Easy homemade berry donuts

These pink-hued, bakery-style strawberry donuts deliver vibrant berry flavor in a light, fluffy package without the heaviness of traditional fried versions. Baked to perfection in a donut pan, they offer all the satisfaction of a classic donut with significantly less guilt. The sweet strawberry-infused batter topped with a simple glaze creates an irresistible breakfast treat or afternoon indulgence that's perfect for special occasions or weekend baking projects with the kids.

I first made these donuts for a spring brunch gathering when I wanted something special but didn't want to serve heavy, fried pastries. Even my father-in-law, who claims donuts must be fried to be 'real,' went back for seconds! The natural sweetness from ripe strawberries combined with the light, cakey texture creates a perfectly balanced treat that feels indulgent without weighing you down.

Ingredients

• Fresh strawberries: The star ingredient providing natural flavor and moisture. Choose the ripest, reddest berries for maximum sweetness and that beautiful pink hue.
• Cake flour: Creates an exceptionally tender, light texture. Its lower protein content prevents the donuts from becoming dense or tough.
• All-purpose flour: Works in combination with cake flour to provide structure while maintaining tenderness.
• Buttermilk: Adds tanginess and creates a wonderfully tender crumb through its acidity. The subtle tang perfectly complements the sweet strawberries.
• Butter: Provides richness and flavor that oil simply can't match. Use unsalted to control the salt level in the recipe.
• Eggs: Create structure and richness while helping to bind the ingredients together.
• Baking powder and baking soda: The dynamic duo that ensures properly risen, fluffy donuts. The combination provides the perfect amount of lift.
• Vanilla extract: Enhances the strawberry flavor with its complementary warm notes. Use pure extract rather than imitation for the best flavor.

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Instructions

Prepare your strawberries properly:

Begin by preheating your oven to 400°F (200°C) and thoroughly greasing your donut pan, making sure to coat all crevices to prevent sticking. Hull and quarter 1 cup of fresh, ripe strawberries, removing the green tops and any white, unripe portions. Place them in a food processor or blender and pulse until you achieve a chunky puree with small bits of strawberry still visible. This texture provides both even strawberry flavor throughout and delightful bursts of berry in each bite. Avoid over-processing into a completely smooth puree, as the small strawberry pieces add character to the finished donuts. Set aside this mixture while preparing the remaining ingredients.

Create the perfect batter:

In a large mixing bowl, cream together ½ cup granulated sugar and ¼ cup softened butter until light and fluffy, about 3-4 minutes on high speed. This extended beating incorporates air into the mixture, contributing to the donuts' light texture. Add 1 large egg and beat until fully incorporated and the mixture looks smooth and creamy. Mix in 1 teaspoon vanilla extract, ⅓ cup buttermilk, and the prepared strawberry puree, beating until just combined. In a separate bowl, whisk together 1 cup cake flour, ½ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt until evenly distributed. Add the dry ingredients to the wet mixture and mix on LOW speed just until incorporated. The batter should be thick but still spoonable, with no visible streaks of flour. Be extremely careful not to overmix, as this will develop gluten and result in tough donuts.

Fill the donut pan with precision:

Transfer the batter to a gallon-sized plastic bag or piping bag for cleaner filling. Snip off one corner to create a ½-inch opening if using a plastic bag. Pipe the batter evenly into the prepared donut pan, filling each cavity about ¾ full. This level allows room for the donuts to rise without overflowing. If you don't have a piping bag, you can carefully spoon the batter into each cavity, then smooth the tops with the back of a spoon. Tap the filled pan gently on the counter several times to release any trapped air bubbles and help the batter settle evenly into the cavities. This ensures uniform baking and a smooth surface on your finished donuts.

Bake and glaze to perfection:

Place the filled donut pan in the preheated oven and bake for 7-8 minutes, until the tops spring back when lightly touched and a toothpick inserted into a donut comes out clean. The short baking time is crucial—even one minute too long can dry out these delicate treats. Allow the donuts to cool in the pan for just 2-3 minutes before carefully removing them to a wire rack. If they cool too long in the pan, they may stick despite greasing. While the donuts cool slightly, prepare a simple glaze by whisking 1 cup powdered sugar with 2-3 tablespoons milk until smooth and pourable. The consistency should be thick enough to coat the back of a spoon but thin enough to drip off slowly. Once the donuts are still slightly warm but not hot, dip the tops into the glaze or spoon it over them, allowing excess to drip back into the bowl. Place the glazed donuts back on the wire rack to allow the glaze to set, which takes about 10-15 minutes.

I learned about the importance of properly greasing the donut pan after my first batch stuck terribly. Now I use a generous coating of cooking spray or melted butter, making sure to get into all the crevices of the pan. Another discovery was how much the strawberry ripeness affects the final color—super ripe, deep red strawberries create a naturally pinker batter. If you want that vibrant pink color without food coloring, select the ripest, reddest berries you can find and let them sit at room temperature for a day to develop maximum color and sweetness.

Color Enhancement Options

While these donuts have a naturally subtle pink hue from the strawberries, you can create a more vibrant pink color if desired. For a naturally enhanced pink, try adding 1-2 tablespoons of pureed freeze-dried strawberries to the batter—they provide concentrated color without additional moisture. If you'd like a dramatically pink donut, add a few drops of pink food coloring to the batter. For a more natural approach, you can use beet powder or a small amount of dragon fruit powder for color without artificial ingredients.

The glaze can also be colored pink by adding food coloring or freeze-dried strawberry powder. For special occasions, try a pink glaze with rainbow sprinkles or gold sugar for a festive presentation that children and adults alike will love.

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Creative Variations

Transform these donuts with easy variations that build on the basic recipe. For a strawberry lemonade version, add 1 tablespoon of fresh lemon zest to the batter and replace half the milk in the glaze with fresh lemon juice for a bright, tangy finish.

Create strawberry-chocolate donuts by folding ¼ cup mini chocolate chips into the batter just before filling the pan. After glazing, sprinkle with additional mini chocolate chips for a double chocolate experience.

For a strawberry-cream cheese version, make a cream cheese glaze by beating 2 ounces of softened cream cheese with the powdered sugar before adding milk to reach the desired consistency. This creates a tangy frosting reminiscent of strawberry cheesecake.

After making these donuts numerous times, I've discovered that allowing the strawberry puree to sit with 1 tablespoon of sugar for 15 minutes before adding it to the batter draws out more juice and flavor from the berries. I've also found that sifting the dry ingredients together creates a more evenly textured donut—a small step that makes a noticeable difference in the final product. For the best texture contrast, I now double-dip the cooled donuts in glaze, allowing the first layer to set for about 10 minutes before adding a second coating for that bakery-style thick, crackly glaze that makes these donuts truly special.

Frequently Asked Questions

→ Can I use frozen strawberries instead of fresh?

Yes, thaw frozen strawberries completely and drain any excess liquid before pureeing. The flavor might be slightly less bright than with fresh berries, but they'll still make delicious donuts.

→ What if I don't have cake flour?

You can make a cake flour substitute by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for each cup of cake flour needed. Whisk well to combine.

→ Can I make these without a donut pan?

While a donut pan gives the classic shape, you can use a mini muffin tin for bite-sized treats. Fill each cup about 2/3 full and adjust baking time as needed (usually 1-2 minutes less).

→ How long do these donuts stay fresh?

These donuts are best enjoyed the day they're made but can be stored in an airtight container at room temperature for up to 2 days. The glaze may soften over time.

→ What can I use instead of buttermilk?

Make a quick substitute by adding 1.5 teaspoons of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5-10 minutes before using.