Description
Tender, cake-like strawberry donuts baked (not fried!) with fresh strawberry puree and topped with a vibrant pink strawberry glaze. These bakery-quality donuts are ready in 30 minutes with no deep fryer needed. Perfect for Valentine’s Day breakfast, brunch gatherings, or anytime you want to treat yourself to something special. The fresh strawberries create natural pink color and authentic berry flavor.
Ingredients
For the Donuts:
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon (optional)
½ cup fresh strawberries, pureed (6–8 medium berries)
½ cup whole milk
2 large eggs, room temperature
¼ cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
For the Strawberry Glaze:
2 cups powdered sugar
¼ cup fresh strawberry puree
2–3 tablespoons milk or cream
½ teaspoon vanilla extract
Pinch of salt
Optional: 1-2 drops red food coloring for brighter pink
Toppings (optional):
Valentine’s sprinkles
Freeze-dried strawberry pieces
White chocolate drizzle
Pink sanding sugar
Fresh strawberry slices
Instructions
1. Preheat oven to 350°F. Generously spray a 6-cavity donut pan with non-stick spray, coating every surface.
2. Hull and roughly chop 12-15 fresh strawberries. Puree in blender until smooth. Measure out ½ cup for donuts and ¼ cup for glaze. Reserve extra.
3. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
4. In a separate bowl, whisk together ½ cup strawberry puree, milk, eggs, melted butter, and vanilla extract until smooth.
5. Pour wet ingredients into dry ingredients. Fold gently with spatula just until combined. Don’t overmix! Small lumps are okay.
6. Let batter rest for 5 minutes to hydrate flour.
7. Transfer batter to large zip-top bag or piping bag. Snip off corner (½-inch opening).
8. Pipe batter into each donut cavity, filling about ⅔ full. Don’t overfill or you’ll lose the donut hole.
9. Use a wet fingertip to smooth any peaks. Gently tap pan on counter 2-3 times to release air bubbles.
10. Bake for 10-12 minutes until donuts spring back when lightly touched and toothpick inserted comes out clean.
11. Let donuts cool in pan for 5 minutes. Gently turn pan over onto cooling rack. Tap lightly if needed.
12. Cool donuts completely before glazing, about 15-20 minutes.
13. Make glaze: Whisk together powdered sugar, ¼ cup strawberry puree, 2 tablespoons milk, vanilla, and salt. Add more milk 1 teaspoon at a time until thick but pourable.
14. Hold cooled donut by the bottom and dip top into glaze. Twist slightly to coat evenly.
15. Let excess drip back into bowl, then place glazed-side-up on cooling rack set over parchment.
16. Immediately sprinkle with desired toppings while glaze is wet.
17. Let glaze set for 15-20 minutes before serving.
18. Store in airtight container at room temperature for 1-2 days or refrigerated for up to 4 days.
Notes
Use fresh strawberries at room temperature for maximum flavor and aroma.
Don’t overmix batter – fold just until combined for lightest texture.
Fill donut cavities only ⅔ full to maintain donut hole in center.
Donuts are done at 10-12 minutes – don’t overbake or they’ll be dry.
Cool completely before glazing or glaze will be runny.
Glaze should be thick but pourable – add milk or powdered sugar to adjust.
Best eaten day of baking, but store well for 2-4 days.
No donut pan? Use muffin tin and bake 15-18 minutes for donut holes.
Can use frozen strawberries – thaw completely and drain excess liquid first.
Freeze unglazed donuts for up to 2 months; glaze after thawing.
Add freeze-dried strawberry powder to batter for more intense flavor.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert, Breakfast, Valentine's Day
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 245
- Sugar: 28g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: strawberry donuts, baked donuts, valentine donuts, cake donuts, strawberry dessert, valentine breakfast