Double Strawberry Baked Donuts

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With the help of a baking mold created just for doughnuts, this delicious treat gets a healthy overhaul without sacrificing flavor! Fresh California strawberries are folded into the batter and pureed for the glaze, creating the most delicious strawberry treat you’ll ever taste. Adding a few drops of all- natural red food coloring to the doughnut batter will help amplify the color. Recipe by Amanda Haas.

Baked Strawberry Donuts

Double Strawberry Baked Donuts

Prep Time: 30 minutes
Cook Time: 17 minutes
Total Time: 47 minutes
Yield: 12 Mini Doughnuts

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  • 2 Mini Doughnut Pans


  • 2 eggs
  • ¾ cup granulated sugar
  • 3/4 tsp. vanilla extract
  • ½ cup buttermilk
  • ¼ cup canola oil
  • 1 cup All-Purpose flour
  • 1 tsp baking powder
  • ½ tsp Kosher salt
  • 1/2 cup about 4 large finely diced strawberries (white parts removed)
  • 1 tsp. all-natural red food coloring

For the Glaze

  • 2 cups sliced strawberries
  • 1 ½-2 cups confectioner’s sugar
  • 2 tsp lemon juice

For the Garnish (optional)

  • 1/2 cup diced strawberries


  • Preheat the oven to 350 degrees F. Spray each well of the doughnut pans generously with non-stick cooking spray. (You’ll have 12 doughnuts in total.)
  • In a medium bowl, whisk the eggs to combine. Add the sugar and vanilla extract and whisk until smooth. combined, about 1 minute.
  • Add the buttermilk and oil and whisk again for 30 seconds.
  • In a small bowl, combine the flour, baking powder, and salt. Fluff with a fork to combine.
  • Sprinkle the flour mixture over the liquid mixture. Using a spatula, fold in the flour gently until it is combined and there are no lumps.
  • Sprinkle the diced strawberries over the batter, then fold them in gently to combine.
  • If using, add the food coloring and mix only until combined.
  • Using a small spoon or a piping bag if preferred, fill each doughnut well 3/4 full, making sure there are a few pieces of strawberry in each well. Depending on the size of the wells, you may have a little batter left over. Note: Gently tap the doughnut pans on the counter to allow the batter to settle.
  • Bake the doughnuts for 12-17 minutes, or until they are golden in color and spring back to the touch.
  • Remove the doughnuts from the oven and place the pans on a cooling rack for 5 minutes. If necessary, use a small offset spatula to circle the rim of each well to release the doughnuts. Flip the doughnuts out of the pans and onto a cooling rack. Cool for 10 more minutes before glazing.

For the Glaze

  • Place the strawberries and a tablespoon of water in a small saucepan. Bring to a simmer, then reduce to medium-low heat and cook until the berries have thickened slightly to the texture of preserves, about 5-7 minutes. When cool, place the strawberries in a blender and puree for 15 seconds. To remove the seeds, pass the strawberries through a sieve. You should have about 1/4-1/2 cup of strawberry puree.
  • Place the pureed strawberries in a bowl. Whisk in a teaspoon of lemon juice, then a cup of confectioners’ sugar. Taste, adding more confectioners’ sugar and/or lemon juice to reach the desired flavor and consistency you prefer.
  • To glaze the doughnuts, place a piece of parchment paper or paper towel underneath the cooling rack.
  • Dip the top half of each cooled doughnut into the glaze mixture to coat. Place them glazed-side up on the wire rack to dry. If using, sprinkle some diced strawberries over the top before they dry and enjoy!

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