, salt and sugar in a mixing bowl until well combined.
- In a separate bowl add the milk and lemon juice mixture, egg, oil and vanilla, whisk together.
- Pour the wet ingredients into the dry and mix until just combined.
- Gently fold in the diced strawberries.
- Lightly grease a donut tray.
- Fill a piping bag with donut batter and pipe into prepared trays. Batter makes 9 donuts.
- Bake for 10-15 minutes or until an inserted skewer comes out clean.
- Allow the donuts to cool for 5 minutes in the tray before turning out onto a cooling rack to cool completely, about 1-2 hours.
- To prepare the glaze, heat the strawberries and water in a microwave safe container in 30 second bursts until the strawberries become soft and are easily mashed with a fork.
- Strain the cooked strawberries through a fine mesh sieve over a mixing bowl. Press out as much juice as possible.
- Add the 1½ cups of powdered sugar and whisk until smooth. Add more powdered sugar if you prefer the glaze to be thicker.
- Dip the tops of the donuts into the glaze and place on a wire rack to allow the glaze to set.
- Store donuts in an airtight container in a cool dry place for up to 3 days.
Notes
- Donuts can be frozen before adding glaze for up to 1 month.
- Donuts can be enjoyed without glaze if preferred.
- Substitute the all-purpose flour with gluten free flour to make these donuts gluten free.
- Plant based milk can be used instead of dairy milk if preferred.
- Ensure the strawberries are finely diced before adding to the donut batter to make it easy when piping the batter into the trays.
- If you don’t have a piping bag you can always just spoon the batter into the donut trays.
- Lightly grease the trays before adding the batter.
- Avoid over mixing the batter otherwise the batter will become chewy and tough.
- Ensure the donuts are completely cold before glazing.
- To dress up the donuts you can add a sprinkle of freeze dried strawberries on top of the glaze or drizzle white chocolate.
- Note: Most of the sugar in this recipe is in the icing! Without the icing, each donut will only have 146 calories and 8 grams of sugar! Feel free to omit the icing or only use half the amount for a lower sugar and lower calorie option.
Nutrition
Serving: 1donut | Calories: 224kcal | Carbohydrates: 39g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 50mg | Potassium: 89mg | Fiber: 1g | Sugar: 28g