Fresh Strawberry Donuts with Homemade Strawberry Glaze Recipe
Delight in these Fresh Strawberry Donuts, a sweet homemade treat bursting with natural strawberry flavor. Soft, moist donuts enhanced with fresh strawberry puree and topped with a luscious strawberry glaze offer a perfect balance of fruity and sweet. Ideal for breakfast, brunch, or a special dessert, these baked donuts are simple to make and sure to impress.
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Total Time: 35 Minutes
- Yield: 12 Donuts
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Donut Batter
- 1 tablespoon unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- ¾ teaspoon pure 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
- 12-15 fresh strawberries (about 1 cup pureed)
Strawberry Glaze
- Reserved strawberry puree (from above)
- Powdered sugar (quantity as necessary, approximately 1 to 1½ cups)
- Optional: 1 teaspoon milk or water (to adjust glaze consistency)
- Optional: ¼ teaspoon vanilla extract
Instructions
- Prepare the strawberry puree. Wash and hull 12-15 fresh strawberries, then blend them until smooth. Set aside the puree for both the batter and the glaze.
- Cream butter and sugar. In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps to incorporate air and ensures a tender donut texture.
- Add wet ingredients. Beat in the large egg and pure vanilla extract until combined. Gradually add the buttermilk, stirring gently until just incorporated to maintain the batter’s lightness.
- Mix dry ingredients. In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasonings.
- Combine wet and dry ingredients. Gradually add the dry mixture to the wet ingredients, mixing until just combined to avoid overworking the batter. Gently fold in the strawberry puree, ensuring the batter is thick but still pourable for easy filling of the donut molds.
- Preheat and prepare pans. Preheat your oven to 350°F (175°C). Grease donut pans thoroughly to prevent sticking and ensure easy removal after baking.
- Fill and bake donuts. Spoon or pipe the batter into the donut pan cavities, filling each about two-thirds full to leave room for rising. Bake for 12-15 minutes, or until a toothpick inserted into the donut comes out clean.
- Cool donuts. Allow the donuts to cool in the pans for 5-10 minutes to firm up, then carefully invert them onto a wire rack to cool completely before glazing to prevent melting the glaze.
- Prepare the glaze. Combine the reserved strawberry puree with powdered sugar until the mixture reaches a thick but pourable consistency. Adjust by adding more powdered sugar or a teaspoon of milk/water if needed. Stir in vanilla extract if desired for extra flavor.
- Glaze the donuts. Once the donuts have cooled completely, dip the tops into the strawberry glaze. Place glazed donuts on a rack or parchment paper and allow the glaze to set for 15-20 minutes before serving.
- Serve and enjoy. Your fresh strawberry donuts are ready to be enjoyed – soft, flavorful, and beautifully glazed for a delightful homemade treat.
Notes
- Ensure donuts are completely cool before glazing to prevent the glaze from melting.
- Use fresh, ripe strawberries for the best flavor and natural sweetness.
- The glaze can be adjusted in thickness by varying the amount of powdered sugar or liquid added.
- Donuts can be stored in an airtight container at room temperature for up to 2 days.
- For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice or vinegar.
