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

A) Make the purée (1 minute blend)

1. Blend strawberries until completely smooth (about 1 minute). You should have ~1 ¼ cups. Set aside.

B) Mix the batter (5 minutes)

2. In a large bowl, whisk 1 cup strawberry purée, sugar, oil/butter, eggs, vanilla, and lemon zest (if using) until glossy.

3. Add almond flour, potato starch, arrowroot, baking powder, and salt. Whisk just until no dry pockets remain (a thick, spoonable batter).

C) Pan & bake (20–22 minutes)

4. Heat oven to 350°F (176°C). Generously grease the donut pan.

5. Pipe or spoon batter into 12 wells, filling each ~¾ full and smoothing the tops.

6. 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.

7. Cool 10 minutes in pan, then turn onto a rack to cool completely.

D) Whisk the glaze (2 minutes)

8. 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.

E) Dip & set (10–15 minutes)

9. 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!