Ingredients

1.5 tbsp butter (preferably unsalted, like Kerrygold)

1 cup sugar

1 egg (room temperature, about 70°F)

3/4 tsp vanilla extract

1/2 cup buttermilk

3/4 cup cake flour (such as King Arthur for a light crumb)

3/4 cup all-purpose flour

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 cup strawberries (hulled and diced into 1/4-inch pieces)

1/8 tsp ground nutmeg

For the glaze:

1.5 cups powdered sugar (sifted)
2-3 tbsp milk

Instructions

Step 1: Preheat your oven to 400°F. Hull and dice the strawberries into 1/4-inch pieces, then pulse them gently in a food processor until chunky, keeping some texture. Sift the powdered sugar to remove lumps for a smooth glaze later. Make sure your egg is at room temperature for better mixing.

Step 2: In a medium bowl, cream together the butter and sugar for about 2 minutes until light and fluffy. Add the room-temperature egg and beat until fully combined and pale, about 1 minute. Stir in the vanilla, then add buttermilk and pulsed strawberries, mixing gently just until combined.

Step 3: In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, baking powder, salt, and ground nutmeg. Gently fold this dry mixture into the wet ingredients from Step 2 until just combined. The batter should be thick with visible strawberry pieces. Transfer the batter into a piping bag and cut about 1/2 inch off the tip.

Step 4: Lightly grease a donut tin with non-stick spray or butter. Pipe the batter into each cavity about halfway full to allow for rising. Bake for 7-8 minutes until tops are set and a toothpick comes out clean or with a few moist crumbs. Donuts should be light golden and springy to the touch. Cool in the tin for 2-3 minutes before removing to a wire rack to cool completely.

Tips & Variations

Use cake flour for a tender crumb or substitute with all-purpose flour for a slightly denser texture.

Gently folding in the strawberries prevents them from breaking apart and distributes them evenly.

If you prefer a smoother glaze, add milk gradually, one tablespoon at a time, until you reach your desired consistency.

For an extra festive touch, sprinkle heart-shaped edible decorations on the glaze before it sets.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. If refrigerated, bring them to room temperature before serving for the best flavor and texture. To reheat, warm the donuts gently in a microwave for 10-15 seconds or briefly in a low-temperature oven.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries provide the best texture and flavor, you can use thawed frozen strawberries. Drain them well to remove excess moisture to avoid soggy batter.