Embracing frozen fruit in my baking is something I do without hesitation – in fact, I highly recommend it! Frozen fruits are typically picked at their peak ripeness and then “snap frozen” to lock in their vibrant flavors and essential nutrients. This means they often taste just as good, if not better, than out-of-season fresh fruit. My morning oatmeal, for instance, would be utterly incomplete without a handful of frozen berries. They’re convenient, economical, and a true lifesaver when you want to bake with specific fruits year-round.

For a comprehensive guide and all the best practices on incorporating frozen fruit into your culinary creations, make sure to explore my dedicated post on Baking with Frozen Fruit. It’s packed with tips and tricks to ensure your baking adventures are always a success, regardless of the season.

What is a Baked Doughnut? Demystifying the Delight

The term “baked doughnut” can refer to two distinct types of delightful pastries, both offering a healthier alternative to their deep-fried cousins:

1. A Cake Doughnut: This is the most common interpretation, where a batter (similar to cake or muffin batter) is prepared and then baked in a special doughnut tin in the oven. These doughnuts are typically dense, tender, and incredibly moist. This particular Baked Strawberry Doughnuts recipe falls into this category, delivering that perfect cake-like texture with every bite.
2. A Yeasted Doughnut: Less common in home baking, this type involves making a traditional yeasted dough, shaping it into doughnuts, and then baking it instead of frying. These tend to be lighter and chewier, akin to a classic fried doughnut but without the added oil.

Ever since I first experimented with these amazing Cinnamon Baked Cake Donuts, my perspective on doughnuts has been completely transformed. For years, I firmly believed that if a doughnut wasn’t fried, it wasn’t a “real” doughnut. But I am so incredibly thrilled that I ventured out of that comfort zone! Baked cake doughnuts offer so many compelling advantages:

• Incredibly Soft, Light, and Fluffy: They boast a melt-in-your-mouth texture that is simply divine.
• Quick and Easy to Make: Forget long proofing times or messy frying setups.
• Remarkably Fast: Typically, you’re looking at just 10 minutes of prep time, followed by a mere 12 minutes in the oven. This means fresh, warm doughnuts in under half an hour!
• No Lingering Oil Smell: Your home will smell of sweet strawberries and freshly baked goods, not hot cooking oil, making for a much more pleasant baking experience.

Once you experience the ease and deliciousness of baked doughnuts, you might find yourself a permanent convert, just like I did.

How to Make Baked Strawberry Doughnuts: Your Simple Guide

Creating these delightful baked cake doughnuts is surprisingly straightforward, mirroring the simplicity of making muffins. The process involves mixing your dry ingredients in one bowl and your wet ingredients in another, then gently combining them to form a cohesive batter. This method ensures a tender crumb and prevents overmixing, which can lead to tough doughnuts.

1. Prepare Your Dry Ingredients: In a medium-sized mixing bowl, begin by whisking together your all-purpose flour, granulated sugar, baking powder, and a pinch of salt. Ensure these ingredients are thoroughly combined and well-dispersed. This step is crucial for even leavening and flavor distribution throughout your doughnuts.
2. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, a large egg, melted unsalted butter, and vanilla extract until completely smooth. The buttermilk adds tenderness and a slight tang, while the egg provides structure and richness, and vanilla elevates the overall flavor. Once fully mixed, gently pour the wet ingredients into the bowl with your dry ingredients. Using a spatula, fold the mixture together until just combined. A few lumps are perfectly fine; overmixing can develop the gluten too much, resulting in dense doughnuts.

3. Fill Your Doughnut Pan: I bake these beauties in a dedicated donut baking pan, which gives them their classic shape. However, if you don’t own one or can’t get your hands on a doughnut pan, a standard muffin tin will work perfectly – you’ll just end up with delicious doughnut muffins! For neatness and even filling, I highly recommend using a piping bag to dispense the batter. Pipe the batter evenly into each cavity, filling them to approximately two-thirds full to allow for proper rising without overflowing.
4. Add the Strawberry Topping: Generously top the batter in each doughnut cavity with small, roughly chopped pieces of strawberries. Whether you’re using fresh or frozen strawberries, ensure they are cut into about 1cm square pieces. If using frozen strawberries, keep them in the freezer right up until the moment you add them to the batter and place the pan in the oven. This prevents them from thawing too quickly and sinking to the bottom of the doughnuts, ensuring beautiful pockets of fruit throughout.

How to Make Strawberry Glaze for Doughnuts: The Perfect Sweet Finish

No doughnut is truly complete without a luscious glaze, and this strawberry version is simply divine. To achieve an intensely rich strawberry flavor and a beautiful vibrant pink hue, I love to incorporate freeze-dried strawberry powder. This ingredient concentrates the strawberry essence, taking your glaze to the next level. However, if freeze-dried powder isn’t available, you’ll still create a lovely, sweet glaze with a subtle hint of fresh strawberry flavor. The choice is yours, but for maximum impact, the powder is a game-changer.

5. Crafting the Strawberry Glaze: To prepare this simple yet flavorful glaze, you only need a few key ingredients: strawberry puree, sifted icing (powdered/confectioners) sugar, and optionally, freeze-dried strawberry powder. Start by warming your strawberries (fresh or frozen) in the microwave for about 30-40 seconds until they are soft and easily muddled. Push them through a fine-mesh sieve to create a smooth, seedless puree, making sure to scrape all the pulp from the bottom of the sieve for maximum flavor. Combine this fresh strawberry puree with the sifted icing sugar and the freeze-dried strawberry powder (if using) in a wide bowl, mixing until everything is smooth and uniform.

The consistency of your glaze is paramount for a professional-looking finish. You want it to be thick enough that it coats the doughnuts beautifully without immediately soaking in, yet still fluid enough to self-level after a few seconds, leaving you with a perfectly smooth, glossy surface. If your glaze seems too thin, gradually add more sifted icing sugar, a tablespoon at a time, until the desired consistency is achieved. Conversely, if it’s too thick, add a tiny splash of milk or water, a teaspoon at a time, until it flows just right.

6. Glazing Technique for a Flawless Finish: There are various ways to glaze your doughnuts, but I prefer a method that ensures a beautifully smooth top. You can certainly dip either side into the glaze, but for the best aesthetic, I like to dip the bottom (the side without the strawberries) into the glaze. After dipping, allow any excess to drip off for a moment, then turn the doughnut upright on a wire rack. This technique allows the glaze to settle perfectly flat, providing a smooth, unblemished surface that looks bakery-bought. The strawberries, now on the bottom, provide an unexpected burst of fruit with every bite.

A Super Quick Doughnut Recipe for Any Occasion

One of the most remarkable aspects of these Baked Strawberry Doughnuts is their incredible speed and ease of preparation. From gathering your ingredients to having the batter ready for the oven, I can typically manage it in a mere 10 minutes flat. Then, these little beauties require only 12 minutes to bake to golden perfection. This means you can have warm, incredibly soft, and super fluffy doughnuts ready to enjoy in less than half an hour – a true feat for homemade pastries!

Once the doughnuts have cooled slightly, preparing the vibrant strawberry glaze takes another quick 5 minutes. The final step is entirely up to you: exercise immense willpower and wait for the glaze to fully set before devouring them, or simply dive in while they’re still warm and the glaze is delightfully soft. Either way, they are absolutely delicious. I genuinely love hearing from you, so please let me know how much you enjoy them!

Tips for Success and Storage

• Don’t Overmix: When combining wet and dry ingredients, mix just until no dry streaks remain. Overmixing develops gluten, leading to a tougher doughnut.
• Room Temperature Ingredients: Ensure your buttermilk and egg are at room temperature. This helps them combine more easily with other ingredients and creates a smoother batter.
• Piping Bag for Neatness: Using a piping bag (or a Ziploc bag with a corner snipped off) makes filling the doughnut pan much cleaner and more efficient.
• Check for Doneness: A toothpick inserted into the thickest part of a doughnut should come out clean when they are perfectly baked.
• Cooling is Key: Allow doughnuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and helps them maintain their shape.
• Storage: Baked doughnuts are best enjoyed fresh on the day they are made. Store any leftovers in an airtight container at room temperature for up to 2-3 days. They can also be frozen without glaze for longer storage; thaw and glaze just before serving.

Frequently Asked Questions (FAQ)

• Can I use different fruits? Absolutely! Blueberries, raspberries, or finely diced peaches would all be delicious in this recipe. Adjust the glaze flavor accordingly.
• Do I need a doughnut pan? While a doughnut pan gives them their classic shape, you can use a muffin tin for “doughnut muffins” or even a mini bundt cake pan.
• Can I make these gluten-free? I haven’t personally tested it, but a good quality 1:1 gluten-free baking flour blend designed for cakes and muffins should work.
• Can I make the glaze without freeze-dried strawberry powder? Yes, the glaze will still be lovely and sweet with a subtle strawberry flavor from the puree. The powder simply intensifies the berry taste and color.
• How do I prevent the glaze from being too runny or too thick? Adjust with more sifted icing sugar for a thicker glaze, or a tiny amount of milk/water for a thinner one, adding gradually until the desired consistency is reached.

Other Recipes You’ll Love from Our Kitchen

If you’re a fan of fresh, fruity, and flavorful desserts, be sure to explore more sweet creations from our collection:

• Strawberry Cream Puffs
• Blueberry Cake Donuts with Lemon Icing
• Caramel Doughnuts with Brown Sugar Custard
• Rose Strawberry Lamington Recipe
• Easy Vanilla Cupcakes with Strawberry Buttercream
• Homemade Strawberry Milk
• Jam-Filled Cinnamon Sugar Donut Muffins

Baked Strawberry Doughnuts

Yield: 7 serves

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Doughnuts or donuts, these Baked Strawberry Donuts are the perfect quick treat. The batter is made simply in two bowls, mixed by hand and bakes in 12 minutes. And a strawberry glaze is the icing on the … doughnut!

Print Recipe

Ingredients

FOR THE DOUGHNUTS

• 130 g (1 cup / 4.6oz) plain (all-purpose) flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ⅓ cup white granulated sugar
• ½ cup (125ml / 4.2fl oz) buttermilk, room temp
• 1 large egg, room temp
• 2 tablespoons (30g / 1oz) unsalted butter, melted
• 2 teaspoons vanilla extract
• ½ cup roughly chopped strawberries, about 1cm square (fresh or frozen)

FOR THE STRAWBERRY GLAZE

• ¼ cup strawberries (frozen or fresh)
• ¾ cup icing (powdered / confectioners) sugar
• 1 tablespoon freeze-dried strawberry powder (optional)

For best results, always weigh ingredients where a weight is provided.

Instructions

FOR THE DOUGHNUTS

1. Prep: Preheat the oven to 180C / 350F / 160C fan forced. Spray a doughnut pan with oil spray. Have a piping bag at the ready.
2. Dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder and salt until thoroughly combined.
3. Wet ingredients: Whisk together the buttermilk, egg, melted butter and vanilla until completely combined, then add to the dry ingredients and fold together with a spatula.
4. Rub the oil around in the doughnut tin so each hole is nicely coated. Spoon the batter into your piping bag and pipe into the tin holes, to about 2/3 full.
5. Dot the top of each of the donuts with the strawberry pieces.
6. Bake for 12 minutes – a toothpick should come out clean. Allow them to cool for 5 minutes in the tin before turning out onto a wire rack to cool completely. Then you can use the empty doughnut pan to pipe and bake the last one.

FOR THE STRAWBERRY GLAZE

1. In a wide bowl, sift the icing sugar and freeze-dried strawberry powder.
2. Heat the strawberries in the microwave for 30-40 seconds until they are warm and soft. Use a silicone spatula to push them through a sieve into the sugar mix. Make sure to scrape the puree from the bottom of the sieve too.
3. Mix until combined.
4. Top the doughnuts: Place your doughnuts, on a rack over a lined baking tray (to catch any drips). Dip the bases of the doughnuts (the other side to the strawberries) into the glaze, let a little drip off then turn them up the right way on the rack. Allow to set before serving.

Notes

1. I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide).
2. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
3. When adding the icing sugar for the glaze, the amount you need will depend on how much juice you get from the strawberries. You want it to be thick enough that it holds a trail for a few seconds so that it doesn’t all run straight off your doughnuts or soak in. If it seems too thin, add more icing sugar.
4. To make freeze-dried strawberry powder just place freeze-dried strawberries in a blender or food processor and blitz until you have a fine powder.
5. The freeze-dried strawberry powder gives an intense strawberry flavor. Without it, the glaze has a slight strawberry flavor and is sweet and lovely but I recommend adding the powder too.

Recipe Information

• Calories: 207 kcal
• Author: Marie Roffey
• Course: Dessert, Snack, Sweets
• Cuisine: American, Australian