Baked Strawberry Donuts

A recipe for Baked Strawberry Donuts! These light baked doughnuts are filled with diced strawberries and topped with a sweet strawberry jam glaze.

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Happy Valentine’s Day everyone! I made these Baked Strawberry Doughnuts for Chad since he is a big fan of strawberries and not so much chocolate.

They were definitely the perfect start to the day and a wonderful option for a festive breakfast or brunch. The cake-like doughnut batter is filled with strawberry jam and finely diced strawberry pieces, then baked in a doughnut pan until just puffed and golden. After cooling to room temperature, each donut is dipped in a sweet strawberry jam glaze before serving.

A Few Baked Donut Tips

I used this doughnut pan (Amazon link) to make the round baked doughnuts. Unfortunately, the heart-shaped pan I have is currently unavailable.

The easiest way to fill the (well-greased) pan is to transfer the batter to a piping bag or large ziploc bag with the corner snipped off (large enough to fit the strawberry pieces). You can also gently spoon the batter in until each cavity is 2/3-3/4 full.

Don’t have a doughnut pan? Use a mini muffin pan to make doughnut bites- the cooking time may vary.

Bake the donuts until puffed and barely golden. The tops should spring back when lightly touched. This is usually around 10-12 minutes for me.

Allow the doughnuts to rest in the pan for about 5 minutes before removing. This will make them easier to move without the risk of sticking to the pan or crumbling.

To make the Strawberry Jam Glaze, slowly add the milk to the powdered sugar until just thin enough to coat the tops of the doughnuts. If too thick, add a little more milk. If too thin, add a little more powdered sugar.

These Baked Strawberry Donuts are best within a few hours of baking. Once the doughnuts have been glazed, the topping and strawberries will become sticky after a few hours.

We often like to add a few sprinkles to baked doughnuts, especially since the jam glaze is a more muted color in this recipe. If doing so, be sure to add them before the glaze has set. Other options for a pop of color include dried rose petals, crushed freeze-dried strawberries, or chocolate curls for a more chocolate-covered strawberry flavor.

Looking for more recipes with strawberries?

Try my:

• Korean Strawberry Milk
• Roasted Strawberry Parfaits
• Agua de Fresa (Mexican Strawberry Water)

This recipe was originally posted in February 2013 and updated January 2022.

Baked Strawberry Donuts Recipe

Adapted from Mary Quite Contrary Bakes

Print Pin

5 from 4 votes

Baked Strawberry Doughnuts

A recipe for Baked Strawberry Donuts! These light baked doughnuts are filled with diced strawberries and topped with a sweet strawberry jam glaze.

Course Breakfast

Cuisine N/A

Keyword baked doughnut, breakfast, donut, doughnut, strawberries, strawberry

Prep Time 15 minutes

Cook Time 10 minutes

0 minutes

Total Time 25 minutes

Servings 12 Doughnuts

Ingredients

• 1 1/2 cups (190 grams) all-purpose flour
• 1/2 cup (100 grams) granulated sugar
• 2 tablespoons (15 grams) cornstarch
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch salt
• Pinch freshly grated nutmeg
• 1/2 cup (80 grams) finely diced fresh strawberries
• 1/3 cup (80 milliliters) buttermilk
• 2 tablespoons (45 grams) strawberry jam
• 2 large eggs
• 2 tablespoons (30 grams) unsalted butter melted and slightly cooled
• 1 teaspoon vanilla extract

Glaze:

• 1 1/2 cups (170 grams) powdered sugar sifted
• 2 tablespoons (45 grams) strawberry jam
• 1 teaspoon vanilla extract
• 2-3 tablespoons (30-45 milliliters) milk

Instructions

To make the Baked Strawberry Donuts:

• Preheat oven to 350˚F (180˚C). Grease 2 doughnut pans.
• In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, and nutmeg. Toss in the diced strawberry pieces to coat.
• In a small bowl, whisk together the buttermilk, strawberry jam, eggs, butter, and vanilla extract. Mix into the flour mixture just until incorporated with no streaks of flour remaining. If too thick to pipe, slowly add a little more milk.
• Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pans. Each cavity should be about 3/4 full.
• Bake in preheated oven until golden and the tops spring back when lightly pressed, 10-12 minutes. Allow to cool in the pan for 5 minutes, then transfer to wire rack to cool completely to room temperature.

To make the Strawberry Jam Glaze:

• In a large bowl, whisk the powdered sugar with the strawberry jam and vanilla extract. Slowly add 2-3 tablespoons milk until smooth and just thin enough to coat the doughnuts.

To assemble:

• Dip the top of each cooled doughnut into the strawberry jam glaze. Allow any excess to drip off, then place back on the wire rack, glaze-side up.
• If desired, top with sprinkles before the glaze sets.
• These Baked Strawberry Donuts are best the day they are made.