Baked Strawberry Cake Doughnuts
I used to think that doughnuts should always be fried. I’m not the biggest fan of baked doughnuts just because I feel like they never have the right texture or taste. I mean I’ll eat them because who can say no to a doughnut? (Except I’ll always say no to a krispy kreme because it’s not worth it. They just melt in your mouth before you even get to enjoy it). But I digress. I’ve been wrong in that previous statement and I will reword it now to say that for the most part doughnuts should be fried. If you’re going to bake a doughnut then I highly recommend these Baked Strawberry Cake Doughnut. The batter is studded with fresh strawberries and then coated in a strawberry powdered sugar. The first time I ever saw strawberry powered sugar was in A Cozy Kitchen’s Strawberry Beignets a few years ago. That always stuck with me because it’s a genius idea. So I decided to amp up the strawberry flavor in these doughnuts by coating them in a delicious strawberry powdered sugar.
I highly recommend these Baked Strawberry Cake Doughnuts, for the strawberry powdered sugar alone. I know it’s an extra step but it’s well-worth it. If you don’t want to make it, you can of course coat the doughnuts in plain powdered sugar BUT I urge you to please give it a go if you can because it really makes the doughnuts what they are! Let me know if you have any questions or comments below.
Baked Strawberry Cake Doughnuts
Equipment
- Doughnut pan
- Mixing bowls
- Food processor
Ingredients
- 1 1/4 cups all-purpose flour plus 2 tablespoons
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt
- 6 ounces fresh strawberries diced
- 1.2 ounces freeze-dried strawberries
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 375°F. Grease two doughnut pans with cooking spray and set aside.
- In a medium bowl, sift together 1 1/4 cups of the flour, baking soda, and salt. Set aside.
- In a separate bowl, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice and vanilla extract. Stir in the dry ingredients and yogurt, alternating between the two, making sure to start and end with dry ingredients.
- In a small bowl, toss together the diced strawberries with the remaining 2 tablespoons flour. Add to the batter and gently fold until evenly distributed. Fill the prepared doughnut pans, about halfway up, with the batter and give them a gentle tap on the counter to even out as much as possible. Bake until golden brown around the edges and a toothpick, inserted in the middle, comes out clean, about 18 to 20 minutes. Remove from the oven and allow to cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
- To make the strawberry powdered sugar, place the dried strawberries and powdered sugar in a food processor or a high speed blender. Blend until the strawberries are completely powdered and blended into the sugar. Transfer to a shallow dish.
- Working with one at a time, coat the doughnuts with the sugar, turning them over to coat both sides and then transfer to a plate or platter. Serve immediately or store in an airtight container at room temperature for up to 2 days. Enjoy!
