Description
Soft, fluffy baked donuts filled with a creamy cheesecake center and bursts of fresh strawberry flavor, finished with a sweet vanilla glaze. These donuts are a lighter yet indulgent treat perfect for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar (for filling)
- 1 teaspoon lemon juice
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 375°F (190°C) and grease a donut pan.
- Whisk together flour, sugar, baking powder, and salt in a bowl.
- In another bowl, mix milk, melted butter, eggs, and vanilla until smooth.
- Combine wet and dry ingredients, mixing gently until just combined.
- Fold in diced strawberries carefully.
- Spoon batter into donut pan, filling each cavity about three-quarters full.
- Bake for 15-18 minutes until golden and a toothpick comes out clean.
- Cool completely before filling.
- Beat cream cheese, powdered sugar, and lemon juice until smooth.
- Create a small hole in each donut and pipe in the cheesecake filling.
- Mix glaze ingredients until smooth and drizzle over donuts.
- Let glaze set before serving.
Notes
- Avoid overmixing to keep donuts soft and fluffy.
- Use fresh or well-drained strawberries to prevent excess moisture.
- Store in the refrigerator for up to 3 days.
- Let donuts sit at room temperature before serving for best texture.
- Freeze unfilled donuts and add filling after thawing.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 300 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
