INGREDIENTS
Strawberry Donut Batter
1¼ cups (160 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
½ cup (100 g) granulated sugar
¼ cup (60 g) sour cream
¼ cup (60 ml) buttermilk
1 large egg
2 tablespoons (30 g) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
¼ cup (20 g) freeze-dried strawberry powder*
To make strawberry powder: blend freeze-dried strawberries in a food processor until finely ground.Groceries
Cheesecake Swirl
4 oz (113 g, ½ block) full-fat cream cheese, softened
2 tablespoons granulated sugar
1 tablespoon sour cream
½ teaspoon vanilla extract
Strawberry Glaze
1¼ cups (150 g) powdered sugar
2–3 tablespoons milk
2 tablespoons freeze-dried strawberry powder
Pinch of salt
INSTRUCTIONS
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C).
Grease a 10-cavity donut pan (or mini muffin tin for donut holes) generously with nonstick spray or butter.
Set aside while preparing your batter.
Step 2: Make the Strawberry Donut Batter
In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and strawberry powder.
In a separate bowl, combine sour cream, buttermilk, egg, melted butter, and vanilla. Whisk until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined — avoid overmixing to keep the donuts light and fluffy.
Step 3: Prepare the Cheesecake Swirl
In a small bowl, beat the cream cheese, sugar, sour cream, and vanilla together until smooth and creamy.
Transfer the mixture to a piping bag or small resealable bag (snip one corner when ready to pipe).
Step 4: Assemble the Donuts
Spoon the strawberry batter evenly into the donut pan cavities, filling each about ¾ full.
Tip: Use a piping bag or large ziplock bag for cleaner filling.
Snip the corner of your cheesecake mixture bag and pipe a small swirl (about 1 teaspoon) into the center of each donut.
Use a toothpick or skewer to gently swirl the cheesecake into the batter—just once or twice for a marbled look.
For donut holes, fill mini muffin cups halfway, add ½ tsp cheesecake filling, and swirl lightly.
Step 5: Bake
Bake for 10–12 minutes (or 9–10 for mini donuts) until a toothpick inserted in the center comes out clean or with moist crumbs.
Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
Step 6: Make the Strawberry Glaze
In a medium bowl, whisk together powdered sugar, strawberry powder, salt, and 2 tablespoons of milk.
Adjust consistency by adding more milk, ½ teaspoon at a time, until the glaze is thick yet pourable.
Step 7: Glaze the Donuts
Once donuts are completely cool, dip the tops into the glaze, letting the excess drip off.
Place back on the wire rack and allow to set for 15–20 minutes before serving.
Baking Tips for Perfect Donuts
Use room temperature ingredients: This ensures the batter mixes evenly and produces a tender crumb.
Do not overmix: Overmixing creates dense donuts instead of fluffy ones.
Don’t overbake: The donuts should be just set; they’ll continue cooking slightly as they cool.
Swirl lightly: Overmixing the cheesecake into the batter can make it disappear instead of giving a marbled look.
Let cool before glazing: Otherwise, the glaze will melt right off.
How to Make Strawberry Powder
Freeze-dried strawberries are key to the recipe’s natural flavor and color. Simply:
Place 1 cup of freeze-dried strawberries in a blender or food processor.Groceries
Blend until finely ground.
Sift out any larger pieces for a smoother texture.
This powder can be used in batters, frosting, or even milkshakes!
Storage and Make-Ahead Tips
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days.
Freezer: Freeze unglazed donuts for up to 2 months. Thaw overnight and glaze before serving.
Make-Ahead Tip: Bake the donuts a day in advance and glaze just before serving for the freshest look.
