Baked Strawberry Doughnuts


If you received this months issue of Saveur magazine in the mail just recently you may have done something like me and gasped at the beauty of the front cover then flipped furiously through the pages to behold the recipe to such a mouthwatering strawberry doughnut. Well I had plans you see. To make and post other recipes. I dropped those plans because on the cover of their magazine they posted a picture of the most perfectly pink, strawberry doughnut that had fresh written all over it (well technically half of it was strawberry. It was two doughnut halves, one strawberry the other chocolate, positioned closely together to appear like one). Anyway, I was so excited to try out the recipe… only to be really let down. I’m not trying to give them a bad rap at all, I’ve always loved their magazine, but please Saveur tell me it was a typo in the recipe. I don’t know how 2/3 cup oil with only 1 1/4 cups of flour and 1 egg could ever work out – but I tried it anyway, and yes to my dismay they stuck in the pan, the sunk flat on top and they had nothing to hold them together (I’m thinking half the amount of oil would have been plenty). So what’s a woman to do? I tossed it out and went to work to make my own recipe, because at this point I just had to have what I saw on that magazine cover.

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Next issue – when you think of a glazed doughnut, do you think of a sticky, wet, glossy coating or a matte, somewhat shell like and dry coating? My thoughts lean toward the matte coating. Maybe that’s just me, but I don’t think doughnut glaze should be really sticky because that, in turn will usually result in a soggy doughnut. I don’t know what the deal is lately but the third times a charm with me. I made their recipe. Bad (who knows though, maybe I’m the mistaken one). Created a second recipe, doughnut good, glaze bad. Not taste wise bad, consistency bad. What happens when you mix strawberries with sugar? Basically the strawberries begin to break down and some of the liquids are extracted (some sort of osmosis) and the mixture becomes juicy. So why did all of the strawberry glaze recipes I saw online call for water? I added it in mine the first time around and the glaze didn’t set and dry, so the simplest solution? Omit the water and rely on the juices from the berries to thin the glaze. It worked like a charm.

And if you are wondering why their are two different tones of glaze, the first one doesn’t have any of the strawberry powder in it and the second, more vibrantly reddish pink does have the freeze dried strawberry powder. If I’m going to give a certain something a main flavor I want to taste that main flavor. I just wasn’t getting enough strawberry flavor with fresh strawberries alone so I went with a more concentrated flavor without all the liquids by adding in some freeze dried strawberries as well. Yes, you can leave it out if you really don’t wan’t to purchase them, but you won’t get that vibrant strawberry flavor – you’ll get more of a light and mellow strawberry flavor. I must say though these doughnuts are! My family and I had them devoured in no time. Enjoy!


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Baked Strawberry Doughnuts

5 from 1 vote

Yield: 18

Prep Time: 20 minutes
Cook Time: 12 minutes


  • 2 Tbsp butter , at room temperature
  • 2 cups (270 g) all-purpose flour, plus more for doughnut pan
  • 1/2 cup granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup buttermilk
  • 1/4 cup + 2 Tbsp vegetable oil
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2/3 cup finely chopped strawberries

Strawberry Glaze

  • 3 cups powdered sugar
  • 1/2 cup finely chopped strawberries*
  • 1/2 cup (6 g) freeze dried strawberries, finely crushed to powder (place in a Ziploc bag, crush with rolling pin)**


  1. Preheat oven to 375 degrees. Butter doughnut pans with room temperature butter, then sprinkle lightly with flour and shake upside down to remove excess flour. In a large mixing bowl, whisk together flour, sugar, baking soda and salt, make a well in center of mixture and set aside. In a separate mixing bowl, whisk together buttermilk, vegetable oil, vanilla and eggs (mixture will appear to curdle a bit which is fine), then pour into well in flour. Using a wooden spoon, stir mixture just until combined, then fold in 2/3 cup finely chopped strawberries. Spoon 2 1/2 Tbsp batter evenly into each well of the doughnut pans. Bake in preheated oven 11 - 13 minutes until toothpick inserted into center of doughnut comes out clean. Allow to cool several minutes in doughnut pan then invert onto a wire cooling rack to cool completely. Once cool dip top halves of doughnuts into glaze and allow some of excess to run off, then return to wire rack, glazed side facing upward. Transfer doughnuts to freezer to allow glaze to set, about 5 minutes.
  2. For the Strawberry Glaze:
  3. Prepare glaze just before dipping cooled doughnuts. In a mixing bowl, combine 1/2 cup finely chopped strawberries and half of the powdered sugar. Stir until mixture starts to become moistened, then allow to rest 1 minute. Add in remaining powdered sugar and freeze dried strawberry powder and stir until well combine (at this point mixture should be have the consistency of a thick glaze, and have a dip-able consistency, if not allow to rest another minute or two until some of the liquids have been extracted from the strawberries then stir again. I would not recommend adding water to thin. Just allow it to rest if needed until the strawberries begin to break down). Use glaze immediately.
  4. *For the 1/2 cup finely chopped strawberries for the glaze, don't chop until just before adding to glaze mixture (so they don't break down and become too watery) and don't prepare glaze mixture until doughnuts have cooled completely and are ready to be glazed.
  5. **I would say this is optional, if you omit it you just wont get as much strawberry flavor. Still a delicious doughnut just a lighter flavor. Also if used, the color will be more vibrantly reddish pink than the first picture posted.
  6. Recipe Source: Cooking Classy


  • Sarah: Hi

    I want to try these doughnuts for my daughters party. I’m just wondering how well the glaze would stay on the doughnuts, especially if the weather is warm..? Would it just become soggy and sticky, or does it sit nicely..? And how long for?

    Many thanks! June 22, 2018 at 7:22am Reply

  • Sophie: These are divine! I am actually reposting this recipe on my blog with a link to yours! Thank you for sharing! February 9, 2018 at 12:49pm Reply

    • Jaclyn: Thanks Sophie! February 9, 2018 at 5:09pm Reply

  • Claire @ The Simple, Sweet Life: These look fabulous and I’d love to try out the recipe but I have one question. Last time I made baked doughnuts they were really yummy, but got gummy after being stored over night. Do you have any tips for packing/storing the doughnuts so they don’t get gummy or hard? August 6, 2014 at 12:16pm Reply

    • Jaclyn: I might try storing them in the fridge in an airtight container then bring them to room temp. I usually always just prefer them the day they are made but depending on the recipe the fridge may help. August 6, 2014 at 4:25pm Reply

  • Sarah: Hi

    These look fab! I want to make them for an outdoor bake sale. I’m in Scotland so the weather is not too hot. Max temp will b around 20c.

    A few of questions:
    1. Will the glaze become sticky and a little melted when open

    2. Can I bake and glaze them the day before?

    3. How long do they keep fresh for?

    Hope you can answer my q’s! X June 9, 2014 at 12:41pm Reply

    • Jaclyn: I would recommend serving them the day they are made for best results, or at least waiting to frost them until they day they are served. If it is warm the glaze might be sticky, but you could probably chill them to help it set. I hope you love them Sarah! June 9, 2014 at 1:08pm Reply

      • Sarah: Thank you so much for your reply :) I defiant to make these and have been bookmarked for sooooo long. I have finally got a mini doughnut pan so thought would be great to masks on the weekend. Just worried how they’ll hold off. Prob better just making it for when I have something on at the house.

        Thank you so much again for your reply :) xxx June 9, 2014 at 3:50pm Reply

  • Megan Burns: Hi there.

    I want to make these for my boyfriend’s birthday as they look FAB! He jokily asked me if I could make him a giant doughnut cake and I thought I might actually give it a go. Do you think your recipe would work for 1 large doughnut/cake? I’d obviously have to adjust the timing and perhaps temperature.

    Thanks in advance for any help/info.

    Megan x May 9, 2014 at 1:54pm Reply

    • Jaclyn: It might work but I can’t say for sure since I haven’t tried. It may need some minor adj like another egg for structure. Sorry, I’d have to test it out to say for sure. May 9, 2014 at 11:01pm Reply

      • Megan Burns: Hi

        Just wanted to say thanks for sharing this great recipe. I decided to go for it and make a giant doughnut (Krispy Kreme Strawberries and Kreme style!) and it worked out so well! I just used 2 sandwich tins and added an exta egg like you suggested. I sandwiched the cake with cream cheese frosting from my Humingbird Bakery cookbook and a layer of gourmet strawberry jam, covered it in your glaze, and sprinkled (and sandwiched it – cos there were so many!) with shortcake crumbles from a fantastic recipe I found here –

        I finished it with white chocolate shavings and powdered freeze dried strawberries. Wanted to post a photo here but can’t see how to.

        It looked and tasted just like the real thing… but better!

        So… thank you SO much! I fear I have set the precedent for all future birthday cakes now!

        x June 10, 2014 at 11:09am Reply

        • Jaclyn: I’m so glad it turned out for you! Thanks for your feedback Megan! June 10, 2014 at 11:50am Reply

  • Wendy: As usual, I’m a bit late to the party, but I wanted to thank you for saving me the trial & error on this recipe–yours was amazing! These were the best baked doughnuts I’ve made so far. I didn’t have the dehydrated strawberries, but they were still wonderful. Thank you! May 1, 2014 at 6:14am Reply

    • Jaclyn: I’m so happy to hear you liked them Wendy! May 12, 2014 at 11:39am Reply

  • Ashley: I made these a few months ago and got so many compliments! I’m just wondering how you stored them to keep the glaze from soaking into the donuts. September 11, 2013 at 5:01pm Reply

    • Jaclyn: We finished ours within the first day, but you may want to try the refrigerator in an airtight container, then let them come to room temp before enjoying. September 12, 2013 at 5:45am Reply

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