Strawberries and Cream Donuts
Strawberries and Cream Donuts are tender baked treats with concentrated fruit flavor from freeze dried strawberries and a silky cream glaze. These light baked donuts are fluffy, slightly tangy from sour cream, and finished with a glossy strawberry speckled icing, making them an easy crowd pleasing pastry for brunch or a spring gathering, perfect when you want something sweet but not heavy.
Equipment
- Doughnut pan
- Mixing Bowls
- Whisk
- Spatula
- Sifter
Ingredients
- 1 cup + 2 tablespoons all-purpose baking flour Provide structure and lightness in the donut batter; measure precisely to ensure proper flour-to-fat ratio and avoid dense texture. Sift or gently stir before measuring to aerate, and fold in just until combined to preserve tenderness. Combine with leaveners for balanced crumb and optimal rise during frying or baking.
- 1/2 cup granulated sugar Add sweetness and help with browning during cooking; adjust slightly if using sweeter toppings or glazes. Cream or whisk with wet ingredients to dissolve fully and create an even batter consistency. Contribute to caramelization on the exterior for appealing color and flavor.
- 1/2 teaspoons salt Enhance overall flavor balance and strengthen gluten formation slightly; use the listed amount to avoid over-salting. Sprinkle into dry ingredients and mix evenly to distribute the salty note throughout the batter. Help elevate sweetness and accentuate other flavors without becoming detectable as saltiness.
- 1 teaspoon baking powder Leaven the batter to create lift and tender crumb; combine with flour and salt for uniform rising. Measure accurately to prevent metallic or bitter aftertaste from too much baking powder. Reacts with wet ingredients during cooking to produce light, airy donuts with proper texture.
- 1/2 cup full-fat sour cream Provide moisture, tang, and richness to the batter; contributes acidity that reacts with leaveners for tender crumb and subtle flavor. Spoon or gently pack when measuring to avoid adding too much, and fold in with other wet ingredients for an even batter. Adds a creamy mouthfeel that complements the fried or baked dough.
- 2 1/2 tablespoons unsalted butter, melted Contribute fat and flavor while promoting tender crumb and slight richness; melt before mixing to incorporate smoothly into batter. Use unsalted to control overall salt level, and cool slightly so it doesn’t cook the egg when combined. Helps with browning and creates a delicate texture in the finished donut.
- 1 large egg, at room temperature Bind ingredients and add structure while contributing moisture and richness; bring to room temperature to emulsify more easily with melted butter and sour cream. Beat briefly into wet mixture to ensure even distribution and avoid overmixing. Provide lift and help create a cohesive batter.
- 1/3 cup freeze dried strawberries, lightly crushed Impart concentrated strawberry flavor and color throughout the batter without adding moisture; lightly crush to release flavor while preserving some texture. Stir into dry or wet mixture so pieces distribute evenly, giving bursts of fruitiness in each bite. Offer an intense fruit note that withstands cooking better than fresh berries.
- 2 -3 tablespoons heavy cream (more if needed) Adjust glaze consistency and add silkiness; start with the lower amount and add more as needed to reach desired thickness. Mix in gradually to the confectioners' sugar to prevent a runny or overly stiff glaze. Provide creamy mouthfeel and help the glaze adhere to the donut surface.
- 1 cup confectioners' sugar, sifted Sweeten and thicken glazes or fillings while providing a smooth, fine texture; sift to remove lumps for a glossy finish. Whisk with cream and flavorings until completely smooth to achieve even coating on donuts. Dissolve fully to avoid graininess and ensure stable, attractive glaze.
- 1/4 teaspoons salt Round out flavor and enhance the perceived sweetness of glazes and batter; use the specified small amount to avoid overt salinity. Mix into dry ingredients or whisk into the glaze for balanced seasoning. Help highlight the strawberry notes and overall flavor profile.
- 1/4 cup freeze dried strawberries, crushed or pulsed into berry dust (read notes in blog post for more on this) Deliver concentrated, vibrant strawberry color and intense fruit flavor to the glaze or dusting; pulse into a fine powder for smooth incorporation. Sprinkle or stir into confectioners' sugar-based glazes to create a visually appealing pink hue and pronounced berry taste. Use as garnish or folded into icing for an aromatic finish.
Instructions
- Preheat oven to 350 degrees (F). Lightly grease a doughnut pan; set aside.: You should feel gentle warmth in the kitchen as the oven comes up to temperature, and you may notice a faint oven scent when it reaches heat. Preheating ensures even rise, because a cold oven will delay leavening and make the center dense. If you skip greasing, the donuts can stick and tear when you remove them. Test for doneness visually, looking for a pale golden top rather than a deep brown; that indicates the interior has set while remaining tender.
- In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the sour cream, melted butter, and egg. Gently fold the wet mixture into the dry mixture until just combined - don't over mix! Gently fold in crushed strawberries.: As you whisk the dry components, you will smell a neutral, slightly bready scent from the flour . When the wet mix blends in, the batter should look uniform but still slightly lumpy, with ribbons of cream and flecks of crushed strawberries . Over mixing activates gluten, which makes donuts tough rather than tender. A common error is vigorous stirring; avoid this by using a spatula and folding with care. Stop folding when streaks disappear, and then fold in the dried fruit gently so it disperses without crushing completely.
- Spoon mixture into prepared doughnut pan, and bake for 10 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool completely in the pan before frosting.: When you spoon batter into the pan, listen for the slight thump of batter against metal and aim for even fills so donuts bake uniformly. During baking the kitchen will fill with a warm baked flour and butter aroma, and the tops should become just a touch golden. The spring back test tells you the interior is set; if they sink when touched, they need more time. Cooling in the pan prevents breakage while transferring; removing them too soon can cause them to collapse. Patience here keeps the texture airy rather than gummy.
- Combine heavy cream and confectioners' sugar in a medium-sized bowl. Whisk smooth, adding a touch more cream if the frosting seems too thick; adding a touch more sugar if the frosting seems too thin. Mix in salt and dried berries.: As you whisk, the glaze moves from powdery to glossy; the sound becomes a smooth, steady whisk rather than a stiff scrape. The right consistency should coat a spoon and slowly fall back in ribbons. Adding cream too fast makes the icing runny and it will slide off the donuts, while too little keeps it clumpy. Stir in the crushed strawberries last so their aroma is fresh and they do not rehydrate and make the glaze grainy.
- Once the donuts have cooled completely, spread the frosting over the tops of each and decorate with extra dried berries if desired.: The final step is tactile and visual, as the cool donuts meet the glossy glaze and the crushed strawberries add a bright flecked finish. Use a small offset or spoon to spread so each donut looks clean and polished. If the glaze slips off, it may be too thin or the donuts were not fully cooled; let them rest a few more minutes. Arrange them on a platter while the glaze sets to avoid smudging, and enjoy the contrast of tender crumb and crisp dried fruit on top.
Notes
- Measure flour correctly by spooning it into the measuring cup and leveling with a knife, this prevents a dense crumb from too much flour.
- Do not overmix when combining wet and dry, folding gently retains a tender structure and keeps the donut light.
- Adjust glaze thickness slowly, adding heavy cream a teaspoon at a time until the icing is glossy and spreadable.
- Use fresh leavening to ensure lift, stale baking powder causes flat, heavy donuts.
- Store briefly in the refrigerator if needed, these donuts are best the first day but can be chilled up to 24 hours.