Easy Baked Strawberry Cake Donuts
Get ready for your new favorite treat! These Baked Strawberry Cake Donuts are soft, fluffy, and bursting with the flavor of fresh strawberries, all finished with a beautiful, naturally pink glaze. They're incredibly easy to make with no deep frying required, perfect for using up ripe strawberries or satisfying a donut craving quickly.
Equipment
- Donut Pan
- Large bowl
- Medium bowl
- Whisk
- Spatula or wooden spoon
- Wire rack
- Small bowl
Ingredients
For the donuts
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fresh strawberries finely chopped
- 1/3 cup milk
- 1/4 cup plain Greek yogurt or sour cream
- 1 large egg
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
For the glaze
- 1 cup powdered sugar
- 2-3 tbsp strawberry puree blend a few fresh strawberries until smooth
- 1/2 tsp vanilla extract
- pink food coloring optional
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Lightly grease each cavity of your donut pan.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 3: In a separate medium bowl, whisk together the milk, yogurt (or sour cream), egg, melted butter, and vanilla extract until well combined and smooth. Gently stir in the finely chopped fresh strawberries.
- Step 4: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined using a spatula or wooden spoon. Do not overmix.
- Step 5: Carefully spoon the batter into the prepared donut pan, filling each cavity about 3/4 full. (Optional: use a piping bag for a neater fill).
- Step 6: Bake for 12–14 minutes, or until the edges are lightly golden and the donuts spring back gently when touched.
- Step 7: Let the donuts cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely before glazing.
- Step 8: While the donuts are cooling, make the glaze. In a small bowl, whisk together the powdered sugar, strawberry puree, vanilla extract, and optional pink food coloring until smooth and drizzly. Adjust consistency with more puree/milk or powdered sugar if needed.
- Step 9: 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. (Optional: double dip for a thicker glaze layer).
Notes
Store baked and glazed donuts in an airtight container at room temperature for up to 2-3 days. Place parchment or wax paper between layers if stacking to prevent sticking. You can bake donuts ahead and glaze just before serving for the freshest look.