Description
Delight in these fresh and fruity Strawberry Cake Donuts, baked to perfection with real strawberries in both the batter and glaze. Perfectly soft and moist, these donuts are lightly sweetened and topped with a luscious strawberry glaze that brings vibrant color and irresistible flavor to your breakfast or snack time.
Ingredients
Donut Batter
- 1 tablespoon canola oil
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk of choice)
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 13-15 fresh strawberries (pureed roughly, about 1 cup)
Strawberry Glaze
- ½ cup fresh strawberries (pureed to your liking)
- 2 cups powdered sugar (adjust as needed for thickening)
- 1 tablespoon milk of choice (optional, for thinning glaze)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F. Generously spray a donut pan (either 12 large or 24 small donut molds) with non-stick cooking spray and set aside to prevent sticking.
- Puree Strawberries: Pulse 13-15 fresh strawberries in a food processor or blender to create a chunky puree. Avoid over-blending; you want some texture. Set this puree aside for the batter.
- Mix Wet Ingredients: In a large mixing bowl, use an electric mixer to beat together canola oil, granulated sugar, and the egg on medium-high speed for about 1 minute until creamy and combined.
- Add Flavor and Liquid: Mix in the vanilla extract, buttermilk (or milk of choice), and the chunky strawberry puree until everything is blended smoothly.
- Incorporate Dry Ingredients: Add the flour, baking soda, baking powder, and salt to the wet mixture. Use low speed to mix just until ingredients are combined, being careful not to overmix to keep the donuts tender.
- Fill Donut Pan: Transfer the batter into a large piping bag or a freezer-safe plastic bag. Snip off the corner and pipe the batter evenly into the prepared donut pan, filling each mold without overfilling, leaving room for rising.
- Bake Donuts: Place the donut pan on the middle rack of the preheated oven and bake for 8-10 minutes until the donuts are puffed and a toothpick inserted comes out clean.
- Make Strawberry Glaze: Puree ½ cup fresh strawberries in a food processor until smooth to your preferred consistency. Transfer the puree to a small bowl.
- Prepare Glaze: Stir half of the powdered sugar into the strawberry puree, then add the remaining powdered sugar, mixing until the glaze thickens. If the glaze is too thick, add milk a little at a time until you reach a dipable consistency.
- Glaze Donuts: Once the donuts have cooled completely, dip the tops into the strawberry glaze, then place them back on a wire rack to allow the glaze to set before serving. Enjoy your fresh strawberry cake donuts!
Notes
- For the best texture, avoid overmixing the batter once the dry ingredients are added.
- You can substitute buttermilk with regular milk plus 1 teaspoon of lemon juice or vinegar as a quick buttermilk alternative.
- The glaze thickness can be adjusted by adding more powdered sugar to thicken or milk to thin out for easier dipping.
- Use fresh, ripe strawberries for the most vibrant flavor in both batter and glaze.
- Store donuts in an airtight container at room temperature for up to 2 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
