There’s just something about a sprinkled donut that brings a smile to my face. And when it’s a strawberry donut? Yes, please!
These baked donuts are soft and cake-like with a delicious strawberry flavor. I’ve said it before, and I’ll say it again: strawberry is perfect for spring and summer!
The donuts get their flavor from both fresh strawberries and freeze-dried strawberries.
The first thing you’ll want to do is puree the strawberries. Four large strawberries should yield about 1/4 cup of puree. Rinse and hull the strawberries, and use a blender to puree them. Then, grind the freeze-dried strawberries into a fine powder. I recommend using a coffee grinder, but a food processor will also work.
Lightly grease two standard donut pans with cooking spray. Use a paper towel to evenly coat the inside of each donut well and to dab off any excess grease.
The batter will come together quickly once the prep work is finished. Scoop the batter (which will be thick and a little sticky) into a ziplock bag or large piping bag and cut an inch-wide opening. Pipe the batter into the prepared donut pans. You should have enough for exactly 12 donuts.
Bake the donuts for no more than 7-9 minutes. Mine were finished in 8 minutes. Leave the donuts in the pans for 3 minutes before removing them to a wire cooling rack. Let the donuts cool completely before adding the glaze.
It’s very important that you sift both the powdered sugar and the strawberry powder for the glaze. Otherwise the glaze won’t be as smooth. Use a mesh colander if you don’t have a sifter.
There will be a little leftover glaze after you’ve dipped each donut. It used to annoy me when a recipe produced more glaze or frosting than I actually needed, but I’ve realized I’d rather have too much than too little when dipping or decorating a dessert. I recommend saving the excess glaze and using it as an ice cream topping!
Store these in an airtight container on the counter. They’ll only stay fresh for a couple of days, so don’t waste any time in eating them!
Tag me @rosesandwhiskers on Instagram if you try this recipe, and use the hashtag #rosesandwhiskers. Happy baking! 🙂
- 2 cups gluten free 1 to 1 baking flour substitute all-purpose flour for gluten-full donuts
- 1/2 cup freeze-dried strawberries ground into a fine powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter softened to room temperature
- 1/4 cup vegetable oil
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/4 cup whole milk room temperature
- 1/4 cup strawberry puree (see instructions)
- 3 cups powdered sugar sifted
- 1/2 cup freeze-dried strawberries ground into a fine powder and sifted
- 6 tbsp whole milk
- Preheat the oven to 375°F (190°C) and lightly grease two standard donut pans with cooking spray. Swirl a paper towel inside each donut well to make sure the grease is evenly distributed and to dab off any excess.
- Rinse and hull 4 large strawberries. Use a blender to puree them. (Four large strawberries should yield about 1/4 cup puree). Set aside.
- Use a coffee grinder or food processor to grind 1/2 cup of freeze-dried strawberries into a fine powder. Whisk the strawberry powder with the flour, baking powder and salt in a medium mixing bowl.
- In a large bowl, cream the butter, vegetable oil and sugar until smooth. Beat in the eggs one at a time, scraping down the sides of the bowl to ensure each egg is incorporated completely into the batter. Mix in the vanilla.
- Stir in 1/3 of the flour mixture on low speed, followed by the puree, another 1/3 of flour, the milk and the remaining flour. Stir until just combined. The batter will be thick and a little sticky.
- Scoop the batter into a ziplock bag or large piping bag and cut off the tip so that you have an inch-wide opening. Pipe the batter evenly among the 12 donut wells. Smooth out the tops with a spoon or leave as is. This will be the bottom of your donuts.
- Bake for 7-9 minutes, or until a toothpick inserted in a center donut comes out clean. Leave the donuts in the pans for 3 minutes before transferring them to a wire cooling rack. Use a knife to gently remove the donuts from the pans. The tops will be lightly browned.
Decorating the Donuts
- Make the strawberry glaze while the donuts are cooling. Use a coffee grinder or food processor to grind 1/2 cup of freeze-dried strawberries into a fine powder. Sift the powder with the powdered sugar into a large bowl. Whisk in 6 tablespoons of milk until smooth.
- Once the donuts are completely cooled, dip the top of each into the glaze and place it glaze-side up on the cooling rack. (To avoid making a huge mess, place a sheet of wax paper underneath the cooling rack.) If you want to add sprinkles, wait a minute or so before adding them. The glaze needs to set a little or the sprinkles will slide off. I like to dip a few donuts and then go back and add the sprinkles.
- Store in an airtight container on the counter. Best enjoyed in the first day or two after making them.