Strawberry Cake Donuts

June 23, 2020

Written By: Adriana

These donuts are made with strawberry cake from fresh strawberry puree. No artificial strawberry flavor from Jell-O in this one.

To make the best strawberry cake donuts is to first make a purée using fresh or frozen strawberries. Add that to butter cake batter and pipe them into a metal or silicone donut pan. Baking them gives you a light and strawberry infused donut that you can enjoy on its own, or decorate with a glaze and sprinkles.

strawberry cake donuts1

To make the donuts you see here, I used USA pan's steel 6-well donut pan.

To make your life a little easier, make sure you pipe the batter into the donut wells! I use these piping bags here. I've tried just pouring from a bowl and it was a disaster. If you you don't have any piping bags, use a ziptop bag with the tip cut off.

For decorations, I used freeze dried strawberries, which you can get at Target now!

And the little pink pearls are called Crispearls. They are made by Callebaut and are crispy like a Rice Krispie on the inside and have a really intense strawberry-white chocolate flavor.

Here is the video tutorial:

Strawberry Cake Donuts

  • Prep: 30
  • Bake: 60
  • Total: 1.5 hrs
  • Yield: 16-18 large donuts

Ingredients

Strawberry Purée

Ingredient Volume Grams Ounces
  strawberries, fresh or frozen 1 lb/16 oz - -
  granulated sugar 1/2 cup - -
  1. Place 16oz of fresh or frozen strawberries in a small saucepan with 1/2 cup of sugar and cook on medium low heat.
  2. Once the strawberries begin to release their juices, use a potato masher or fork to break them up. Let it simmer on low until it becomes a little thicker, about 10 more minutes. Set aside to cool.
  3. This makes about one cup of purée; set aside 1/2 cup to cool for the batter below, and save the other half in a jar for waffles tomorrow :)

Strawberry Cake Batter

Ingredient Volume Grams Ounces
  cake flour (or AP flour) 2 cups 240 g 8.50 oz
  baking powder 1 1/2 tsp 6 g 0.24 oz
  salt 1/2 tsp 2 g 0.10 oz
  strawberry purée, from above 1/2 cup 160 g 5.64 oz
  sour cream 4 TB 56 g 2 oz
  whole milk 1/2 cup 122 g 4.30 oz
  unsalted butter, softened 4 TB 56 g 2 oz
  granulated sugar 1 1/2 cups 300 g 10.58 oz
  vanilla extract 2 tsp 8 g 0.30 oz
  canola oil 7 TB 86 g 2.96 oz
  egg yolks 4 large 56 g 2 oz
  eggs 2 large 100 g 7 oz
  1. Set out your butter, eggs, and sour cream so they are at room temperature for preparation.
  2. Position the rack to the lower third of your oven and preheat to 350°F.
  3. Prepare a donut pan for large donuts by spraying with nonstick cooking spray.
  4. In a small bowl, whisk together cake flour, baking powder, and salt for a full 30 seconds. (It takes longer than you think to ensure the baking powder is evenly disbursed!) Set bowl aside. In a small measuring cup, whisk together strawberry puree/jam and sour cream until there are no lumps of sour cream.
  5. In a mixer with the paddle attachment, beat the soft butter on medium speed until it is smooth. 
  6. Add the granulated sugar and vanilla extract to the bowl and beat until fluffy yet sandy, about 3-5 minutes. Scrape down the bowl at least once.
  7. On medium speed, blend in the canola oil. Beat for another 2 minutes, or until the butter-sugar-oil mixture has turned whiter and is slightly fluffier.
  8. On the lowest speed add in the yolks one at a time, mixing just to combine. 
  9. Add in the egg(s) one at a time, blending just to combine.
  10. On low speed, add in a little more than half the flour mixture. Allow the flour to combine thoroughly with the egg and butter mixture, scraping the bowl down to include any flour that gets caught on the sides of the bowl or underneath the paddle. Add half the strawberry-sour cream-milk mixture and mix on low until completely combined. Continue alternating the rest of the flour and strawberry-sour cream-milk mixture.
  11. Pour the batter into a large piping bag or ziplock bag. (You may need two or if you're careful, use a binder clip to close the spout and refill the bag) Cut the tip off and pipe into the donut pans about 3/4 full.
  12. Bake each pan at 350°F for 17 to 20 minutes, or until the tops are slightly golden brown and the tops spring back, or a toothpick inserted into the cake comes out with little to no crumbs attached.
  13. Remove pan from the oven and place rack on a cooling rack. Let the donuts cool for about 5 minutes before inverting. The donuts should fall right out.
  14. Rinse the pan to remove any stuck cake crumbs, respray, and refill with the rest of the batter as needed.
  15. Cool donuts completely before glazing.

Vanilla Donut Glaze + Dipping Donuts

Ingredient Volume Grams Ounces
  powdered sugar 1 3/4 cups - -
  heavy cream 1/4 cup - -
  salt a pinch - -
  vanilla (or almond) extract 1/2 tsp - -
  Toppings, such as freeze dried strawberries, Crispearls, or colored sprinkles a few TB - -
  1. Sift the powdered sugar into a large mixing bowl.
  2. Add the heavy cream and whisk until smooth and combined. If the glaze seems too thick, add more heavy cream about a tsp at a time. You want to glaze to be rather thick but still dippable. This creates a crusty glaze that is still soft in the middle.
  3. Add a pinch of salt and flavored extract.
  4. Dip each donut in the glaze with the darker side (the side that cooked in the donut pan.) Swirl the donut in the glaze to create even coverage, then turn right side up and jiggle until the glaze settles onto the donut.
  5. Sprinkle with toppings; I used freeze dried strawberries and Callebaut crispearls.
Hi Everyone, I'm Adriana

... the nerdy baker behind the videos and recipes here. I coded this site to not only share my recipes with you but also to build some helpful tools for bakers.

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