Delightful Strawberry Donuts

This homemade strawberry donut recipe transforms fresh strawberries into light, fluffy baked treats that avoid the heaviness of traditional fried versions. Perfect for breakfast, dessert, or anytime you're craving something sweet with natural fruit flavor.

I first developed this recipe when my daughter requested pink donuts for her birthday breakfast. The look on her face when she bit into these strawberry-infused treats was priceless, and they've been our special occasion breakfast ever since.

Ingredients

• All purpose flour: provides structure while maintaining lightness
• Cake flour: creates that tender melt in your mouth texture
• Buttermilk: adds tanginess and helps create the perfect donut texture
• Fresh strawberries: provide natural color and sweet fruit flavor throughout
• Vanilla extract: enhances the strawberry flavor with warm aromatic notes
• Baking powder and baking soda: work together for the perfect rise
• Powdered sugar: glaze creates that classic donut shop finish

Step-by-Step Instructions

Prepare the Oven and Strawberries:

Preheat your oven to 400°F to ensure it reaches the proper temperature. Trim your strawberries removing the leafy tops and any white parts. Pulse them in a food processor until you achieve a chunky puree where you can still see small bits of fruit. This texture provides bursts of strawberry flavor throughout your donuts.

Create the Base Mixture:

Mix the butter sugar and egg in a large bowl on medium high speed for a full two minutes. This step is crucial for incorporating air into the batter which results in fluffy donuts. The mixture should become noticeably lighter in color and slightly increased in volume.

Add Wet Ingredients:

Pour in your vanilla extract buttermilk and strawberry puree mixing until just blended. The batter will take on a beautiful pink hue from the fresh berries. Make sure to scrape down the sides of the bowl to incorporate all ingredients evenly.

Combine Dry Ingredients:

Add both flours baking soda baking powder and salt to your wet mixture. Mix on low speed until just incorporated stopping the moment you no longer see dry flour. Overmixing will develop gluten making your donuts tough rather than tender.

Fill the Donut Pans:

Transfer your batter to a piping bag or freezer bag for easier filling. Grease your donut pans thoroughly and pipe batter into each cavity filling only halfway. This gives the donuts room to rise beautifully without overflowing.

Bake to Perfection:

Bake for 7 to 8 minutes on the middle rack until the donuts spring back when lightly touched. Keep a close eye as they bake quickly and overbaking will dry them out. Remove from the oven as soon as they're done.

Glaze Your Donuts:

While the donuts are still warm prepare your glaze by whisking powdered sugar and milk until smooth. Pour the glaze over each donut on a wire rack or dip the tops directly into the glaze. Allow the glaze to set for 20 to 30 minutes before serving.

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My family's favorite part is watching the simple glaze transform as it sets creating that classic donut shop finish. There's something magical about breaking through that slightly crisp glaze into the soft strawberry scented interior that makes these irresistible.

Storage Tips

These strawberry donuts are best enjoyed the day they're made but can be stored in an airtight container at room temperature for up to two days. The moisture from the strawberries helps keep them from drying out too quickly. For longer storage place them in the refrigerator for up to four days though the texture will become more dense over time. Let refrigerated donuts come to room temperature before enjoying for the best flavor and texture.

Perfect Substitutions

If fresh strawberries aren't available frozen strawberries work wonderfully just thaw and drain excess liquid before pureeing. For those avoiding dairy substitute the buttermilk with any plant based milk mixed with a teaspoon of lemon juice or vinegar. The butter can be replaced with coconut oil for a dairy free version. No cake flour on hand? Use all purpose flour and replace two tablespoons per cup with cornstarch for a similar tender result.

Flavor Variations

These versatile donuts can be adapted for different seasons and flavor preferences. Try adding lemon zest to the batter and glaze for strawberry lemonade donuts. For chocolate covered strawberry donuts dip the finished treats in melted chocolate instead of the traditional glaze. During fall replace half the strawberry puree with pumpkin puree and add cinnamon and nutmeg for a seasonal twist. The basic technique remains the same while allowing endless creativity.

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Frequently Asked Questions

→ Can I use frozen strawberries in this recipe?

Yes, you can use frozen strawberries, but thaw them completely and pat dry to avoid excess moisture in the batter.

→ What can I use instead of a donut pan?

If you don't have a donut pan, you can use a muffin tin and pipe the batter into a circular shape or create donut holes.

→ How do I ensure the donuts are moist?

Using both buttermilk and cake flour adds moisture and a tender texture to the donuts. Avoid overmixing the batter to prevent dryness.

→ Can I make these donuts sweeter?

To make them sweeter, simply add an extra tablespoon or two of sugar to the batter, or double the glaze for a richer topping.

→ What is the best way to glaze the donuts?

The easiest method is to dip the tops of the baked donuts into the glaze and let the excess drip off on a wire rack. You can also pour the glaze over the donuts for a neater finish.

→ Can I store these donuts for later?

Yes, store the donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently if needed.