Baked Strawberry Cake Donuts

There’s something magical about spring mornings—the way sunlight spills into the kitchen, the scent of fresh fruit, and the comforting sound of an oven gently humming. For me, spring has always been strawberry season. Growing up, we had a small patch of wild strawberries that would ripen just after the first thaw. My grandmother would send me out with a small wicker basket to gather as many as I could, always sneaking a few sweet ones for myself. It was her tradition to make strawberry-filled treats to welcome the season. And among them, one stood out: Baked Strawberry Cake Donuts.

Though Grandma used to fry her donuts in a cast-iron skillet, I’ve taken her recipe and given it a modern spin—baking instead of frying. The result? A soft, moist, tender donut that bursts with strawberry flavor, finished with a light glaze that melts in your mouth. These donuts are not just a healthier alternative, they’re a love letter to simpler times, to spring mornings in the kitchen, and to the joy of homemade treats.

Whether you’re baking for brunch, surprising someone on Mother’s Day, or simply looking to infuse your weekend with a bit of sweetness, these Baked Strawberry Cake Donuts are guaranteed to delight.

Why You’ll Love This Recipe:

• Fresh and Fruity – Every donut is infused with real strawberries, not artificial flavoring.
• Baked, Not Fried – A lighter, oven-baked version that doesn’t sacrifice flavor or texture.
• Perfect for Spring – These make a charming addition to seasonal gatherings or brunches.
• Quick and Easy – Simple pantry ingredients come together in less than 30 minutes.
• Kid-Approved – A fun weekend baking project the whole family can enjoy.

Ingredients You’ll Need:

• 1 tablespoon unsalted butter
• ¾ cup granulated sugar
• 1 large egg
• ¾ teaspoon vanilla extract
• ½ cup buttermilk
• ¾ cup cake flour
• ¾ cup all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup pureed fresh strawberries (about 12–15 strawberries)

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk

How to Make Baked Strawberry Cake Donuts

Step-by-Step Instructions

Step 1: Prep Your Strawberries
Start by washing and hulling your strawberries. Blend them until smooth—you’ll want a thick puree with small specks of fruit for that beautiful natural color and flavor.

Step 2: Cream Butter and Sugar
In a large bowl, beat the butter and sugar together until pale and fluffy. This step gives the donuts a tender, cake-like crumb. Add in your egg and vanilla extract and continue mixing until fully incorporated.

Step 3: Mix the Wet Ingredients
Stir in the buttermilk and your freshly pureed strawberries. The batter should turn a soft pink hue and smell wonderfully fruity.

Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet, being careful not to overmix.

Step 5: Fill the Donut Pan
Spoon your batter into a piping bag (or use a plastic zip bag with the corner snipped). Pipe it into your greased donut pan, filling each mold about halfway.

Step 6: Bake to Perfection
Bake at 400°F (200°C) for 7–8 minutes, or until the tops spring back when touched. Let them cool in the pan for a few minutes before transferring to a rack.

Step 7: Glaze and Enjoy
Whisk the powdered sugar and milk until smooth. Once your donuts are completely cooled, dip the tops into the glaze or drizzle it on. Let it set before serving.

Helpful Tips

• Room Temperature Ingredients: Helps everything mix evenly and creates a smoother batter.
• Fresh Strawberries Work Best: For that natural pink color and sweet-tart flavor.
• Don’t Overbake: Keep an eye on the oven—baking just until set keeps the texture moist and tender.
• Add Sprinkles or Freeze-Dried Strawberries: For extra texture and a bakery-style finish.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: 12 donuts
• Category: Dessert, Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• If you don’t have cake flour, substitute with all-purpose flour by removing 2 tablespoons and replacing it with cornstarch.
• For an extra strawberry boost, mix a little of the puree into the glaze.

Nutritional Information (Per Donut)

• Calories: 133
• Carbohydrates: 28g
• Protein: 2g
• Fat: 2g
• Sugar: 16g
• Fiber: 1g
• Calcium: 36mg
• Iron: 1mg
• Vitamin C: 7mg

Frequently Asked Questions

Can I use frozen strawberries?
Yes, just make sure they’re thawed and drained before pureeing.

Can I make them gluten-free?
You can try using a 1:1 gluten-free baking flour, though results may vary slightly in texture.

Can I skip the glaze?
Absolutely. They’re still flavorful and sweet without it, especially for a breakfast option.

Storage Instructions

Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. You can also freeze unglazed donuts for up to 2 months. Thaw and glaze when ready to enjoy.

Related Recipes:

If you liked these Baked Strawberry Cake Donuts, you’ll definitely enjoy:

• White Chocolate Strawberry Cheesecake
• Strawberry Cheesecake Lush Dessert
• Strawberry Cheesecake Donuts
• Strawberry Lava Cakes

Conclusion

Baking these Baked Strawberry Cake Donuts is more than just following a recipe—it’s about creating a little tradition of your own. From the scent of strawberries dancing in the oven to the first sweet bite, every step brings comfort and joy. Whether they’re served warm at brunch or packed into lunchboxes for a midweek treat, these donuts have a way of bringing people together. I hope they bring a little sweetness to your kitchen, just like they do in mine.

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