- 1 ¼ cups (160 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup (100 g) granulated sugar
- ¼ cup (60 g) sour cream
- ¼ cup (60 ml) buttermilk
- 1 large egg
- 2 tablespoons (30 g) unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- ¼ cup (20 g) freeze-dried strawberry powder (from blended freeze-dried strawberries)
Cheesecake swirl
- 4 oz (113 g) full-fat cream cheese, softened
- 2 tablespoons granulated sugar
- 1 tablespoon sour cream
- ½ teaspoon vanilla extract
Strawberry glaze
- 1 ¼ cups (150 g) powdered sugar
- 2–3 tablespoons milk
- 2 tablespoons freeze-dried strawberry powder
- Pinch of salt
Step-by-Step Directions
Prep and preheat
Preheat your oven to 350°F (175°C). Grease a 10‑cavity donut pan (or a mini muffin pan if you’re making donut holes) with nonstick spray or a thin coat of butter. This helps the donuts release cleanly once baked.
Make the strawberry donut batter
In a medium bowl, whisk together the flour, baking powder, baking soda, fine sea salt, granulated sugar, and freeze‑dried strawberry powder until everything is evenly combined and the strawberry powder is dispersed through the dry ingredients.
In a separate bowl, whisk the sour cream, buttermilk, egg, melted and cooled butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula just until no dry streaks remain. The batter should be thick but scoopable. Avoid overmixing, as too much stirring can make the donuts tough instead of tender.
Prepare the cheesecake swirl
In a small bowl, beat the softened cream cheese with the 2 tablespoons granulated sugar until smooth and creamy. Add the tablespoon of sour cream and ½ teaspoon vanilla extract, then beat again until the mixture is silky and lump‑free. Transfer this cheesecake mixture to a piping bag or a resealable plastic bag with a small corner snipped off.
Assemble the donuts
Spoon or pipe the strawberry batter into each donut cavity, filling each one about ¾ full. You can use a piping bag for the batter too if you prefer a cleaner process. Once the cavities are filled, pipe about 1 teaspoon of the cheesecake mixture on top of each donut. Using a toothpick or skewer, gently swirl the cheesecake into the batter to create a marbled effect without mixing it in completely.
Bake the donuts
Bake in the preheated oven for 10–12 minutes, or until the donuts spring back lightly when touched and a toothpick inserted comes out clean or with just a few moist crumbs. For mini donuts, start checking around 9–10 minutes.
Let the donuts cool in the pan for about 5 minutes, then carefully loosen the edges and transfer them to a wire rack to cool completely before glazing. Cooling prevents the glaze from sliding off.
Make the strawberry glaze
In a shallow bowl, whisk together the powdered sugar, freeze‑dried strawberry powder, pinch of salt, and 2 tablespoons of milk. If the glaze is too thick, add milk a teaspoon at a time until it reaches a smooth, pourable consistency that clings to the donuts but isn’t runny. The freeze‑dried strawberry gives the glaze a natural pink shade and concentrated fruit flavor.
Glaze the donuts
Once the donuts are completely cool, dip the top of each donut into the strawberry glaze, letting the excess drip back into the bowl. Place the glazed donuts back on the wire rack and allow the glaze to set for 15–20 minutes before serving.
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