Fresh juicy fruits are the ultimate cure of scorching summers. They are the best candies nature can give. Too many fruits cause good health – they are excellent sources of essential minerals and vitamins. Inclusive of freshness and flavonoids, they also provide a range of health boosting antioxidants and satisfies the body’s water content.

The Strawberry Donuts is a delicious dessert for kids who throw tantrums while eating fruits. It is an interesting way to make them eat these flavourful fruits in the form of donuts without them even knowing. Dipped in rich chocolate ganache, kids will surely love this multi-coloured fruity meal, for anything tastes beyond better when dipped in Chocolate. And then decorated as watermelons and pineapples. They are cute and colourful. Try this strawberry flavoured and colourful donuts dipped in rich chocolate ganache and behold nature’s goodies.

The study of fruits is called pomology. Strawberries were first found in Ancient Rome in 234 BC and were commonly used for medicinal purposes. The first garden of strawberries was grown in Brittany, France during the late 1800s. They were once white and yellow rather than being bright red. What is more surprising is that the dear berry is not a fruit, but actually a multiple fruit which consists of many tiny individual fruits embedded in a fleshy receptacle. Strawberries are the only fruit having seeds on the outside. 

Preparation time: 30 min

Cooking time: 30 min

Servings: 12


For the summer fruit cake doughnuts:

    430 gm all purpose flour 

    265 gm castor sugar

    3 tsp baking powder

    ½ tsp fine salt

    125 gm unsalted, softened butter

    2 large eggs 

    375 ml full cream whole milk

    125 ml vegetable oil

    1 tsp vanilla extract 

    2 drops pink food gel

    2 tbsp strawberry jam

    1 tsp strawberry flavouring

For the chocolate:

    800 gm white melted chocolate 

    Yellow candy good gel

    Green candy food gel

    Pink candy food gel

    100 gm melted dark chocolate


    Preheat a fan forced oven to 140°C.

    Spray a cake donut tin with oil spray. Set aside.

    In a large bowl, add flour,  sugar,  baking powder and salt. Mix well.

    Add the butter and mix until sand-like texture.

    Add the eggs, milk, strawberry jam, strawberry flavouring, pink food gel, oil and vanilla, and mix on low speed until all the dry ingredients are incorporated.

    Scrape down the side of the bowl and mix for a final 20 seconds. It’s at this point that you can add any flavourings or food-gel colouring to the batter.

    Add the batter to a large piping bag. Snip off the end and pipe into the donut tin cavities.

    Bake for 15 minutes. Allow to cool for 10 minutes and then turn the tin over onto a cooling rack. Allow to cool completely.

To assemble:

    Dip half the donuts into the pink chocolate and the other half into the yellow chocolate.

    Place onto a cooling rack to allow it to set.

    To make the Pineapple leaves, add some green chocolate to a piping bag fitted with a #3 piping tips. 

    Pipe some leaf shapes onto a large piece of baking paper. Set aside to cool.

    Dip the ends of the leaves in more melted green chocolate and stick on the back of the yellow doughnuts.

    Fit the end of a piping bag with a tip and pipe a crisscross pattern on top.

    Dip the outside of the pink covered donuts in green chocolate. Allow to set.

    Pipe dark chocolate watermelon seeds on top of the donuts to finish.

For the chocolate:

    To prepare the chocolate, split it into three bowls.

    Colour each one using the candy food gel colouring.