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If a strawberry shortcake ran into a doughnut shop and panic-bought a deep fryer, you’d get these little guys. Quick and Tasty Strawberry Donut Holes are fluffy in the middle, shatter-crisp outside, studded with juicy bits of berry, and rolled in a pink-sparkly sugar that makes your inner child feral. No yeast. One bowl. 20-ish minutes. It’s the exact kind of chaos-sweet I crave when the afternoon gets loud and I need a win with coffee.

My husband has zero chill with these. He “taste tests” them while they’re still too hot and does that dragon-breath thing around the kitchen island. Our kid rolls them in sugar like it’s a snow day and turns the counter pink. This recipe kind of became our Saturday morning thing after a very dramatic Mother’s Day when I was aiming for donuts-from-scratch and ended up with a flour tornado. These are the peace treaty—fast, forgiving, and big on strawberry flavor.

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Why You’ll Love This Quick and Tasty Strawberry Donut Holes

– No yeast, no rise time, no diva energy. You stir, scoop, fry, done.
– Real strawberry bits inside—like a tiny fruit surprise in every bite.
– Crispy outsides, tender middles. The contrast is what makes you eat “just one more” six times.
– Options galore: toss in strawberry sugar, glaze them, or go powdered-sugar blizzard.
– Kid helper–friendly and very forgiving. Even lumpy scoops turn into cute donut clouds.

How to Make It

Grab a medium bowl. Whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 cup sugar, and a pinch of salt. In a mug, whisk 3/4 cup buttermilk (or milk + a squeeze of lemon), 1 egg, 2 tablespoons melted butter, and a good splash of vanilla. Pour wet into dry and stir just until it looks like thick pancake batter—stop before it goes smooth-smooth. Lumps are fine.

Now the strawberries: dice about 1/2 cup really small, then pat them dry with a paper towel so they don’t water down the batter. Fold them in gently. The batter should be scoopable, not runny. If it’s too thin, dust in a spoonful more flour. If it’s too stiff, a splash of milk. We’re going for “scoop, plop, keep its shape.”

Heat 2 inches of neutral oil to 350°F in a heavy pot (medium heat, be patient). I like a small cookie scoop or a heaping tablespoon to drop little balls in—don’t overcrowd. They puff and flip themselves; give them a nudge if they’re being shy. Two to three minutes and they’re golden and floaty. Pull them to a rack or paper towel while you fry the next batch.

While they’re still warm, roll in strawberry sugar (1/3 cup sugar + a spoon of crushed freeze-dried strawberries + lemon zest), or whisk a quick glaze (1 cup powdered sugar + 2–3 tablespoons milk) and dunk. Eat one. Burn your tongue. Nod with joy. Repeat.

Ingredient Notes

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– All-purpose flour: Gives the dough its body. If your batter turns gloopy, add a tablespoon more. Humidity is a thing.
– Baking powder: The lift. Check it’s fresh—old powder = dense dough balls. Been there.
– Sugar: Just enough sweetness in the batter. The real party happens in the coating or glaze.
– Buttermilk: Tang and tenderness. No buttermilk? Milk + 1 teaspoon lemon juice or vinegar totally works.
– Egg: Helps set the structure so they’re fluffy, not cakey-dry. Don’t skip it.
– Melted butter: Adds richness and that bakery vibe. Oil works in a pinch, but butter tastes better.
– Vanilla: Background warmth. I sometimes add a drip of almond extract because nostalgia.
– Fresh strawberries: Dice tiny and pat dry. Big chunks = raw pockets and oil splatter. Freeze-dried berries are clutch if your berries are meh.
– Neutral oil for frying: Canola or peanut. Hot enough (350°F) or they’ll drink oil like it’s happy hour.
– Powdered sugar / glaze stuff: For the finish. Powdered sugar clings, glaze shines. You can’t be wrong.

Recipe Steps

1. Whisk flour, baking powder, sugar, and salt in a bowl.
2. Whisk buttermilk, egg, melted butter, and vanilla; pour into dry and stir just to combine.
3. Fold in finely diced, patted-dry strawberries; adjust batter so it’s scoopable.
4. Heat 2 inches oil to 350°F; line a tray with paper towels or a rack.
5. Scoop tablespoon-size balls into oil; fry 2–3 minutes, turning until deep golden.
6. Drain briefly, then roll in strawberry sugar or dip in glaze; devour warm.

What to Serve It With

– Hot coffee, obviously. Or a cold glass of milk—it’s giving childhood.
– A bowl of vanilla yogurt for dunking if you’re pretending this is breakfast food (which, yes).
– Lemon zest over the top and a drizzle of honey if you want fancy.
– Warm chocolate sauce if you’re in a mood.

Tips & Mistakes

– Pat those berries dry. Wet fruit = greasy donuts and splattery oil. Not fun.
– Keep the oil at 350°F. Too cool, they soak oil; too hot, raw centers. A cheap thermometer is worth it.
– Don’t overmix the batter. Stir until barely combined. Overmixing makes them tough.
– Dice strawberries tiny. Pebble-sized. Larger chunks make the centers gummy.
– Work in batches. Crowding drops the oil temp and everything goes sideways.

Storage Tips

Room temp for 1 day in a loosely covered container (they stay crispier if you don’t seal them tight). After that, into the fridge for up to 3 days—re-crisp in a 350°F oven for 6–8 minutes. You can also freeze them (unglazed is best) for up to a month; warm from frozen at 325°F for about 10 minutes, then glaze. Cold donut holes at 7 a.m.? Absolutely acceptable. Breakfast of champions.

Variations and Substitutions

– Air fryer: Chill the batter 10 minutes so it firms up. Scoop onto a parchment-lined air fryer tray, spritz with oil, and cook at 375°F for 7–8 minutes until golden. Texture is more “cake bite” than classic fried, but still good.
– Baked: Drop spoonfuls on a parchment-lined sheet and bake at 400°F for 10–12 minutes. Toss in cinnamon-strawberry sugar so they feel donut-y.
– No fresh berries: Use 1/3 cup crushed freeze-dried strawberries in the batter. Big flavor, no extra moisture.
– Gluten-free: Use a good 1:1 GF flour blend with xanthan gum. Add a tablespoon more milk if it’s too thick.
– Dairy-free: Swap plant milk + 1 teaspoon lemon juice for buttermilk, and use oil instead of butter.
– Flavor twist: Lemon sugar (zest + granulated sugar) is stunning. Or go full carnival with cinnamon sugar.
– Fancy glaze: Whisk powdered sugar with strawberry jam and a little milk. Pink, glossy, happy.

Frequently Asked Questions

Can I air fry these instead of deep-frying?

Yep. Chill the batter 10 minutes, scoop onto parchment, spritz with oil, and air fry at 375°F for 7–8 minutes. They’re more like cake bites than classic donut holes, but still very snackable.

Frozen strawberries okay?

They work if you thaw, drain, and pat them super dry, then dice tiny. Honestly, freeze-dried strawberries are easier—no extra moisture, big flavor punch.

Do I need a thermometer for the oil?

It helps a ton. If not, drop in a pinch of batter—if it sizzles and floats in about 2 seconds, you’re close to 350°F. Too fast = too hot; no sizzle = too cool. Not scientific, but it works in a pinch.

Why are my donut holes raw in the middle?

Oil was too hot or the strawberry pieces were too big. Lower the heat a touch, dice the berries smaller, and keep the scoops about tablespoon-size. Give them a full 2–3 minutes to cook through, turning for even color.

How do I keep the glaze from getting soggy?

Let the holes cool 5 minutes first, then glaze and set on a rack so air circulates. If you’re storing, glaze right before serving. Sugar coatings (vs. glaze) stay crispier longer in humid weather.

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Quick and Tasty Strawberry Donut Holes