Description
These Strawberry Cake Donuts are moist, tender, and bursting with fresh strawberry flavor. Perfectly baked and topped with a sweet glaze, they make a delightful treat for breakfast or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 large egg (room temperature)
- ½ cup whole milk
- ¼ cup melted butter
- 1 tsp vanilla extract
Additional Ingredients
- 1 cup fresh strawberries (chopped)
- ¾ cup powdered sugar (for glaze)
- 1 tbsp milk (for glaze)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a donut pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt ensuring even distribution of the leavening agents.
- Combine Wet Ingredients: In a separate bowl, mix the melted butter, egg, whole milk, and vanilla extract until the mixture is smooth and homogeneous.
- Blend Batter: Gently fold the wet ingredients into the dry ingredients; be careful not to overmix. Then fold in the chopped fresh strawberries evenly throughout the batter.
- Fill Donut Pan: Spoon the batter into the prepared donut pan cavities, filling each about three-quarters full to allow room for rising.
- Bake Donuts: Bake in the preheated oven for 10-12 minutes or until the donuts are golden brown and a toothpick inserted into the center comes out clean. Allow to cool slightly before glazing.
- Prepare Glaze: Whisk together powdered sugar and milk until smooth. Once donuts have cooled, dip or drizzle the glaze over the donuts for a sweet finish.
Notes
- Be sure to not overmix the batter to keep the donuts light and fluffy.
- Fresh strawberries add moisture; make sure they are chopped finely to distribute evenly.
- Allow donuts to cool before glazing to prevent the glaze from melting off.
- You can substitute whole milk with a dairy-free alternative if desired.
- Donuts can be stored in an airtight container for up to 2 days or frozen for longer storage.
