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Strawberry Cake Donuts

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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.

Strawberry cake donuts on a gray marble stone next to a bowl of pink icing and a pan of donuts.

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.

Side view of homemade strawberry cake donuts.

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 ⅔ of the way full, taking care not to overfill or they’ll bake up super puffy.

For the donuts, I turned to my baked 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.

A strawberry cake donut in a bowl of pink icing with a tray of donuts behind it.

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.

Overhead view of Strawberry Cake Donuts on a grey marble platter.

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.

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Strawberry cake donuts on a gray marble stone next to a bowl of pink icing and a pan of donuts.

Strawberry Cake Donuts

Yield: 18 donuts
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

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!

Ingredients

For the donuts

  • 1 cup (167 g) chopped strawberries
  • ¼ cup (57 g) unsalted butter, melted and cooled
  • ¼ cup (55 g) vegetable oil
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 ⅔ cups (346 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup (240 ml) buttermilk
  • ½ cup (80 g) diced strawberries

For the strawberry glaze

  • 1 cup (160 g) chopped strawberries
  • 2 cups (240 g) confectioners’ sugar

For the cream cheese glaze

  • 2 ounces (57 g) cream cheese, softened
  • ¼ cup (30 g) confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons milk

Instructions

Make the donuts

  1. Puree the 1 cup chopped strawberries until very smooth. Push the puree through a fine-mesh sieve to remove the seeds. You should have about 1 cup (200g) of seedless puree.
    Transfer the puree to a small saucepan and heat over medium, stirring occasionally, until reduced to about ½ cup. It will be thick like jam. Set aside to cool slightly.
  2. Meanwhile, preheat the oven to 425°F. Lightly spray three 6-cavity donut pans with nonstick cooking spray.
  3. In a large bowl, whisk the butter, oil, and sugar together until combined. Add the eggs and vanilla and whisk until well combined. Gently whisk in the cooled puree.
  4. In a separate bowl, add the flour, 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 diced strawberries.
  5. 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 ⅔ full.
  6. Bake for 7-9 minutes or until donuts springs back when pressed lightly with your fingertip. Cool on a wire rack. Dip the donuts in the strawberry glaze. Drizzle with cream cheese glaze.

Make the strawberry glaze

  1. Cook strawberries in a small saucepan over medium heat for about 10 minutes, stirring occasionally. The juice should be thickened.
  2. Remove from heat and press through a fine-mesh sieve. Discard the pulp.
  3. Add confectioners’ sugar to the juice, one cup at a time, stirring well after each addition. Use immediately or refrigerate for up to 5 days in an airtight container.

Make the cream cheese glaze

  1. 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.

Notes

Baking pans: You can make these using a mini or regular-sized muffin tin. For a regular muffin pan, bake them for 18-20 minutes. For a mini muffin pan, bake them for 15-17 minutes.

Make ahead tip

  1. Donuts are best the day they are made but will keep airtight in the refrigerator for up to 3 days.
  2. Plain or glazed donuts can be frozen for up to 2 months. Thaw in the refrigerator overnight then bring to room temperature before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 18 Serving Size: 1 donut
Amount Per Serving: Calories: 249Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 163mgCarbohydrates: 42gFiber: 1gSugar: 27gProtein: 4g

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.

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