Description
These homemade strawberry cake donuts are soft, fluffy, and bursting with real strawberry flavor! Baked instead of fried, they are a fun and easy treat for breakfast or dessert. The sweet strawberry glaze adds the perfect finishing touch
Ingredients
Units
Scale
For the Donuts:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, finely chopped or pureed
For the Strawberry Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh strawberry puree
- 1/2 teaspoon vanilla extract
- 1–2 teaspoons milk (if needed for consistency)
Instructions
- Preheat & Prep: Preheat the oven to 350°F (175°C). Grease a donut pan with nonstick spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Mix Wet Ingredients: In another bowl, whisk together the melted butter, egg, buttermilk, vanilla extract, and strawberry puree.
- Combine: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Fill the Pan: Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
- Bake: Bake for 10-12 minutes or until a toothpick inserted comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, strawberry puree, and vanilla extract. If the glaze is too thick, add a little milk to reach the desired consistency.
- Dip & Serve: Dip the cooled donuts into the glaze, letting the excess drip off. Place them back on the wire rack to set for a few minutes before serving.
Notes
- Use fresh, ripe strawberries for the best flavor.
- If you prefer a stronger strawberry taste, add a few drops of natural strawberry extract.
- Store leftovers in an airtight container for up to 2 days.