This baked Strawberry Doughnuts Recipe features fresh strawberries in both the batter and the strawberry glaze. Serve them for breakfast, brunch or as a year-round dessert.

Easy Baked Strawberry Doughnuts Recipe

Baked doughnuts are super simple to make and when they feature fresh fruit, it makes them even more appealing. How do you make baked Strawberry Doughnuts: (Scroll down for full printable recipe.)

Prepare Pans – Preheat oven to 350°F. Spray a 12 count doughnut pan (or two 6 count pans) with cooking spray or grease with butter. Set aside.
Dry Ingredient – Use a whisk to sift together flour, baking powder, baking soda and salt. Set aside.
Wet Ingredients – In a separate mixing bowl whisk granulated sugar, vegetable oil, sour cream, egg and vanilla extract until fully combined.
Combine – Add the flour mixture to the wet ingredients, stirring with a large rubber spatula until fully combined.
Strawberries – Add the chopped strawberries mixing until evenly distributed.
Spoon the batter into the doughnut pan, filling each well 2/3 full.
Bake – Bake per the recipe until the doughnuts are golden and puffed up. Cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
Make Glaze – In a small bowl, combine the powdered sugar with crushed strawberries. The glaze should be thick, you can add more crushed strawberries until desired consistency is reached.
Glaze Doughnuts – Dip each doughnut about halfway into the glaze. Allow the excess to drip off. Place the doughnuts back on the cooling rack and let them set for 10 minutes.
Serve immediately.

How to Make the Best Strawberry Doughnuts Recipe

Ingredients you’ll need to make homemade Strawberry Doughnuts: All purpose flour, fresh strawberries (diced for the doughnuts and crushed for the glaze), baking powder, baking soda, salt, vegetable oil, sour cream, large egg, vanilla extract plus powdered sugar for the glaze.
Kitchen tools you’ll need: A large bowl, medium bowl and small bowl, whisk, strawberry huller, sharp knife and cutting board, measuring cups and spoons, rubber spatula, and non stick doughnut pans either a 12 count or two 6 count pans.
If strawberries aren’t in season, frozen strawberries can be substituted for fresh. Frozen strawberries may change the color slightly.
To divide the batter for the doughnuts, you can use a tablespoon to dollop it evenly into the pan or place it into a large Ziploc bag, then pipe it into the wells. Cut off the corner of the bag leaving a hole large enough for the strawberries to pass through.
These doughnuts are best eaten the day you bake them. They can be stored in an airtight container chilled in the refrigerator for up to 3 days.
Due to the fresh strawberries in the glaze, it will absorb into the doughnut when storing, after about a day. The sweetness is still there, however the glaze will no longer be visible. You can add more by repeating step 8 and 9. Just know that you are adding more sugar and it will definitely taste sweeter.
Alternately, you can bake the doughnuts and glaze them just before serving.
If you are planning to freeze them, I would suggest freezing the doughnut prior to adding the glaze and adding the glaze on the day you serve them. Freeze in an airtight container for up to 3 months.

More Doughnut Recipes to Make

Krispy Kreme Doughnut Bread Pudding is rich and indulgent.
Homemade Jelly Doughnuts are impossible to resist.
Buttermilk Glazed Blueberry Doughnuts are another option for baked doughnuts.
Glazed Yeast Doughnuts are even better made at home.
Boston Cream Doughnut Trifle is super simple to make.
Apple Cider Glazed Doughnuts are a fall favorite.
Pumpkin Donut Holes from Two Peas and Their Pod.

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