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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.
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.
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.
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?)
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!
- 1/3 cup diced strawberries
- 1 tablespoon pure 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.