It’s late spring, and around here, that means it’s strawberry season. On impulse the other day, we decided to go out to one of the local farms, VerHage’s, where we usually pick up some strawberries. Of course, by “some”, I mean multiple gallons. We bought so many last year that we still have a few frozen and set aside.
Much to my surprise, the day we chose to visit was also a day they had a small craft fair, live music, and even pony rides! No, I didn’t ride a pony, but I enjoyed watching others.
I wasn’t sure what to make with the strawberries we bought, and I didn’t want to make my usual strawberry shortcake. So, I took a look at my array of baking contraptions and remembered I have a donut pan! The last time I put that thing to use was when I made a handful of varieties of chocolate donuts, including a more or less keto donut, to see how they fared.
This time, the flavor of choice is strawberry, for obvious reasons. I wanted to do more than a simple glazed donut, though, so I decided to whip up my own strawberry icing. The whole recipe is simple, easy, takes under an hour from start to finish, and leaves you with a soft, moist donut perfect for a warm spring or summer day.
Obviously, I recommend using fresh strawberries for this, but you don’t have to. Frozen strawberries won’t have the same firm texture in the finished product, but you can mix them in for a more thorough strawberry flavor. It’s really up to you! Either way, here’s how to make them.
Iced Strawberry Donuts
Equipment
- Donut Pans
- Mixing Bowl
- Cooling Rack
- Blender
Ingredients
- ¼ Cup Vegetable Oil
- ½ Cup Buttermilk
- 2 Eggs
- ¾ Cup White Sugar
- ¼ Tsp Salt
- 1 Tsp Baking Powder
- ½ Tsp Vanilla Extract
- 1 Cup Flour
- 1 Cup Diced Strawberries
- 1½ Cup Powdered Sugar
Instructions
- Preheat oven to 350°F. Grease your donut pans and set aside.
- In a mixing bowl, combine the oil, buttermilk, eggs, sugar, salt, baking powder, and vanilla.
- Stir in the flour until it makes a batter.
- Gently fold in half of the strawberries, careful not to over-mix and mash them up.
- Fill the donut pans about halfway full.
- Bake for about 16 minutes, or until a toothpick comes out clean.
- Puree remaining strawberries.
- Mix powdered sugar into the strawberry puree, about ⅓ of a cup at a time, until it makes an icing of your desired consistency.
- Let the donuts cool for around 10 minutes. Then, carefully dip each one into the icing and set aside to allow it to set. Top with any sprinkles or add-ons you like.