Strawberry Baked Donuts

Lightened up with Greek yogurt, these fresh Strawberry Baked Donuts feature an ultra thick pink strawberry glaze and come together in just 35 minutes! No artificial flavors or colors.

Yield: 11 to 12 donuts

Prep Time: 10 minutes

Cook: 10 minutes

Lightened up with Greek yogurt, these fresh Strawberry Baked Donuts feature an ultra thick pink strawberry glaze and come together in just 35 minutes! No artificial flavors or colors.

Lightened up with Greek yogurt, these fresh Strawberry Baked Donuts feature an ultra thick pink strawberry glaze and come together in just 35 minutes! No artificial flavors.

Tessa's Recipe Rundown...

Taste: Ultra fresh with tons of strawberry flavor, and a hint of tangy lemon!
Texture: Since these donuts are baked from a batter, they’re more like muffins in texture than like fried yeast-raised donuts. However, they’re still delightful and you can’t beat the 35 minute start-to-finish recipe time.
Ease: Ridiculously easy. Use a ziptop bag to squeeze the batter neatly into the donut pan. Glazing is a little messy, and the glaze is really thick and syrupy but it’s so worth the mess.
Pros: Beautiful, bright, and light baked donuts.
Cons: None!
Would I make this again? Absolutely. Next time I might try with blueberries.

Despite the fact that I graduated culinary school and wrote a cookbook, I still make really dumb embarrassing mistakes in the kitchen every once in a while. You won’t believe what I did the first time I made these donuts…

Lightened up with Greek yogurt, these fresh Strawberry Baked Donuts feature an ultra thick pink strawberry glaze and come together in just 35 minutes! No artificial flavors.

I set the oven timer to 1 hour instead of 10 minutes. Our oven has a digital keypad that allows you to enter the time and apparently I entered one to many zeros. I honestly don’t even know how I managed to do that. We’ve been in this house for over a year, so I can’t even blame it on adjusting to a new oven. Luckily I realized my mistake about 17 minutes into baking.

Those poor donuts were like little burnt hockey pucks. And I actually like my baked donuts ever so slightly crispy at the edges… but these ones were totally inedible. Thankfully I had enough ingredients to try the recipe again, this time setting two timers just in case!

Lightened up with Greek yogurt, these fresh Strawberry Baked Donuts feature an ultra thick pink strawberry glaze and come together in just 35 minutes! No artificial flavors.

Do you ever do stuff like that? Really stupid mistakes that just totally blow your mind… like how did I even manage to screw up something so simple?!

Anyways, I’m excited I managed to finish this recipe because these donuts are so fun and fresh and perfect for warmer weather. What I love is that all the strawberry flavor and even the bright pink color of the glaze is totally natural. No artificial flavors or food coloring!

The glaze is made with freeze-dried strawberries, which I usually purchase at Super Target or Trader Joe’s in the aisle with other dried fruits like raisins.

I hope you’ll try this recipe out soon and let me know what you think in the comments below!

Lightened up with Greek yogurt, these fresh Strawberry Baked Donuts feature an ultra thick pink strawberry glaze and come together in just 35 minutes! No artificial flavors.


How to make
Strawberry Baked Donuts

Yield: 11 to 12 donuts
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Lightened up with Greek yogurt, these fresh Strawberry Baked Donuts feature an ultra thick pink strawberry glaze and come together in just 35 minutes! No artificial flavors or colors.

Ingredients

For the donuts:

  • 1 cup (127 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 large egg
  • 7 ounces (198 grams) unsweetened nonfat Greek yogurt
  • 1 tablespoon canola oil
  • 1 teaspoon fresh lemon juice
  • 1/2 cup finely chopped fresh strawberries

For the strawberry glaze:

  • 1 1/2 cups (188 grams) powdered sugar, sifted
  • 3/4 teaspoon light corn syrup or golden syrup
  • *1/2 cup (6 grams) freeze dried strawberries, finely crushed
  • 2 tablespoons hot water

Directions

Make the donuts:

  1. Preheat the oven to 400Β°F. Spray two 6-cup donut pans with nonstick cooking spray.
  2. In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl whisk together the egg, yogurt, oil, and lemon juice. Make a well in the center of the dry ingredients and pour the wet ingredients in. Add in the chopped strawberries. Gently fold everything together until just combined. The batter will be thick, do not overmix.
  3. Scoop the batter into a piping bag or freezer bag and snip a bottom corner with scissors. Squeeze out the batter evenly into each cavity of the prepared donut pan. You may only have enough for 11 donuts.
  4. Bake for 10 minutes or until golden brown. Let cool for a few minutes and then flip over onto a cooling rack to cool completely.

Make the glaze:

  1. Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let set for 15 minutes before serving.

Recipe Notes

*Freeze-fried strawberries are available at most grocery stores near the other dried fruits like raisins.
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

  1. #
    Rachel @ Mesa Cooking Co. — July 20, 2016 at 5:36 am

    Oh, YUM. These donuts are so, so pretty! Would be showstoppers wherever you bring them! I have GOT to get myself a donut pan πŸ™‚

    • #
      Tessa — July 20, 2016 at 10:31 am

      Thanks so much, Rachel!

  2. #
    Joni — July 20, 2016 at 11:27 am

    Is there a substitute for the yogurt? Lactose problems here. They look delicious btw.

    • #
      Tessa — July 20, 2016 at 11:32 am

      A non-dairy yogurt or milk might work! I haven’t tried so I can’t say for sure.

  3. #
    Denisse | Le Petit Eats — July 20, 2016 at 1:45 pm

    I’m a professional chef and for some reason I seem to make careless little mistakes while I’m cooking at home. It’s like I’m exhausting all my chef brain cells while I’m at work and then when I get home I have none left and mistake cumin for cinnamon or something!

    We’ve all been there…on another note these donuts look incredible! Genius to use freeze dried strawberries in the glaze!

    • #
      Tessa — July 20, 2016 at 8:06 pm

      Glad I’m not the only one!! Thank you so much πŸ™‚

  4. #
    Patty K-P — July 20, 2016 at 1:55 pm

    Totally! Once, I was softening butter in the microwave and entered 5 minutes rather than 5 seconds! In true set-it-and-forget-it fashion, I turned away (even though it was “5 seconds”!) and forgot about it! I think I realized 2 minutes in :/ I’ll say my butter was softened πŸ˜‰

    • #
      Tessa — July 20, 2016 at 8:05 pm

      Lol I hope your butter didn’t end up melted all over the microwave!

  5. #
    Catherine — July 20, 2016 at 3:21 pm

    Look fab ! Have set the heat high for first ten minutes as recommended and then set the timer for remainder but left heat up high ! Crisp is not the word ! Going to try to dot his for my sisters cafe

    • #
      Tessa — July 20, 2016 at 8:05 pm

      Thank you! I’ve definitely done that before!! Let me know how you like the recipe πŸ™‚

  6. #
    Shelby — July 20, 2016 at 7:32 pm

    These look delectable, and I love your funny story. Yes, I”ve done these silly things; like put pans and even food in the oven, then turned on the oven to preheat, and uh oh, I smell the pan handle starting g to melt!

    • #
      Tessa — July 20, 2016 at 8:04 pm

      Thank you! And oh no!!! Isn’t that the worst?! I’ve definitely set plates and such down on the electric stove top that was still hot. A glass pan shattered once when I did that πŸ™ πŸ™ πŸ™

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!

Instagram

As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed
Join the Baking Challenge!  Learn More
close
open