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Strawberry doughnuts are easy to make, easy to devour. They’re wonderful for spring and summer breakfasts.

This post was updated May 2, 2018.

Strawberry seems more fleeting year after year. It’s probably actually the same length of time each year, but it always seems like as soon as it starts, I run out of time to get to the u-pick farm. So no jam this year, no frozen reserves, no pies.

Fortunately we do still get beautiful berries either through our CSA share or at the grocery store, and you only need a few to make a batch of strawberry doughnuts.

Strawberry doughnuts are easy to make, easy to devour. They're wonderful for spring and summer breakfasts.

I had been searching for a baked doughnut pan for approximately forever. I must not have been the only one, because they became all the rage in the past few years. I’ve used it to make baked Samoa donuts, toasted coconut donuts, and peanut butter and jelly donuts, among others.

Some people think that doughnuts (or donuts, whatever floats your breakfast boat) aren’t actually doughnuts if they are baked in pans like these, but I don’t see why it really matters.

Breakfast? Good. Fruit? Good. Round pastry? Good.

That’s all that really matters, right? Making good food for each other.

Baked strawberry doughnuts are one of the easiest homemade breakfasts. Make some today!

My older son was pretty happy to take part in the “each other” portion of the donut exercise. Strawberry doughnuts are kid-pleasers, that’s for sure.

Strawberry season is nearly done in Texas, but that doesn’t mean you can’t make these any time of year. While the strawberries that come from across the country (or world) aren’t nearly as delicious than something local and perfectly ripened from the sun, my family has trouble resisting them no matter what month it is.

Tip: chop up some fresh seasonal strawberries now and freeze them into small portions so you can make strawberry doughnuts, muffins, cookies, or anything else berrylicious for the colder months of the year.

Strawberry doughnuts are incredibly easy to bake up at home. Breakfast is ready in 20 minutes!

Even though I made these on the weekend there’s no reason you couldn’t do it for a weekday breakfast (or maybe even dessert). The batter comes together in 5 minutes and the doughnuts only bake for about 10. Preposterously simple.

These are a little more on the muffin side rather than dense cake doughnut, but I’m perfectly OK with that. Especially as I’ve used whole wheat pastry flour here for a little more staying power — completely essential when you’re feeding growing boys.

(I’m not the only parent who has to go to the grocery store multiple times a week, right?)

Kids can't get enough of these strawberry doughnuts! They're healthier than the bakery variety, too.

Tips for Making Strawberry Doughnuts

  • Make sure you grease your doughnut pan really well. Because of the center hole, these guys love to stick to the pan!
  • Don’t overmix your matter, or the doughnuts will bake up tough. Think of it like a muffin batter (which it basically is).
  • If you don’t have any maple syrup on hand, use brown sugar and let the berries macerate a bit. This will help them get even juicier.
  • Fill the wells about 1/2 full, making sure the center hole area is completely clear. This will help prevent sticking and ensure a proper doughnut shape.
  • Toss warm doughnuts in cinnamon sugar, or drizzle cooled doughnuts with icing if you like!
Strawberry doughnuts are fruity and sweet, and just right for mornings. They're great for afternoon snacks, too!

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Strawberry doughnuts are easy to make, easy to devour. They're wonderful for spring and summer breakfasts.

Strawberry Doughnuts

Strawberry doughnuts are baked, so they're easy to make at home. They're ready in less than 20 minutes!
Author : Megan Myers
5 from 31 votes
Print Pin Recipe Review
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 donuts
Calories 146 kcal


  • 1/3 cup diced strawberries
  • 1 tablespoon maple syrup
  • 1 cup whole wheat pastry flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/3 cup milk
  • 1 egg
  • 1 tablespoon melted butter


  • Preheat oven to 400°F and oil a doughnut pan.
  • In a small bowl, stir together berries and syrup. In a large bowl, mix together dry ingredients, then add milk, egg, and butter, stirring until just combined. Add berries. Fill each cup to just below the top of the center well. Bake for about 10 minutes, until tops spring back.
  • Let cool 5 minutes before removing from pan, if you can. Eat as is or dip in chocolate glaze if you’re feeling sassy.


adapted from the Wilton doughnut pan recipe


Calories: 146 kcalCarbohydrates: 27 gProtein: 4 gFat: 3 gSaturated Fat: 2 gCholesterol: 33 mgSodium: 227 mgPotassium: 189 mgFiber: 2 gSugar: 11 gIron: 1 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Leave a comment below!
Strawberry doughnuts are made with fresh berries and can be on your table in under 15 minutes! All you need is a doughnut pan and 10 ingredients.
A woman in a black shirt smiling in a kitchen.

About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

5 from 31 votes (31 ratings without comment)

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  1. Hahaha, my mom bought one of those pans ages ago. I discovered it in the back of the cabinet where we keep all the baking sheets and muffin tins. It was still in its packaging. I’ve yet to use it; maybe I’ll try it out since now I actually have a healthy recipe to use it with. 🙂

  2. Those looks so great. I probably have been eyeing the same pan but I can’t justify buying it just yet. Maybe next month 😀

  3. We’re always looking for healthy breakfast items for the kids. This definitely fits the bill. And strawberries are so gorgeous right now I want to use them in everything.

  4. You know, it never even occurred to me that in order to make baked donuts, you’d need a baked donut pan. Now that you mention it, though, it’s totally obvious… and of course, I totally want one. 🙂
    Love how the strawberries create those lovely blotches of bright red. This one is definitely going on the must-try list.

  5. Well congrats on making to the Daily 9!
    I have never seen anything like these pretty, fruity donuts! Nice job!

    Was it your recipe? Very nice indeed!

    I have seen a grill pan that had a donut insert, but I have not seen donut shaped baking pan. There is always something new of course. One cannot see everything there is out there.

    What company did you buy your pan from?

    I would love to know when you get a chance responding to all your emails and comments.

    Also, I would love to have you be regular contributor to my new cooking blog, “Cooking Up A Storm with Polly Motzko.”

    I would love to hear from you.

    Once again, great job! These look really scrumptious!

    Polly Motzko

  6. I love doughnuts and these look simply divine! And they are baked – much healthier alternative! Bravo for making Top9. This goes to my “to-bake” list!

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  9. Would it be alright if I just added raw cocoa powder and mixed it with the dry ingredients and omitted the strawberries? The strawberry ones sound great, but my sisters and I love chocolate doughnuts.

    1. @Caroline, You might need to add a little bit extra liquid to account for the cocoa powder, but I think otherwise it would work fine!