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Baked Strawberry Donuts – Refined Sugar Free!

Sweet & delicious baked strawberry donuts.

vegan donuts




(See the step-by-step video, above)



Growing up, I always used to love it when my mom would buy a package of sponge cake dessert cups from the grocery store and we’d top them with sliced strawberries and whipped cream for a simple strawberry shortcake.

One taste of these light and pillowy strawberry donuts took me right back to the sponge-cake shortcakes of childhood. And even better, these donuts are free of all the extra refined sugars, preservatives, and artificial flavors present in the store-bought dessert cups. They’re pretty darn easy to make, too: Stir the ingredients together in a bowl, smooth into a donut pan or muffin tin, and bake in the oven.

donut batter
strawberry donuts

Frosting Options:

Coconut Butter

Vegan Marshmallow Fluff

Healthy Reddi-Wip Whipped Cream

Homemade Greek Yogurt Frosting

You can also opt to eat them topped with jam or frosted with almond or peanut butter or vanilla yogurt of choice. Or you can make a basic donut glaze of 1 cup powdered sugar mixed with 1-2 tbsp milk of choice and 1/2 tsp pure vanilla extract. They’re delicious unfrosted, too!

Super Soft BAKED Strawberry Donuts, SO GOOD!

Baked Strawberry Donuts

Adapted from Blueberry Baked Donuts

Baked Strawberry Donuts – Refined Sugar Free!

Total Time: 10m
Yield: 6-7 donuts
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 1/4 cup milk of choice
  • 1 tsp white or apple cider vinegar
  • 1/4 tsp pure vanilla extract
  • 1/3 cup pure maple syrup or agave or honey
  • 3 1/2 tbsp oil – If you don’t mind fat-free texture, you can use applesauce (35g)
  • 1 cup flour, loosely packed (works with all-purpose, spelt, or gf all-purpose mix) (125g)
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup diced strawberries, fresh or frozen-thawed (60g)
  • optional add-ins: pinch cinnamon, handful mini chocolate chips or shredded coconut


Combine first 5 ingredients. Set aside. Grease a donut pan OR mini muffin pan, and preheat oven to 350 F. Stir together all remaining ingredients except strawberries. (For best taste and texture, I highly recommend the oil option.) Pour wet into dry once oven is preheated, and stir until just evenly mixed. Don’t overmix. Stir in the berries. Bake 10-12 minutes, or until donuts have risen and batter is no longer wet. Let sit 5 minutes before removing from the pan. Frosting ideas are listed earlier in this post.

View Nutrition Facts




Links Of The Day:

Chocolate Chip Peanut Butter Bars



Homemade Dole Whip
Homemade Dole Whip


Published on May 8, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Em says

    We made your blueberry donuts a couple of weeks ago and they were incredible! I can’t wait to try these as well since strawberries are my favorite.

  2. Whitney says

    Already made ’em! Delicious!! Of course, my donut pan is back at home (while I’m at school for a couple more days), so I made them as muffins.

    • Whitney says

      I made them with xylitol and they tasted great. The only mistake I made was forgetting that the liquid adds volume and texture, so next time I’ll experiment with adding milk or water.

  3. CeCi B. says

    I don’t understand, you are saying they are whole grain but you are using “all purpose” flour, isn’t that white flour by definition? Can I use whole wheat?

    • Jason Sanford says

      Spelt flour or oat flour are whole grain. You can experiment with regular ww as long as you don’t mind the dense and possibly tough texture.

      • Cecilia Bacca says

        Thank you! I guess I missed the “oat flour” part. Can you make that yourself like in the banana bread recipe?

      • Cecilia Bacca says

        I don’t mind the tough texture but I like oat flour better so I guess I will experiment with that…

  4. Hira says

    Donuts are my favorite food in the whole entire world– which can be bad because I consume an embarrassing amount, but these look like a great alternative! 🙂

  5. Maggie says

    How much do these rise? Do you think they’d rise to fill a cake pop mold all the way to make “donut holes”? My kids will get a kick out of making these with me. If the cake pop tins work as donut holes I’ll let you know!

  6. Sofia says

    These donuts look sooooo pretty Katie! I have a dessert which you could try to healthify – those classic no-bake cookies made with the peanut butter and chocolate! Those are sooo unhealthy but maybe you could make a just-as-delcious healthier one! 🙂

  7. Heather @ Made In A Pinch says

    These are amazing! Thank you for another winning recipe, Katie. Strawberries are my favorite, and what’s better than strawberries…strawberries with chocolate! Unfortunately, I didn’t take pics of the donuts!

  8. Penny says

    Thanks for sharing this recipe–these are so good! I’ve made them with all purpose gluten-free flour with applesauce instead of oil as well as with soy yogurt instead of oil, and they’re delicious either way! They’re also so good with jelly and PB2 on top! <3

  9. Nancy says

    Ok but those strawberry hearts! Did you freehand them using the surface of the berry? Or did you use a cookie cutter? I’m going to try this recipe and then teach it to my daughter’s preschool class. Thinking of making some hearts beforehand for decorating. Thanks so much for any tips!

  10. Anna says

    Yum!! I just recently found the Chocolate Covered Katie blog and I’m hooked. I’ve already bought her book and tried a handful of recipes – all yummy!! I just made these donuts today (currently cooling on my counter…drool). I made a GF batch and a spelt flour batch. Both Bob’s Red Mill brand. I’d never used spelt flour before…does it typically take longer to cook than other flours? My GF ones were done in about 13-14 minutes, but the spelt flour ones took MUCH longer (about 8-9 more minutes!). I thought they were goners for sure, but the taste of the undercooked one was just too good to give up on so I put them back in the oven. Doing a taste test with my family soon to see which one is the winner.

  11. Ingrid says

    Do these freeze well? They are absolutely delicious and I want to save some for a party I am having in a week!

  12. Kathy says

    Yummy, thank you for your delicious recipe. We mi made them with coconut oil and fresh strawberries. Used all purpose flour as we did not have the other flours. Added cinnamon and fresh grated nutmeg. Delicious!

  13. Connie says

    I have a granddaughter that can’t haven gluten, soy, dairy, refined sugar, artificial colors or flavorings and I love your blog! I made these strawberry donuts exactly how the recipe is written with gff all purpose flour and without any add ins for her this evening and they are absolutely delicious, she loves them! Thank you so much for sharing this!

  14. Bernarda says

    Really good recipe. ☺️ Ended up using only 40grams of honey and substituted 15 out of 35 grams of oil for greek yoghurt and they tasted amazing! They would be perfect with some protein powder in it.

  15. Kat says

    Do you think this might work with jam instead of berries?
    So hard to find good fresh or frozen here.
    I’d probably add some mini chocolate chips too! ;D

  16. Graleanne says

    Hi Katie and Jason! I made up a glaze recipe that’s unbelievable on these delicious donuts:
    Berry Pink Glaze.

    3 TBSP strawberry juice (liquid leftover from thawed frozen strawberries)
    1 cup powdered sugar or xylitol
    1/2 tsp vanilla extract

    Mix it all up. Taste it: it’s absolutely amazing. I came up with it just as an experiment but it’s actually *really good*.
    Hope all you guys can try it and love it too!

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