This delightful Strawberry Lemonade Donuts recipe is proudly sponsored in conjunction with #BrunchWeek. We extend our sincere gratitude to the sponsor companies who generously provided product samples, aiding in the creation of these and other scrumptious #Brunchweek recipes. All opinions and culinary experiences shared here are entirely my own.

If you’re a true donut enthusiast, you might also enjoy our recipe for Apple Cider Donuts with Maple Frosting for another delicious homemade treat!

Contents

Homemade Strawberry Lemonade Donuts: A Burst of Summer Flavor for Your Brunch

Prepare to be enchanted by these easy-to-make Strawberry Lemonade Donuts. Crafted with fresh strawberries folded into a light batter and crowned with a vibrant, sweet lemonade glaze, they are an absolutely perfect treat for breakfast, brunch, or any moment you crave a taste of sunshine!

There’s something truly special about the aroma of freshly baked goods filling your home, and these Strawberry Lemonade Donuts deliver that comforting, inviting scent in spades. Imagine the sweet, tart essence of ripe strawberries mingling with zesty lemon, all wrapped up in a tender, cake-like donut. It’s a flavor combination that simply screams “summer,” regardless of the season outside your window.

Our Family’s Donut Obsession and the Inspiration Behind This Recipe

In our household, donuts aren’t just a treat; they’re a passion! My daughter and husband are unapologetic donut connoisseurs, always on the hunt for the latest and greatest donut shop. Their “donut dates” have become a cherished tradition, and honestly, I find it incredibly sweet. While I certainly enjoy a good donut, my affection doesn’t quite reach the fervent levels of those two. My son, on the other hand, often gives a resounding “yuck” to donuts, preferring a classic cinnamon roll or something similar instead.

But let me tell you, when it came to these particular Strawberry Lemonade Donuts, it was love at first smell for me. The delightful fragrance that wafted from the oven as they baked was reminiscent of a freshly baked strawberry loaf. I couldn’t resist sampling one straight from the oven, even before the glaze was applied. And truly, they’re so incredibly good, they don’t even *need* the glaze! However, the zesty lemonade glaze elevates them to an entirely new level, adding that perfect tangy counterpoint that makes them utterly irresistible.

Reviving the Donut Pan for #BrunchWeek Magic

Many moons ago, I invested in a donut pan, full of ambitious plans to churn out homemade donuts every weekend – a dream I suspect many home bakers share! As that pan patiently gathered dust in the back of my cabinet, I realized a few weekends ago that with #BrunchWeek fast approaching, it was the perfect opportunity to dust it off and experiment with some vibrant springtime donut creations. The timing couldn’t have been better to infuse some fresh, seasonal flavors into our brunch repertoire.

Our participation in #BrunchWeek was further enhanced by the incredible generosity of our sponsor, LorAnn Oils and Flavors. They kindly allowed us to select three distinct flavors from their exceptional range of Bakery Emulsions. My choices were immediate: Lemon and Hazelnut. For my third selection, after much delightful deliberation, I landed on strawberry.

To be completely honest, I had a less-than-stellar experience with a strawberry extract in the past – it tasted so artificial that I had to discard it. So, I approached this LorAnn strawberry emulsion with a touch of skepticism, but I am SO incredibly glad I gave it a try! The flavor is wonderfully authentic and truly brought these donuts to life.

With my trio of flavors in hand, I decided the strawberry and lemon emulsions would be the stars of these exquisite Strawberry Lemonade Donuts. And for those curious about the hazelnut, fear not! That recipe will be making its grand appearance on the final day of #BrunchWeek.

Another fantastic #BrunchWeek sponsor, Dixie Crystals, provided the high-quality granulated sugar that forms the sweet base of these delightful donuts. A huge shout-out to all our amazing sponsors for their fabulous products that make creations like these possible!

Crafting Your Own Delicious Strawberry Lemonade Donuts

These baked Strawberry Lemonade Donuts are remarkably simple to prepare, making them a perfect project to involve the kids in. To enhance the texture and add a natural burst of sweetness, I incorporated finely diced fresh strawberries directly into the donut batter. Complementing this, fresh lemon zest is also added to the batter, laying the foundation for the bright, zesty lemonade glaze that adorns the outside. The combination creates a harmonious balance of flavors that truly captures the essence of a favorite summertime drink.

Strawberry Lemonade has long been a beloved beverage in our home during the warmer months, and now, we’re thrilled to enjoy those very same refreshing flavors in these incredible, fluffy donuts. They are truly a taste of pure joy.

Easy Strawberry Lemonade Donut Recipe

Print Recipe

Strawberry Lemonade Donuts

Prep Time:

5 mins

Cook Time:

10 mins

Total Time:

15 mins

Author:
Megan | Strawberry Blondie Kitchen

Yields:
18 servings

Break out that donut pan and whip up these delicious and easy Strawberry Lemonade Donuts. Fresh strawberries are added to the batter and glazed with the flavor of sweet lemonade. They’re the perfect breakfast time treat!

Ingredients

2 1/4 cups cake flour
2/3 cup Dixie Crystals granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/4 cup butter, melted
1 teaspoon LorAnn Strawberry Bakery Emulsion
2 large eggs
1/2 cup strawberries, finely diced

For the Lemonade Glaze:

2 cups powdered sugar
2 tablespoons LorAnn Lemon Bakery Emulsion
1 teaspoon lemon zest
5 tablespoons milk
1/2 cup freeze-dried strawberries, crushed, if desired for topping

Instructions

For the Strawberry Donuts:

Preheat your oven to 375 degrees F (190°C). Thoroughly grease a donut pan with cooking spray to prevent sticking.
In a large mixing bowl, combine the cake flour, granulated sugar, baking soda, and salt. Whisk these dry ingredients together until well blended.
In a separate medium bowl, combine the milk, melted butter, LorAnn Strawberry Bakery Emulsion, and eggs. Whisk these wet ingredients until they are thoroughly combined.
Create a well in the center of your dry ingredients and pour in the wet mixture. Stir gently until just combined; be careful not to overmix. Finally, fold in the finely diced fresh strawberries.
Carefully spoon or pipe the batter into the prepared donut pan cavities, filling them about two-thirds full. Bake in the preheated oven for approximately 10 minutes, or until the donuts are golden brown and spring back when lightly touched. Remove from the oven and allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

For the Lemonade Glaze:

In a clean bowl, whisk together all the glaze ingredients: powdered sugar, LorAnn Lemon Bakery Emulsion, lemon zest, and milk until completely smooth and free of lumps. Adjust milk quantity slightly if you prefer a thicker or thinner glaze.

Assembling Your Strawberry Lemonade Donuts:

Once the donuts are completely cool, dip each donut into the prepared lemonade glaze, allowing any excess to drip off back into the bowl. Place the glazed donuts back onto the wire rack. For an extra thick and shiny glaze, once all donuts have received their first dip, go back and dip them a second time.
If desired, sprinkle the still-wet glaze with crushed freeze-dried strawberries for an added pop of color and strawberry flavor. Allow the glaze to set before serving.

Course:
Breakfast, Brunch, Dessert

Nutrition Facts

Serving Size:
18 servings

Amount Per Serving
Calories 141
% Daily Value
Total Fat 3 g		5%
	Saturated Fat 2 g	10%
Cholesterol 30 mg		10%
Sodium 112 mg		5%
Total Carbohydrates 25 g		8%
	Dietary Fiber 1 g	4%
	Sugars 14 g
Protein 3 g		6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

These Strawberry Lemonade Donuts are the epitome of light, fluffy, and flavor-packed. With every bite, you’ll experience the delightful sweetness of strawberries harmoniously balanced by the tangy kick of lemon. They truly embody the sweet flavors of summertime, making them an ideal addition to any breakfast or brunch spread.

We encourage you to bake a batch (or two!) this weekend. They’re perfect for sharing, though we wouldn’t blame you if you wanted to keep them all to yourself. If you can manage to keep them around long enough, they make for a wonderful treat throughout the week!

Explore More #BrunchWeek Delights!

Curious about what other delicious creations our fellow #BrunchWeek Bloggers are whipping up? Dive into a world of brunch inspiration with these incredible recipes:

BrunchWeek Appetizers:

Cheesy Artichoke Bruschetta from Daily Dish Recipes.
Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.

BrunchWeek Egg Dishes:

Greek Asparagus Quiche from The Spiffy Cookie.
Ham Egg Cups – 2 Ways from Big Bear’s Wife.
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor’s Adventures.
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen.
Sous Vide Italian Egg Bites from Wholistic Woman.
Steak and Egg Mini Quiches from The PinterTest Kitchen.

BrunchWeek Breads, Grains, and Pastries:

Chocolate Glazed Almond Donuts from The Bitter Side of Sweet.
Cinnamon Twist Bread from That Skinny Chick Can Bake.
Everything Bagel Crackers from Mildly Meandering.
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks.

BrunchWeek Main Dishes:

Everything Bagel Macaroni and Cheese from Love and Confections.
Farmhouse Cheddar ‘N’ Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla.
Instant Pot Shrimp & Grits from The Crumby Kitchen.
Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee.
Peach and Riesling Glazed Ham from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:

Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking.
Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy’s Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.
Pickled Asparagus from A Day in the Life on the Farm.

BrunchWeek Desserts:

Caramel Apple Cake from Eat Move Make.
Coconut Sour Cream Pound Cake from My Catholic Kitchen
French Coconut Pie with Pine Nuts from Shockingly Delicious.
Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings.
Vintage Gold Cake from Cooking With Carlee.

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Disclaimer: We extend our sincere thanks to the generous #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic, and Eggland’s Best. These companies provided prizes free of charge for the giveaway and supplied bloggers with samples and products to use for #BrunchWeek recipes. All opinions expressed in this post are solely my own. The #BrunchWeek giveaway is open exclusively to U.S. residents aged 18 and up. All entries for potential winners will be meticulously checked and verified. By entering the giveaway, participants grant the right to use their name and likeness. The odds of winning are determined by the total number of entries received. Seven (7) winners will be selected, and the prize packages will be shipped directly from the respective giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway, along with their immediate family members residing in their household, are ineligible to enter or win the giveaway. No purchase is necessary to enter. This promotion is void where prohibited by law. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #BrunchWeek posts or entry form.