Strawberry Cake Donuts Recipe
Strawberry cake donuts are soft, sweet, and bursting with berry flavor—perfect for a delightful breakfast or a tasty treat any time.
Ingredients
For the donuts:
- 1 ½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ¼ cup melted unsalted butter, cooled slightly
- 1 large egg, room temperature
- ½ cup (120 ml) buttermilk (or whole milk + 1 tsp vinegar, let sit for 5 mins)
- 1 tsp pure vanilla extract
- ½ cup (120 g) fresh strawberries, pureed or very finely chopped
For the glaze:
- 1 cup (120 g) powdered sugar
- 2 to 3 tbsp of milk, or as needed to reach desired consistency.
- 1 tbsp fresh strawberry puree (or use strawberry jam for a thicker glaze)
- ½ tsp vanilla extract
Optional toppings:
- Rainbow sprinkles
- Crushed freeze-dried strawberries
- A few extra strawberry slices for serving
Instructions
- Warm up the oven: Adjust your oven temperature to 350°F (175°C) and let it fully preheat. Lightly grease your donut pan with a bit of butter or nonstick spray—just enough to keep the donuts from sticking.
- Whisk the dry ingredients: In a large bowl, whisk together 1½ cups of all-purpose flour, 1 teaspoon of baking powder, ¼ teaspoon of baking soda, ¼ teaspoon of salt, and ½ cup of granulated sugar. Give it a quick whisk to evenly distribute everything.
- Blend the wet ingredients: In a separate bowl, whisk together 1/4 cup melted unsalted butter, 1 large egg, 1/2 cup buttermilk, 1 teaspoon vanilla extract, and 1/2 cup fresh strawberry puree. The mixture should be smooth and pink, with the sweet aroma of strawberries coming through.
- Combine the batter: Add the wet ingredients to the dry mixture, then use a spatula or wooden spoon to gently fold them together until everything is just incorporated. Don’t overmix—it’s okay if the batter is a little lumpy; that’s what keeps the donuts soft and cakey.
- Fill the pan: Carefully fill each greased donut cavity with batter, making sure to reach about two-thirds full. If you're using a piping bag, it makes the job much easier and cleaner.
- Bake the donuts: Bake the donuts for 10 to 12 minutes, or until a toothpick inserted comes out clean and they’re cooked through. They’re ready once the edges turn a light golden color and a toothpick inserted in the middle comes out without any batter. When you press the donuts lightly, they should have a soft and bouncy texture.
- Cool them down: Allow the donuts to rest in the pan for about 5 minutes, then gently transfer them to a wire rack to cool fully. This is important so the glaze doesn’t melt right off.
- Make the glaze: In a bowl, whisk together 1 cup powdered sugar, 1–2 tablespoons milk, 2 tablespoons strawberry puree (or strawberry jam), and a dash of vanilla extract. Stir until you get a smooth, pourable consistency. You can adjust the thickness with a little more milk or sugar depending on your preference.
- Dip and decorate: Once the donuts have fully cooled, gently dip the tops into the glaze, letting the extra drip away. Return them to the wire rack so the glaze can firm up. If you’d like, sprinkle a few crushed freeze-dried strawberries or colorful sprinkles on top while the glaze is still wet.
