Strawberry Donuts

Fluffy, sweet and full of flavor these Strawberry Donuts bake in 10 minutes flat. Made with fresh strawberries and Greek yogurt, these cake donuts are downright delicious.

I can’t believe it’s summer. Not because the year is flying by, but because it’s seven full months after Thanksgiving and my seasonally-challenged sister is insisting I make her a pumpkin cheesecake for the 4th of July. There’s no talking her out of the pilgrim-inspired dessert, either. As fruity as she is you’d think she’d go for something with stone fruits but she shot me down with both barrels. First, she gave me the: I never ask you for anything guilt trip. Then I was rudely reminded that she’s spending $700 on plane tickets to fly here and isn’t going to be talked into a fuzzy-ass peach pie.

Despite the fact that I was going to shave the fuzz off the peaches’ backsides with a Bic razor, I’m still on the hook for a pumpkin pie. I hate being on hooks, they’re curved and sharp and hard to escape from without tearing a ligament. To add insult to injury, she doubled down on her orange demands and suckered me into making pumpkin pancakes too. The girl is out of her gourd.

Pumpkin has a time and a place and it’s not in the middle of strawberry season. While I still have a say in what’s baked in my own kitchen, I say it’s time to fold fresh strawberries into the batter for cake donuts. It’s a simple recipe made with pantry staples and sweet, juicy strawberries. Plus, baked donuts are practically done as soon as you put them in the oven. Quick, easy and pumpkin-free, these vanilla glazed donuts are everything a summery breakfast should be.

Before sharing the recipe for Strawberry Donuts, here are a few tips and tricks to help you out:

Ingredient Tips and Tricks

For the moistest, fluffiest donuts be sure the egg, buttermilk and yes, even yogurt are at room temperature before beginning.

If you don’t have buttermilk, you can make a sour milk substitution by stirring one half of a teaspoon of fresh lemon juice into one half of a cup of whole milk then letting it set for five minutes before use.

Preparation Tips and Tricks

Pipe batter into your donut pan using a zip-top bag with a bottom corner snipped off.

Storage Tips for Strawberry Donuts

Homemade donuts are best the day you bake them. Cover leftovers tightly and store at room temperature for up to 2 days.

I hope you enjoy this recipe for Strawberry Donuts. Please leave a comment and a rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you want to know what all the pumpkin hype is about check out my recipe for Pumpkin Swirl Cheesecake Bars. Smooth and creamy and warmly spiced, the marbled filling sits atop a buttery graham cracker crust sliced into bars for a bite-size indulgence.

Strawberry Donuts

Heather Wolf

Fluffy, sweet and full of flavor these Strawberry Donuts bake in 10 minutes flat. Made with fresh strawberries and Greek yogurt, these cake donuts are downright delicious.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Donuts

Cuisine American

Servings 9

Equipment

• 6 cavity donut pan

Ingredients

  

Strawberry Donuts

• 1 cup all-purpose flour unbleached
• 1 tsp baking powder
• 1/4 tsp baking soda
• 3/4 cup granulated sugar
• 1 large egg room temperature
• 1/2 cup buttermilk room temperature
• 1/4 cup plain Greek Yogurt room temperature
• 2 Tbsp unsalted butter melted and cooled
• 1 tsp vanilla extract pure
• 1 cup fresh strawberries finely chopped

Vanilla Glaze

• 1 1/2 cups powdered sugar
• 2 Tbsp milk

Instructions

 

Strawberry Donuts

• Preheat oven to 350 degrees. Generously coat donut pan with nonstick baking spray then set aside.
• Sift flour, baking powder, baking soda, and sugar together in a large bowl.
• In a separate bowl, whisk egg, buttermilk, yogurt, melted butter and vanilla until combined.
• Carefully add wet ingredients to dry, stirring with a wooden spoon until just combined. Take care to avoid overmixing.
• Gently fold in strawberries until evenly distributed.
• Pipe batter into donut pan, filling cavities 3/4 of the way.
• Bake for 10 to 11 minutes or until tops spring back when pressed by a fingertip.
• Cool donuts in pan for 3 minutes then remove to a wire rack to cool completely before adding vanilla glaze.
• Clean donut pan, coat with nonstick spray then repeat the baking process with the remaining batter.

Vanilla Glaze

• In a medium bowl, whisk together powdered sugar and milk until smooth and lump free. Note: glaze will be very thick but pearly white. For a thinner, more transparent glaze add an additional tablespoon of milk.
• Dip donut tops into glaze then allow glaze to set before serving.
• Donuts taste best the day they are made but can be covered and stored at room temperature up to 2 days.

Keyword donuts, strawberry