Hey there, friend! Do you ever get a craving for a warm, fluffy donut but don’t want to deal with the fuss (or mess!) of deep frying? Or maybe you just got your hands on some beautiful, fresh strawberries and are looking for the perfect way to use them? Well, get ready, because I’ve got a recipe that’s about to make your day a whole lot sweeter. These Baked Strawberry Cake Donuts are everything you love about a classic cake donut, infused with the bright, sunny flavor of real strawberries, and finished with a gorgeous, naturally pink glaze. They’re incredibly simple to whip up – no fancy equipment or frying necessary – and they disappear almost as fast as you can make them. Seriously, these are so quick and easy, you might just find yourself making them every weekend!

Why You’ll Love This Recipe

Fast: From mixing bowl to cooling rack in under 30 minutes!
Easy: If you can mix a batch of muffins, you can make these donuts. No deep frying required!

Giftable: Package these up and share the strawberry love with friends and neighbors.
Crowd-pleasing: Who can resist a pink donut? Kids and adults alike adore these!

Ingredients

Gathering your ingredients is the first step to donut bliss! Most of these are likely already in your pantry and fridge.

For the donuts:
1 cup all-purpose flour: Your basic baking foundation.
1/3 cup granulated sugar: Just enough sweetness for the cake part.
1 teaspoon baking powder: Gives our donuts lift and that lovely cakey texture.
1/4 teaspoon baking soda: Works with the yogurt for extra tenderness.

1/4 teaspoon salt: Balances all the sweet flavors.
1/2 cup finely chopped fresh strawberries: Make sure they’re ripe and juicy! Chop them really small so they distribute nicely.
1/3 cup milk: Any milk you have on hand works.
1/4 cup plain Greek yogurt or sour cream: This is my secret ingredient for super moist, tender donuts. Don’t skip it!

1 large egg: Helps bind everything together.
2 tablespoons unsalted butter, melted: Adds richness and flavor.
1 teaspoon vanilla extract: Enhances all the sweet notes.
For the glaze:
1 cup powdered sugar: The base for our smooth glaze.
2–3 tablespoons strawberry puree: Blend a few fresh strawberries until smooth. This gives the glaze its natural flavor and color!
1/2 teaspoon vanilla extract: A little extra flavor boost for the glaze.

Optional: pink food coloring: If you want a really vibrant pink color, a tiny drop does the trick, but the puree gives it a lovely hue on its own.

How to Make It

Alright, let’s make some donut magic happen! This process is super straightforward.

Preheat the oven to 350°F (175°C). Get your donut pan ready by lightly greasing each cavity. This helps ensure your beautiful donuts pop right out!

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Just a quick whisk to combine everything nicely.
In a separate medium bowl, whisk together the milk, yogurt (or sour cream), egg, melted butter, and vanilla extract until everything is well combined and smooth. Now, gently stir in your finely chopped fresh strawberries.
Pour the wet ingredients into the bowl with the dry ingredients. Grab a spatula or wooden spoon and stir until everything is just combined. It’s okay if there are still a few small lumps of flour – the key here is not to overmix! Overmixing can lead to tough donuts, and we want them light and tender.

Carefully spoon the batter into the prepared donut pan, filling each cavity about 3/4 full. Don’t overfill, or you’ll end up with donuts that don’t have a hole! If you want a really neat look, you can scoop the batter into a piping bag (or a ziptop bag with the corner snipped off) and pipe it into the cavities – it makes filling much cleaner.
Bake for 12–14 minutes, or until the edges are lightly golden and the donuts spring back gently when you touch them.
Let the donuts cool in the pan for about 5 minutes. They’re a little delicate when they first come out. Then, carefully transfer them to a wire rack to cool completely. This is important before glazing!

While the donuts are cooling, make the glaze. In a small bowl, whisk together the powdered sugar, strawberry puree, vanilla extract, and if using, a tiny drop of pink food coloring. Whisk until it’s smooth and drizzly. If it’s too thick, add another tiny drop of puree or milk. If it’s too thin, whisk in a little more powdered sugar.
Once the donuts are totally cool, dip the tops of each donut into the glaze. Let any excess drip off, then place them back on the wire rack to set. For an extra-thick layer of glaze (my personal favorite!), let the first layer set for a few minutes, then dip them again!

Substitutions & Additions

Want to mix things up? Here are a few ideas to get creative with this recipe:

Different Berries: Not a huge strawberry fan? Try finely chopped raspberries or blueberries instead!
Citrus Zest: Add a teaspoon of lemon or orange zest to the donut batter for a bright, zesty twist that pairs wonderfully with strawberries.
Chocolate Chips: A few mini white chocolate chips or dark chocolate chips in the batter would be delicious.

Glaze Variations: If you don’t have fresh strawberries for puree, you could make a simple vanilla glaze using milk or cream instead of puree. Or try a cream cheese glaze!
Add Sprinkles: Because sprinkles make everything more fun, right? Add them to the wet glaze before it sets.

Tips for Success

Follow these simple tips, and you’ll have perfect baked donuts every time!

Don’t Overmix! I know I said it in the instructions, but it’s the most important tip for tender cake donuts. Stir until the wet and dry are just combined. A few lumps are fine.
Use Fresh Strawberries. Frozen strawberries tend to release a lot of water as they thaw, which can make your batter too wet. Fresh is definitely best here.
Finely Chop the Strawberries. Make sure the strawberry pieces in the batter are small so they distribute evenly and don’t make the donuts soggy.

Cool Completely Before Glazing. If the donuts are even slightly warm, the glaze will melt and won’t set up properly. Patience is key here!
Use a Donut Pan. This recipe is specifically designed for baked donuts and relies on the shape of the pan. Trying to make these as muffins will change the texture and cook time significantly.

How to Store It

Once your gorgeous donuts are glazed and set, here’s how to keep them fresh:

Store baked and glazed strawberry cake donuts in an airtight container at room temperature for up to 2-3 days. To prevent the glaze from sticking together, you can place a piece of parchment or wax paper between layers if you’re stacking them.

If you want to make the donuts ahead of time, you can bake them and let them cool completely, then store them in an airtight container at room temperature for a day before glazing. Glaze them just before serving for the freshest look.

FAQs

Got questions? I’ve got answers!

Q: Do I absolutely need a donut pan for this recipe?
A: Yes, this recipe is specifically formulated for baking in a donut pan to get that classic shape and the right texture. While you could bake the batter as muffins, they won’t have the same density or appearance as a baked donut.

Q: Can I use frozen strawberries instead of fresh?
A: I strongly recommend using fresh strawberries for the best flavor and texture in the donut batter. Frozen strawberries release a lot of moisture and can make the batter too wet. For the glaze puree, frozen (thawed and drained) could potentially work, but fresh is still preferred for vibrancy and flavor.

Q: My glaze is too thick/thin, how do I fix it?
A: Easy fix! If it’s too thick, whisk in a tiny bit more strawberry puree or milk (start with a teaspoon). If it’s too thin, whisk in a tablespoon or two more powdered sugar until it reaches the desired consistency.