Strawberry Doughnuts with Strawberry Glaze are fluffy and loaded with fresh strawberry flavor. Baked doughnuts are healthier and easier to make than fried but still super delicious with a cake-like texture. These Baked Strawberry Doughnuts are the perfect treat for summer!
Fresh Strawberry Doughnuts
Baked doughnuts are the best treat, and these are simply bursting with sweet strawberries. There are fresh strawberries in the batter and in the glaze, plus strawberry jam for an extra bit of fruity sweetness.
In addition to being healthier than fried, baked doughnuts are easier to make too! No hot oil to deal with and the batter is easy to mix up. No rising necessary. Mixing up the strawberry doughnut batter is just like mixing up a simple muffin batter.
Ingredients for Strawberry Doughnuts
You may be surprised to learn that you likely have all the needed ingredients on hand to make delicious, homemade strawberry doughnuts. Pick up some fresh red strawberries at the market and make a batch this weekend!
Flour: for baking, it’s important to properly measure flour. Using the spoon and level method is best for measuring flour.
Salt: If you use salted butter, you can use less salt.
Whole milk: Using a whole fat milk vs a nonfat or 2% milk is going to give you much better results for both doughnut flavor and texture. The milk will also be used for the strawberry glaze.
Egg: Use a room temperature egg so it combines better with the batter.
Unsalted Butter: You can use salted butter if that’s what you have on hand, but just use less salt.
Strawberry Jam: This will be used in both the doughnut batter and glaze for double strawberry flavor!
Diced Strawberries: The fresh strawberries are also in both the batter and glaze. Buy the freshest and brightest strawberries you can find.
Confectioner’s Sugar: Also known as powdered sugar and is used to make the easy strawberry glaze.
How to Make Strawberry Doughnuts
Making baked strawberry doughnuts is far easier than you’d expect. Mix up the batter in one bowl then bake in your doughnut mold. See the simple steps below:
Prep. Preheat the oven and spray a doughnut pan with cooking spray. You can also brush with melted butter to grease the pan. The recipe makes 12 doughnuts, so depending on your pan size you may need to bake in two batches.
Make the Batter. Whisk together the dry ingredients in a large bowl. Add the milk, beaten egg, melted butter, and strawberry jam. Mix until the batter is well combined and fold in the diced strawberries.
Add to Pan. Divide the batter among 12 greased doughnut molds. When filling the mold, make sure you don’t cover the center so the doughnuts have a hole in the center.
Bake. Bake for about 10 minutes or until the doughnuts are lightly golden brown on top. Flip the mold over onto a baking sheet to remove the strawberry doughnuts and allow them to cool on the sheet.
How to Make the Strawberry Glaze for Doughnuts
Making the glaze takes just a few minutes and really takes the doughnuts over the top!
Make the glaze by whisking together the powdered sugar, whole milk, strawberry jam and diced strawberries until the sugar is melted. Dip the cooled doughnuts in the glaze and allow to set before serving. This is a great step to get the kids involved!
Storage and Freezing Tips
These doughnuts don’t last long, but if you do have leftovers see tips below.
Storage: Leftover doughnuts can be stored in an airtight container at room temperature for 2 days.
Freezing: Unglazed doughnuts can be frozen! Freeze in a freezer bag or container for up to 2 months. Thaw the doughnuts in the fridge overnight before glazing and enjoying.
Check out my favorite tips to make this recipe even easier.
Glaze consistency. Depending on how juicy your strawberries are, your glaze consistency may need to be adjusted. All you need to do is add more or less powdered sugar until the right consistency is reached. If you accidentally add too much sugar and need to thin it out, add a splash more milk.
Use a wire rack when glazing. After dipping the doughnuts in the glaze, you can set the doughnuts glaze side up on a wire rack. The excess glaze will drip off. Be sure to place some parchment paper underneath to catch the drips for easy clean up.
Try the Double Dip: For a thicker layer of glaze, I love to dip the doughnuts a second time with any leftover glaze. Let the first layer of glaze set before dipping again. If your leftover glaze hardened, you can microwave it for just a few seconds.
Use a piping bag for the batter. For easy filling of the doughnut molds, add the batter to a piping bag (or large zip-top bag), cut off a corner, and pipe into the pan. This makes it much easier to make a clean circle with the batter.
Preheat the oven to 350 degrees and prepare a doughnut pan with cooking spray or butter.
In a large bowl, whisk together the flour, baking powder, salt and sugar.
Add the milk, egg, melted butter and strawberry jam and mix until well incorporated.
Gently fold in the diced strawberries.
Distribute the batter evenly among 12 doughnut molds, being careful to leave the centers exposed.
Bake for 10 minutes or until lightly golden. Turn the doughnuts out onto a baking sheet and allow to cool.
Meanwhile, prepare the glaze by whisking together the confectioners sugar, whole milk, strawberry jam and strawberries.
When the doughnuts are cooled, dip each doughnut in the glaze and allow to set before serving.
You can adjust the thickness of the glaze by adding more or less powdered sugar. The consistency of your glaze may vary depending on the moisture content of the strawberries. So you may need to play around and adjust accordingly.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.