These strawberry donuts are full of fresh strawberries and smothered with a sweet lemon glaze. Sweet and summery, these donuts are perfectly acceptable for breakfast!
Recipe and photo updated March 12, 2018.
Strawberry Donuts with Lemon Glaze
This strawberry donut recipe has become a favorite weekend breakfast treat. When you hear homemade donut you may automatically assume they are complicated. However, surprisingly enough they are one of the simplest things to make. They only take about 20 minutes from start to finish.
Like my strawberry cake donuts, these strawberry donuts are baked instead of fried. The clean up after frying something is the thing I dread the most, so I avoid it if I can.
You’ll need a 6-cavity donut pan to make these and you can usually find one for less than $10. I would highly recommend grabbing two though. This recipe yields 18 donuts and it will take forever to make them all with just one pan.
The strawberry donut is soft, moist, and cake-like. I used butter, oil, and buttermilk to keep the donuts moist. And they are definitely not lacking in the flavor department. Every bite contains bits of fresh, ripe strawberries.
The baked donuts are dipped into a homemade lemon glaze. The lemon glaze recipe consists of butter, lemon juice, lemon zest, and confectioners’ sugar. You can literally toss everything into the bowl at once and stir it with a whisk.
Dip the strawberry donuts in the glaze while they are still slightly warm. Doing this will allow the glaze to sort of melt over the donuts and form a thin layer. I prefer it this way so the lemon doesn’t overpower the strawberries.
This recipe yields only about 18 donuts. They are so good, you will be reaching for seconds and thirds.
More baked donut recipe
Tips for baking strawberry donuts with lemon glaze
- When measuring the flour, it’s best to weigh it. But if you don’t have a scale, stir the flour, spoon it into your measuring cup, and level it off with the back of a knife.
- Chop the strawberries super fine. This will give you more bits of strawberry in each bite.
- The easiest way to get the batter into the pan is by using a piping bag or ziplock bag with the corner cut off.
- If the glaze begins to stiffen while dipping the donuts, try warming it in the microwave for a few seconds to loosen it back up.
Strawberry Donuts with Lemon Glaze
For the donuts
- 1/4 cup (56 g) unsalted butter, melted and cooled
- 1/4 cup (54 g) vegetable oil
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups (260 g) all-purpose flour
- 2/3 cup (86 g) whole wheat flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup (240 ml) buttermilk
- 1 cup (144 g) finely chopped strawberries
For the glaze
- 2 cups (240 g) confectioners’ sugar
- 1 tablespoon unsalted butter, melted
- 1 tablespoon lemon zest
- 1/8 teaspoon salt
- 4-5 tablespoons fresh lemon juice
Make the donuts
- Preheat the oven to 425°F. Light spray a 3 6-cavity donut pans with nonstick cooking spray.
- In a large bowl, whisk the butter, oil, and sugar together until combined. Add the eggs and vanilla and whisk until well combined.
- In a separate bowl, add the flours, baking powder, salt, and baking soda. Stir with a whisk. Stir half the flour mixture into the wet ingredients, followed by the buttermilk, and the remaining flour. Stir just until combined after each addition. The batter will the thick. Gently fold in the strawberries.
- Transfer the batter into a disposable piping bag or zip-top bag with a small corner cut off. Pipe the batter into the prepared donut pans filling each cavity 2/3 full.
- Bake for 7-9 minutes or until donuts spring back when pressed lightly with your fingertip. Cool on a wire rack. Dip the donuts in the lemon glaze.
Make the glaze
- In a medium bowl combine the confectioners’ sugar, butter, lemon zest, and salt. Whisk in enough lemon juice to create a smooth glaze.
Make ahead tip
- Donuts are best served immediately. Keep leftovers covered tightly and store in the refrigerator for up to 2 days.
- Donuts can be frozen for up to 2 months. Thaw in the refrigerator overnight. Warm in the microwave if desired.