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Baked Strawberry Donuts for
Sakura Season (gluten free)
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Japan is filled with beautiful cafes. Wandering around the streets of Japan, there is no way that you’d be able to avoid being lured into at least one to try some treats! Right now, there are new seasonal menus popping up and I just want to try them all. I was inspired by these menus and seasonal ingredients to bake my own mini Strawberry Donuts.
The high glutinous rice flour content in the all purpose flour that I used is what gave these donuts their mochi-like texture that I absolutely love! These donuts are moist and chewy. The fresh strawberry puree brings such a bright flavour that I am just loving them for the changing season. Plus the pink color from the fresh strawberry puree makes them so pretty!
Now, as much I really wish I could just be sitting in a beautiful cafe in Tokyo right now, these donuts help to bring some of that japanese cafe and spring vibes home! Go ahead and dip them in melted white chocolate or a simple sugar glaze for an extra punch of flavour and to make them look extra pretty!
These donuts are best eaten fresh, just after they have cooled and the glaze has set. I must say though, these donuts freeze really well, so if you dont think you’ll finish them all within a few days (unlikely, but still), then you can absolutely toss them into the freezer to enjoy another day. Pop them into the microwave for a quick warm up or eat them frozen for a cool strawberry treat. If you’re eating them frozen, I suggest letting them thaw for about 5-10 minutes before you eat them, less brain freeze and better texture that way!
If you make this recipe, I would absolutely love to hear your feedback and would love to talk to you all some more so please leave a comment! Also, if you do make this recipe, I’d really love to see your creations so please tag me on Instagram.
If you have any requests for inspired/themed recipes that you’d like to see, please let me know!
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My Essential Pantry Items
Baked Strawberry Donuts Inspired for Sakura Season (gluten free)
Inspired by Sakura season in Japan, these gluten free Baked Strawberry Donuts are moist, chewy and bursting with fresh strawberry flavour. They are simple and kawaii, bringing the spring flavours and aesthetic of the beautiful cafes in Japan, to your home!
Ingredients
- 141 grams all-purpose flour 1 Cup + 2 Tbsp for me.
- 2 cups frozen strawberries 260g. Should give you about 2/3 cup puree.
- 3/4 cup brown sugar 150g
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup milk
- 1/2 Tbsp lemon juice
- 1 Tbsp oil
- 3 Tbsp butter, melted 60g
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- Red food coloring if desired
Instructions
- Preheat the oven to 350° F with the fan (convection).
- Simmer strawberries in a small saucepan over medium heat, crushing and stirring until smooth and thick. Set aside to cool.
- Lightly grease donut pan. If using a good nonstick or silicone, you can skip this step.
- Whisk together the dry ingredients.
- In another bowl, whisk together the milk, lemon juice, strawberry puree, melted butter, vanilla, and egg.
- Pour the wet ingredients into the dry and mix until smooth and combined. Add a drop of two of red food coloring here if you want to enhance the pink colour.
- With a spoon or with a piping bag, fill your molds about 3/4 of the way full.
- Bake for 25-30 minutes. Test with a toothpick. It should come out clean and donut should be bouncy to the touch.
- Let the donuts cool on a wire rack.
- Dip into melted white chocolate or a sugar glaze, if desired. Highly recommend!
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