Say hello to bakery-style strawberry donuts that let peak-season berries shine. These are baked (not fried) for a tender crumb and light crisp on the edges, finished with a naturally pink, berry-forward glaze.
The batter leans on a gluten-free trio—almond flour, potato starch, and arrowroot—for lift and softness, while eggs and a splash of neutral oil keep the texture springy, never dry. Pull out a donut pan and let’s make a dozen blushing beauties.
What makes these special
- Real strawberry flavor: A quick purée goes into both batter and glaze for color and taste without artificial extracts.
- Gluten-free texture win: Almond flour brings moisture; potato + arrowroot starches add cake-donut fluff.
- Simple tools, fast timing: One bowl, one blender, one pan—350°F (176°C) for about 20–22 minutes.
Ingredients (makes 12 standard donuts)
Strawberry Purée
- Fresh strawberries, hulled & quartered — 2 ⅓ cups (measured after hulling) → yields ~1 ¼ cups / 300 ml purée
Donut Batter
- 1 cup / 240 ml strawberry purée
- ⅔ cup / 135 g cane sugar
- ¼ cup / 60 ml neutral oil (avocado or light olive) or ¼ cup / 56 g melted unsalted butter
- 2 large eggs, room temperature
- 1 tsp vanilla extract (or vanilla bean paste)
- 2 cups / 192 g blanched almond flour (fine)
- ⅔ cup / ~100 g potato starch (not potato flour)
- ¼ cup / ~32 g arrowroot starch
- 2 tsp baking powder
- ¼ tsp fine sea salt
Rosy Strawberry Glaze
- 3 Tbsp / 45 ml strawberry purée
- 1–1 ¼ cups / 120–150 g powdered sugar, sifted
- ¼ tsp vanilla extract
- Pinch fine sea salt
- 1–2 tsp milk or cream, only if needed to loosen
Gear
- 12-well donut pan
- Blender, large bowl, whisk, piping bag or zip-top bag
Step-by-step recipe
1) Make the purée (1 minute blend)
- Blend strawberries until completely smooth (about 1 minute). You should have ~1 ¼ cups. Set aside.
2) Mix the batter (5 minutes)
- In a large bowl, whisk 1 cup strawberry purée, sugar, oil/butter, eggs, vanilla, and lemon zest (if using) until glossy.
- Add almond flour, potato starch, arrowroot, baking powder, and salt. Whisk just until no dry pockets remain (a thick, spoonable batter).
3) Pan & bake (20–22 minutes)
- Heat oven to 350°F (176°C). Generously grease the donut pan.
- Pipe or spoon batter into 12 wells, filling each ~¾ full and smoothing the tops.
- Bake 20–22 minutes, rotating the pan at 12 minutes. Donuts are done when edges are lightly golden and the tops spring back to a gentle touch.
- Cool 10 minutes in pan, then turn onto a rack to cool completely.
4) Whisk the glaze (2 minutes)
- In a small bowl, whisk 3 Tbsp strawberry purée, powdered sugar (start with the lesser amount), vanilla, and salt until thick, glossy, and slowly pourable. Adjust with milk or sugar as needed.
5) Dip & set (10–15 minutes)
- Dip the top third of each cooled donut, let excess drip, and return to the rack. Glaze will set in 10–15 minutes with a soft sheen.
Tips, swaps & brand notes
- Almond flour: Use fine, blanched (not almond meal).
- Starch check: Potato starch ≠ potato flour. Tapioca starch can replace arrowroot 1:1.
- Frozen berries: Thaw fully and drain well before puréeing.
- Color & stability: Less sugar = brighter, tangier glaze; more sugar = sweeter and more set.
- No donut pan? Bake as mini muffins: 350°F, 12–14 minutes.
Serving & storage
- Best the day made; edges stay delicately crisp for a few hours.
- Store covered at room temp 1 day or refrigerate up to 3 days.
- Freeze unglazed donuts up to 1 month; thaw and glaze fresh.
Conclusion
Bright, berry-packed donuts with a rosy crown and tender crumb, all from simple pantry staples and fresh strawberries. Keep a carton of berries on hand and this bake becomes a 30-minute celebration any day of the week.
What twists did you try, Lykkers? What’s your favorite finish—extra-tangy glaze, a dusting of freeze-dried strawberry powder, or a sprinkle of lemon zest? Tell me how you tuned the sweetness and which oil/butter you used!
