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Baked Strawberry Doughnuts

Baked Strawberry Doughnuts – Deliciously moist and fluffy BAKED doughnuts that are stuffed full of fresh strawberries, and topped with a sweet strawberry glaze!

Baked Strawberry Doughnuts

Baked Strawberry Doughnuts

I love baked doughnuts! They’re super quick and easy to throw together, much less messier to make than fried doughnuts, and they are absolutely delicious.

These Baked Strawberry Doughnuts are bursting with flavour. They are so moist and fluffy, infused with vanilla, and stuffed full of chopped fresh strawberries.

These doughnuts are also topped with a fresh strawberry glaze, making them the perfect sweet treat to enjoy this Summer!

Looking for more strawberry recipes? Check out my Strawberry Mint Brownies, Strawberries & Cream Swiss Roll, and my Strawberry Oatmeal Breakfast Smoothie.

Baked Strawberry Doughnuts

How to make Baked Strawberry Doughnuts

Here’s a list of ingredients you’ll need to make these doughnuts. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Baking powder
  • Salt
  • Large egg
  • Caster/granulated sugar
  • Buttermilk: See my recipe notes below on how to make your own buttermilk.
  • Vegetable oil
  • Vanilla extract
  • Fresh strawberries: You need 1/2 cup (100g),chopped into small pieces.

For the glaze, you’ll need:

  • Fresh strawberries: You’ll need 2 large ones (pick the biggest ones from the pack).
  • Vanilla extract
  • Icing/powdered sugar
  • Milk

To make these doughnuts, start by whisking together the flour, baking powder, and salt. Set aside.

In a separate large mixing bowl, whisk together the egg and sugar until combined. Add the buttermilk, vegetable oil, and vanilla extract, and whisk until combined.

Add the dry ingredients, and fold in until just combined – do not overmix. Fold in the chopped strawberries.

Spoon the batter into a well-greased doughnut pan, filling almost to the top. Bake for 8 – 10 minutes or until a toothpick inserted comes out clean.

TIP: Use a cake release spray to grease the doughnut pan. The baked doughnuts will be SO much easier to remove.

Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.

For the glaze, puree the strawberries until smooth with a few small bits. You can do this step using a food processor, or a blender, or just a fork.

Add the vanilla extract and icing sugar, and mix until combined. Add milk, 1 tablespoon at a time, until the glaze is at your desired thickness.

Dip each doughnut into the glaze, and leave to set completely on the wire rack.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Baked Strawberry Doughnuts
Baked Strawberry Doughnuts

These Baked Strawberry Doughnuts are:

  • super quick and easy to make
  • deliciously moist and fluffy
  • infused with vanilla
  • LOADED with fresh strawberries
  • dunked in a sweet fresh strawberry glaze

How long will these doughnuts last? These doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days. The glaze will eventually soak into the doughnuts after a day or two, but they will be just as delicious!

Can I freeze these strawberry doughnuts? Yep! They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Baked Strawberry Doughnuts
Baked Strawberry Doughnuts
Baked Strawberry Doughnuts

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Fancy something savoury? Head on over to our food blog, Simply Savoury Meals.

Baked Strawberry Doughnuts

Baked Strawberry Doughnuts

Yield: 10 doughnuts
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Deliciously moist and fluffy BAKED doughnuts that are stuffed full of fresh strawberries, and topped with a sweet strawberry glaze!

Ingredients

For the Doughnuts

  • 1 and 1/2 cups (187g) plain/all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup (100g) caster/granulated sugar
  • 1/2 cup (120ml) buttermilk*
  • 1/4 cup (60ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup (100g) fresh strawberries, chopped

For the Glaze

  • 2 large fresh strawberries. chopped
  • 1 teaspoon vanilla extract
  • 2 cups (250g) icing/powdered sugar
  • 1 - 2 tablespoons milk

Instructions

For the Doughnuts

  1. Preheat the oven to 200C/400F/Gas 6. Grease a doughnut pan, and set aside.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Whisk together the egg and sugar until combined. Add the buttermilk, oil, and vanilla, and whisk until combined.
  4. Add the dry ingredients, and mix until just combined. Do not overmix. Fold in the strawberries.
  5. Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 8 - 10 minutes or until a toothpick inserted comes out clean.
  6. Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.

For the Glaze

  1. Puree the chopped strawberries until smooth with a few tiny bits. Add the vanilla, and icing sugar, and mix until combined. Add milk, 1 tablespoon at a time, until the glaze is at your desired thickness.
  2. Dip each doughnut into the glaze, and leave to set on the wire rack.

Notes

*To make your own buttermilk, simply add 1/2 tablespoon of fresh lemon juice or white vinegar to 1/2 cup (120ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.

Leftover doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 10 doughnuts Serving Size: 1 doughnut
Amount Per Serving: Calories: 272Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 24mgCarbohydrates: 50gFiber: 1gSugar: 36gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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Donna McClure

Thursday 23rd of January 2020

These doughnuts look and I'm sure taste amazing. Can't wait to make these with my 8 year old grandson.

Chaya

Monday 11th of November 2019

Is there any way to replace the buttermilk with something non-dairy? Can I mix the lemon juice with a non-diary milk? Thanks!

Marsha

Monday 11th of November 2019

Yes, of course! You could also use non-dairy yogurt.