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featured baked strawberry donuts

Baked Strawberry Donuts Recipe

Course: Breakfast, donuts
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Cool Time: 10 minutes
Total Time: 40 minutes
Servings: 12 donuts
Calories: 223kcal
Baked Strawberry Donuts are a deliciously easy way to start the day! Made with fresh strawberries, these homemade donuts are baked to perfection and topped with a sweet strawberry glaze.
Print Recipe



For the Donuts

  • cups all-purpose flour 180 grams
  • 1 teaspoon baking powder 4 grams
  • ¼ teaspoon kosher salt
  • 1 large egg 50 grams
  • ½ cup granulated sugar 100 grams
  • ¼ cup vegetable oil 50 grams
  • ½ cup buttermilk 114 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • ½ cup chopped fresh strawberries 84 grams

For the Strawberry Glaze

  • 2 strawberries finely diced
  • ½ teaspoon pure vanilla extract 2 grams
  • 1-2 tablespoons milk 14-28 grams
  • 2 cups powdered sugar 226 grams


  • Preheat oven to 400°F. Spray a donut tin with nonstick baking spray. Set aside.
    ingredients for baked strawberry donuts
  • In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
    1½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon kosher salt
  • In a large bowl, beat the egg and sugar together with a whisk until smooth. Add the oil, buttermilk, and vanilla. Whisk until combined.
    1 large egg, ½ cup granulated sugar, ½ cup buttermilk, ¼ cup vegetable oil, 1 teaspoon pure vanilla extract
    adding milk to donut batter
  • Add the dry ingredients to the wet ingredients. Mix until just combined.
    wet and dry ingredients in a glass bowl with a whisk
  • Gently fold in the chopped strawberries.
    ½ cup chopped fresh strawberries
    chopped strawberries added to donut batter in a glass bowl with a spatula
  • Pour the batter into a piping bag or Ziplock bag. Cut the end off of the piping bag or corner of the Ziplock bag and fill the donut cavities ¾ full.
    filling a donut pan with strawberry donut batter in a piping bag
  • Bake for 8-10 minutes, or until a toothpick inserted into the donuts comes out clean.
  • Allow the donuts to cool for 10 minutes in the tin. Flip the donut tin upside-down over a wire rack to completely cool.
    strawberry donuts without glaze on a cooling rack
  • Make the glaze. Place the finely diced strawberries into a medium bowl. Use a fork to mash and puree the strawberries until almost smooth. Add the vanilla, milk, and powdered sugar and mix until combined. If the glaze is too thin, add more powdered sugar. If the glaze is too thick, add milk.
    2 strawberries, ½ teaspoon pure vanilla extract, 2 cups powdered sugar, 1-2 tablespoons milk
  • Dip the donuts into the glaze or drizzle the glaze over the donuts.
    hand dipping a strawberry donut into strawberry glaze in a glass bowl


  • Use your favorite berries! Substitute the strawberries for blueberries, blackberries, or raspberries for a different kind of baked berry donut.
  • Keep an eye on the donuts as they bake. Do NOT bake them for longer than 10 minutes or they will burn and dry out.
  • To easily fill the donut pan, pour the batter into a piping bag and pipe the batter into each cavity.
Storage: Store baked strawberry donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.


Serving: 1donut | Calories: 223kcal | Carbohydrates: 42g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 101mg | Potassium: 51mg | Fiber: 1g | Sugar: 29g | Vitamin A: 39IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg