Pin it
Fluffy strawberry baked treats merge two fantastic features: the familiar circular shape of classic rings with a soft, cake-like inside. This oven-baked version skips the oil bath, making a lighter treat that's still wonderfully soft and tasty. The natural sweetness from strawberries gives these goodies their signature taste and a gentle pink color that'll make any coffee table look prettier.
Ingredient Magic
- Sweet, ripe strawberries: bring natural sweetness and deep fruit flavor
- Cake flour: has less protein for an extra tender bite
- All-purpose flour: provides needed structure without making things heavy
- Fine sugar: sweetens gently and melts perfectly into the mix
- Fresh eggs: hold everything together and add fluffiness
- Buttermilk: adds a light tang and makes the batter incredibly soft
- Baking powder: the rising agent for perfectly puffy treats
- Good quality vanilla extract: rounds out the flavor profile beautifully
Using cake flour really matters in this mix. It's got fewer proteins than regular flour, which makes everything softer and more delicate. If you can't find cake flour at your store, just mix regular flour with a tablespoon of cornstarch per cup to get pretty much the same effect.
Making Process
Getting Ready
Heat your oven to 390°F and thoroughly coat your donut pans with cooking spray or butter. This step's really important or your finished treats will stick badly. No special donut pan? No problem! Just use a muffin tin instead - you'll end up with yummy round treats without holes in the middle that taste just as good.
Working with Strawberries
Wash your fresh strawberries, cut off the green tops and chop them into small bits. Blend them until they're completely smooth. If there's too much juice, you can simmer the mixture in a small pot to make the flavor stronger and get rid of extra liquid. Then let it cool down before using.
Pin it
Mixing Wet Stuff
In a big bowl, beat softened butter with sugar until it looks light and fluffy. Crack in the egg and mix everything really well. Pour in the vanilla extract, buttermilk, and your strawberry puree, then stir gently. The whole mixture should turn a nice even pink color.
Adding Dry Ingredients
In another bowl, combine cake flour, regular flour and baking powder. Sift these dry things into your wet mixture and fold them in carefully with a spatula or spoon. Only mix until you can't see flour anymore. If you stir too much or too hard, the gluten will wake up and make your treats tough.
Filling Your Pans
Put your batter in a piping bag with a wide tip or use a sturdy ziplock bag with one corner snipped off. This makes it way easier to get even amounts of batter in each donut cup. Fill them about two-thirds full since the batter will puff up while baking. You can also just spoon the batter in if that's easier for you.
Baking Time
Bake your filled pans in the hot oven for 7-8 minutes. Every oven's a bit different, so start checking around 6 minutes. They're done when they've puffed up slightly, look golden at the edges, and feel firm in the middle. Stick a toothpick in the thickest part - it should come out clean with no batter stuck to it.
Cooling and Topping
Let your treats cool in the pan for about 5 minutes, then carefully pop them out and let them cool completely on a wire rack. While waiting, make the topping: mix powdered sugar with a bit of strawberry juice or puree until it's smooth and thick. Dip the tops of your cooled treats in this mixture or spoon it over them. Add sprinkles or dried strawberry pieces while the topping's still wet.
I've learned that strawberry quality makes all the difference here. Once I tried making these with bland off-season berries, and they just didn't have that fruity punch. Now I freeze strawberry puree during summer so I can make truly flavorful treats even in the middle of winter.
Fun Twists
This flexible base recipe can be tweaked however you want. For blueberry treats, just blend the same amount of blueberries instead - they'll give everything a pretty blue tint. Raspberries create a deeper red color and add a slightly tangy kick that's super refreshing.
Play around with different flavors too: try a teaspoon of almond extract instead of vanilla for a subtle marzipan note that works beautifully with strawberries. For a lemony version, throw in some fresh lemon zest to the batter.
You can adjust the sweetness to match what you like. If you prefer less sugar, cut back in the batter and make up for it with a sweeter topping - or the other way around.
Serving Ideas
These colorful fruity treats work great for all kinds of occasions. At a casual brunch, they're perfect as a sweet finale after savory dishes. For baby showers - especially when a girl is expected - these pink treats make a themed sweet that's easy to eat.
Serve them for Mother's Day to show extra appreciation through homemade goodies. At kids' birthdays, they're always a hit and can be decorated together with little guests. They're also perfect for relaxed weekend baking since they come together quickly and bring instant joy.
Pin it
Storage Advice
After applying the topping, let your treats sit for about 20-30 minutes so the sugar mixture can set. Then store them at room temperature in an airtight container or on a plate covered with plastic wrap. They taste best on the day you make them but will stay good for up to two days without losing quality.
For longer storage, untopped treats can go in the freezer. Wrap them in plastic wrap and then aluminum foil, or put them in an airtight container. To serve, let them thaw completely and add the topping just before eating.
Nutrition Facts
At just 133 calories each, these baked goodies are lighter than traditional fried versions. The 28g of carbs give you quick energy, while 2g of protein helps build and maintain body tissues. With only 2g of fat per treat, they're a relatively low-fat baked good you can enjoy without feeling guilty.
Strawberries don't just add flavor - they bring vitamin C and antioxidants too. The buttermilk provides calcium and protein, while eggs supply additional protein and vitamins.
These strawberry cake rings have found a permanent spot in my family's favorite treats list. What started as an experiment to give my kids a healthier option has now turned into a regular tradition. We especially love making them during strawberry season right after coming home from berry picking when everyone's excited about this fruity treat. Give this a try and see how easy homemade goodies can be!
Frequently Asked Questions
- → Can I swap fresh strawberries for frozen ones?
- Totally! Just thaw them first and dab off the extra water so the batter doesn’t get too wet.
- → What if I don’t have buttermilk?
- No worries—mix some milk with a bit of lemon juice or vinegar, let it sit 5 minutes, and you’re good to go.
- → Do I really need a donut pan?
- It’s best, but if you don’t have one, use a muffin tin. Place a small foil-covered cone in the middle for the donut shape.
- → How can I make the strawberry flavor pop?
- Use super ripe strawberries. Add a splash of strawberry syrup or few drops of extract for extra punch.
- → What’s the best way to store them?
- Keep them in an airtight container at room temperature for 2 days or refrigerate for up to 4 days. You can also freeze them for later.