These buttermilk cake doughnuts with strawberry glaze are an adorable sweet treat for anyone. Tender doughnuts dipped in a fresh strawberry glaze, SO delicious!
If I was a doughnut I’d want to be covered in strawberry glaze.
Strike that. If I was any baked good… I’d want to be glazed in strawberry. It’s shiny, pink and well deliciously sweet and strawberry-y. Can’t you just see banana muffins with strawberry glaze? Chocolate cake with straaaawberrrry glaze? Heck toast and strawberry glaze would be fabulous.
It’s spring break in our house, the weather is finally starting to show signs of spring so we kicked it off with homemade baked doughnuts. My girls LOVE these and my youngest says these doughnuts taste like fancy strawberry shortcake and requests that next time we top them with whipped cream. Genius.
Lately I’ve been going through strawberries left and right. I keep two containers in my fridge on the regular because I love to put them in my morning bowl of granola. But what’s better than fresh strawberries in granola? Strawberries in a glaze all over your freshly baked doughnuts, that’s what.
I just zipped a few strawberries with a cup of powdered sugar in my mini food processor. The berries natural juices magically turned it all into a perfectly pink sticky glaze.
To Make These Buttermilk Cake Doughnuts with Fresh Strawberry Glaze You Will Need:
- 2 tablespoons butter, melted
- 2 cups cake flour
- 1 cup sugar
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 large eggs
- 3/4 cup grapeseed oil
- 3/4 cup buttermilk
- 1-1/4 teaspoons pure vanilla extract
FOR THE STRAWBERRY GLAZE:
- 1/2 cup quartered fresh strawberries
- 1 cup powdered sugar
I’m pretty picky when it comes to cake. If it’s cheesecake then I’m all about it… but if I had to pick a favorite real-cake, buttermilk would be it. It’s naturally tender from the tangy buttermilk… but it’s so simple and plain… but so good. I’m horrible at explaining this aren’t I?
I think it’s best you make these asap to fully understand their awesomeness.
In a large bowl combine the cake flour, sugar, salt and baking powder.
Whisk until combined and set off to the side.
In a medium bowl, crack in two eggs…
Pour in 3/4 cup of grapeseed oil…
…3/4 cup of buttermilk…
…and 1-1/4 teaspoon of pure vanilla extract.
Whisk that too until combined.
Pour the wet into the dry…
…and then simply stir until smooth.
Lightly grease a doughnut pan with melted butter.
Spoon the cake batter into the prepared pan 3/4 of the way full.
Bake in a preheated 375 degree oven for 10-12 minutes. Let the doughnuts cool in the pan for 5 minutes before using a thin rubber spatula to gently easy the doughnuts out of the pan to cool on a wire rack. Use a kitchen towel to remove any crumbs from the pan before buttering and repeating with remaining batter.
To make the glaze; hull and slice up about a half cup of quartered fresh strawberries.
Quickly chop up the strawberries before adding in a cup of powdered sugar. Secure the lid and process until completely smooth.
Pour the strawberry glaze into a shallow bowl.
Once the buttermilk doughnuts are cool it’s time to glaze.
Dip the doughnuts halfway into the glaze.
Turn the doughnut sideways to drip any excess glaze back into the bowl.
All that’s left to do is start shoveling these into your mouth.
The sweet icing and the moist buttermilk cake doughnuts make it really hard to stop after one. So don’t fight it. Just-keep-shoveling.
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!