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.

baked strawberry doughnuts with strawberry glaze4

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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strawberry doughnuts4

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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


  • Cookingcutie11: I LOVED this issue. I can’t tell you how long I spent looking over the doughnuts…your photos are gorgeous :) February 23, 2013 at 9:43pm Reply

    • Jaclyn: Thanks, that’s so nice of you to say =)! February 24, 2013 at 9:35am Reply

  • sara: These look INCREDIBLE! Thanks for figuring out a good recipe – glad I didn’t try the version from Saveur! ;) February 23, 2013 at 10:06pm Reply

    • Jaclyn: Thanks Sara =)! February 23, 2013 at 10:46pm Reply

  • Kristy @ Sweet Treats & More: These are beautiful! February 23, 2013 at 11:25pm Reply

    • Jaclyn: Thanks Kristy =)! February 24, 2013 at 7:16pm Reply

  • Averie @ Averie Cooks: Girl I was sooooo ticked at the issue, sorry, I was. There were only a handful of baked donut recipes and sorry, I don’t fry in my house. For 5+ days later I do NOT want to be smelling residual donut grease, lovely as the donuts are the first day but after that…no. So of the baked varieties, there weren’t many to choose from and knowing the strawberry ones don’t work…eeek. (I had a recipe failure with their Nanaimo Bars; well, a few things I ‘caught’ and said no way will this work – but on the things I trusted them on, i.e. the top layer of chocolate, it cracked and broke upon slicing)…so now I am leery of trusting them!

    But you NAILED these donuts. Sooooo pretty! No words. I love them! Pinned! February 24, 2013 at 1:58am Reply

    • Jaclyn: Thanks so much Averie =) and thanks so much for the pin! I know what you mean about the grease smell, it’s terrible especially in the winter when you can’t open your windows and fan out the smell, but every once in a while I’ll deal with it if it means hot, fresh doughnuts. Doughnuts are another of my many weaknesses so I really need to try out some more baked varieties. February 24, 2013 at 7:15pm Reply

  • Wendy: That top photo is special. Maybe its the intense color and the simple composition? I don’t know but it made me say, “Wow!”, then pin, then read. I discovered that the recipe looks good too :) February 24, 2013 at 10:15am Reply

    • Jaclyn: Thanks Wendy =)! That’s so nice of you to say, I hope you have a chance to make them soon! February 27, 2013 at 10:48am Reply

  • Rachel @ Bakerita: These look so gorgeous and so delicious. I agree with your choice of glaze – looks perfect! February 24, 2013 at 3:24pm Reply

    • Jaclyn: Thanks Rachel =)! February 24, 2013 at 7:06pm Reply

  • Angela @ Another Bite Please: wow! that first photo stopped me! i want to be at your house jaclyn for breakfast…these look so bright, fresh and loved that they are baked! and so pretty. February 24, 2013 at 3:32pm Reply

    • Jaclyn: Thanks so much Angela =)! February 24, 2013 at 7:06pm Reply

  • Susan: How many donuts does this make? February 24, 2013 at 5:02pm Reply

    • Jaclyn: Susan – it should make about 18. Keep in mind that’s baked doughnut size so everyone will likely want at least 2 =). February 24, 2013 at 7:20pm Reply

  • Monique @ Ambitious Kitchen: Amazing. I’m loving the pictures. I don’t subscribe to Saveur but clearly I need to. :) Pinned! February 24, 2013 at 10:35pm Reply

    • Jaclyn: Monique – yes Saveur is amazing I love their magazine, mostly for their photos – they are amazing and always make me so hungry. Thanks so much for the pin and your compliment =)! February 27, 2013 at 10:24am Reply

  • Chung-Ah | Damn Delicious: Is there any way you deliver? Because I desperately need this for breakfast tomorrow morning! February 25, 2013 at 12:51am Reply

    • Jaclyn: Chung-Ah – If I lived in your neighborhood I most definitely would =). February 27, 2013 at 10:30am Reply

  • Laurie: Yum! These doughnuts look amazing, and your photos are absolutely beautiful. I love homemade doughnuts, especially when they are baked. I look forward to trying your recipe. I recently made baked mocha cake doughnuts with coffee cream cheese glaze. You can see them here: February 25, 2013 at 10:09am Reply

    • Jaclyn: Thanks Laurie =). Aren’t doughnuts just the best! February 26, 2013 at 2:52pm Reply

  • alana: Jaclyn, where can i buy freeze dried strawberries? Baking isle? -Thanks February 26, 2013 at 8:20am Reply

    • Jaclyn: Alana – you should be able to find them buy the dried fruits like by the raisins/craisins. February 26, 2013 at 8:53pm Reply

    • Colleen: Trader Joe’s sells freeze dried strawberries in the dried fruit/nuts section. March 19, 2013 at 5:47pm Reply

  • Chris: These look great but where do you buy freeze dried strawberries? I’ve never heard of them? February 26, 2013 at 2:15pm Reply

    • Jaclyn: Chris – you should be able to find them near the packaged dried fruits, near the raisins and dried cranberries etc. Hope that helps! February 26, 2013 at 8:55pm Reply

  • alana: Thanks for answering my question so fast! best food site ever!!!!:) February 27, 2013 at 1:39pm Reply

    • Jaclyn: You’re very welcome! Thanks so much Alana for your very nice compliment =)! That is so nice of you to say! February 28, 2013 at 1:18am Reply

  • Lori: Saw you on Tastespotting. I’ve got to admit – now I’m glad that I bought 2 boxes of strawberries! We are donut-a-holics, especially baked ones. I am so excited to try these! I hope mine come out even half as beautiful as yours. :-) February 28, 2013 at 10:10pm Reply

    • Jaclyn: I hope you love them Lori! I love strawberry everything and donuts are my weakness so these are a definite match for me =). March 1, 2013 at 9:38pm Reply

  • Jennifer: I recognized the photo immediately! I was planning on making the recipe in the magazine. I’m glad you posted your findings and will use your recipe instead. Thanks so much! March 1, 2013 at 11:17am Reply

    • Jaclyn: I hope you love this one Jennifer =)! March 1, 2013 at 9:39pm Reply

  • JoannaWG: Hi Jaclyn,
    I was wondering, if one could substitute strawberry flavoring for the vanilla, would that help the flavor any? Just a random thought while I was reading this. March 4, 2013 at 4:08pm Reply

    • Jaclyn: I used half a bottle of the imitation strawberry extract in a batch of cupcakes I made a month ago and I bit into one and was like – wait, where is the strawberry flavor? I made some strawberry meringues with it and I could taste a slight strawberry flavor but I think that’s simply because there was hardly anything to them but eggs whites and sugar. Of course you can use it if you like to though, but if you use the strawberry powder in the glaze I think you will have plenty of strawberry flavor as is. March 4, 2013 at 6:50pm Reply

  • Tricia: My achilles heal is a blueberry doughnut. Would substituting blueberries for strawberries work or would it need other tweaks? March 10, 2013 at 10:11pm Reply

    • Jaclyn: I think that would be fine (and delicious) you may just want to reduce the powdered sugar slightly and add a bit of water depending on how juicy the blueberries are (to the icing). Hope you enjoy! March 19, 2013 at 4:00pm Reply

  • Adventures in Donut Making | […] I made strawberry donuts using this recipe from Cooking Classy. They were pretty easy to make and ended up tasting pretty good. I plan to make […] March 20, 2013 at 8:28pm Reply

  • Jeannine Baker: Those look beautifully delicious!! March 21, 2013 at 9:08pm Reply

  • Strawberry Doughnuts | Invited: […] glaze. The photos looked to temping I just had to try them! The original recipe can be found HERE. The only changes I made were using skim milk instead of buttermilk (I already had it on hand) and […] March 24, 2013 at 4:54pm Reply

  • Jackie Humphrey: I found this through Merdith’s blog at One Sheepish Girl. I can’t WAIT to try these. I also love that we have the same name (and spelling!) Rarely do I meet another Jaclyn who spells her name that way. March 25, 2013 at 3:26pm Reply

    • Jaclyn: Cool name you have =). I hope you enjoy these! March 26, 2013 at 8:30pm Reply

  • 60 AMAZING Strawberry Recipes | — Family Fresh Cooking: […] Baked Strawberry Doughnuts Cooking Classy […] March 26, 2013 at 8:58am Reply

  • Doughnut Obsession : Strawberry Doughnuts | Snaxilicous: […] Recipe adapted from Cooking Classy […] March 29, 2013 at 7:20am Reply

  • Buka: So so so good! And beautiful March 30, 2013 at 2:35pm Reply

  • AliceY: Hi! I absolutely love your blog but unfortunately I live in Italy and can’t try some of the recipes as they need buttermilk which doesn’t exist here… Do you know any substitute I could use? I would really love to try these doughnuts, they look so good! Thanks April 3, 2013 at 2:30am Reply

    • Jaclyn: I always make my own buttermilk substitute when I run out, for this recipe I would pour 2 1/4 tsp of white vinegar or lemon juice into a measuring cup then add enough low-fat milk to bring it to 3/4 cup (or measure out 3/4 cup milk then remove 2 1/2 tsp milk and replace it with the 2 1/4 tsp vinegar) and let it rest for a few minutes until it begins to curdle. Hope that helps! Thank you for you sweet compliment Alice =)! How I would love to visit Italy, you guys make the best food! April 9, 2013 at 8:43am Reply

  • Hannah C.: What size doughnut pan did you use..? a standard or a mini pan? April 17, 2013 at 6:02am Reply

    • Jaclyn: I used a standard doughnut pan but I think these would also be great in mini size. April 17, 2013 at 9:08am Reply

  • Krista Low: Wow. I found you searching for strawberry recipes on Pinterest and I love these! I am Pinning this recipe and will be making it soon :) Krista @ A Handful of Everything April 20, 2013 at 1:32pm Reply

  • Baked Strawberry Doughnuts | The Motherload: […] found a great recipe for beautifully baked strawberry doughnuts from Cooking Classy that I couldn’t wait to try. To really heighten the berry flavor of these doughnuts, the glaze […] May 6, 2013 at 4:00am Reply

  • Strawberry and Chocolate Donut (baked): […] Glaze I suggest you use the recipe from Cooking classy. For my glaze I changed the recipe a little, adding some strawberry extract, but the result […] May 8, 2013 at 6:51am Reply

  • Yes, we each ate three doughnuts. Don’t judge us. | My blank page: […] doughnuts. Naw, who am I kidding?! There’s no such thing as too many doughnuts! And these Baked Strawberry Doughnuts were totally worth […] May 18, 2013 at 7:30pm Reply

  • Colette: How do I make freeze dried strawberries, Where I live I cannot find them in any store. July 3, 2013 at 10:23am Reply

    • Jaclyn: I don’t know if the regularly dried strawberries would work the same as freeze dried (which would require some special form of equipment to freeze dry) but you could try doing oven drying (which I haven’t tried before) but you could find something online about how to dry them. July 5, 2013 at 2:20pm Reply

  • Ramona: I’d love to make these for my daughter’s strawberry party, but was wondering if you think freezing the donuts for a few days and then bringing them out before the party and then glazing them would work? These look wonderful by the way! July 23, 2013 at 2:08pm Reply

    • Jaclyn: I always prefer freshly baked goods and think they are better if they aren’t frozen, but I suppose these could be frozen as they are similar to a cake then thawed and glazed. I hope you love them! July 23, 2013 at 8:35pm 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

  • 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

  • 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

  • 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

  • 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

  • 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

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