Strawberry donuts are so tasty and the perfect spring and summer treat! Donuts is where it all started for me. I was determined to make them point friendly and so far, I’ve done it. I have created over 2 dozen point friendly donuts (you can find them all here on my blog).
My point friendly donuts have become so popular that Weight Watchers featured these delicious strawberry donuts in their May/June WW magazine issue. If you have the May/June WW magazine issue, you may notice their recipe calls for the freeze dried strawberries as well as fresh. That’s a little change they made and you are welcome to add them. I just used fresh strawberries and it’s still just as delicious. But make sure you dice them into small pieces to prevent “mushy” donuts. These fruity treats are just 3 points each. I can’t wait for you to try these and find out how good they are for yourself.
Three reasons why you need to make this recipe!
They were featured by Weight Watchers!
If it’s good enough for the WW magazine, you know you need to make them. The strawberries keep the donuts light and fresh- no heavy sugar crashes here.
Strawberry Donuts makes a great addition to any weekend brunch.
It’s sweet, fruity, and small enough to fit into your daily points. Brunch with the girls doesn’t have to be unhealthy. Using only three points on these means you may have room for a mimosa.
It’s a great break from a traditional donut.
Whether you prefer glazed or chocolate, you are sure to enjoy these fruity strawberry donuts. You won’t regret making this recipe, and may even surprise yourself and make these your new favorite flavor.
Ingredients you need to make Strawberry Donuts:
- 1 egg
- 2 Tbsp sugar
- ¼ cup 1% low fat milk
- 2 Tbsp fresh squeezed lemon juice
- 1 tsp vanilla
- ¾ cup all purpose flour
- 1 tsp baking powder
- 2 tsp lemon zest
- 1/2 tsp salt
- 1/3 cup fresh strawberries, diced into very small pieces
- Confectionary sugar (optional)
How to make Strawberry Donuts (step by step):
- Preheat the oven to 350F and spray a regular size 6 hole donut pan with some nonstick cooking spray.
- In a bowl, whisk together the egg and sugar, then add in milk, lemon juice and vanilla and stir well.
- Mix in the all purpose flour, baking powder, salt and lemon zest.
- Dice the fresh strawberries into very small pieces, then fold them into batter.
- Divide the batter into the donut tin. You can place the batter into a zip lock bag, cut a tip, and pipe into the pan if you wish. It makes them much more even!
- Bake in the oven for 16 minutes. Let them cool, then using a knife gently scrape around the edges to remove donuts from the pan. It’s optional, but you can dust them with a sprinkle of icing sugar (not enough to add any points).
Makes 6 donuts. Nutrition info for 1 donut: Calories 96, Fat 1 g, Saturated fat .4 g, Carbs 17 g, Fiber .6 g, Sugars 5 g, Sodium 295 mg, Protein 3 g.
WW Points
- Egg 0 points
- Sugar 7 points
- 1% milk 1 point
- Fresh squeezed lemon juice 0 points
- Vanilla 0 points
- All Purpose flour 10 points
- Baking powder 0 points
- Lemon zest 0 points
- Salt 0 points
- Fresh strawberries 0 points
- Confectionary sugar 1 tbsp = 2 points
3 points per donut based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points- 3 using WW recipe builder
Freestyle smart points- (blue, green & purple) 3 using WW recipe builder
Points Plus- 2 using PP calculator
Different ways to change up this recipe:
- These Strawberry donuts would make the perfect base for a “strawberry shortcake” type of dessert. Put one donut in the bottom of a bowl, top it with some light whipped cream, and freshly cut strawberries. It’ll elevate these donuts to a dinner party worthy dessert.
- Because the strawberry flavor comes from diced strawberries only, you can technically use any fruit that you like. I recommend sticking with berries – diced into small bits. Citrus wouldn’t work well in this recipe, and bananas and apples would add too much moisture. But blueberry, blackberry or raspberry would be a great flavor to try.
- Try the Weight Watchers version with the freeze dried strawberries.
- You can make a donut topping one of two ways. Mix Swerve confectioners sugar with a tiny bit of low fat milk to make a glaze or drizzle. Or you can crush freeze dried strawberries and whip them with fat free cream cheese and stevia. This will make a creamy frosting you can top the strawberry donuts with. The frosting with a sliced strawberry on top would make a cute presentation for a kid’s birthday party or even brunch.
Tips and Tricks for Making Strawberry Donuts:
- Like all my donut recipes, these freeze well. Let them cool completely, wrap them in saran wrap, and place them in a ziplock freeze bag for the best storage. They will keep for up to 3 months. Let them sit in the fridge overnight or at room temp for a few hours to thaw.
- Strawberry donuts will stay fresh at room temp for 5 days as long as they are kept in an air tight container.
- To make sure the strawberries disperse evenly and don’t fall to the bottom of the donuts while baking, mix them into the flour before adding to the wet ingredients. Coating the strawberries with the flour will help them hold their position in the donuts.
- Make mini muffins with these by baking the batter in a mini muffin tin. Or better yet, double the batter, make 6 donuts and mini muffins in one go. The mini muffins will need to bake for about 10 minutes only.
Similar recipes you’ll enjoy:
- Caramel Pretzel Donuts
- Apple Crisp Donuts with Caramel Drizzle
- Carrot Cake Donuts with Cream Cheese Icing
Strawberry Donuts
Ingredients
- 1 egg
- 2 Tbsp sugar
- ¼ cup milk, I used 1%
- 2 Tbsp fresh squeezed lemon juice
- 1 tsp vanilla
- ¾ cup flour
- 1 tsp baking powder
- 2 tsp lemon zest
- 1/2 tsp salt
- 1/3 cup fresh strawberries, diced into very small pieces
- Confectionary sugar, optional
Instructions
- Preheat the oven to 350F and spray a regular size 6 hole donut pan with some nonstick cooking spray.
- In a bowl, whisk together the egg and sugar, then add in milk, lemon juice and vanilla and stir well.
- Mix in the all purpose flour, baking powder, salt and lemon zest.
- Dice the fresh strawberries into very small pieces, then fold them into batter.
- Divide the batter into the donut tin. You can place batter into a zip lock bag, cut a tip and pipe into pan if you wish. It makes them much more even!
- Bake in the oven for 16 minutes. Let them cool, then using a knife gently scrape around the edges to remove donuts from the pan. It’s optional, but you can dust them with a sprinkle of icing sugar (not enough to add any points).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think these would taste okay without the lemon? These look so good, but husband doesn’t like lemon taste
Yes I think so 🙂
Do you need to store them in the refrigerator?
Hi, most of my baked goods are best in the fridge after day one simply due to the ingredients used
I followed the recipe EXACTLY my batter was more like a dough. Not sure what went wrong???
Oh no! Sorry to hear that.. It is hard to know what went wrong, you definitely got the measurements right? It is only 3/4 cup flour and with the 1 egg and 1/4 cup of milk (plus few other ingredients) that shouldn’t leave you with a thick dough. maybe try adding in a little more milk? WW actually made this recipe and had it in their WW magazine a few years ago and followed it the same way. Again so hard to know without being there, I hope you can figure it out