½teaspoonalmond extract, (or vanilla if preferred)
½cupchopped freeze-dried strawberries
Strawberry Glaze
1cup(125 g) confectioners’ sugar
2Tablespoonspowdered freeze-dried strawberries, see notes
4-6Tablespoonsheavy cream
Instructions
Preheat oven to 350°F. Grease two 6-cup donut pans and set aside.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate medium bowl, whisk together sugar, sour cream, heavy cream, melted butter, egg and almond extract. Pour wet ingredients into the bowl of dry ingredients and stir just until combined. Fold in chopped freeze-dried strawberries.
Transfer batter to a piping bag with a 1-inch hole and pipe the batter into prepared donut pans (you can also spoon the batter into the pans).
Bake the donuts for 12 to 14 minutes or until a toothpick inserted in a donut comes out with little to no crumbs. Allow the donuts to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
For the icing, sift the confectioners’ sugar and powdered freeze dried strawberries into a bowl. Discard any large clumps. Whisk in the heavy cream. Add more if necessary for a thinner consistency.
Dip the tops of the cooled donuts into the glaze. Put on a wire rack to set before serving.
Notes
Freeze dried strawberries: They can be found at your local grocery store or online. To make the powder for the icing, pulse freeze dried strawberries in a food processor until a powder forms.Fresh strawberries may be used in the donut batter if preferred. Chop into small pieces and gently pat dry with a clean paper towel to absorb any excess moisture.Store donuts in an airtight container at room temperature for 3 days or in the refrigerator for 5 days.