What goes better together than strawberries and lemons? With warmer weather upon us, you will need this Strawberry Lemonade Donuts recipe. It will bring a little sunshine to your life, and kids of all ages would appreciate these yummy donuts for breakfast or a midday snack!
This recipe uses simple ingredients and the result is delicious baked donuts with a sweet cream cheese icing. Who needs Krispy Kreme Donut Shop when you can make homemade donuts? Donuts are always a favorite weekend breakfast treat – kids and adults alike will love these!
WHY YOU WILL LOVE THIS STRAWBERRY LEMONADE DONUT RECIPE
With only 4 ingredients, you can have freshly baked donuts in no time! Another 3 ingredients make the sweet lemon glaze that puts these donuts over the top. They not only taste great, but they look pretty too!
This recipe uses a cake mix as its base and you can use this as a template to experiment with other flavors of cake donuts. And, baking the donuts instead of frying them means less calories and fat. So many wins here.
INGREDIENTS NEEDED FOR BAKED STRAWBERRY LEMONADE DONUTS
Find the complete ingredients and instructions for this baked donut recipe in the printable recipe card a the bottom of this post.
For the strawberry cake donuts:
Strawberry Cake Mix – You should be able to find this in your local grocery store.
For the Icing:
Cream cheese – Let your cream cheese soften to room temperature.
Powdered sugar – Also known as confectioner’s sugar.
Lemon – You will need fresh lemon juice and the zest from that lemon.
HOW TO MAKE STRAWBERRY LEMON DONUTS
FIRST: Preheat your oven to 350 degrees F. and grease your donut baking pan.
SECOND: In a large bowl, prepare the donut batter by whisking together the dry ingredients and wet ingredients until smooth.
THIRD: Fill the donut holes in the baking pan about ⅔ full of batter. Bake for 12-14 minutes and take them out when the edges are barely starting to brown.
Cool for 10 minutes on a wire rack before removing them and glazing them.
FOURTH: While the donuts are cooling, prepare the lemonade glaze. In a small bowl, whisk the powdered sugar, cream cheese, and zest together, adding the lemon juice a little at a time until your desired lemon flavor and consistency is reached. Let the donuts sit for a few minutes on a cooling rack to allow the icing to set up. Enjoy!
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More Donut Recipes to Love
Are you a donut lover too? Make sure to check out my Baked Powdered Sugar Donuts, my Baked Banana Donuts, and these Glazed Lemon Donuts or maybe you are a chocolate fan, in which case you must give these Double Baked Chocolate Donuts and these Chocolate Kraut Donuts a try! You will find all of my donut and pastry recipes right here.
What can I use instead of a donut pan? If you love to make donuts, then a donut pan should definitely be an addition to your kitchen. However, you can make donuts without a donut pan. Using a muffin pan and aluminum foil, you can fashion a donut mold. Using a square of foil, fold the center carefully around your fingers and fold up the sides. Press inside the full-size muffin tins and you have a makeshift doughnut pan.
Doughnut or Donut? If you are into words, the short spelling might be a source of contention for you. Doughnut is the original spelling of the sweet concoction, but you will find both versions in Merriam-Webster dictionary today. As with everything else, spelling has evolved and changed over time and Americans, in particular, have adapted the short version of “donut” as acceptable. The shorter spelling became popular in the mid-1900’s when famous doughnut companies were established such as “Dunkin’ Donuts”.
Vegetable Oil – You can use corn oil, canola oil or melted butter instead of vegetable oil.
You can definitely play with the flavors in this donut recipe. Try a lemon cake mix for lemon flavor donuts. Or try yellow cake mix for a more traditional donut and omit the lemon juice and zest from the glaze. Chocolate would be so good too! You’ll find many of my cake donut recipes in the links above under “More Donut Recipes to Love.”
Strawberry Donuts: If you want a pure strawberry-flavored donut, omit the lemon juice and zest from the icing and add the puree of 4 strawberries, diced strawberries, or 2-3 tablespoons of strawberry jam, to make a strawberry glaze instead of the lemon.
TIPS AND TRICKS
If your donuts feel like they are stuck in the pan, wait 5 more minutes before removing them. Placing your pan on a cooling rack when they come out of the oven should help.
Use a piping bag or a ziplock bag with the corner removed to fill the donut pan with batter. It’s way less messy!
If the glaze sets up too fast in the bowl, pop it in the microwave for about 10 seconds to loosen it up. Stir and you’re ready to glaze.
To glaze your donuts, simply place your glaze in a bowl and dunk your donuts in.
The donuts are best if eaten right away. You can store them for up to 3 days in an airtight container, but they will get soggy.
You can freeze these donuts without the glaze. After baking and cooling, wrap individually in plastic wrap and place in a zipper bag. They will last 3-4 months in the freezer.
For more strawberry flavor, you can add chopped strawberries to the batter. Or, garnish your donuts with fresh strawberries. You could also garnish with a bit of pink sugar on top.
It’s strawberry season and if you are a fan of strawberries, click on these berry-licious recipes!
- Strawberry Pie
- Strawberry Rhubarb Dessert
- Glazed Strawberry Bread
- Strawberry Cream Cheese Bars
- Strawberry Cupcakes
Bake up a batch of these Strawberry Lemonade Donuts today! They are a sweet breakfast treat or could even be served as dessert. Their pretty pink color would be perfect for a tea party, baby or bridal shower, Valentine’s Day, or a pink-themed birthday party.
- For the donuts:
- 1 box (15.25 ounce) Strawberry Cake Mix
- 1 large egg
- 1 cup water
- ¼ cup vegetable oil
- For the Icing:
- 2 ounces of cream cheese, softened
- 1 ½ cups powdered sugar
- 2 Tablespoons fresh squeezed lemon juice
- 1 teaspoon lemon zest
- Preheat your oven to 350 degrees F. and grease your donut baking pan.
- In a mixing bowl, whisk together cake mix, water, egg, and oil until smooth.
- Fill the donut holes about ⅔ full of batter. And bake for 12-14 minutes. Pull them when the edges barely begin browning. Cool in the pan for 10 minutes before removing them. If they feel like they are stuck, wait 5 more minutes.
- Cool the donuts completely before glazing them.
- Prepare the glaze by whisking the powdered sugar, cream cheese, and zest together, adding the lemon juice a little at a time until your desired consistency is reached.
- Let the donuts set for a few minutes to allow the glaze to set up.
Use a piping bag or a ziplock bag with the corner removed to fill the donut holes. It makes way less mess.
If the glaze sets up too fast in the bowl, pop it in the microwave for about 10 seconds, stir, and proceed.
The donuts are best if eaten right away. You can store them for up to 3 days in an airtight container, but they get pretty moist.
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Amount Per Serving: Calories: 280Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 340mgCarbohydrates: 50gFiber: 1gSugar: 33gProtein: 2g
Please note that nutrition is not guaranteed accurate.