There’s no better way to start the day than with homemade Strawberry Cake Donuts. It’s the perfect breakfast treat or even an afternoon snack. Each donut is speckled with bits of fresh strawberries, topped with a fresh strawberry glaze, and a drizzle of cream cheese frosting. They taste so fresh and sweet, one bite will have you completely hooked. Serve them to friends or family and they will be requesting them on the regular. Because the donuts are baked, they take no time at all to make. So head to the kitchen and whip up a batch today!
Aren’t these donuts so pretty?
They are my birthday donuts! I made them for myself last month to celebrate another year older. Technically, I don’t really “celebrate” my birthday. I’m more low key and would prefer to do nothing and watch trashy t.v. all day.
I took the day off, made these donuts, and let the hubster cook for me. Those simple things made the happiest.
These pretty pink donuts would also be great for Valentine’s Day. I know I’d be very pleased if I woke up to tasty strawberry donuts as a V-day gift.
Making baked strawberry cake donuts is so easy!
You mix the wet ingredients then mix the dry ingredients and combine them all together. You really don’t even need a mixer. Everything comes together easily with just a whisk.
This recipe yields about 18 donuts. I used this 6-cavity donut pan but the recipe also works in a mini muffin pan. Fill the cavity of the donut pan about 2/3 of the way full, taking care not to overfill or they’ll bake up super puffy.
For the donuts, I turned to my baked old fashioned donuts recipe. The only changes I made were adding a bit more vanilla, omitting the nutmeg, and stirring in fresh strawberries. I love how they came out and can’t wait to try them with other delicious fruits. Maybe apple cinnamon for fall?
The strawberry glaze was tricky to get right. It’s not a thick frosting type of glaze. Instead, it’s very thin and appears slightly translucent once it’s set on the donut. You could dip them a couple of times to form a thicker layer of glaze if you wanted.
Start by cooking a cup of diced strawberries on the stovetop until they have softened and the juices thickened. Just like if you were making jam. Then strain the strawberries through a sieve and discard the pulp. The juice is combined with confectioners’ to form the glaze.
Make sure you cook the strawberries long enough for the juices to thicken. This will make or break your glaze. If it isn’t thick enough, you’ll need to add extra confectioners’ sugar in order to get the glaze to the right consistency. This will leave you with a coyly sweet glaze.
In addition to the strawberry glaze, I added a drizzle of cream cheese frosting. You could also use just the cream cheese frosting if you wanted. Or mix-n-match any way you like.
The glaze won’t set completely but it shouldn’t be dripping off. If you want the glaze to harden, you can pop the donuts into the refrigerator for about 20 minutes.
Since this recipe makes 18 strawberry cake donuts, it’s perfect for feeding a crowd. Or you can hoard them all for yourself. I won’t judge.
Strawberry Cake Donuts
For the donuts
- 1/4 cup (57 grams) unsalted butter, melted and cooled
- 1/4 cup (55 grams) vegetable oil
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups (260 grams) all-purpose flour
- 2/3 cup (87 grams) whole wheat flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon (1/2 teaspoon ) salt
- 1/4 teaspoon baking soda
- 1 cup (240 milliliters) buttermilk
- 1 cup (167 grams) finely chopped strawberries
For the strawberry glaze
- 1 cup (144 grams) diced strawberries
- 2 cups (240 grams) confectioners’ sugar
- 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 strawberry glaze. Drizzle with cream cheese glaze. Store for up to 1 day at room temperature in an airtight container.
Make the strawberry glaze
- Cook strawberries in a small saucepan over medium heat for about 10 minutes, stirring occasionally. The juice should be thickened. Remove from heat and press through a fine mesh sieve. Discard the pulp. Add confectioners’ sugar to the juice, one cup at a time, stirring well after each addition. Use immediately or refrigerate up to 5 days in an airtight container.
Make the cream cheese glaze
- Combine all ingredients for the glaze in a small bowl and stir until well combined. Transfer to a plastic piping bag with the tip cut off. Use Immediately or refrigerate for up to 5 days in an airtight container.
Make ahead tip
- Plain or glazed donuts can be frozen for up to 2 months. Thaw in the refrigerator overnight. Warm in the microwave for a couple seconds and enjoy!