It’s the beginning of strawberry season where I live. I haven’t gone to pick my own yet this year, but it’s bound to happen soon. Lucky for me the first strawberries of the year already showed up at the farmers market and made their way into these bold donuts. The next batch I’m getting is to going to be made into some strawberry vodka for a few herb cocktails on the deck. I love Spring!
These donuts are cakey and baked with no added fat. They are cooked in a mini donut pan. If you don’t have one go ahead and make them in a mini muffin pan. The cake part is lightly sweetened with agave nectar, but gets its real sweetness from the powdered sugar glaze.
The glaze isn’t all sticky sweet though, the lemon juice and zest give the donuts a bright burst that cuts through the sweet. Add some minced fresh lemon basil or some fresh mint from your herb garden and it all melds into the perfect Spring donut.