“But thank God! He gives us victory over sin and death through our Lord Jesus Christ.”
-1 Corinthians 15:57 NLT
If you’re looking for a fun, nostalgic treat that feels like it could be from a bakery, these Strawberry Crunch Baked Donuts are exactly that. They’re soft, fluffy, full of sweet strawberry flavor, and finished with the most irresistible buttery crunch topping!
These donuts are inspired by that classic strawberry crunch flavor we all know and love, whether you had it as a kid from the ice cream truck or in a different dessert. The combination of creamy, fruity, and crumbly textures is my absolute favorite. But instead of being overly complicated, this version is baked, simple to make, and perfect for using a donut mold right at home.
The base of these donuts is light and tender with a subtle strawberry flavor, made even better with a sweet, simple vanilla glaze. Then comes the best part: the strawberry crunch topping. It’s buttery, slightly crisp, and plenty of strawberry flavor, adding the perfect texture contrast to the soft donuts underneath.
What I love most about this recipe is how approachable it is. You don’t need to fry anything, and the ingredients are simple, but the end result looks and tastes like something you’d pick up from a bakery. They’re perfect for brunch, spring gatherings, birthdays, or just when you want to make something fun and a little nostalgic.
These donuts also come together quickly, which makes them great for when you want a homemade treat without spending hours in the kitchen. And because they’re baked, they stay soft and fluffy while still holding that beautiful donut shape.
If you’re a fan of strawberry desserts or anything with a little crunch and creaminess, this is one recipe you’ll definitely want to keep on repeat!
Strawberry Crunch Baked Donuts
Ingredients
Method
- Preheat your oven to 350℉. Lightly grease your donut mold or donut pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and crushed freeze-dried strawberries.
- In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
- Transfer the batter to a piping bag or zip-top bag with the corner snipped off. Pipe the batter into the donut cavities, filling each about 2/3 full.
- Bake for 12 to 15 minutes, or until the donuts are lightly golden and spring back when touched.
- In a small bowl, combine the crushed cookies, crushed freeze-dried strawberries, and melted butter.
- Stir until the mixture resembles a crumb topping. (Pulse in a food processor or blender if the topping is too chunky)
- In another bowl, whisk together the powdered sugar, milk, and vanilla until smooth.
- Line a tray with parchment paper.
- Remove the cooled donuts from the donut mold and dip the top of a donut into the glaze.
- Let the glaze drip off for a few seconds then cover it with the strawberry crunch topping.
- Line the decorated donut on the parchment paper tray and repeat.
- Serve strawberry crunch donuts at room temperature or chilled.
