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Baked Strawberry Donut

Baked Strawberry Donuts

Course Breakfast, Dessert, Snack
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 donuts


For the Doughnuts

  • 1 1/2 cups plain/all-purpose flour (187g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup caster/granulated sugar (100g)
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup fresh strawberries, chopped (100g)

For the Glaze

  • 2 large fresh strawberries. chopped
  • 1 teaspoon vanilla extract
  • 2 cups icing/powdered sugar (250g)
  • 1 - 2 tablespoons milk


For the Doughnuts

  • Preheat the oven to 400F. Grease a doughnut pan, and set aside.
  • Whisk together the flour, baking powder, and salt. Set aside.
  • Whisk together the egg and sugar until combined. Add the buttermilk, oil, and vanilla, and whisk until combined.
  • Add the dry ingredients, and mix until just combined. Do not overmix. Fold in the strawberries.
  • Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 10 - 12 minutes or until a toothpick inserted comes out clean.
  • Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.

For the Glaze

  • Puree the chopped strawberries until smooth with a few tiny bits. Add the vanilla, and icing sugar, and mix until combined. Add milk, 1 tablespoon at a time, until the glaze is at your desired thickness.
  • Dip each doughnut into the glaze, and leave to set on the wire rack.


From: Marsha's Baking Addiction
To make your own buttermilk, simply add 1/2 tablespoon of fresh lemon juice or white vinegar to 1/2 cup (120ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.
Leftover doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.