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Strawberry Cake Donuts

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These baked Strawberry Cake Donuts are soft, fluffy, and bursting with real strawberry flavor. Made with fresh strawberries and topped with a sweet glaze, they’re a delightful treat perfect for breakfast, brunch, or dessert.

Ingredients

Scale

For the donuts:

  • 1 1/2 cups (190 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (60 ml) unsalted butter, melted
  • 1 large egg, at room temperature
  • 1/2 cup (120 ml) buttermilk (or milk with 1 teaspoon vinegar)
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 g) fresh strawberries, pureed or finely chopped

For the glaze:

  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons (30–45 ml) milk
  • 1 tablespoon strawberry puree (or strawberry jam)
  • 1/2 teaspoon vanilla extract

Optional for garnish:

  • Sprinkles or freeze-dried strawberry pieces

Instructions

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Lightly grease a donut pan with nonstick spray or butter.
  2. Mix the dry ingredients:
    • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  3. Combine the wet ingredients:
    • In a medium bowl, whisk together the melted butter, egg, buttermilk, vanilla extract, and strawberry puree until well combined.
  4. Mix the batter:
    • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
  5. Fill the donut pan:
    • Spoon or pipe the batter into the donut pan, filling each cavity about 2/3 full.
  6. Bake:
    • Bake for 10–12 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
    • Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. Make the glaze:
    • In a medium bowl, whisk together the powdered sugar, milk, strawberry puree (or jam), and vanilla extract until smooth. Adjust the consistency by adding more milk or sugar as needed.
  8. Glaze the donuts:
    • Dip each cooled donut into the glaze, letting the excess drip off. Place the donuts back on the wire rack to allow the glaze to set. Garnish with sprinkles or freeze-dried strawberry pieces if desired.

Notes

  • Fresh or frozen strawberries: If using frozen strawberries, thaw and drain them before pureeing.
  • Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
  • Optional toppings: Drizzle with melted white chocolate for an extra layer of sweetness.

Find it online: https://ukfinda.com/strawberry-cake-donuts/