Now that it’s officially September fall is right around the corner, but I’m just not quite ready to let go of summer. So I thought I’d share with you one last summer time dish before we move into fall baking season.
As you may know by now I love strawberries! It also feels like strawberries and summer go hand and hand, which is probably why I’ve been making all sorts of strawberry dishes lately.
For some time now I’d been threatening to make my husband some sugar-free fresh strawberry baked doughnuts and I finally got around to it this past weekend.
Sugar-Free Fresh Strawberry Doughnuts
When making these delicious doughnuts I had two requirements, one had to be sugar-free and two easy to whip up.
So, for the base of my doughnuts, I decided to go with a sugar-free yellow cake mix from Pillsbury.
Faux Buttermilk Doughnuts
While I wanted to make a quick recipe I still wanted my doughnuts to have the taste of homemade buttermilk doughnuts. After doing a little research on the Internet, I found that substituting the water for dairy was quite acceptable in most cake mix recipes. Keep in mind though that buttermilk is more viscous than water, so you’ll want to add a tad bit more, the water amount the recipe calls for.
As you might have heard me say in pasts posts, fresh fruit in recipes makes all the difference. So, while I could have just used a strawberry cake mix and been done with it, I wanted that fresh taste.
For this recipe, I diced about 1 cup worth of fresh strawberries and folded them into the batter.
- 1 sugar-free yellow cake mix
- 1-1/4 cup buttermilk
- 1/4 cup oil
- 1 egg
- 1 cup of diced fresh strawberries
- Preheat oven to 350 degrees and lightly grease your doghnut pan.
- Sift cake mix into mixing bowl. Mix in buttermilk , oil and egg until well combined.
- Dice approximately 1 cup worth of strawberries.
- Fold strawberries into cake mix, make sure they are evenly dispersed.
- Pour batter into frosting/ziplock bag and pour into each doughnut round in the pan.
- Fill each round about ¾ full. Bake for 10 minutes. Set doughnuts aside to cool.
Fresh Strawberry Glaze
Now while these Sugar-Free Fresh Strawberry Doughnuts are amazing on their own, what would a doughnut be without a topping?
I am not too fond of frosting and I wanted to keep these doughnuts sugar free so I decided to make a fresh strawberry glaze.
Keeping the recipe sugar-free I opted to use Splenda instead of sugar for this recipe. I also used a freshly squeezed lemon for this recipe.
- 1 cup worth of blended strawberries
- 1/4 cup of sugar
- 3 teaspoons of cornstarch
- 1/4 cup of water
- 1 tablespoon of butter
- Using a blender blend together enough strawberries to make 1 cup.
- In a saucepan over medium heat, combine strawberries , sugar, cornstarch and water.
- Cook and stir until mixture becomes thick.
- Remove from heat and add the butter.
- Mix until butter is dissolved.
- Cool to room temperature.
Splendid Summertime Brunch
This recipe was quick and easy and full of strawberry goodness. The fresh taste of the strawberries was the star of the whole dish. They were just as good as they look in the pictures.
These doughnuts were just as good as they look in the pictures, and probably slightly better for you than any store bought doughnuts.
I do account the delicious taste of these doughnuts to the fresh strawberries, I’m sure that in a pinch you could make these with frozen strawberries.
As much as my hubby enjoyed these I’m sure I’ll be making them for brunch again soon.
If you plan to make these sugar-free fresh strawberry doughnuts, I’d love to hear in the comments below how yours turned out and what you thought of them.