Baked Strawberry Donuts

Ingredients

• 125 g (1 cup)plain flour
• 1 teaspoonbaking powder
• 1/2 teaspoonsalt
• 1/4–1/2 teaspoonground cardamom (optional)
• 60 ml (1/4 cup)strawberry purée
• 60 ml (1/4 cup)buttermilk (whole or low-fat)
• 30 ml (2 tablespoons)vegetable or rapeseed oil
• 1 largeegg
• 135 g (2/3 cup)granulated sugar
• 1 teaspoonvanilla extract
• 75 g (1/2 cup)strawberries, finely chopped
• to tastesprinkles (optional)
• 120 g (1 cup)icing sugar
• 30 ml (2 tablespoons)strawberry purée
• 1/4 teaspoonvanilla extract
• 15–30 ml (1–2 tablespoons)milk or cream

Instructions

1. 1

   Prepare the pan

   Heat the oven to 175°C (350°F). Coat a 12-cavity doughnut pan with non-stick cooking spray and set it aside.

2. 2

   Mix the ingredients

   In a small bowl, whisk together the flour, baking powder, salt and cardamom. In a separate medium bowl, whisk the strawberry purée, buttermilk, oil, egg, granulated sugar and vanilla extract.

3. 3

   Combine the batter

   Add the flour mixture to the wet ingredients and fold together with a silicone spatula. Fold in the chopped strawberries.

4. 4

   Fill the pan

   Stand a piping bag in a tall glass and fold its edges over the rim. Pour in the batter, snip off the tip and pipe into the doughnut pan cavities, filling each about two-thirds full. Alternatively, transfer the batter carefully with a spoon.

5. 5

   Bake and cool

   Bake for 14–16 minutes, until the doughnuts are set. Leave them in the pan for 5 minutes, then move them to a wire rack to cool completely.

6. 6

   Glaze the doughnuts

   Meanwhile, whisk the icing sugar, strawberry purée, vanilla and milk or cream in a small bowl until smooth. Dip each completely cooled doughnut about halfway into the glaze, then place it on a surface lined with baking parchment. Add sprinkles, if using, before the glaze sets.

What are baked strawberry doughnuts?

Doughnuts are a familiar American bakery treat, often made with a ring-shaped dough and fried. This version uses a doughnut pan and a quick batter, so the cakes bake in the oven instead.

Fresh strawberry purée flavours both the dough and the glaze, while chopped berries add little pockets of fruit. Cardamom is optional, but brings a gentle aromatic note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 188 calories, 3g protein, 31g carbs, 4g fat.

The flour and sugar provide most of the carbohydrates, while the oil and egg contribute much of the fat; the egg, buttermilk and flour provide some protein. Pair a doughnut with plain yoghurt or fruit if you want a more balanced breakfast plate.

Choosing the strawberries

Purée: Use smooth strawberry purée so it blends evenly into the batter and glaze. Measure it separately for each part of the recipe.

Chopped fruit: Finely chop the strawberries so they distribute through the doughnuts without weighing down the batter.

Mixing the batter

Dry ingredients: Whisk the flour, baking powder, salt and optional cardamom together first, which helps spread the raising agent evenly.

Fold gently: Once the flour mixture meets the wet ingredients, mix only until combined, then fold in the berries. Overmixing can make the baked doughnuts less tender.

Filling the doughnut pan

Piping bag: A bag makes it easier to fill the cavities neatly; setting it in a tall glass keeps it open while you add the batter.

Two-thirds full: Leave room for the batter to rise as it bakes. A spoon works too, though take care not to overfill the cavities.

Checking when they are done

Set surface: Bake for 14–16 minutes, looking for doughnuts that appear set rather than wet on top. The recipe does not call for a particular colour or additional doneness test.

Cool completely: Let them rest in the pan for 5 minutes before transferring to a rack. They need to be fully cool before dipping or the glaze may not stay in place.

Getting a smooth strawberry glaze

Consistency: Whisk the icing sugar, purée, vanilla and milk or cream until smooth. Add the liquid within the stated range to make a glaze that can coat the doughnuts.

Finish: Dip each doughnut about halfway, then add sprinkles straight away if using. The glaze sets as it stands, so decorate before that happens.

Serving suggestions

Serve the doughnuts once the glaze has set, as a breakfast treat or alongside tea or coffee. Fresh strawberries on the side echo the fruit in the batter without adding another layer of sweetness.

Recipe notes & tips

• Measure the strawberry purée for the batter and glaze separately.
• Finely chop the strawberries so they spread evenly through the doughnuts.
• Use a piping bag or a spoon to fill the pan, keeping each cavity about two-thirds full.
• Let the doughnuts cool completely before dipping them in the glaze.
• Add sprinkles immediately after glazing, before the surface sets.

Variations

• Skip the cardamom: Leave it out for a straightforward strawberry and vanilla flavour.
• Choose the richer dairy: Use whole buttermilk and cream in the glaze for a fuller finish.
• Adjust the glaze: Use 15 ml milk or cream for a thicker glaze, or up to 30 ml for a looser one.
• Change the topping: Leave off the sprinkles or use a different variety to decorate.
• Use rapeseed oil: Swap it for the listed vegetable oil without changing the method.

Common mistakes to avoid

• Overmixing the batter: Fold only until the flour disappears to help keep the crumb soft.
• Overfilling the cavities: Stop at about two-thirds full so the batter has room to rise.
• Uneven berry pieces: Chop the strawberries finely so they distribute through the dough.
• Glazing warm doughnuts: Cool them completely first so the glaze is less likely to run off.
• Waiting to add sprinkles: Scatter them over the glaze before it sets.

How to store

Store the cooled, glazed doughnuts in an airtight container at room temperature and eat within 1–2 days. For the best texture, avoid stacking them until the glaze has set; serve at room temperature rather than reheating.

Frequently asked questions