Strawberries and Cream Donuts
Fluffy Strawberry Vanilla Donuts topped with Strawberry Frosting! Baked, not fried, these donuts are ready in 20 minutes.
Ingredients
For the Strawberries and Cream Donuts:
- 1 cup + 2 tablespoons all-purpose baking flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup full-fat sour cream
- 2 1/2 tablespoons unsalted butter, melted
- 1 large egg, at room temperature
- 1/3 cup freeze dried strawberries, lightly crushed
For the Strawberry Frosting:
- 2-3 tablespoons heavy cream (more if needed)
- 1 cup confectioners' sugar, sifted
- 1/4 teaspoon salt
- 1/4 cup freeze dried strawberries, crushed or pulsed into berry dust (read notes in blog post for more on this)
Instructions
For the Strawberries and Cream Donuts:
- Preheat oven to 350 degrees (F). Lightly grease a doughnut pan; set aside.
- 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.
- 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.
For the Strawberry Frosting:
- 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.
- Once the donuts have cooled completely, spread the frosting over the tops of each and decorate with extra dried berries if desired.
Notes
*This recipe may easily be doubled. *Freeze Dried Strawberries can be found online and in most grocery stores. *Donuts are best eaten the first day, but may be stored in the fridge for up to 24 hours.
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