I love how these baked strawberry cake donuts turn simple ingredients into something that feels truly special. Every time I make them, the kitchen fills with the sweet aroma of fresh strawberries and vanilla, and the result is a batch of soft, fluffy donuts with a natural pink color and a tender crumb. They feel indulgent yet light, making them perfect for brunch, dessert, or an afternoon treat with coffee.
Why You’ll Love This Recipe
I always come back to this recipe because it’s easy, reliable, and full of fresh strawberry flavor. I enjoy that these donuts are baked instead of fried, which keeps them lighter while still tasting rich and satisfying. The combination of buttermilk and cake flour gives them a delicate texture, and using real strawberries makes every bite taste bright and natural.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 tablespoon unsalted butter
¾ cup sugar
1 egg
¾ teaspoon vanilla extract
½ cup buttermilk
¾ cup cake flour
¾ cup all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
12–15 strawberries, about 1 cup pureed
Directions
I start by pureeing the strawberries in a food processor until completely smooth and set them aside. In a mixing bowl, I cream together the butter, sugar, and egg until the mixture looks light and fluffy. I then stir in the vanilla extract, buttermilk, and strawberry puree, mixing until everything is well combined.
In a separate bowl, I sift together the cake flour, all-purpose flour, baking soda, baking powder, and salt. I gently fold the dry ingredients into the wet mixture, stopping as soon as the batter comes together to keep the donuts tender.
I preheat the oven to 400°F and generously grease a donut pan. I pipe or spoon the batter into the pan, filling each cavity evenly. I bake the donuts for 7 to 8 minutes, just until they spring back when lightly touched. Once done, I let them cool slightly before removing them from the pan.
Servings And Timing
I usually get about 12 donuts from this recipe. The total time is around 25 minutes, with about 15 minutes of preparation and 7 to 8 minutes of baking. It’s one of those recipes I can make even on a busy morning.
Variations
I like to switch things up by adding a simple vanilla or strawberry glaze on top. Sometimes I fold a few mini chocolate chips into the batter for a sweeter version. When strawberries aren’t in season, I’ve also used frozen strawberries that I thaw and puree well, and the donuts still turn out delicious.
Storage/Reheating
I store these donuts in an airtight container at room temperature for up to two days. If I want to keep them longer, I refrigerate them for up to five days. To reheat, I warm them in the microwave for about 10 seconds, just enough to bring back their soft texture.
FAQs
Can I Use Frozen Strawberries Instead Of Fresh Ones?
I’ve used frozen strawberries successfully. I just make sure to thaw them completely and drain off excess liquid before pureeing.
Do I Need A Donut Pan For This Recipe?
I prefer using a donut pan for the classic shape, but I’ve also baked the batter in a mini muffin pan with good results.
Why Are My Donuts Dense?
When my donuts turn out dense, it’s usually because I overmixed the batter. I mix just until the ingredients are combined.
Can I Make These Donuts Ahead Of Time?
I often make them a day ahead. I store them properly and add any glaze right before serving for the best texture.
Can I Reduce The Sugar In This Recipe?
I’ve reduced the sugar slightly before, and the donuts still tasted great, especially when the strawberries were very ripe.
Conclusion
I always enjoy making these baked strawberry cake donuts because they’re simple, flavorful, and comforting. They remind me how rewarding it is to bake with fresh ingredients and share something homemade. Whether I serve them plain or dressed up with a glaze, they never fail to bring a little sweetness to the day.
