These baked, whole-grain donuts include fresh strawberries, a drizzle of icing, and sweet-tart dehydrated strawberry dust. When finished, they’ll look and taste every bit as good as those donuts in the pastry case.

Active time: 15 minutes Total time: 1 hour

Strawberries and Cream Baked Donuts

Ingredients

• 1 cup (130g) whole-wheat pastry flour
• 1/4 cup (40g) coconut sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup (118ml) low-fat buttermilk
• 1 large egg
• 1 tablespoon avocado oil
• 1 1/2 teaspoons vanilla extract
• 1/2 cup (76g) sliced fresh strawberries, finely chopped
• 1/3 cup (39g) powdered sugar
• 2 teaspoons 2% milk or oat milk
• 1/4 cup (8 g) freeze-dried strawberries, crushed

Directions

Preheat the oven to 425° (218°C). Coat a standard 6-well (1/3 cup/79ml) donut pan with cooking spray.

In a large bowl, whisk together the pastry flour, coconut sugar, baking powder, cinnamon and salt. In a medium bowl, whisk the buttermilk, egg and oil. Add the buttermilk mixture to the flour mixture and stir with a rubber spatula until just combined. Fold in the strawberries. Do not over-mix, or the donuts become tough.

Divide the batter into the prepared pan and press it down into the donut molds evenly. Bake until golden brown and a toothpick inserted into the donuts comes out clean, 8–10 minutes. Let the donuts cool in the pan for 10 minutes and then transfer them to a rack to cool completely.

Sift the powdered sugar into a small bowl. Add the milk and stir to create a thick glaze. Place the donuts on a plate, bottom side up, and drizzle with the glaze. Sprinkle with the crushed freeze-dried strawberries and serve.

Serves: 6 | Serving Size: 1 donut

Nutrition (per serving): Calories: 173; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 35mg; Sodium: 190mg; Carbohydrate: 33g; Dietary Fiber: 3g; Sugar: 17g; Protein: 4g

Originally Published May 4, 2021; Updated December 2025

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