​With summer right around the corner what better way to celebrate than fresh fruit donuts? We are especially lucky that we have not just one but multiple farms in the area that have pick your own fruit. Strawberries are the first of the season and we not so patiently wait for the first warm day fill our buckets up with the sweet red fruits. We not only mound the strawberries as high as our tray can hold but we have to go make at least three more trips to the farm until we get strawberry-ed out.

When you are picking almost ten pounds of strawberries at a time you need to find a create way to use them.

I found this great recipe from Allergylicious for “buttermilk” berry donuts. All I needed to do was switch the raspberries to strawberries and made a dozen mini donuts. They were good but I felt they didn’t have the old fashion donut feel to them.

So with that I did my own version.

The margarine was extra soft rather than melted to add added fluffiness and spring to the batter.

I nixed the aquafaba “egg” and went with the vinegar egg to get a batter lightness.

Skipping the “buttermilk” step due to using a vinegar egg because I never feel like non-dairy “milks” curdle the way they should.

I added a dash of nutmeg to give it the old fashion donut flavoring.

I cut the strawberries to smaller pieces so they would be more evenly distributed and used less but made sure they were the sweetest and juiciest ones possible.

Dropped the temperature down and cooked longer to ensure no gumminess in the finished donuts.

They came out perfectly. They were slightly brown. They fluffed up amazingly and tasted oh so good. And who doesn’t like strawberries dipped in chocolate so of course a chocolate glaze was in order.